1. Sesame sesame cakes
Ingredients: 950 grams of flour, 105 grams of flour fertilizer, 52 grams of sesame seeds, 155 grams of soybean oil, appropriate amount of salt and pepper, and appropriate amount of lye.
Method: First fry the sesame seeds over low heat. Add an appropriate amount of soybean oil to 325 grams of flour and knead into a shortbread dough. Add 625 grams of flour, flour fertilizer, and 305 grams of warm water to form a dough, knead thoroughly and set aside to ferment. The fermented dough is mixed with alkali solution, and after repeated kneading, it is pressed into a dough sheet that is thick in the middle and thin on the periphery, and then wrapped in puff pastry dough. Pinch the edge tightly, roll it into a rectangular sheet about 0.4 cm thick, sprinkle with salt and pepper, then roll it into a cylinder from top to bottom, and cut into 23 pieces. For the dough, gather the dough mouth one by one into a spherical shape, dip a little water on the smooth surface, stick sesame seeds on it, press it flat, and then roll it into a round cake with a thickness of 1.2 cm. Put the cake base into the oven and bake for about 9-10 minutes, until the cake surface turns golden brown and is cooked through.
2. Salt and pepper cakes
Ingredients: 250 grams of flour, 5.8 grams of salt, 9.7 grams of sugar, 29.5 grams of sesame paste, 4.8 grams of salt and pepper powder, 9 grams of sesame oil, 14.5 grams of flour, 3 grams of yeast, appropriate amount of white sesame seeds, and appropriate amount of water.
Method: Add dry yeast to the flour, melt it with a small amount of warm water, then add warm water to knead it into a Sanguang dough, and ferment until doubled in size; divide the risen dough into 8 equal portions, roll into a ball and rest for 10 minutes ; Roll each dough into an oval shape, apply the salt and pepper filling on it, and then roll it up one by one. After rolling, pinch the two ends together to form a round shape, flatten and roll out into a round or oval shape, that is Make a raw pretzel and sesame cake dough; brush water on the surface of the cake, stick with white sesame seeds, preheat the oven to 200 degrees, and bake the middle layer for about 25 minutes until the cake surface is golden brown and cooked through.
3. Meat roasting
Ingredients: 500g flour, 250g pork, 250g minced green onions, 0.5g pepper noodles, 125g soybean oil, 10g salt, 1g MSG, 10 grams of sesame oil and 5 grams of minced ginger.
Method: Chop the pork into minced meat, add salt, monosodium glutamate, minced ginger, pepper noodles, minced green onions, and sesame oil, and mix to form a filling; add 200 grams of flour to 100 grams of soybean oil, and mix into puff pastry noodles; Add 300 grams of flour to 25 grams of soybean oil, add warm water and knead it into a dough. Knead it thoroughly to form a water-oil dough. Place it on a chopping board, then wrap it in pastry dough, roll it out into a rectangular thin sheet, and roll it up from the outside to the inside. Roll into a long strip, cut into 20 dough pieces, then flatten each piece into the filling, pinch and seal, place the seam downward on the chopping board, then roll it into a round cake, which is the raw cake of Rouhuo Shao (Meat Fire Spoon) Heat the pan; put the cake base in the pan. When both sides of the cake turn yellow, take it out and put it on a fork. Put it in the oven and bake it until it is cooked through.