raw materials

4g of refined powder, 1g of flour fertilizer, sugar, preserved fruit, pork plate oil, alkali noodles, 5g of Shaoxing wine

ingredients

vegetable oil, 1g of refined salt, 3g of alkali noodles and 2g of clean water.

Production method

Method 1

Take a proper amount of flour, steam it in a cage for 15 minutes, take it out, and sieve it for later use. Mix the diced pork plate oil with Shao wine and sweet osmanthus juice, mix it with steamed flour, and then mix it with white sugar to make mature noodles.

take a proper amount of flour, add clear water, ferment naturally, add alkaline water and white sugar, knead well, and simmer for a while. Spread a little flour on the chopping board, knead the dough on it, roll it into dough, take half of the cooked dough and sprinkle it on two-thirds of the dough, fold one-third of the dough back and cover it, then fold it into three layers, press both ends of the dough to death for three or four times, and brush sesame oil for the rest.

Brush the folded cake surface with cold water, decorate it with preserved fruits such as prunes, candied dates, raisins and melon seeds, and steam it in a cage.

Method 2

1. Wash the pork suet with water, cut it into pieces, steam the flour on the drawer, take it out, add the diced pork suet and 15 grams of white sugar, osmanthus sauce, cooking wine and sesame oil, and knead it evenly to make the pork suet sugar stuffing.

2. Put the dough on the base, add 5g of white sugar and knead it evenly. After 1 minutes, roll the dough into a rectangle with a rolling pin. Spread one-third of the suet sugar stuffing on two-thirds of the dough, stack it into three layers (the middle layer is the dough without sugar stuffing), press it at the seams at both ends with a rolling pin, then roll it into rectangular slices, and use up the remaining suet sugar stuffing twice by south sampling method, and finally form a rectangular slice with a thickness of about 3 minutes. Brush a layer of sesame oil on the surface with an oil brush, stack it into three layers, and roll it into a rectangular thousand-layer cake with a thickness of 6 minutes.

3. Cut the green plums, golden cakes, candied dates and preserved apricots into thin strips with a length of 1 inch and a width of 1 minute, code them on the surface of the thousand-layer cake embryo at intervals, steam them in a drawer for about 2 minutes, take them out to cool, cut them into pieces with a length of 1 inch and a width of 7 minutes, and code them in a plate.

Method 3

Mix and knead Material 1 into dough, cover with plastic wrap and let stand for 4 minutes.

roast or steam salted egg yolk, chop it, and mix well with other ingredients 2 to make stuffing.

rod the dough made in the first method into a large sheet, about 3×6 cm in size, spread the mixed stuffing in the middle, and fold one side and press it tightly.

spread a layer of stuffing, and then fold and press the other side into a long dough sheet.

spread the stuffing on the other half of the dough, fold it in half and press it tightly. The top surface is stained with a little water and sprinkled with shredded green and red papaya.

put a piece of white paper on the bottom of the steamer, put the Melaleuca Cake in the steamer and steam for 3 minutes on medium heat.

Method 4

Build low-gluten flour into a flour wall, add fine sugar, baking powder and water in the middle, mix well, and knead into dough.

Divide the dough into 4 equal parts, and stick the dough into a square dough.

take 2 salted egg yolks and cut them into fine powder. Mix 6 salted egg yolks and other stuffing materials, and then divide them into 3 equal parts for later use.

put it into a square baking tray, put in a piece of skin, steam it over high fire for 5 minutes, then take it out, spread a portion of stuffing, then spread the top skin, and steam it for 5 minutes.

after that, take it out every 5 minutes, and repeat the action of spreading stuffing and dough until all the materials are used up. Spread chopped salted egg yolk on the top until it is steamed, then take it out, cool it and cut it into diamond-shaped pieces.

Method 5

Add the old fat into the flour, pour in the appropriate amount of clear water, and make a slightly soft dough, put it aside for fermentation, add baking soda to the fermented dough, knead it evenly, wash the pumpkin, cut it into large pieces, steam it in a steamer for 2 minutes, take it out, let it cool, mash it and wake up for a while, and divide it into two pieces.

knead the first piece of dough evenly, and mix the second piece of dough with pumpkin puree and knead it evenly.

after the first dough is kneaded evenly, roll it into a large slice and brush it with oil, and then roll it into a large slice and brush it with oil. Put the second kneaded dough on the first dough and roll it several times, then compact it around, put cold water into a steamer, steam it for 15 minutes after boiling, and then take it out and cut it into pieces with water on the knife. (End)