Who knows how to make Tujia slag baked cakes?? 10

Add the flour to the dry yeast (according to the instructions) mixed with warm water and knead thoroughly.

2. Make meat filling: chop the pork belly filling, add salt, pepper, a little monosodium glutamate, minced shallots, add a little water (add water without adding vegetables) stir and mix well, repeat many times, it is best to move in one direction when stirring, and then put it in the refrigerator for 30 minutes.

3. Wrap the meat filling in with the good noodles, the size is arbitrary, and the thickness is moderate (moderate thickness).

4. Put oil in the pan, light the fire, prevent the finished pie from entering, add cold water, flat the top of the pie, cover the pot, turn on the high heat, and when the water is almost dry, remove the lid. Change the heat to medium, turn the pan slowly, let the side of the pot bake on the fire, fry golden brown, and then turn over and fry until golden brown.

Note: How to add vegetables to the filling:

I generally use green cabbage (small cabbage, Chinese cabbage, celery can also be), boil a pot of water, boil, put an appropriate amount of greens, change color and take out, put it in a large basin of cold water next to it, cool it in time, (otherwise, the greens will be yellow), and then use your hands to squeeze out the water, chop it, so that it is much better to chop, and then squeeze out the water and mix with oil.

Mix with minced meat and mix well! Use it in time!

Super fabulous ground floor. I don't know why so many people like to eat this ......

Sweat was all over the streets. Occasionally ate -0-.. twiceUtter despair.

Tune.

What's there to eat with that?

Junk food.

1.Mix all the ingredients of the dough (230 grams of all-purpose flour, 3 grams of yeast, 5 grams of sugar, about 130 grams of water, 10ml of oil), slowly add the flour with warm water, stir into a dough and knead it smooth, then cover with a wet towel and put it in a warm place to let the dough rise for about 45 minutes. 2.

Cut the green onion in ingredient b (150ml oil, half a green onion, 10 grams of garlic and ginger, 1 gram of sesame pepper, 1 celery, 1 stalk of celery, 1 clove of cinnamon, 20 grams of bean paste, 1 4 teaspoons of cumin, 4 teaspoons of Sichuan pepper powder, 1 4 teaspoons of chili powder, 30 grams of oyster sauce, 1 gram of salt), slice garlic and ginger, and cut celery into sections. 3.Pour 150ml of cooking oil into a small pot, add green onions, ginger and garlic, pepper, celery, ingredients and cinnamon, heat over low heat, let the flavor of spices penetrate into the oil, boil for about 10 minutes, and then put in the bean paste after the fragrance, continue to boil and stir, and turn off the heat when the spices and green onions and celery are fried.

4.Pour 40ml of oil into a bowl, add cumin powder, peppercorn powder, chili powder, salt, then pour in 40ml of spice oil, stir well to form a spice sauce. 5.

Mix the minced meat with ginger and garlic, pour cooking wine and light soy sauce and chop some more, let the garlic fragrance fully mix into the minced meat, chop the mustard into minced vegetables and add it to the minced meat, and finally add 10ml of spice oil and mix well, sprinkle with meat floss, sesame seeds and monosodium glutamate and mix well. 6.Divide the leavened dough into three portions, roll out the pancakes into centimeters with a rolling pin, and use a fork to make even small holes in the top to prevent the baked dough from bulging.

7.Then apply a layer of spice sauce to the top, followed by a layer of minced meat. Finish with a sprinkle of sesame seeds and chopped chives.

8.Put it in the upper middle of the oven at 230 degrees and bake for about 10 minutes.

1.Mix all the ingredients of the dough, slowly add the flour with warm water, stir into a dough and knead it smoothly, then cover with a wet towel and put it in a warm place to let the dough rise for about 45 minutes.

2.Cut half a shallot, garlic, ginger, pepper and other condiments, cut the green onion into large sections, slice the garlic and ginger, and cut the celery into sections.

