Picture of delicious cakes with special features (19) over half of the cakes) stamped. When the water is dry, turn it over and burn it yellow with a small fire. Scallion cake: add water and flour to make it softer. Brush a thin layer of oil, add the chopped green onion (salt, pepper noodles), spread it evenly, roll it into pancakes, put it in a pan and bake it on both sides. Home-cooked cakes can be made: wake up for about two hours and then knead the noodles until smooth. Roll the noodles into sheets. Sprinkle a layer of fine salt on the pancake first and then evenly coat it with clear oil. Roll up the pancake from the beginning, and pinch the two ends and joints tightly to prevent oil leakage. Pinch it into two or three sections according to the size you are satisfied with, and then twist the two ends tightly to form a big meter. After waking up, roll it into a cake, be careful not to be too thin or too hard, and roll the cake after death. Hot pan, no need to put oil, just brand it. It takes about fifteen minutes for the cake to swell. You can't use numbers when flipping, so just look at the finished product. Raw material formula of Xiqiao pancake: rich powder 5 kg white sugar 3.5 kg clear water 2. 1 kg lard 0.5 kg edible powder 25 g scooped water. Proper preparation method: firstly, mix flour 3.5 kg, clear water 2. 1 kg, fresh yeast 1.3%, and then add white sugar 3.5 kg to form flour seeds, and ferment/.
All kinds of pie pictures (20 pictures) can only be used for 2 days. Finally, flour 1.5 kg, lard, cooking powder and scooping water are added to the flour seeds and mixed evenly to form dough. Rub the dough into a flat round shape, put it into a cake pan with face powder sprinkled on it, then sprinkle the powder on the cake surface, and bake it in the furnace with medium heat. The key to its operation: 1, the purpose of leavening is to make the cake body more loose, soft and smooth without bitterness. 2, the right amount of drowning is to neutralize the acidity in the flour, and the amount depends on the acidity of the flour. 3. Flour is sprinkled in the cake pan and the cake blank to prevent the cake from being browned due to too high furnace temperature. 4, the dough must be evenly rubbed, and the finished product will be white and tough. The quality standard is complete in appearance, white in color and soft and smooth in entrance.