Melaleuca cake

Melaleuca cake uses high-quality wheat as flour raw material. When the dough is mixed in a large basin, the old yeast head is used as the dough starter. When the dough wakes up, it is kneaded repeatedly, rolled into layers, and then pressed layer by layer to make it into a whole. Between layers, coat a layer of soybean oil, sprinkle with pepper powder and fine salt. When frying, a flat-bottomed iron pan is used, and crop straws are used as firewood. Baked until it is yellow outside and cooked inside, and when the fragrance overflows, it can be eaten.

The material selection requirements of Melaleuca Cake are strict, and the flour used is wheat produced on both sides of Dawen River, which is ground into flour with a stone mill to get its fine white powder; The cooking oil used is high-quality soybean oil made from soybeans produced in Huihewa, which is clear and free of impurities. The pepper noodles selected are the first-class pepper produced in Shanshenmiao Village of this township, with strong fragrance.

Method 2

Use soybean oil, moss powder, soft sugar, caramel and other raw materials to make stuffing. The flour paste containing white sugar and soybean oil is wrapped with stuffing, rolled flat, folded in three equal parts, repeated several times, and finally rolled into a square cake, dipped in sesame seeds on the front, and baked on the wall of a pottery furnace. Hierarchical, sweet with salty taste, mellow and crisp.

practice 3

1 grams of raw flour, 25 grams of old fertilizer, 25 grams of soybean oil, and appropriate amount of alkali. Melaleuca cake

method

1. Pour flour on the chopping board, add old fertilizer and 5 grams of warm water to make fermented dough. When the yeast starts, add an appropriate amount of lye, knead well, and simmer slightly. Data-layout="right" 2. Knead the dough into long strips, grab one flour agent every 1g, knead the flour agent into long strips, roll it into wide rectangular dough pieces with a rolling pin, brush it with soybean oil, slightly dry the flour, and then stack it from left to right for later use.

3. Wrap the two ends of the agent tightly, roll it into a wide oval cake, and then press it into a diamond pattern on the cake blank with the back of a knife.

4. when the steamer is aerated, put the cake blank into the drawer, steam it with high fire for about 2 minutes, then take it down, cut a knife in the middle of the cake with a knife, gently knock the cake, and put it into the tray when the layer is lifted.

Method 4

Three-layered thousand-layer oil cake, which is thin and silky, is a famous snack in Weibei. The main raw materials of Melaleuca oil cake are white flour and pig fat. After kneading the dough, roll it into a three-point thick dough sheet, spread it with pig fat and pepper powder, roll it up and cut it into long strips, roll it into a one-and-a-half-minute thick dough sheet one by one, cut it into filaments, and roll it into a round oil cake weighing nine yuan each. When steaming in the cage, first spread a thin sheet, put the oil cake in place and cover it with a thin sheet. After getting out of the cage, the oil cakes are put on a plate and eaten with sweet syrup and kimchi, which is especially delicious.

raw materials: flour, fresh milk, fermented noodles (old noodles), alkali, preserved fruit, raisins, sugar and peanut oil.

Production method

1. Add fermented flour, fresh milk and egg white, add warm water to knead into dough, ferment for 1 minutes, then add appropriate amount of alkali to knead evenly, and pinch into a dough blank with the size of 1g for later use;

2. Cut the fruit into raisin-sized dices and mix well with the raisins;

3. Roll the dough blank into a semi-circular dough, brush it with oil, sprinkle with fruit, fold it and roll it out, fold both ends again, roll it into a square, with the smooth side facing upwards, and then make a thousand-layer cake;

4. wake up the baked Melaleuca cake for a few minutes, put it in a drawer and steam it for 2 minutes.

It is suggested that the fruit material can be selected according to your own taste.

the characteristic color is white and bright, and the fruit material tastes especially fragrant.

Melaleuca cakes are high in calories, so people who want to lose weight should eat as little as possible, with 23 calories per 1 grams of pancakes! ! Salad oil contains 898 calories per 1 grams.

if each cake is branded with 3 grams, it should contain about 5 calories per 1 grams!

The calculation is also simple, that is, the heat per hundred grams of pancakes+the heat of edible oil = the total heat (slightly different)

Method 5

5 grams of raw flour, 5 grams of salt, and a little pig oil.

Practice

1. Boil the water to 8 degrees, live more than half of the flour, and pay attention to the soft feeling;

2. The noodles are slightly cold, and the remaining noodles are mixed with cold water; The key must be soft (the most attention should be paid here) and wake up for 2 minutes;

3. Spread the panel, spread it evenly to a thickness of 3-4 mm, and brush the pig oil and salt evenly on the dough in turn;

4. Roll the dough from one end, knead it into a dough roll with a diameter of 4-6 cm, then roll it from both ends in the opposite direction, roll it to the center, stack it up, and spread it evenly to a thickness of 5-8 mm..

5. put a small amount of oil in the wok, heat it, put the cake in the wok, slow down, and repeat it until it is cooked.

Pay attention to the fact that this practice contains a lot of experience, so it is difficult to express it clearly. Make do with it and you will succeed with more practice. Make a thousand-layer cake, it must be crispy, rich in soil and delicious.

Method 6

Add alkali and sugar to the dough, then knead it into large slices, evenly sprinkle a layer of sweet stuffing such as diced sugar and lard, then rub it from both sides, then roll it into thin slices, and fold it into several folds in the same way as above, and so on. When it is folded into more than 12 layers, roll it out and steam it on high heat for 15-2 minutes. Cut into pieces when eating, with distinct layers, soft and sweet.

Method 7

Ingredients: Melaleuca Cake

Flour, pork, chives or chicken with green onions

Accessories: soy sauce with salt wine and soy sauce with Jiang Mo sesame oil and salad oil pepper

Production steps:

1. Wash the green onions and cut them into chopped green onions for later use; Cut ginger into powder for later use.

2. Knead the flour and dough thoroughly and evenly, and put it aside to wake up for a while. The noodles should not be too hard.

3. Add salt, cooking wine, Jiang Mo, soy sauce, soy sauce, sesame oil and pepper to the meat stuffing

4. Add salad oil and stir well, then add an egg and continue to beat until the meat stuffing is strong.

5. Take a small piece of dough, roll it into a round shape, evenly spread a layer of meat stuffing with a spoon, and then sprinkle a layer of chopped green onion

6. evenly cut 4 knives on the flour cake, then fold it layer by layer, and finally roll it into a round cake and fry it in a pan.

Practice 8

Ingredients: flour, oil, salt and thirteen incense [1]

Practice:

Melaleuca cakes (3 pieces)

1. Knead the flour with water into dough and wake up for 1 minutes.

2. Take out the dough, add thin noodles and flatten it.

3. Roll into a Zhang greatly pancake.

4. Spread oil, salt and thirteen spices evenly.

5. Roll up the bread, and roll it tightly.

6. Roll into small cakes and wake up for 5 minutes.

7. Flatten and roll into thin pie.

8. Brush the oil in the rice cooker, put the cake in, press the cooking button to fry, turn over after tripping, press the cooking button again, and then trip to take it out.