In life, many people especially like to eat cakes made of flour. In the north of China, bread is a staple food that people in the north especially like. And cakes made of flour can be made into single cakes, oil cakes and pies. There are many different options. There is a kind of cake that is more popular, called Baekje Cake. The following small series introduces the specific practice of Baiji cake.

After making dough with good flour, sprinkle enough flour on the chopping board and knead the dough thoroughly by hand. Take out the batter (smaller than the batter of steamed buns) like making steamed buns, roll it into a thin round cake, and then stick the two pieces together and roll it gently to combine them into a cake embryo. After making it, make it into a cake shape, put a little oil on the pot to bake the cake embryo until it is half cooked, put it on the side of the stove, bake it through the iron plate from top to bottom with charcoal fire, turn it over slightly, and then put it in the preheating oven until the cake surface bulges. Knead top-grade Baiji steamed buns, fully knead them and heat them properly. The Baiji steamed bun is shaped like a tiger's back, chrysanthemum's heart and iron ring, with thin skin and soft heart, which can be eaten alone and better with bacon. Baiji steamed buns are delicious, but the workmanship is different from ordinary sesame cakes.

First, noodles are better.

Second, the dough is softer than the ordinary sesame seed cake.

Third, pancakes are made in a slightly different way. Generally, biscuit dough blank is cake-shaped, while Baijimo dough blank is bowl-shaped. When steaming steamed bread, the bowl-shaped dough blank is baked with the bottom of the bowl facing down, so that the baked steamed bread has a very beautiful fire color. Baked Baiji steamed buns have no fire color on the white edge, but there are looming fire color lines inside. The fire color line forms a very round circle, and there are patterns naturally formed by fire color in the circle, which is very beautiful. Baiji steamed buns are not only crispy and delicious, but also soft and waxy. The shape and pattern of Baiji steamed buns look like tiles in the Han Dynasty. Where there is no fire color on Baiji steamed buns, it is as white as jade without any noise. Where Baijimo has fire colors, the depth of fire colors is just right, and the color is like brown flying. It is really "very characteristic"!

1. Put the flour into the pot, make a nest in the middle, mix warm water with yeast powder and pour it into the nest.

2. Stir well and knead into a smooth dough. This dough does not need to be kneaded into a complete stage, but can be kneaded into an extended stage.

3. Put the dough in a pot, cover it with a wet cloth, and put it in a warm place, such as a 28-degree oven, and ferment for 40 minutes until the dough is twice as big as before.

4. Take out the dough, exhaust it, knead it evenly again, divide it into six equal parts, and roll it into a cake. 15 minutes.

5. Turn the pan to the minimum fire, don't brush oil, don't have water in the pan, put the biscuits in the pan and bake them dry, and cover them when baking.

6. Bake one side and turn it over to bake the other side. Be careful not to bake it for too long. It takes about 1 minute on each side, otherwise the cake will burn black and look bad.