Where is it good to learn the Tujia sauce cake method, and where is the authentic sauce cake technol

Ingredients. Flour to taste.

Hot water to taste. Ingredients for the sauce:

A large spoon of Pixian bean paste.

A tablespoon of spicy sauce.

A tablespoon of Lee Kum Kee sweet noodle sauce.

1 spoonful of minced garlic. A spoonful of sesame powder.

A pinch of cumin powder.

A pinch of sugar. A pinch of chicken bouillon.

White sesame seeds (sprinkle on the surface) to taste.

Chives (sprinkle on the surface) to taste.

Cooking oil to taste.

Sichuan pepper powder at will.

Sichuan peppercorns (optional) twenty or thirty grains.

2 star anise. The practice of Tujia sauce fragrant cake.

1.Pour the flour into a basin and stir while pouring hot water until flocculent.

2.Knead the dough into a smooth and slightly soft dough by hand, and then cover it with a damp cloth and let it rise for half an hour.

3.Chop the garlic into a puree. White sesame seeds are packed in fresh-keeping bags and rolled into flour with rolling dough.

4.Chop the bean paste.

5.Heat oil in a pot, add a small handful of peppercorns and 2 star anise and fry over low heat to bring out the fragrance, then remove and discard, leaving the oil. Then add a tablespoon of bean paste and chopped garlic and stir-fry over low heat to bring out the red oil.

6.Add a tablespoon of spicy sauce and a tablespoon of Lee Kum Kee sweet noodle sauce and stir-fry.

7.Add the crushed white sesame powder, a little sugar and a little cumin powder and stir-fry.

8.Pour in water and bring to a boil over low heat, sprinkle a little chicken essence to taste.

9.Simmer over low heat until the soup is thick and the sauce is ready. Don't cook too dry, so as not to make the sauce difficult to brush later.

10.The sobered dough is divided into four or five small doughs.

11.Roll out into thin slices with a rolling dough, sprinkle some pepper powder, and pour a little cooking oil.

12.Pull the four corners with your hands to the middle and apply oil evenly, if you are troublesome, you can directly brush a layer of oil with a brush.

13.Cut a well with a knife without cutting it in the middle.

14.Fold from the left, flip down in the upper left corner, and flip up in the lower left corner.

15.The folded piece on the left is flipped to the middle, and the previous action is repeated until it is finished.

16.Finally, fold into small pieces.

17.The four corners are pinched into a circle, so you don't need to pinch them tightly.

18.Close the mouth downwards and press flat with your hands.

19.Roll out into round slices with a rolling dough.

20.Heat the oil in the pan and add the crust to a natural fold.

21.Fry over low heat until golden brown, then turn over and fry.

22.Fry until golden brown on both sides, then drizzle with a little water, cover and simmer for a while, then fry for another minute or two until the surface becomes crispy. Brush the dough with a layer of sauce you just made.

23.Sprinkle cooked white sesame seeds and chopped green onions, and the Tujia sauce fragrant cake is ready.

24.If you are domineering, you can eat it whole!

25.It's also good to cut a few knives horizontally and vertically into cubes!

Tips: If the sauce is not used up at one time, it can be canned and sealed in the refrigerator for storage, or covered with plastic wrap in a bowl and sealed for storage.

This sauce is very delicious when used for bibimbap!

After the cake is fried, add a little water and simmer for a few minutes, then fry for a while until the surface is crispy, so that the cake will be crispy on the outside and tender on the inside!

I've used a lot of sweet noodle sauces, and Lee Kum Kee's is the best!

The spicy sauce can be replaced with garlic hot sauce, and the sweet noodle sauce can be replaced with soybean paste.

Warm water and noodles or hot water and noodles are OK, personal experience is that hot water and noodles are more noisy and delicious, hot water is generally 70 or 80 degrees or boiling boiling water. Stir the dough with chopsticks first to make it flocculent, and then knead it to avoid burning your hands.

It is recommended to go to a regular school.

1. Fabric: 20 kg of high-gluten flour, 50 grams of dry yeast, 65 grams of baking powder, 2 taels of sugar (100g), half a spoon of custard powder (10ml of one tablespoon of international measurement), 12 kg of water, 400 grams of salad oil.

2. Filling: 11 kg (5500g) of minced pork (no lean meat), 5 taels of garlic (250g), 5 taels of ginger (250g), 5 half spoons of cumin (10ml of 10ml of international measurement), appropriate amount of chili oil, appropriate amount of chili powder, appropriate amount of bean paste (fried), appropriate amount of chicken essence powder, half a bottle of oyster sauce (or appropriate amount of dark soy sauce), appropriate amount of salt;

3. Chili oil: Salad oil (appropriate amount) is stirred in chili powder (appropriate amount) when it is not opened;

4. Make cake surface oil: 30 kg of salad oil, 5 green onions, half a catty of garlic and ginger (250g), 20 grams of sesame pepper, 4 taels of celery (400g), 25 grams of Sichuan pepper, 20 grams of ingredients, 30 grams of cinnamon, when the oil is boiling, pour these ingredients into the fry until there is no water and take out the ready.

