The way to make cakes is spring cakes.
Bread materials: 300 grams of flour, 200 grams of boiling water, and vegetable materials: leeks, spontaneous bean sprouts, carrots, vermicelli, Flammulina velutipes.
Practice:
1, pour boiling water into flour to form a smooth dough, and simmer for 30 minutes.
2. Knead the noodles into strips, cut them into pills, and roll them out slightly.
3. Coat each slice with a layer of Bo Tu oil, stack 10 pieces of oiled bread together, and roll them thin and large.
4. Put it in a steamer and steam for 10 minute. After a little cooling, it can be uncovered layer by layer.
5. You can also spread oil between the two doses, roll them thin, put them in a pot and slowly cook them, and open them as soon as they are uncovered (I prefer steaming myself).
Dishes:
1, leek washed and cut into sections, carrot washed and peeled and cut into filaments, vermicelli soaked and cut into sections, Flammulina velutipes washed and cut into sections.
2. After the oil in the pan is hot, first add shredded carrots and stir fry, then add bean sprouts, Flammulina velutipes and vermicelli in turn, and finally add leeks, vinegar and salt before taking out the pan, and finally order a few drops of sesame oil to take out the pan.
3, put the dish on the spring cake, roll it up and eat it ~, if you don't care about the taste, it's also very cool to put green onions in the middle.
The way to make cakes is scallion cake
Ingredients: 2 cups of flour 1/2 cups, 3/4 cups of boiling water, eggs 1 piece, 6 tablespoons of chopped green onion, chopped green onion 1 tablespoon, sesame oil 1 tablespoon, lard 1/2 tablespoons, and salt/kloc.
Practice:
1.) Wash the boiling water into the flour and stir it slightly with chopsticks, then add the eggs and mix well. Knead it into dough and leave it awake for 20 minutes.
2.) Divide the woken dough into 6 pieces, each piece is squashed, and then round into thin slices with a rod face, and sprinkle with 1 tablespoon of onion, a little sesame oil, lard and salt. Then fold it in half inward from both sides and flatten it by hand. Then use a club face to make a round cake skin with a thickness of about 0.5 cm.
3.) In a pan, put a tablespoon of oil, then put the crust in and fry it slowly.
The way to make cakes: Tujia sauce cakes
Fabric: 20 kg of high-gluten flour, 60 g of dry yeast, 65 g of baking powder, 2 taels of sugar, 1 tsp of custard powder, 0/2 kg of water/kloc-and 400 g of salad oil.
Stuffing: minced pig fat (not lean meat) 1 1 kg, 5 taels of garlic, 5 taels of ginger, 5 tablespoons of cumin, appropriate amount of Chili oil, appropriate amount of horseradish powder, appropriate amount of bean paste (fried), appropriate amount of chicken essence powder, half a bottle of oyster sauce (or appropriate amount of soy sauce) and appropriate amount of salt.
Chili oil: salad oil (appropriate amount) is poured into Chili powder (appropriate amount) when it is not opened and mixed evenly.
Surface oil for making cakes: 30 kg of salad oil, 5 green onions, half a catty of garlic and ginger, 20 g of pepper, 4 liang of celery, 20 g of pepper, 20 g of aniseed and 30 g of cinnamon. When the oil boils, pour these ingredients in and fry them until there is no water.
Practice:
(1). Famian:
One of the characteristics of Tujia sesame seed cake is its soft dough. The traditional old dough makes the flour fermentation process extremely fine, and different seasons need to ferment flour in different ways to make delicious sesame seed cake. The process of kneading dough is a crucial link, and the dough should be kneaded to moderate hardness and pH value. At this time, the baked wheat cake made of flour will have the most primitive wheat flavor.
(2). Take the group:
Taking the dough is an important link to determine the taste of baked wheat cake. If the dough is too big, the baked wheat cake will be too thick, and the taste will not be much different from that of ordinary baked wheat cake. If the dough is too small, it will easily scorch the baked wheat cake and lose the characteristics of Tujia baked wheat cake.
(3). Stuffing:
Another feature of Tujia sesame seed cake is that it has a layer of stuffing in the middle. This layer of stuffing is different from the layered characteristics of other brands of sesame seed cakes in the market, but layered with meat, which not only ensures the characteristics and taste of Tujia sesame seed cake, but also retains the style of authentic Tujia sesame seed cake.
(4). Roll layer:
After a layer of stuffing is sandwiched, it passes through the winding layer, so that this layer of stuffing is evenly distributed in the middle of the sesame cake. At this time, the sesame cake is very layered.
(5). Round:
After being sandwiched with a layer of stuffing, it becomes a ball-shaped sesame seed cake again. It is not a simple process to form the embryonic form of sesame seed cake after being rounded. It is not possible for a beginner to make a sesame seed cake into a round shape with thin inside and thick outside. It takes more practice.
(6). Feeding:
Exquisite feeding process makes Tujia sesame seed cake more similar to western-style pizza in appearance, and has a unique style in taste, which truly reflects Tujia sesame seed cake? Always imitated, never surpassed? Authentic and traditional.
(7). Baking:
After several processes, the baked biscuits were put into the oven, and the traditional clay oven charcoal baking method was replaced by modern baking method, thus completing the perfect combination of traditional technology and modern baking.
Tips:
1. Flour, the fabric is poured into the dough mixer, and the salad oil is poured twice and mixed evenly.
2. For each135-140g of flour dough, roll the dough with a thin layer of stuffing, wrap it up and roll it into a cake, spread a layer of symmetrical stuffing on the cake, and spread a layer of surface oil on the stuffing.
Sprinkle some sesame (raw) chopped green onion on the top of the cake
Bake for three to five minutes, put in the oven and bake until the surface is golden yellow.