Current location - Recipe Complete Network - Health preserving recipes - Detailed formula of soil dregs cake, family's own production method.
Detailed formula of soil dregs cake, family's own production method.
Fabric: 20 kg of high-gluten flour, 60 g of dry yeast, 65 g of baking powder, 2 taels of sugar, 1 tsp of custard powder, 0/2 kg of water/kloc-and 400 g of salad oil.

Stuffing: minced pig fat (not lean meat) 1 1 kg, 5 taels of garlic, 5 taels of ginger, 5 tablespoons of cumin, appropriate amount of Chili oil, appropriate amount of horseradish powder, appropriate amount of bean paste (fried) chicken powder, and appropriate amount of salt in half a bottle of oyster sauce (or soy sauce).

Chili oil: salad oil (appropriate amount) is poured into Chili powder (appropriate amount) when it is not opened and mixed well.

Oil on the surface of the cake: 30 kg of salad oil, 5 green onions, half a catty of garlic and ginger, 20 g of pepper, 4 Liang of celery, 20 g of pepper, 20 g of aniseed and 30 g of cinnamon. When the color oil is boiled, pour these materials into the oil and fry until there is no water, and take them out.

Processing: 1 Pour the flour and fabric into the dough mixer, and pour the salad oil twice and mix well.

2. Put135-140g each, put a thin layer of stuffing on the crust, wrap it up and put it into a cake, and put a layer of symmetrical stuffing on the top of the cake.

Put a layer of surface oil on the top of the filling.

Sprinkle some sesame (raw) chopped green onion on the top of the cake

Wake up for three to five minutes, put in the oven and bake until the surface is golden yellow.

2

Production process of Tujia slag-dropping sesame seed cake

(1) Flour: One of the characteristics of Tujia sesame seed cake is its soft dough. The traditional flour dough makes the flour fermentation process extremely fine, and it needs different methods to ferment flour in different seasons to make delicious sesame seed cake. The process of kneading dough is a crucial link, and the dough should be kneaded to moderate hardness and pH value. At this time, the baked wheat cake made of flour will have the most primitive wheat flavor.

(2) Taking the dough: Taking the dough is an important link to determine the taste of the baked wheat cake. If the dough is too big, the baked wheat cake will be too thick, and the taste will not be much different from that of ordinary baked wheat cake. If the dough is too small, it will easily scorch the baked wheat cake and lose the characteristics of Tujia baked wheat cake.

(3) Stuffing: Another feature of Tujia sesame seed cake is that it has a layer of stuffing in the middle. This layer of stuffing is different from the layered characteristics of other brands of sesame seed cakes in the market, but layered with meat, which not only ensures the characteristics and taste of Tujia sesame seed cake, but also retains the style of authentic Tujia sesame seed cake.

(4) Rolling layer: After a layer of stuffing is sandwiched, it passes through the rolling layer, so that this layer of stuffing is evenly distributed in the middle of the sesame seed cake, and the sesame seed cake at this time is very layered.

(5) Rounding: A biscuit that has been sandwiched with a layer of stuffing and then becomes a ball-shaped biscuit can only be formed after rounding. This is not a simple process. It is not possible for a beginner to make a biscuit into a round shape with a thin inside and a thick outside. It requires more practice.

(6) Feeding: The exquisite feeding process makes Tujia baked wheat cake more similar to western-style pizza in appearance, and has a unique style in taste, which truly reflects the authenticity and tradition of Tujia baked wheat cake "always imitated and never surpassed".

(7) Baking: The baked biscuits made through several processes can now be put into the oven to replace the traditional clay oven charcoal baking method with modern baking method, thus completing the perfect combination of traditional technology and modern baking.