3.Pour cooking oil into a small pot, add green onions, ginger and garlic, peppers, celery, ingredients and cinnamon, heat over low heat, let the flavor of spices penetrate into the oil, boil for about 10 minutes, and then put in the bean paste after the fragrance, continue to boil and stir constantly, and then turn off the heat when the spices and green onions and celery are fried.

4.Pour the oil into the bowl, add cumin powder, peppercorns, chili powder, salt, then pour in the spice oil and stir well to form a spice sauce.

5.Mix the minced meat with ginger and garlic, pour cooking wine and light soy sauce and chop some more, let the garlic fragrance fully mix into the minced meat, chop the mustard into minced vegetables and add it to the minced meat, finally add spice oil and mix well, sprinkle with meat floss, sesame seeds and monosodium glutamate and mix well.

6.Divide the leavened dough into three portions and roll it out into a pancake with a rolling pin, using a fork to make an even hole in the top to prevent the baked dough from bulging.

7.Then apply a layer of spice sauce to the top, followed by a layer of minced meat. Finish with a sprinkle of sesame seeds and chopped chives.

8.Bake in the oven. If you can't learn like this, you can go to Guanxiangxing Snacks to learn about it. Hopefully you will be able to learn soon.

150 grams of low flour, appropriate amount of pork filling, appropriate amount of green onion, appropriate amount of soybean soy sauce, appropriate amount of white pepper, appropriate amount of sesame oil, appropriate amount of refined salt, 3 grams of yeast (dry), appropriate amount of white sesame seeds.

1. Ferment the dough until it doubles in size and knead well.

2. Add soy sauce, salt, white pepper, green onion or chopped shallots to the meat filling.

3. Add oil to the appropriate amount of flour and mix well into a puff pastry for later use.

4. Roll out the dough into a sheet, brush with a layer of puff pastry, and put a small amount of meat filling.

5. Roll the dough sheet into long strips and then roll it into a circle.

6. Roll out the dough rolled into a round shape.

7. Pour an appropriate amount of light soy sauce into a bowl.

8. Brush the dough with a layer of soy sauce and sprinkle with an appropriate amount of white pepper.

9. Bake in the oven at 180 degrees for about 20 minutes.

10. Done, problem solved.

Ingredients: 150 grams of low flour, appropriate amount of pork filling.

Excipients: appropriate amount of green onion, appropriate amount of soybean soy sauce, appropriate amount of white pepper, appropriate amount of sesame oil, appropriate amount of refined salt, 3 grams of yeast (dry), appropriate amount of white sesame seeds.

Method: 1. Ferment the dough to twice the size and knead well.

2. Add soy sauce, salt, white pepper, green onion or chopped shallots to the meat filling.

3. Add oil to the appropriate amount of flour and mix well into a puff pastry for later use.

4. Roll out the dough into a sheet, brush with a layer of puff pastry, and put a small amount of meat filling.

5. Roll the dough sheet into long strips and then roll it into a circle.

6. Roll out the dough rolled into a round shape, not too thin, a little thick.

7. Pour an appropriate amount of light soy sauce into a bowl.

8. Brush the dough with a layer of soy sauce and sprinkle with an appropriate amount of white pepper.

9. Evenly smear the meat filling on the dough, put more meat filling on your own food, sprinkle white sesame seeds, preheat the oven at 180 degrees for ten minutes, spread oil paper on the baking sheet, and bake in the oven at 180 degrees for 20 minutes.

10. Done.

With the progress of the times, pasta is also different from the past, such as slag cakes, if you want to know how to make slag cakes simply, then take a look at the following content, let's take a look at how to do it.

The making of the cake

1. Mix the red oil and salad oil with the mashed bean paste, and apply a little oil to your hands before making the cake.

2. Take about 175g of dough and press it out of a concave shape, put in 10 15g of meat, hold the meat like a bun, knead it into a round bag, and then put it on the table and flatten it evenly around with your hands, so that the meat filling inside is evenly distributed in the cake as much as possible. The pressed cake looks round and even.

