Actually, it's nothing, just 6/1 of flour, 3/1 of corn flour and 1/1 of raw flour with a little water? Add some peanut oil to the dough. If you want to use it tomorrow, make it up today. The effect of mixing it now is not so good.

1. Put flour, yeast and water into the pot, and knead it into smooth dough (I forgot to take pictures here)

2. Make meat stuffing during fermentation, chop pork, add various materials according to your own taste, and add a little water

3. After the dough is fermented, it will be honeycomb-shaped, kneaded and vented into eight parts

4.

Wu Dalang sesame seed cake is golden, crisp and fragrant, with beautiful appearance and attractive appetite. Over the years, through the continuous innovation and improvement of chefs of past dynasties, it has become a fine work, crispy and delicious, easy to carry and a good gift for relatives and friends.

Because corn flour and wheat flour are mixed and naturally fermented, there is no sour yeast smell; There are two flavors: spicy and not spicy, but it seems that spicy is more popular. The golden cake is sprinkled with minced meat, which is crispy, oily but not greasy, and very delicious-no wonder it is called "Chinese pizza".

It is a popular food in the market at present.

In fact, there are other ways to make baked wheat cakes in Wu Dalang, and the above is just one of them. Most of them evolved from the Water Margin, and its origin history is actually Shandong.

Wu Dalang sesame seed cake was invented by fishermen. The earliest Wu Dalang cake was to grind wheat (also known as sesame seed cake) into powder, shell it, infiltrate flour, old wine, ginger juice, etc., press it into a round shape, and bake it into two golden sesame seed cakes. The local custom leading sesame seed cake was used to attract guests with auspicious and smooth meaning. The modern water-flowing cake was further innovated and developed, and red sausage powder was sprinkled on the cake surface to make it become.