Where to learn how to make sauce cakes and how to make authentic sauce cakes

Ingredients. 2 tablespoons of hot sauce, 2 tablespoons of tomato sauce, 1 tablespoon of bean paste, 2 tablespoons of sweet noodle sauce.

1 tablespoon of soy sauce, 5g of garlic powder, sugar spoon, 3 cloves of minced garlic, finely chopped.

10g of green onions, 20g of cooking oil, 200g of flour

Steps to make sauce cakes.

1. Add salt, chopped green onion and yeast powder to the flour.

2. Stir with chopsticks while adding boiling water, cool a little and then knead it with your hands, knead it into a non-sticky dough, soft and hard, add water to dilute the dough, and then buckle a container and wake up naturally for ten minutes.

3. Mix the hot sauce, tomato paste, bean paste, sweet noodle sauce, soy sauce, pesto powder and sugar.

4. Put about two spoons of oil in the pot, don't be too little, fry the minced garlic when the oil is hot, fry the golden brown and fragrant and then put the green onions. The green onions are also fried a little.

5. Put the sauce when the onion and garlic are fried, and put the water in the bottom of the bowl if you can't praise it, don't waste it! Boil on low heat until bubbling.

6. Stir-fried sauce.

7. Okay, at this time, our dough is about the same, divide it into four parts, knead it a little round, and then roll it out into a round cake.

8. Use medium heat in the cake pan, put oil, spread the cake in after it is hot, brush the sauce, and brush it like this for the first time.

9. After the first baking, then brush the sauce for the second time, sprinkle with sesame seeds, and finish.

With an electric baking pan, it is convenient to bake on both sides.

Sauce cake is a kind of pastry snack, and it belongs to the popular and popular pastry snack in the pastry, and you will see selling sauce cake on the street.

If you want to learn professional and authentic sauce cakes, you can learn them now in professional chef training schools.

And the dough, wake the dough, mix the sauce, roll the skin, brush the oil, sprinkle the seasoning, laminate the slices, roll out the thin slices, fry the electric baking pan, brush the sauce, and sprinkle sesame seeds on the surface.

The production method and process of sauce cake sauce:

The production of sauce is divided into two steps: 1. The production of red oil; 2. The mixing and frying process of the sauce.

Noodles: Noodles ratio: 1 kg of noodles plus about 1 kg of warm water plus about grams of sugar and grams of salt in addition to about 2 grams of baking powder, salt and sugar can be added appropriately according to personal taste. After the dough is lived, the first time you spread out the dough needs to be coated with red oil on the noodles and sprinkled with ingredients (the ingredients are made of chili noodles + chicken essence).

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The production of red oil: five catties of salad oil, heat it in a pot over low heat, add 250 grams of green onion, ginger and garlic to the oil temperature of about 70 degrees, continue to fry over low heat for five minutes, and control the oil temperature at about 90 degrees; Put in spices: 80 grams of Sichuan pepper, 90 grams of star anise, 120 grams of bay leaves, 100 grams of angelica, 100 grams of ginger, 80 grams of grass fruit, 80 grams of Sannai, 50 grams of cloves, sand kernels (optional), 15 grams of cumin, 15 grams of cumin, simmer for 20 minutes, and finally add 10 grams of Nande seasoning powder, 100 grams of thirteen spices, and 30 grams of chopped sesame seeds, so that the flavor of the spices and the oil are fully integrated; After that, add 300 grams of red oil bean paste, wait for the water in the red oil bean paste to be completely fried as the standard, and then use a strainer to separate the oil from the spices, and set aside the oil.

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Preparation of sauce: spicy sauce, hoisin sauce, chopped sesame seeds, garlic sauce, oil consumption ratio of 5:2:2:1:1 mix it and put it into thirteen spices, Nande seasoning powder, cumin, chopped sesame seeds (crushed can be put more) appropriate amount, carrot puree.

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The stir-frying process of the sauce:

1. Add red oil to the pot and heat it to about 100 degrees over medium heat, then put in green onions, ginger, crushed garlic (must be very broken), chopped sesame seeds, fry for about one minute, add the blended sauce, fry for three minutes over medium heat, and set aside. Note: The ratio of oil to sauce is 1:

6。The ratio of green onion, ginger, garlic and chopped sesame seeds to the sauce is: 500 grams of sauce, 20 grams of green onion, ginger and garlic.

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2. Add an appropriate amount of bottom oil to the pot, heat it over low heat, add sugar and fry it in oil, fry the sugar in the oil to make it thin (different from the color of fried sugar), add a little tomato sauce and fry for one minute, then add carrot puree and fry for 3-4 minutes, add the fried sauce to fully integrate the two sauces, and the two can be out of the pot after opening. (Note: Sugar and carrots and stir-fried sauce scale 1:.)

3. After the fried sauce is out of the pot, add Aoyanqi (a kind of flavor) and an appropriate amount of flavor before use.

