The most authentic way to make plum cakes

Ingredients: flour, water, plum cabbage.

Excipients: sugar, refined salt, soy sauce.

Method: Step 1: Soak the plum cabbage in water two hours in advance, wash it and squeeze it dry.

Step 2: Add water to the flour in stages, add a little salt to knead the dough into a non-sticky dough, and let it stand for half an hour.

Step 3, then, put the white sesame seeds into a clean pot, do not put oil, stir-fry directly, stir-fry until the color is slightly yellow and fragrant, then the cooked sesame seeds are fried, put out for later use.

Step 4: Finely chop the processed plum cabbage.

Step 5: Put more oil in the pot, pour in the plum cabbage and stir-fry after the oil is hot, add a small spoon of salt, three small spoons of sugar, and two spoons of soy sauce and stir-fry evenly.

Step 6: Knead the proofed dough into bubbles and divide it into six equal parts.

Step 7: Roll out each dough with a rolling pin into a thick dough in the middle and thin around it, wrap a large spoonful of plum cabbage, and close the mouth with the method of wrapping buns.

Step 8: Slowly roll the dough with the dough side down and use a rolling pin to form a pancake, and it doesn't matter if the filling is exposed during the rolling process. Sprinkle white sesame seeds on both sides of the rolled cake, and press the white sesame seeds on the cake to make it stable.

Step 9: Brush the pot with a thin layer of oil, add the plum cabbage cake after the pot is hot, and fry until the golden pancake color appears on both sides. You can start eating.

Preparation of plum cakes.

Ingredients: 300 grams of all-purpose flour.

Boiling water 120 ml.

30 ml cold water.

250 grams of pork belly.

Salt a pinch of salt.

50 grams of dried plum vegetables.

1 tablespoon of cooking wine.

1/2 tablespoon of five-spice powder.

Method Production process: In the first step, prepare an appropriate amount of prune vegetables, put them in a bowl, add some water, soak them for a while, soak them until soft, and put them in a basin, first put 240 grams of flour, then pour 120 ml of boiling water into them, and stir them into a flocculent shape first;

Step 2, then put the remaining 60 grams of flour into it, add some cold water and reconcile, and finally mix the two doughs together, knead them into a smooth dough, cover them with a damp cloth, and set aside to relax for 30 minutes;

The third step, in this process, prepare the filling, a piece of pork belly, rinse it, cut it into small dices, prepare an appropriate amount of chives, pick and wash it and cut it into chopped green onions, put the chopped green onions and diced pork belly into a container together, add some five-spice powder and salt;

Step 4, then add sugar, cooking wine and sesame oil, stir well with chopsticks in one direction, then marinate for a while, heat the wok, and then put in the soaked plum vegetables, fry the water in it, put it out to cool, and mix it with the meat filling;

The fifth step, the loose dough is arranged into a bun skin, put in an appropriate amount of filling, after closing, roll it into a thin cake, heat the pot and put it directly and start to burn, pay attention to turning frequently, and you can get out of the pot after both sides are baked.

Summary: Plum vegetables can be said to be a classic combination of pork belly, the two can not only make cakes, plum vegetables buckle meat is also a very classic food, although plum vegetables are a kind of processed products, but its taste and value are particularly rich, we can eat appropriately, plum vegetables and meat combined, make a plum vegetable patty, without a drop of oil, the cake is thin and crispy, and the meat is fragrant.

Ingredients: 300 grams of flour, 2 grams of yeast, about 180 grams of water.

Filling: Dried plum vegetables, minced meat, eggs.

Method:1Fresh meat, both fat and lean, peeled, cut into pieces, put in a meat grinder and beaten into minced meat.

2.Add an egg to the minced meat, add an appropriate amount of salt, cooking wine, sugar, light soy sauce, dark soy sauce, and stir well in the same direction. (After I adjusted this meat filling, in fact, I made some other dishes, and secretly told you that the meat filling with eggs is really delicious, and it won't get old no matter how you fry it.)

A small bowl is left to make the minced meat. If you're making all the minced meat, you can skip it and add the umeboshi before seasoning. ）

3.Soak the umeboshi vegetables in water. I added water and put it in the refrigerator to soak overnight. Squeeze out the water, you can put it in the meat grinder with the meat filling for a little beating, which is more delicate and stirs more evenly.

