The surface of the product is directly contacted with the bottom of the pot for baking, which becomes dry-branding. When this product is molded, oil and salt are added, and it tastes good when it is mature. Even products without oil and salt are soft and palatable after being baked. The operation method of dry-branding is to heat the pan on the fire, put it into the green body for branding, brand one side and the other side until both sides are mature.

2. Brush oil for branding

The method of oil branding is the same as that of dry branding, as long as a little oil is brushed at the bottom of the pan during the branding process, the product will be brushed once every time it is turned over; Or brush a little oil on the surface of the product, and brush it every time you turn it. Brush evenly on the bottom of the pot or the surface of the product, and the oil should be clean and cooked oil. Oil-baked products are golden yellow with crispy skin and soft and elastic inside.

3. water scalding

water scalding is a method to make products mature by using iron pan and steam heat transfer, in which iron pan is the main heat transfer. The practice is to burn the product on one side first, and sprinkle water to stew the product when it is burnt yellow. Sprinkle water on the hottest part of the pot so that the water can evaporate quickly, and then cover the pot immediately. The finished product branded in this way is brown on the one hand and soft on the other, which is unique.

how to make sesame cakes soft and delicious

2. Technical essentials of baking

Controlling the temperature is very important for baking, which is the key to the success or failure of baking products. The size of firepower should be determined according to the specific varieties: spring cakes and pancakes of general pancakes require strong firepower and fast branding; Medium-thick cakes, such as big cakes and sesame cakes, require moderate firepower; Thick cakes, such as dough cakes, rice cakes, stuffing and sugared dough products, require a little lower firepower. When the firepower is too large, it is easy to cause the products to burn. Measures should be taken to reduce the firepower, such as turning down the fire or keeping the pot away from the fire. The baked food generally has a large surface area, and the temperature in the middle part of the pot is high and the temperature in the edge part is low, so the products are often not evenly heated. In order to make the products evenly heated, most products need to move the edge part to the middle of the pot to be heated or directly transfer the pot to make the edge and the middle reach the same maturity, and the middle of the product is burnt and the surrounding is sandwiched. For small baked products, more than ten or more products can be baked at a time. During the baking process, attention should also be paid to transferring the middle products and the surrounding products to make them evenly heated.