Tujia Sauce Cake, also known as Tujia Sauce Cake, Hubei Sauce Cake, Enshi Sauce Cake, Wuhan Sauce Cake, referred to as Sauce Cake or Sauce Cake. This cake is fragrant, sweet, spicy and crispy as the main characteristics, it is fragrant, sweet with cotton, spicy but not dry, crispy on the outside and soft on the inside. It is a unique snack of the Tujia family in Changyang, Enshi, Hubei Province, and is also known as "Chinese pizza".

It became popular in Hubei in the spring of 2009.

The preparation of sauce fragrant cakes.

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Add the bean paste and garlic sauce and stir-fry over low heat to remove the red oil, then add a teaspoon of light soy sauce and stir-fry a few times to remove from the pan for later use.

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Roll out the waking dough into pancakes, and the thinner the better.

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Spread the rolled dough with a layer of oil.

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Sprinkle a layer of chopped green onions, preferably shallots.

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Then fold the dough cut in half on both sides, and repeat the above movements.

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This is what the dough looks like when folded in half at the end.

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Roll out the dough into a cake.

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The bread is as thin as half the thickness of a chopstick, but not too thin and not too thick.

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After the pot is brushed with the sauce that has just been fried, you can start eating it by sprinkling some chopped chives, you can cut it into small cubes, or you can make a triangle shape, this can be determined according to your personal preferences, and finally sprinkle some sesame seeds to decorate it is more photogenic.

To make sauce cakes, you can go to a professional cooking school and easily learn professional skills.

Tujia Sauce Cake, also known as Tujia Sauce Cake, Hubei Sauce Cake, Enshi Sauce Cake, referred to as Sauce Cake or Sauce Cake, is a unique snack in Enshi Tujia and Miao Autonomous Prefecture in Hubei Province, also known as "Chinese Pizza". The production materials include flour, sweet noodle sauce, Pixian bean paste, etc.

The mouth is crispy, full of richness, and takes you to the world of sauce and fragrant cakes.

Teach you how to make the sauce fragrant and crispy.

hello！I'm everyone's favorite sauce cake. The key secret is in the sauce, which is already fragrant when it is fried, and the sauce is full of flavor. And the crust is very thin, it will be crispy when fried, sprinkle with chopped green onions, perfect!

How to make sauce cakes? Heat the oil, add the star anise garlic, stir-fry until fragrant, remove it, add the bean paste, spicy sauce, sweet noodle sauce, add water, and then put the dough in it and brush it.

Food is more than just food on the table. It also includes leisure snacks, various biscuits, pastries, sugars, candied fruits, dried fruits, meat products, tea brews and other products, each with its own flavor, which can be called food.

The court version of the sauce cake, if you understand it, make it once.

Crispy on the outside and soft on the inside, the sauce is full of fragrance, and you will be addicted to it when you eat it.

No dough without kneading, brown and crispy sauce cake, especially delicious.

Crispy on the outside and soft on the inside, the sauce is fragrant, and the secret sauce cake with clear layers.

The recipe for making secret sauce cakes.

Craft frying flavor sauce aroma.

Time: 60 minutes.

Difficulty beginner primer.

Ingredient main

500 grams of flour, 150 grams of boiling water, 200 grams of cold water, 2 servings.

Excipients others

Appropriate amount of shallots, appropriate amount of ginger, appropriate amount of garlic, 1 spoon of Pixian bean paste, 1 spoon of sweet noodle sauce, 1 spoon of tomato sauce, spoon of chicken essence, 1 spoon of sugar, 1 spoon of cumin powder, appropriate amount of chicken broth or bone broth.

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1500 grams of flour and 150 grams of water are stirred into a dough, and the remaining flour is mixed with 200 grams of cold water and left in a ball for 20 minutes.

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2. Make the sauce: onion, ginger, garlic puree for later use, 1 spoon of Pixian bean paste, 1 spoon of sweet noodle sauce, 1 spoon of tomato paste, half a spoon of chicken essence, 1 spoon of sugar, 1 spoon of cumin powder, and an appropriate amount of bone broth puree for later use.

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3. Stir-fry the green onion, ginger and garlic over low heat until fragrant, pour in the sauce and boil.

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4. Divide the dough into dough, grease the panel, roll it out into a thin cake, and then spread it with puff pastry (1:1 of the dough and oil are mixed into puff pastry).

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5. Cut the dough into pieces, fold the dough on both sides to the middle, and finally wrap the two sides with the middle part and roll it out again.

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6. Grease the frying pan, fry over medium-low heat until the dough is golden brown on both sides, brush with the boiled pasta sauce, sprinkle with chopped green onion and coriander, and cut into pieces.

1.Put the bean paste or soybean paste in a small bowl, add a little water and stir well, and wait for the sauce to be brushed.

2.Add salt to the noodles, knead the dough with boiling water (don't ask me why I boil water, I just add it casually), if you are afraid of heat, you can use chopsticks to stir, and you can start kneading it in less than half a minute (I actually didn't wake up because I couldn't wait...).）

3.Divide the dough into four portions (the cup I weigh the noodles in is a rice cooker rice cup), roll out one with a rolling pin....I roll it out like this, first make a cake, then fold it in half and then fold it in half, hold a ball and then flatten it, and then roll it into a cake.

