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.

method of work

(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 the authenticity and tradition of Tujia sesame seed cake "always imitated and never surpassed".

(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.