The recipe of Tongguan Melaleuca Cake is as follows:

Ingredients: Zhongyu multipurpose wheat core powder 3g, spiced powder 1 spoon.

auxiliary materials: 3g of yeast, 3g of salt and 1g of corn oil.

Steps:

1. Put flour and yeast into a basin, and add warm water of about 3 degrees to mix the flour.

2. Knead into smooth dough and cover it with plastic wrap to wake it up.

3. When you wake up, it's twice as big as it used to be, and it's honeycomb when you open it.

4. Take out the dough, knead the dough, exhaust it, knead it for a long time, and cut it into one big dough and six small dough pieces.

5. Make pastry: put oil, spiced powder and thirteen spices in a bowl and mix well.

6. Round and flatten the big dough, and roll it into a disc like dumpling skin.

7. Brush with pastry, sprinkle with fine salt and sprinkle with some dry flour.

8. Roll the small dough into a round dough like dumpling skin and cover it on the big dough.

9. Brush the pastry with pastry, sprinkle with fine salt and dry flour, and so on, leaving only the last pastry.

1. Just cover the last piece of dough on it.

11. Fold the big dough upward, wrap the small dough, roll it into a cake about the size of a steamer with a rolling pin, and grease this side.

12. After oiling, in turn, sprinkle white sesame seeds on the front side with water and roll it flat with a rolling pin.

13. After warming the pot, put it in a steamer for secondary fermentation to thicken it.

14. Bring to a boil with high fire, and steam for 15 minutes on medium fire, and keep it stuffy for 5 minutes.

15. Take the steamed cloth out of the pot.

16. Heat the electric cake pan with oil, and fry the cake until both sides are golden.

17. Take out the cake and cut it into four parts. The layers are distinct and very beautiful.