Korean Paracake Korean Paracake Paraphras

The main raw materials are flour, taro flour, sugar, refined salt, vegetable oil, sesame seeds, moss and so on. The method is to first mix taro flour and flour together, add seaweed, roll it into thin slices, and then fold it up and bake it over charcoal, which is crispy and sweet in the mouth. Speaking of this cake, we can't fail to mention the innovative Wang Maolong.

This Xikou farmer is very good at using his brains, he groped to improve the processing method of the cake, made a special oven with yellow mud, and added several sweet and salty flavors, and made a mille-feuille cake with a unique taste, which later became a famous specialty of Xikou. And there is another reason for calling it "the first bread in the world". Fenghua Xikou is the hometown of Mr. Chiang Kai-shek, after the Chiang family took power, he missed his hometown specialties very much, and once sent someone to call the descendants of the Wang family to his side, specially baked hometown cakes for him, and constantly invited people to taste, this kind of cakes became famous, and finally was known as "the first cake in the world".

This kind of cake does not use much oil when making, especially animal oil, which is in line with the nutritional concept of modern people; The cake is not easy to break after it is done, and it can be shelved for two or three months at room temperature; The development of tourism has also promoted the prosperity of local flavor industries. As a result, more and more special cake shops in Xikou have opened. Now, in addition to Wang Maolong's old shop in Xikou, there are also Wang Laotou mille-feuille cake shop, Jiang Shengtai's old shop, Chen's shop, etc., they are lined up on Wuling Road in Xikou Town, there are no less than dozens of large and small, each of which has a special oven, paying attention to freshly baked and sold.

The mille-feuille cake made by Jiang Shengtai's old store is finely selected, using nutritious seawater plants - moss, and improving the traditional process, and is made through 13 processes, the cake can reach 27 layers, and has won the "Best Taste Award" in the local flavor production competition.

There is currently no one to buy in China, let alone technical training.

Ingredients for the mille-feuille cake:

Ingredients: 125 grams of wheat flour, 375 grams of wheat flour Accessories: 150 grams of eggs, seasoning: 500 grams of butter, 5 grams of vinegar, 10 grams of salt.

Features of the lasa-feuille cake:

There are many layers, crispy and salty.

How to drizzle the mille-feuille:

1.Puff pastry: Roll out the butter into thin slices, dip the flour little by little until you use 125 grams of complete Fuqiang flour;

2.Roll it out into large thin cubes and put it in the refrigerator to freeze;

3.Leather: Put 375 grams of flour on the cutting board, add eggs, vinegar essence and salt water, and master the softness and hardness;

4.Roll out into cubes similar to the size of the puff pastry and freeze in the refrigerator;

5.When rolling out the puff pastry crust, fold the two slices and roll them out into large slices to become three layers, and then roll them into large squares and put them in the refrigerator;

6.Roll out 3 times in a row, stack 3 times and finally roll into large slices, lay flat in a baking sheet, and bake for about 30 minutes until cooked.

Tips for making a lasalicated mille-feuille:

It can also be made into shortbread, curry samos, puff pastry cakes, shelf crisp corners, shortbread cakes and so on.

Condiment recipes are a chef's lifeblood, especially secret recipes. Therefore, the production method is easy to find, but the recipe is difficult to find.

There is currently no one to buy in China, let alone technical training.

As a native of Tai'an, especially after working on Mount Tai for more than 20 years, I have never heard of it.

Is there anything for sale in Tai'an**? Could you please tell me more about it? First time I heard about it.

1.Take out an appropriate amount of 1,000-page tofu and cut it into thick slices.

2.Finely chop the green onions.

3.Top the tofu with salt, peppercorns, chopped green onions, and cooking wine.

4.Mix well, so that the tofu is dipped in seasoning on both sides, and let stand for 20 minutes5Pour oil into the frying pan and shake the pan so that the oil evenly spreads all over the bottom of the pan 6When the oil temperature rises, add the tofu slices and fry over low heat.

7.Use a brush to dip some oil on the upward side of the brush so that it is evenly coated with oil8Fry until the bottom is golden brown, the tofu is bulging and thickening, the edges are upturned, and then the surface is turned over until golden brown on both sides.

I think the shallow tofu tastes better.

Ingredients for Chiba cake: flour, sugar, filial piety, salt, anhydrous cream, edible ammonia powder