The dregs cake is derived from the Tujia sesame cake in Enshi Prefecture of Hubei Province. It is a unique Tujia food. Its strong flavor, rich spicy, soft outside, soft inlet, oil but not greasy. Its production technology is as follows.
First, the old side production: 40 °C warm water 5 kg, 7.5 kg of new flour, sweet baking powder 35 grams, 30 grams of yeast powder. Mix flour and seasoning with warm water and leave to ferment for more than 5 hours.
Second, the dough production: water, old noodles, the proportion of new flour is 5:1:8. Put water or warm water first, then put it in the old side, and finally put new flour. If the dough is too dry during the dough, gradually add warm water and mix it several times; if the surface is sour, add warm water and add 20 grams of sweet baking powder (Anhui Tianchang Sannong Technology Development Co., Ltd. The phone) is dissolved in water and added until the surface is not sour. note:
(1) The longer the old side fermentation time, the less the amount should be used;
(2) Unusable hot water noodles over 40°C;
(3) When using dough mixer and dough, firstly put water and add flour. Do not add more water by flour.
(4) Let the cake stand for 30 minutes with good noodles.
Third, meat production:
(1) The ratio of lean meat to fat is 5:2;
(2) Cut the meat with a good one and put it in the meat grinder.
(3) 5 kg of meat stuffing: 80 grams of salt, 30 grams of sugar, 50 grams of barbecue, 100 grams of chicken, 13 spices, 25 grams of chive, 100 grams of monosodium glutamate, 50 grams of cumin powder, ginger 200 grams, 30 grams of special fragrance powder, 250 grams of mustard, 25 grams of allspice, 150 grams of garlic. Mix the seasoning with water and mix well with the meat. 5 kg of meat can add 0.8 kg of water and begin to add less water. If it is too thick and add water, this will make the cake faster and save meat.
Fourth, the production of the cake:
(1) Mix chopped red oil, salad oil, and bean paste first; apply some oil to your hands before making the cake.
(2) 175 grams of dough is pressed out of a concave shape, and 10 to 15 grams of meat is stuffed and wrapped in meat like a bun, and squeezed into a round bag, which in turn is placed on the platen and flattened by hand. Try to make the inside of the meat evenly distributed in the cake. The pressed cake is round and evenly flat.
(3) Apply 15-20 grams of meat to the surface of the cake, brush a layer of red oil, sprinkle chopped green onion and sesame.
Fifth, the baking of the cake: The finished cake blank is placed on a stainless steel tray. The tray is first coated with a layer of oil and baked at 300°C. If you use an oven that can be controlled up and down, lower the furnace to 300 ~ 320 °C, the furnace is adjusted to 280 ~ 300 °C. Bake for 4 minutes until the surface is slightly yellow. If there is a bubble in the middle of the cake, break it.
First, the old side production: 40 °C warm water 5 kg, 7.5 kg of new flour, sweet baking powder 35 grams, 30 grams of yeast powder. Mix flour and seasoning with warm water and leave to ferment for more than 5 hours.
Second, the dough production: water, old noodles, the proportion of new flour is 5:1:8. Put water or warm water first, then put it in the old side, and finally put new flour. If the dough is too dry during the dough, gradually add warm water and mix it several times; if the surface is sour, add warm water and add 20 grams of sweet baking powder (Anhui Tianchang Sannong Technology Development Co., Ltd. The phone) is dissolved in water and added until the surface is not sour. note:
(1) The longer the old side fermentation time, the less the amount should be used;
(2) Unusable hot water noodles over 40°C;
(3) When using dough mixer and dough, firstly put water and add flour. Do not add more water by flour.
(4) Let the cake stand for 30 minutes with good noodles.
Third, meat production:
(1) The ratio of lean meat to fat is 5:2;
(2) Cut the meat with a good one and put it in the meat grinder.
(3) 5 kg of meat stuffing: 80 grams of salt, 30 grams of sugar, 50 grams of barbecue, 100 grams of chicken, 13 spices, 25 grams of chive, 100 grams of monosodium glutamate, 50 grams of cumin powder, ginger 200 grams, 30 grams of special fragrance powder, 250 grams of mustard, 25 grams of allspice, 150 grams of garlic. Mix the seasoning with water and mix well with the meat. 5 kg of meat can add 0.8 kg of water and begin to add less water. If it is too thick and add water, this will make the cake faster and save meat.
Fourth, the production of the cake:
(1) Mix chopped red oil, salad oil, and bean paste first; apply some oil to your hands before making the cake.
(2) 175 grams of dough is pressed out of a concave shape, and 10 to 15 grams of meat is stuffed and wrapped in meat like a bun, and squeezed into a round bag, which in turn is placed on the platen and flattened by hand. Try to make the inside of the meat evenly distributed in the cake. The pressed cake is round and evenly flat.
(3) Apply 15-20 grams of meat to the surface of the cake, brush a layer of red oil, sprinkle chopped green onion and sesame.
Fifth, the baking of the cake: The finished cake blank is placed on a stainless steel tray. The tray is first coated with a layer of oil and baked at 300°C. If you use an oven that can be controlled up and down, lower the furnace to 300 ~ 320 °C, the furnace is adjusted to 280 ~ 300 °C. Bake for 4 minutes until the surface is slightly yellow. If there is a bubble in the middle of the cake, break it.
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