3. Take 15 20g of minced meat and spread it on the surface, brush a layer of red oil on top at the same time, and remove some chopped green onions and sesame seeds on top. This is the finished cake to be baked.

Baking of the pie

Put the finished cake on the stainless steel tray, apply a layer of oil on the tray first, put 6 cakes on a tray, put it in the oven, and set the temperature of the oven to about 300;

If you use an oven that is loaded up and down, turn to 300 320 for the lower furnace and 280 300 for the upper furnace and bake for about 4 minutes. Just scholars should often pull it out to see, grasp the situation, and bake until the surface is a little yellow. If you see bubbles in the middle of the cake, break it.

A brief introduction to the slag baked cake

Slag baked cake is a unique specialty of Shandong Wenshang, and the biggest feature is the old noodle hairThe first piece of old noodles is extracted from grain koji and put into the dough. Yeast is best used to make bread, and if yeast is used to make pancakes, it will be laughed at if you let your peers know.

The method of making steamed bread with "old noodles" is actually very common throughout the north, and it is not so common in baking powder'At that time, "old noodles" were the most traditional and primitive fermentation method: each time, a piece of noodles was pulled from the previous noodles and kept for the next "noodles". This "endless" "old noodles" is called differently in different places.

In addition to "old noodles", some places are called "noodles", some places are called "noodles", and some places are called "leaven". The noodles made with "old noodles" are more chewy, and there is a sweet fragrance in the mouth.

Because the slag baked cake is fermented with old noodles, alkaline water is used when neutralizing the sour taste, and the operator should throw a large piece of dough weighing more than ten catties on the panel, cut it with a knife, evenly spread it with alkaline water, and then knead it hard, so that it has to be repeated several times, and you can also feel that the process of "hitting alkali" needs to have strength.

After the alkali is finished, the master in charge of forming the dough will pull the dough into uniform strips and divide it into palm-sized dough in twos and twos. Roll it out with a rolling pin, roll it up with a layer of minced meat, flatten it from the top and arrange it into the shape of a "flying saucer", fill the hollow part in the middle with a layer of minced meat, and then go into the oven. Because there is a layer of meat filling inside and outside, the baked pancakes are fragrant from the inside to the outside, and all four pieces are crispy on the outside and soft on the inside, which is really a bit of pizza.

Tujia slag cake.

Fabric: 20 kg of gluten flour, 60 grams of dry yeast in the morning ruler, 65 grams of baking powder, 2 taels of sugar, 1 teaspoon of custard powder, 12 kg of water. 400 grams of salad oil.

Filling: 11 catties of pig fat and minced meat (no lean meat), 5 taels of garlic, 5 taels of ginger, 5 tablespoons of cumin, appropriate amount of chili oil, appropriate amount of horseradish powder, appropriate amount of bean paste (fried) and appropriate amount of chicken essence powder. Half a bottle of oyster sauce (or an appropriate amount of dark soy sauce) and an appropriate amount of salt.

Chili oil: Salad oil (to taste) Stir well in the chili powder (to taste) when it is not boiling.

Spread the surface oil: 30 catties of salad oil, 5 green onions, half a catty of garlic and ginger, 20 grams of sesame pepper, 4 taels of celery, 20 grams of Sichuan pepper, 20 grams of mainland mountain materials, 30 grams of cinnamon, when the color oil is boiling, pour these ingredients into the fry until there is no water and take it out, it is done!

Processing process: 1 handful of flour and fabric poured into the dough machine and dough, and the salad oil can be poured twice and evenly.

2 handfuls of dough kneading agents are 135---140 grams each, spread a thin layer of filling on the skin, wrap them up and make a cake, and spread a layer of evenly proportioned filling on the top of the cake.

Spread a layer of surface oil on top of the filling.

3Sprinkle some chopped sesame seeds (raw) green onions on top of the cake.

4Wake for 3 to 5 minutes, put in the oven and bake until the surface is golden brown.