5. Flour and fabric are poured into the dough machine and dough, and the salad oil is poured into the dough twice.

6. 135-150 grams of dough kneading agent each, roll out the skin and wipe a thin layer of filling, wrap it up and roll it into a cake, and smear a layer of evenly proportioned filling on the top of the cake. Spread a layer of surface oil on top of the filling. (Pay attention to the relationship between the thickness of the cake and the heat, you need to check it yourself).

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

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

The development prospect of Tujia sauce cake:

Nowadays, there are many "Tujia sauce cakes" in large and small cities across the country. Walking on the street, from time to time, you will see customers holding Tujia sauce cake packaging in their hands. In order to taste the deliciousness of the sauce cake, customers often wait in a long line to buy, and the sales of Tujia sauce cake are very hot!

It is even praised by many places as "a delicacy with long queues".

Youyouxiang Snack Training School Sauce Cake Training Content:

1.Tujia sauce cake dough ratio and dough mixing technique; (Ratio of a variety of cakes) 2Tujia sauce cake training on various secret sauce recipes and practical hands-on operation; (making of two kinds of sauces) 3Tujia sauce cake training and production process and cake making skills;

4.Tujia sauce cake training and production equipment use and maintenance;

5.understanding and procurement information of various seasonings of Tujia sauce cakes;

6.Tujia sauce cake store location and management skills.

300 grams of flour, half blanched with 110 ml of boiling water, half with 110 ml of cold water, add 30 grams of cooking oil, knead into a smooth dough, cover and let rise for 30 minutes.

Here's how to mix the sauce: 2 tablespoons of bean paste, 2 tablespoons of tomato paste, 1 tablespoon of cumin powder, 1 tablespoon of thirteen spices, 1 tablespoon of sugar, 1 tablespoon of oyster sauce, and half a chopped onion, stir well and set aside.

Chop some minced garlic and ginger and set aside.

Add an appropriate amount of oil to the pot, pour in minced garlic and ginger and stir-fry until fragrant, then pour in the prepared sauce and stir-fry to make fragrant. Add an appropriate amount of water and cook slightly for 2 minutes. Then add an appropriate amount of starch water and stir-fry until the soup is viscous.

The dough does not need to be kneaded, divide it into two parts, take one and roll it out into a large pancake, smear a layer of oil on the cake, and evenly sprinkle with an appropriate amount of flour. Wrap it up again and roll it out into a large pancake, not too thin, too thin and the cake will have no layers.

Brush the pan with a layer of oil, put in the cake, and apply another layer of oil to the surface of the cake to lock in moisture. Fry over low heat until golden brown on both sides.

Place the fried pancakes on the cutting board and spread the sauce evenly. Sprinkle a layer of cooked sesame seeds and a layer of chopped green onions, cut into your favorite, and the delicious sauce cake is ready.

1 Pour boiling water into the flour, stir until the moisture disappears, then pour in cold water and stir into a dough.

2 Knead the dough smoothly by hand, cover with plastic wrap and let it rise for 30 minutes.

3 tablespoons of cooked sesame seeds put in a plastic bag and roll out into sesame powder.

4 Boil the sauce while the dough is rising. Put oil in the pot, and when the oil is cold, put the peppercorns and star anise into low heat and fry them until they change color and produce fragrance, and then take them out and don't use them, leaving only the oil.

5 Add a tablespoon of chopped Pixian bean paste and stir-fry the red oil.

6 Add a tablespoon of sweet noodle sauce and a tablespoon of garlic chili sauce and stir-fry until fragrant.

7 Add half a bowl of water, simmer until boiling, add sugar, sesame powder, cumin powder, and stir well.

8 Keep the heat low and add an appropriate amount of water starch to thicken.

9 Scoop it up with a spoon and slowly run it down, it is too thick to brush on the cake.

10 Roll out the awakened dough into a large sheet.

11 Sprinkle a layer of peppercorn flour on top and pour an appropriate amount of oil.

12 Then take up the four corners and dip them in the center with oil.

13 The dough is covered with oil.

14 Cut the thin dough sheet horizontally and vertically with 4 knives, taking care not to cut it.

15 And then layer upon layer.

16 And when they were folded, they were made into small squares, and they were crushed around them.

17 It is kneaded like a bun and made into a circle, and it can be rolled out more roundly. You can also roll out 18 directly to make the cake thinner, which is larger than a pan.

19 Pour oil into the pan so that it covers the bottom of the pan. After heating, put in the cake blank, the cake is relatively large, which can form natural folds.

20 Slowly sear over low heat until golden brown on both sides, and remember to cover the lid, otherwise it will be dry and hard.

21 Brush with the sauce and sprinkle with chopped green onion and sesame seeds to turn off the heat. The sauce is salty, pay attention to the amount.

Do you know how to make lasagna? Be thinner! When the guy is yellowish, don't turn over the front and brush the ordinary soybean sauce! Just sprinkle the green onions!