Let s talk about how to make Tujia sauce cakes?

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. It can also be rolled directly.

18 Roll out the bread thinly and make it larger than a frying 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.

It's not very troublesome, the main thing is that the sauce is not easy to get, you can generally buy some of your favorite sauces in the supermarket and spread them on the cake, and the cake seems to only need to be baked on one side.

The key to Tujiaxiang sauce cake lies in the sauce, those on the Internet about how to make sauce are fake, these sauces are secret, people rely on this sauce to make money, how can they casually put the production method on the Internet for the public to know?

Step 11The flour is split in two.

Pour half of the boiling water into the flour and stir until the moisture disappears and knead into a ball.

Add the other half to the cold water, stir until the moisture disappears, and knead into a ball.

Knead 2 types of dough into one large dough. Set aside to let stand for 30 minutes.

Step 22 of the preparation of Tujia sauce fragrant cakePrepare the ingredients for the stir-fried sauce, among which the Pixian bean paste is best chopped with a knife.

Step 33 of the Tujia sauce fragrant cake methodAdd oil to the wok and add a few icing sugars.

When the rock sugar melts, put the three sauces into the oil in the pan, stir-fry over low heat until fragrant, add a small half bowl of water, and bring to a boil.

Add an appropriate amount of cumin powder, Sichuan pepper powder, star anise powder, and then heat over medium heat.

Cook until it resembles gruel and turn off the heat.

Step 44 of the preparation of Tujia sauce fragrant cakeThis is a stir-fried sauce.

Step 55 of the preparation of Tujia sauce fragrant cakePut the sesame seeds in a pan and sauté over low heat until fragrant.

Half of it is crushed with a rolling pin into chopped sesame seeds.

Some are used as backups.

Step 66 of the preparation of Tujia sauce fragrant cakeDivide the dough into 3 portions, roll out one of them into large slices, sprinkle with peppercorn powder and cooked sesame seeds.

Step 77 of the Tujia sauce fragrant cake methodOnce rolled up, tighten the ends.

Rotate in the opposite direction and press into a round cake.

Step 88 of the Tujia sauce fragrant cake practiceRotate in the opposite direction and press into a round cake.

Step 99 of the preparation of Tujia sauce fragrant cakeRoll out into thin round cakes.

Step 1010 of the Tujia sauce fragrant cake practicePut it in a preheated electric baking pan and sear until both sides are slightly yellow.

Step 1111Brush with an oil brush the stir-fried sauce.

Step 1212Sprinkle with chopped green onion or garlic sprouts.

Step 1313Sprinkle with chopped cooked sesame seeds, cover and sear for another two minutes.

The steps of Tujia sauce fragrant cake are 1414Once baked, cut into small pieces and enjoy. (This one is cut for Nil, she doesn't want chopped green onions).

Teach you how to make the sauce fragrant and crispy.

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.

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 and brush it.

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 rolled out very thinly, it will be crispy when fried, sprinkle with chopped green onions, perfect!

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Tujia sauce cake is characterized by **?Tujia sauce cake is also called fragrant sauce cake, is a unique snack of Changyang Tujia in Enshi, Hubei Province, this cake is fragrant, sweet, spicy and crispy as the main characteristics, it is spicy but not spicy, salty and crispy, learn authentic Tujia sauce cake, learn professional technology Tujia sauce cake technology to Hebei Yuying snack training center to learn.

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Usually in the snack bar on the street, you will often see Tujia sauce cakes sold, but this dish can also be made at home, and the thickness is also critical, depending on the taste of each of us. First of all, prepare some dried yeast and high-gluten flour baking powder, and in order to make it more fluffy, you need to prepare some fatty meat foam, chili oil and chili powder bean paste, etc., and fry the sauce first and spread it on the cake.

Materials: 20 kg of high-gluten flour, 60 grams of dry yeast, 65 grams of baking powder, 2 taels of sugar, a teaspoon of custard powder, 12 kg of water. 400 grams of salad oil.

Filling: 11 kg of minced pork fat (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), appropriate amount of chicken essence powder. 1/2 bottle of oyster sauce (or dark soy sauce), salt to taste.

Chili oil: salad oil (appropriate amount) when it is not opened, pour chili powder (appropriate amount) and stir well, make cake surface oil: 30 kg of salad oil, 5 green onions, half a catty of garlic and ginger, 20 grams of pepper, 4 taels of celery, 20 grams of Sichuan pepper, 20 grams of ingredients, 30 grams of cinnamon, when the oil is boiling, pour these ingredients into and fry them until there is no water and take them out.

Method (1).Noodles:

One of the major features of Tujia baked cakes is their soft dough quality, the traditional old flour fermentation process makes the flour fermentation process extremely delicate, and different seasons need to ferment the flour in different ways to make delicious baked cakes. The process of kneading the dough is a crucial link, the dough should be kneaded to the right level of softness and hardness, and the pH is just right. At this time, the baked cakes made from flour will have the most original wheat flavor.

2).Pick-up:

Taking the dough is an important part of determining the taste of the baked cake, the dough is too big, the baked cake is too thick, the taste is not much different from the ordinary baked cake, the dough is too small, it is easy to burn the baked cake, and lose the characteristics of Tujia baked cake.

