2. mince pork belly, add salt, soy sauce, soy sauce, pork stuffing and chicken essence, and then mix in chopped garlic and chopped green onion.
3. Forming-the dough is divided into 80g doses, rolled into a big round cake, and the pork with good taste is evenly spread on the cake.
4. Awakening-40 ~ 50 minutes, temperature 34~36℃, humidity 75%.
5. Maturation-bake in an oven for 10~ 15 minutes at 250℃ until the baked surface is golden and oily.
Tips for training Chinese snacks in Shenzhen: If you cook at home, you can add a little vegetable foam if you like vegetables.
The easiest way to simply make baked sesame cakes soft without spending too much time is: the key is to make crispy cakes fragrant, and crispy cakes are half the battle!
It's very simple to mix dough without using dough, but there is also a little way to make the sesame cake soft and hard, and the skin is crisp and the inside is crisp.
The scones I made by the following method are super delicious and memorable, and my family loves them. Let me introduce them to you below.
1. Make pastry
Cut 2 star anise, 20 Chinese prickly ash, shallots or scallions, then fry them in peanut oil with medium or small fire. After all the ingredients are removed, raise the oil temperature and heat it. Then take a small bowl, pour the hot oil into the dry flour, and stir until there are no particles. Then add salt and five-spice powder, continue to stir, and spread it to cool for later use. The cakes baked with this seasoned pastry are delicious.
2. 250 grams of flour, mixed with half cold water and half hot water, can make the cake not hard, but soft and chewy. After mixing, let it stand for 20 minutes to make the cake better.
3. Drive the noodles into a big thin skin, brush them evenly with pastry, roll them into a round stick, and then pinch them at the convergent parts of both sides, then roll them up into a round shape and flatten them, and then drive them into a half-centimeter thin thickness.
4. Brush the oil in the pan, put the cake in a medium and small fire, and don't burn it. In order to prevent water loss, brush a thin layer of oil as soon as possible. The key point of baking the shortbread is to turn it over frequently, probably once every minute, until the baked layer is golden.