4.Mix the plum vegetables and meat filling, add a lid and put it in the refrigerator.

5.Put the flour, yeast and water in the kneader and knead into a dough. (My dough has a lot of moisture, maybe the dough is very soft, it doesn't matter, smear some oil on your hands, take it out and let it stand).

6.The dough for making cakes can be kneaded casually, and kneading it by hand is also very fast, and it can rest for a few minutes to relax. (I kneaded the dough and went to wash my face and brush my teeth, now it's summer, the weather is hot, and it ferments so quickly.) ）

7.Divide the large dough into 8 smaller doughs and cover with plastic wrap to prevent drying.

8.Sprinkle a little flour on the kneading pad to prevent sticking, take a small dough and gently pat it flat, thick in the middle and thin on the perimeter.

9.Wrap in the minced plum vegetables.

10.Wrap it up like a bun and pinch it tightly.

11.Close side down, gently roll out into a pancake, and the filling will be visible. The action is a little lighter, and it doesn't matter if the edges are broken, I think the broken ones are more delicious.

12.Brush the pan with a little oil, add the cake, heat over medium-low heat, and turn over when you see the surface foaming. (Actually, you can do without oil, but with a little oil, I think it's more fragrant and delicious.) ）

13.Golden on both sides, about this is what it looks like, and it is ready to come out of the pot.

Make one, fry one, wrap and fry, and you can make a batch in no time!

The most authentic steps for making plum cakes are as follows:

Ingredients: flour, prune, pork.

Excipients: salt, cooked cold oil, ginger, scallion oil, Huadiao wine, oyster sauce, light soy sauce, sugar, sesame oil.

1. Prepare 400 grams of plain flour in a large bowl, and add 2 grams of salt to increase the gluten of the flour. Blanch the dough with 110 grams of boiling water, then mix the dough with 100 grams of cold water, then add 15 grams of cooked cold oil (that is, heat the oil and then let it cool), mix it together into a smooth dough, set it aside, and cover it with a lid to prevent the air from drying.

2. Put an appropriate amount of dried plum vegetables into the water and soak the liquid Fenglu for a while, clean it, and squeeze out the water for later use; A small piece of pork, wash and cut into small cubes, put in a bowl and set aside; Finely chop the ginger and place it in a bowl with diced meat.

3. Add more scallion oil to the pot, then add minced meat, stir-fry well, add a little Huadiao wine to remove the fish, continue to stir-fry until the meat is completely discolored, and then add an appropriate amount of oyster sauce, light soy sauce and sugar to taste.

4. Pour the dried plum vegetables into the pot and stir-fry the meat evenly, try the saltiness, then add an appropriate amount of salt to taste according to personal taste, then pour in a little sesame oil, stir-fry well and put it out for later use.

5. Smear oil on the cutting board, take out the dough and roll it out into a large pancake, then spread the fried dried plum vegetables and diced meat on top, roll the cake tightly after spreading, and finally cut the agent.

6. Wrap the two ends of the agent tightly, after wrapping them, roll the agent into large slices, and don't care if the filling comes out, just roll it thin.

7. Turn on the electric baking pan to the maximum heat, brush the oil, put the cake into the pot with the help of a rolling pin, burn the bottom surface over high heat until the bottom surface is yellow, then turn it over, continue to cover the lid and burn until both sides are golden, and the skin is crispy.

1. Ingredients: 1250 grams of flour, 500 grams of leavened noodles, 750 grams of pork fat, 135 grams of dried plum vegetables, 40 grams of minced green onions, 100 grams of refined salt, 15 grams of alkali, 75 grams of sesame seeds, 50 grams of starch syrup, 100 grams of sesame oil.

2. Put the dried plum vegetables in warm water, wash and chop them, and put them in a pot. Cut the pork fat into small cubes, put it in the plum vegetables, add refined salt, minced green onions, and sesame oil and mix well to form a filling.

3. Put the flour on the board, first blanch the flour of 1 6 with boiling water, then mix well with other flours, put 500 grams of leaven flour and cold water and knead well, cover with a damp cloth, and let it sit for about 10 minutes, then add alkali and knead thoroughly, knead it into long strips, pick it into a dough agent weighing about 125 grams each, press it into a round cake one by one, wrap it with a filling, press it flat, brush it with starch sugar, sprinkle it with sesame seeds, and it becomes a baked cake green blank.

