Stuffing: minced pork fat (excluding lean meat) 1 1 kg, 5 taels of garlic, 5 taels of ginger, 5 tablespoons of cumin, Chili oil, horseradish powder, fried chicken powder with bean paste, half a bottle of oyster sauce (or soy sauce) and salt.
Chili oil: when salad oil (appropriate amount) is not opened, pour Chili powder (appropriate amount) and mix well.
Bread oil: 30 kg of salad oil, 5 green onions, half a catty of garlic, Jiang Mo, 20 g of pepper, 4 liang of celery, 20 g of pepper, 20 g of aniseed and 30 g of cinnamon. Boil the colored oil, pour these materials in, fry until there is no water, and take them out.
Processing: 1 Pour the flour and fabric into the dough mixer and stir the salad oil twice.
2 Take135-140g flour dough, put a thin layer of stuffing on the dough, wrap it up and put it in the cake, and put a symmetrical layer of stuffing on the cake.
Spread a layer of surface oil on the filling.
Sprinkle some sesame (raw) chopped green onion on the cake.
Wake up for three to five minutes and bake in the oven until the surface is golden yellow.
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Production technology of Tujia slag-dropping sesame seed cake
(1) Flour: A major feature of Tujia sesame cake is its soft dough. Traditional dough fermentation makes the process of flour fermentation extremely fine, and different methods are needed to ferment flour in different seasons to make delicious sesame cakes. The process of kneading dough is a crucial link, and the dough should be kneaded until the hardness and pH value are moderate. At this time, the sesame cake made of flour will have the most primitive wheat flavor.
(2) Getting the dough: Getting the dough is an important link to determine the taste of the sesame cake. If the dough is too big, the sesame seed cake will be too thick, and the taste will not be much different from that of ordinary sesame seed cake. If the dough is too small, it is easy to scorch the sesame cake and lose the characteristics of Tujia sesame cake.
(3) Stuffing: Another feature of Tujia sesame seed cake is that there is a layer of stuffing in the middle. This layer of stuffing is different from the layered characteristics of other brands of baked cakes on the market, but it is layered with meat, which not only ensures the characteristics and taste of Tujia baked cakes, but also retains the style of authentic Tujia baked cakes.
(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 baked wheat cake, and the baked wheat cake at this time is very layered.
(5) Rounding: A biscuit that has been sandwiched with a layer of stuffing and then turned into a ball can only be shaped after rounding. This is not a simple process. It is impossible for beginners to make a biscuit into a round shape with a thin inside and a thick outside. This requires more practice.
(6) Feeding: The exquisite feeding technology makes Tujia baked wheat cake more similar to western-style pizza in appearance, and has a unique style in taste, which truly embodies the authenticity and tradition of "never imitating and never surpassing" Tujia baked wheat cake.
(7) Baking: Baked biscuits made through several processes can now be put into the oven, and the traditional clay oven charcoal baking method can be replaced by modern baking method, thus completing the perfect combination of traditional technology and modern baking.