Seasonal Jingjiang local specialty with decades of history. Grilled on a special stove and extra large pan. The cake is flat in shape, crispy and delicious, and is a great gift for relatives and friends.

Dalu Shaobing can be divided into salty and sweet flavors, and are divided into round and rectangular pieces to suit different people's tastes and needs. There are more than 20 companies in Jishi Town that produce big oven cakes, with an annual output of about 800,000. The Jishi Yingbin Hotel and Jingjiang Jianglian Hotel (next to the bus station) opened by Wu Lei, the representative inheritor, have 200,000 big oven cakes on the market throughout the year. Jishi Laoyang Dalu Cake Shop has already registered the "Jishi" trademark.

How to make Jishi Dalu Cake:

Materials and tools

Four, soybean oil, glutinous rice, lard, sesame wine seeds, lean pork, Meat floss, red adzuki beans, soft white sugar, kumquat peel, peeled white sesame seeds, salt, MSG, etc. are used as ingredients; pot, steamer, shovel, gauze bag, kitchen knife, soft brush, iron plate (large pot with a flat bottom), primitive earth stove (electric oven), plant ash (used in old earth stoves) for baking.

Process flow

1. Production of pastry (pastry):

Put flour on a chopping board, dig a pond in the middle, and put in the cooked pig oil, stir repeatedly, and then rub, knead, and rub with the palms of your hands. This process is commonly known as rubbing. The ratio of flour to lard can be 1:1 or 2:1.

2. Preparation of fermented noodles:

1. Wash the glutinous rice and soak it in water for 1-2 days, pick it up and drain it, put it into a small cage and steam it into rice. After the rice is cooled, filter out the sticky threads with clean water and form a rice ball.

2. Add sesame seeds to the rice balls and ferment (one week in winter, 1-2 days in summer) to make fermented wine.

3. Boil glutinous rice into rice, stir in bran after cooling, add fermented wine and ferment again. Then filter the fermented rice with an appropriate amount of water and filter out the fermented water. The ratio of glutinous rice, bran and fermented water is about 1:1:10.

4. Mix fermented water and flour repeatedly to ferment into yeast dough. After the yeast dough is fermented, you need to rub, knead, and beat it repeatedly with both hands. This kind of yeast dough will be tough and taste good.

3. Preparation of sweet filling (bean paste candy):

1. Put an appropriate amount of red beans in a pot, add water to cover them, and cook them over high heat. After cooling, use a gauze bag to repeatedly filter the bean paste through clean water. Then put the watery bean paste into a gauze bag and squeeze to drain, leaving the red bean paste powder for later use.

2. Add an appropriate amount of water to a pot and add soft white sugar. Set it over high heat and melt it into sugar water. Pour in bean paste powder and stir-fry. Add dried kumquat peel fine particles. When the bean paste is slightly watery, add Boil soybean oil and cooked lard, stir-fry, wait until the water slowly dries up, and boil into a thick paste. This kind of bean paste candy is sweet and delicious. Specific ratio: 500 grams of red beans boiled into bean paste; 750 grams of sugar and 75 grams of water boiled into syrup; 150 grams of soybean oil and 50 grams of lard were added for stir-frying.

4. Preparation of salty stuffing:

1. Wash the pork suet, put it into a pot, boil it over high heat to get out the oil residue, cool it and chop it finely. Wash and finely chop the chives; mince the lean pork into puree.

2. Add the main fillings such as oil residue, minced meat, and meat floss, add appropriate amount of chives, salt, and monosodium glutamate, and mix thoroughly to serve. It is moderately salty.

5. Preparation of crispy noodles:

Cut the yeast dough into small pieces, put it on the chopping board, flatten it with your hands, add the crispy ingredients; then roll it with a wooden roller Flat, fold it into three to four folds, and then roll it flat; turn it over, fold it again, and roll it flat again; after repeating it 2-3 times, roll it up and then roll it into a long strip to form a crispy noodle, and pull it into several small pieces by hand. pieces (about 1.5 taels each), set aside.

6. Preparation of semi-finished oven cakes:

Knead a small piece of pastry dough, add sweet or salty fillings, and differentiate between rectangular and oblate shapes. . The rectangle is about 5 cm long, 3 cm wide and 1.5 cm thick; the oblate body is about 5 cm in diameter and 1.5 cm thick.

7. Formation of the finished oven cake:

1. Process the soft white sugar into syrup, use a soft brush to apply a layer of syrup on the surface of the semi-finished oven cake, and sprinkle Peel off the white sesame seeds.

2. Arrange the semi-finished oven cakes neatly on a tin plate (large flat-bottomed pot) and flatten them gently with the palm of your hand to allow the sesame seeds to fully adhere to the surface of the cake.

3. In the past, you would put an appropriate amount of soybean oil or cooked lard into an iron plate or a large flat-bottomed pot, then place it on an earthen stove and bake it. The earth stove is a two-burner stove. On one side of the stove, a flat-bottomed cauldron (tin plate) filled with semi-finished oven cakes is placed on the iron plate; on the other side, a flat-bottomed cauldron (tin plate) of the same size is placed on the iron plate of the stove and filled with Plant ash, the pot (plate) is equipped with a handle, which can be easily lifted.

Both eyes got angry at the same time. When the pot (plate) filled with plant ash reaches a certain high temperature, lift the lid (press it) on the pot (plate) in the other stove belly, and bake the cake from above (because the plant ash can be kept warm for a period of time). Baking semi-finished oven cakes in this way is commonly known as upper and lower fire baking.

4. Now there is no need to put oil in a large pan (iron plate), put it directly into the electric oven, and bake it with electricity.