4. Heat the oven wall, wipe off the dust with a clean damp cloth, block the furnace door, take the raw cake and dip it in some water on the side of the sesame seeds, stick it on the furnace wall, and after all the pasting, remove the door plug and bake for about 10 minutes.

Ingredients: a handful of dried plum vegetables, a small piece of fatty meat, a little chopped pepper, five or six chopped green onions, two spoons of rice wine, a spoonful of sugar, a little chicken essence, a little salt, 300g of flour.

Steps: 1. Soak the dried plum vegetables and cut the coarse ones with a knife.

2. Heat the pot and stir the meat out of the oil.

3. After the oil is stir-fried, the fat particles also become golden, add the dried plum vegetables and stir-fry well, add a spoonful of rice wine, a spoonful of sugar, a little chicken essence, and salt (the dried plum vegetables themselves are salty, don't add too much salt).

4. After frying, put it out, stir in chopped peppers and chives, and let it cool.

5. Take the flour, slowly add cold water, stir it and knead it into a ball, knead it until it is not sticky, cover it with a cloth and let it rise for half an hour.

6. Pull out the small agent and roll it thin.

7. Put the mixed vegetables in and close the mouth like a bun.

8. Pinch and flatten the mouth.

9. Roll out the cake with a rolling pin, you can see the plum vegetables and oil residue exposed, and sometimes the oil residue will be squeezed out when it is heavy.

10. Do it in turn.

11. I use a plug-in frying pan, turn the heat to the middle setting, and when the pot is hot, cut the lard and rub it a few times on it. Put the cake on top when the pan is oily.

12. Bake on both sides until yellow, and the aroma can be tangy.

13. Cut into pieces to finish.

The preparation of the plum vegetable cake is as follows:

Tools Ingredients: flour, salt, water, edible oil, plastic wrap, prune vegetables, pot, chopped green onion, light soy sauce, dark soy sauce, sugar, electric baking pan.

1. Add salt to the flour and mix well, pour in water and cooking oil and stir into a flocculent dough, then knead it into a smooth dough, cover it with plastic wrap and let it rest for about 15 minutes.

2. Soak the dried plum vegetables in water in advance to soften, rinse and drain the water and chop them, stare at the pot with large pouring oil, pour the green onion and stir-fry until fragrant, pour in the dried plum vegetables and stir-fry.

3. Add a spoonful of light soy sauce, a spoonful of dark soy sauce, a spoonful of sugar, an appropriate amount of salt and stir-fry evenly.

4. Divide the awakened dough into 6 minutes, roll it round and press it flat, wrap it in the cold plum vegetable filling, close the mouth, and wake up for five minutes in turn.

5. Brush the electric baking pan with a little cooking oil, roll out the plum cake thinly, put it in and burn it, and burn it until it is golden and crispy on both sides.

The most authentic way to make the plum cabbage button meatloaf is as follows:

1.Soak the plum cabbage in warm water for half an hour, rub it with your hands and rinse it off.

2.Chop the plum cabbage and chop it as much as possible, and chop the pork as much as possible.

3.Add salt, sugar, light soy sauce and dark soy sauce and stir well.

4.Flour with warm water and form into a dough (very soft).

5.Then divide it into 10 small doses, about 50g each.

6.Roll out the small agent into a circle, put in the plum vegetable filling (try to put more to make it more delicious) and then close the mouth downward, roll it into a round pancake, the thinner the better, it doesn't matter if it breaks.

7.Heat the iron pot, then put the cake in it over low heat and cook it until crispy. If you have an electric baking pan, it is better to throw it in and wait for it to be browned on both sides, which is more convenient than an iron pan.

8.It is especially delicious to brush the baked cake with a thin layer of chili sauce, and you can also brush it with a little sweet paste.

9.Roll it up while it's hot and take a bite, wow, super satisfying!

Plum cabbage button meat cake, also known as Jinyun baked cake, is a famous traditional snack in Jinyun County, Zhejiang, and was rated as a famous Chinese snack by the China Cuisine Association.

This kind of cake is baked on the inner wall of the charcoal oven with dried plum vegetables and sandwich meat, so it has the unique fragrance that the cake made in the pot does not have, and it is the favorite delicacy of Jinyun people in their leisure time, so that many foodies in a foreign land pack dozens of them every time they go out.