Fabric: 20 kg of high-gluten flour, 60 g of dry yeast, 65 g of baking powder, 2 ounces of sugar, custard powder 1 teaspoon, water 12 kg, and 400 g of salad oil.

Stuffing: minced pork fat (excluding lean meat) 1 1 kg, 5 taels of garlic, 5 taels of ginger, 5 tablespoons of cumin, Chili oil, horseradish powder, bean paste (fried), chicken essence powder, half a bottle of oyster sauce (or soy sauce) and salt.

Chili oil: when salad oil (appropriate amount) is not opened, pour Chili powder (appropriate amount) and stir well.

Bread oil for cake: 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 in these ingredients and fry until there is no water.

working methods

(1). famian:

One of the characteristics of Tujia sesame seed cake is soft dough. The traditional old dough makes the flour fermentation process extremely fine, and flour needs to be fermented in different ways in different seasons to make delicious sesame cakes. The process of kneading dough is a crucial link, and the dough should be kneaded until the hardness and pH value are moderate. At this time, the sesame cake made of flour will have the most primitive wheat flavor.

(2). Take the group as an example:

Getting dough is an important link to determine the taste of sesame cakes. If the dough is too big, the sesame seed cake will be too thick, and the taste will not be much different from that of ordinary sesame seed cake. If the dough is too small, it is easy to scorch the sesame cake and lose the characteristics of Tujia sesame cake.

(3). Stuffing:

Another feature of Tujia sesame seed cake is that there is a layer of stuffing in the middle. This layer of stuffing is different from the layered characteristics of other brands of baked cakes on the market, but it is layered with meat, which not only ensures the characteristics and taste of Tujia baked cakes, but also retains the style of authentic Tujia baked cakes.

(4). Rolling layer:

After clamping a layer of stuffing, it passes through the winding layer to make this layer of stuffing evenly distributed in the middle of sesame cake. At this time, the baked wheat cake is very layered.

(5). Round:

Sandwiched with a layer of stuffing, it became a spherical sesame seed cake. It is not a simple process to form the embryonic form of sesame seed cake after rounding. It is impossible for a novice to make sesame cakes into a round shape with thin inside and thick outside. This requires more practice.

(6). Feeding:

Exquisite feeding technology makes Tujia sesame cake look more like western-style pizza in appearance, and has a unique style in taste, which truly embodies the authenticity and tradition of "never imitating and never surpassing" Tujia sesame cake.

(7). Baking:

After several processes, the baked cookies were put into the oven, and the traditional clay oven charcoal baking method was replaced by modern baking method, which completed the perfect combination of traditional technology and modern baking.