3).Stuffing:

Another feature of Tujia baked cakes is that a layer of filling is sandwiched in the middle of the baked cakes, which is different from other brands of baked cakes on the market that use salad oil or other raw materials to layer them, but layer them with meat filling, which not only ensures the characteristics and taste of Tujia baked cakes, but also retains the style of authentic Tujia baked cakes.

4).Volume layer:

After sandwiching a layer of filling, it is rolled up to make this layer of filling evenly distributed in the middle of the baked cake, and the baked cake is very layered at this time.

5).Round:

After sandwiching a layer of filling, it becomes a dough-shaped baked cake again, and it is necessary to form the prototype of the baked cake after rounding, which is not a simple process, and it is not possible for a beginner to beat a round cake with a thin inner and outer thickness, and it is necessary to practice more.

6).Feeding:

The delicate feeding process makes Tujia Yakiniku more similar to Western-style pizza in appearance, and has a unique style in taste, truly embodying the authenticity and tradition of Tujia Yakiniku Cake that has always been imitated and never surpassed.

7).Baking:

After several processes, the baked cakes are put into the oven, and the traditional tandoor charcoal grilling method is replaced by modern baking methods, completing the perfect combination of traditional craftsmanship and modern baking.

A list of ingredients.

300g flour

Water: 180g sweet noodle sauce, appropriate amount of chili sauce.

Appropriate amount of peppercorn powder.

Pepper powder to taste.

Chives to taste. Appropriate amount of white sesame seeds.

Cooking oil in moderation.

Add water to the flour, knead the dough and let it ferment for 30 minutes, pour cooking oil on the cutting board and spread it evenly, and put the good dough on the cutting board to spread it into a cake.

Roll out the pancake with a rolling pin, put the rolled cake in after the pot is hot, turn it over after changing color, brush the sweet noodle sauce and chili sauce in turn, sprinkle with Sichuan pepper powder, chili powder, chives and white sesame seeds, pour oil along the edge of the pan and fry for one minute, then turn it over, fry it for another 30 seconds, turn it over, cut it into cubes and serve.

Step 1: Add cooking oil to the flour, stir it into a dough with warm water, knead it into a smooth and slightly soft dough, apply some cooking oil on the surface of the dough to lock in the moisture, and cover the dough with plastic wrap for about 1 hour. Step 2:

This time is relatively long, so let's boil the sauce needed for the sauce cake. Step 3: Do not knead the dough after it is ready, knead it more and it is easy to get tendoned, move it directly to the board and divide it into two large dough agents, take one of the dough agents (the other dough agent is covered with plastic wrap and preserve) press flat, roll it out into a round cake, divide it into eight equal parts, be careful not to cut it off, leave an O shape in the middle, and then superimpose each piece inward, and finally tighten it inward into a round dough agent, and put it on for 10 minutes after both dough agents are done.

Step 4: After the dough is ready, press flat and roll out a crust that is slightly larger than an electric baking pan or pan.

The reason why the sauce cake is delicious is its crust and its sauce. The pie crust is generally scalded, and the cake will be soft and delicious, but the strength will be worse, and the degree of hot is also difficult to master, the pie crust is too soft, and it will be sticky, and the pie crust will be too hard to chew if it is not hot enough, so this time I use the dough to make cakes.

The benefits of dough cake are softness, strength, digestion, and operation. It is much easier to make dough cakes in hot summer, generally fermenting for 1 hour is enough, and the dough cakes are not sticky, and they will not stick when rolling with a rolling pin, and they are not easy to break.

The preparation of sauce fragrant cakes.

Step 1

1. Add yeast to all-purpose flour and then add cold water to mix the dough, pay attention to the water not to be added at one time, add it slowly, so that it will not be excessive, otherwise you need to add flour if you add more water, and the amount of yeast will not be enough, it will be very troublesome

2. Room temperature 25 degrees, ferment for 1 hour, the dough can be sent to twice the original size, step step

3 onions cut into small cubes, step step

4. Clean the shallots, cut them into minced shallots, step step

5. Put oil in the pan, the amount of oil is more than usual for stir-frying, so that the fried sauce is more fragrant, and it will not be too dry

6 Scoop 2 spoons of soybean paste and stir-fry, the soybean paste itself has a salty taste, so you don't need to put salt anymore, otherwise it will be too salty, step step

7. Next, pour in the barbecue material and stir-fry evenly, you can turn off the fire, the barbecue material mainly includes chili powder, cumin powder and sesame powder, which are very fresh and flavorful, step step

8. Roll the fermented dough into a large rectangle with a rolling pin, because it is dough, so roll it out as thin as possible, so that it can be flavored, delicious, step step

9Divide the crust into three equal portions, two of which are coated with the sautéed soybean paste, step step

10 Sprinkle with chopped shallots again, step step

11. Fold the pie crust with the sauce, and pinch it tightly on the side, so that it is not easy to open the pancake when it is baked, and it will be more neat, step step

12 Spread another layer of oil on the surface of the cake, and then sprinkle white sesame seeds evenly, one is good-looking, and the other is that sesame seeds can make the cake taste more fragrant, step step

13Put oil in a pan, put the cake in and cook it over low heat after the oil is hot, step step

14 Pay attention to turning the dough frequently, don't burn it, when both sides are baked until golden brown, you can get out of the pot.