4.Heat the pan, brush the pan with oil, don't have too much oil, the cake doesn't stick to the pan much, and it's okay to be a little mushy.

5.If the oil is slightly hot, you can put the first cake, and when you are panning, you can make the second cake, and the fire is a little smaller

6.In about fifteen seconds, the cake can be reversed, and then the sauce is brushed, in fact, the sweet noodle sauce may be more delicious, but my sweet noodle sauce is in a bag, and I am not happy to use half and half left...Brush the sauce for about 15 seconds and then brush the sauce on the reverse side.

7.When you think it's almost over, you can put it out, brush it with oil, and make a cake...

Ingredients: 200g of flour, 135g of warm water, appropriate amount of sesame paste, vegetable oil and sugar.

1.Add warm water to the flour and stir with chopsticks to form flakes as you go.

2.After stirring well, use your hands and dough, the dough will be very sticky at first, when the dough is not sticky, cover it with plastic wrap, and let the dough for 15 minutes, it doesn't matter if it is longer. It doesn't look smooth, but it's okay if it's smooth.

3.While waiting for the noodles, pour an appropriate amount of sesame paste into a small bowl, add sugar and an appropriate amount of vegetable oil and mix thoroughly.

4.The dough is kneaded a few times to become a very smooth dough, slightly grease on the countertop, roll the dough into large sheets, roll out the dough after rolling it out with sesame sauce, roll it into a long roll from long to bottom, grab both ends and stretch it properly, and then start to roll it up from one end, and let it rest for 10 minutes.

5.Roll out the dough into a round cake shape (not too thin), heat the pan with an appropriate amount of oil, fry the cake over medium-low heat, cover the pot when baking, and cook it.

Sauces: salt, sugar, mustard, ginger, garlic, chicken essence, barbecue sauce, cumin powder, thirteen spices, five-spice powder, sweet baking powder, ordinary bean paste and red oil and other more than 30 kinds of seasoning recipes: special powder, water, sugar, top secret powder, baking powder, etc.

The tutorial on how to make the sauce cake is as follows:Ingredients: 300 grams of all-purpose flour, 200 grams of warm water, 1 spoon of Sichuan pepper powder, 1 spoon of Baizhou sesame seeds, 1 handful of green onions, 10 grams of Sichuan bean paste, 10 grams of soybean paste, 1 teaspoon of cumin powder, 1 teaspoon of white sesame seeds, 1 gram of caster sugar.

Excipients: 30 ml salad oil, a little star anise.

1. Mix the flour and water evenly and knead the dough to make it rotten, relax for 10 minutes and continue to knead until smooth, and wake up for 20 minutes for later use.

2. Pour oil into the non-stick pan and stir-fry the star anise, and remove the star anise.

3. Add Sichuan bean paste and soybean paste and stir-fry until fragrant.

4. Pour in a small half bowl of water to dilute and set aside.

5. Roll out the dough and brush it with salad oil.

6. Cut into slices and stack them.

7. Roll it out again.

8. Fry in a frying pan over low heat.

9. Take out the mille-feuille cake and put it on the cutting board, brush with the fried bean paste.

10. Sprinkle with white sesame seeds and chopped green onion and cut open.

Sauce cake is a traditional Chinese cake with a crispy texture and rich aroma. The following is a tutorial on how to make the sauce cake:

Ingredients: 300 grams of flour.

200 g peanut butter.

100 g sugar.

50 grams of sesame seeds.

Cooking oil in moderation.

Steps:1Prepare a large bowl and pour the flour into the bowl.

2.Slowly add an appropriate amount of water, stirring as you add the water, until the dough is smooth and springy. Cover the dough with a damp cloth and let it sit for about 30 minutes.

3.Divide the resting dough into several small dough pieces with a diameter of about 5 cm.

4.Each small dough is rolled into thin slices with a rolling pin, about 15-20 cm in diameter.

5.Spread a layer of peanut butter and sugar on each sheet** and sprinkle with an appropriate amount of sesame seeds.

6.Fold the slices in half and cut them into small pieces with a knife to the shape of the shortbread.

7.Heat the pan, add an appropriate amount of cooking oil, and when the oil is hot, put the shortbread in the pan and fry it until golden brown on both sides.

8.Remove the fried shortbread, drain off the excess oil, let it cool and serve.

Precautions: When rolling the dough, pay attention to the control of the strength, and try to roll it into a uniform and even thin sheet.

When panning shortbread, add the right amount of cooking oil according to the individual taste to achieve the ideal crispiness.

The amount of peanut butter and sugar can be adjusted to personal preference to increase or decrease the sweetness of the shortbread.

The above is the authentic tutorial of sauce cakes, I hope it will be helpful to you! While enjoying the food, please also pay attention to controlling the amount of food you eat and maintain a healthy and balanced diet.