The practice of Yongjia wheat cake is the method of developing Yongjia wheat cake

Salt Stir in hot water and slowly pour it into the flour, stirring it with chopsticks as you pour until it becomes flocculent! (If you're adding eggs, subtract the amount of water by the weight of one egg.) ）

When the dough is no longer hot, knead it into a smooth dough, cover it with plastic wrap or a dry cloth, and let it rise for more than 20 minutes.

Soak the dried plum vegetables.

Umeboshi for an hour or so, squeeze out the water! Squeeze dry, squeeze dry!

<> added sugar. <>

Add light soy sauce. <>

Add shrimp skin. <>

My meat filling is leftover from dumplings, minced meat, green onions, sugar, cooking wine, marinated to taste!

Pull a piece of dough (it feels so violent) like a dumpling, shaped into a bowl!)

Add the trap. <>

I seal it and seal it by all means! Try to press the air out as much as possible.

Sprinkle flour on the shore and flour the dough on both sides.

Start rolling out the bread and roll it out thinly.

Ingredients: flour, eggs, oil (blended oil), fatty meat, dried plum cabbage.

Shrimp skin, chopped green onions, monosodium glutamate.

Sugar, salt Method:

1.Mix the dough: In the middle of the flour, beat the eggs, mix the oil, stir with chopsticks, and form a dough. (Set the dough aside to rise for at least half an hour).

2.Cut the fat into cubes and marinate it with fine salt.

3.Filling: Dry clean plum cabbage and wring it out, stir-fry in a pot, add sugar, chicken essence.

Stir-fry, finally add a small amount of monosodium glutamate, mix well, and remove from the pan.

4.Add the filling from step 3 to the marinated fatty meat, shrimp skin, and chopped green onion, stir well and set aside.

5.The leavened dough feels softer than the previous one. Take a piece of dough and roll it out into a round crust, thick in the middle and thin on the sides.

6.Place the filling from step 4 in the middle of the crust. The next step is to wrap the dumplings, wrapping and closing.

7.Make sure the closure is facing up, smooth the closure with a finger touch, and then roll out the cake into a round shape with a rolling pin.

8.The last step is to prepare the pot, which generally does not need to put oil in the pot, just put in the cake and fry it over medium heat until browned on both sides.

If you like eggs, you can poke a hole in the crust after the last step, pour an egg (the egg is beaten beforehand) into the filling along the chopsticks, and add heat until the egg is cooked. (Similar to egg scones.)

Tip: Add eggs and oil to make the wheat cake fluffier. It is said that beer can be added to the soft dough to make the wheat cake fluffier.

When making wheat cakes, first make the filling inside the wheat cakes, you can put moldy dried vegetables or pickles, you have to wring them very dry, cut the fat dices, add salt and monosodium glutamate and mix well. Then paste the dough, add a little water to the flour, and put an egg to taste more crispy. Knead the dough evenly, then knead the dough into a bowl, put in the pre-prepared filling, then knead the dough, and use a rolling pin to roll out the steamed bread-shaped dough on the board to become a plate.

The next step is to cook the wheat cakes.

To cook wheat cakes, you need to master the heat, and this process is usually done in a large iron wok. Stick the finished wheat cake on the pan, wait until the skin of the wheat cake is a little browned, turn it over, and then burn it, and the other side is also browned. Then take out the wheat cake, put a wheat cake pavilion (earthen and curved prop) in the iron wok, then put the wheat cake around, cover the iron wok, turn it three times in a row, and the wheat cake will be cooked.

Each time the firewood is burned three times, the firewood is burned, and the wheat cake is turned over, and after three times, the wheat cake is cooked (note: the wheat cake baked with wood fire is the most punctual point). As soon as the lid of the iron wokk was lifted, a fragrance came to our noses, and we didn't eat it.

Have you found the results: how to develop Yongjia wheat cakes? First, the business philosophy should be clear to operate Yongjia wheat cakes, the store operation concept should be clear, and the store should have a certain positioning in terms of product promotion and after-sales service to attract consumers and obtain satisfaction.

Second, the development of branding for snacks such as Yongjia wheat cakes, we should start from the development of branding, form the unique characteristics of our own home, increase the image of the brand, publicize it, and form the brand spirit of Yongjia. Third, grasp and use the entire standardized sales link stores should make full use of socialized channels, strengthen publicity, improve standardized sales links, grasp the development trend of the market, grasp the needs of customers, and constantly introduce new snack ideas to attract more consumers. Fourth, safe and efficient production and material control to ensure the safe and efficient production of Yongjia wheat cakes, the production of materials used in the celebration should also be strictly controlled, to ensure the safety and health of consumers, in order to develop for a long time.

2Cut the fat into cubes and marinate it with fine salt.

3. Filling: Dry clean the plum cabbage and wring it out, stir-fry it in the pot, add sugar, stir-fry the chicken essence, and finally add a small amount of monosodium glutamate and mix well, and remove from the pot.

4Add the filling in step 3 to the marinated fatty meat, shrimp skin, and chopped green onion, stir well and set aside.

5. The fermented dough feels softer than before. Take a piece of dough and roll it out into a round crust, thick in the middle and thin on the sides.

6Place the filling from step 4 in the middle of the crust. The next step is to wrap the dumplings, wrapping and closing.

7. Pay attention to the sealing area facing up, press the sealing area with your fingers, and then roll it into a round cake with a rolling pin.

8. In the last step, prepare the pot, generally do not need to put oil in the pot, put the cake directly, and fry it on medium heat until both sides are browned.

Step 2: Cut the fat into cubes and marinate it with fine salt.

Step 3 Filling: Dry clean the plum cabbage and wring it out, stir-fry it in the pot, add sugar, stir-fry the chicken essence, and finally add a small amount of monosodium glutamate and mix well, remove from the pot.

Step 4Add the filling in step 3 to the marinated fatty meat, shrimp skin and chopped green onion, stir well and set aside.

Step 5: The leavened dough feels softer than before. Take a piece of dough and roll it out into a round crust, thick in the middle and thin on the sides.

Step 6: Place the filling from step 4 in the middle of the crust. The next step is to wrap the dumplings, wrapping and closing.

Step 7: Pay attention to the closure facing up, press the seal with your fingers to smooth the closure, and then use a rolling pin to roll out the cake into a circle.

Step 8 The last step is to prepare the pot, generally do not need to put oil in the pot, put the cake directly, and fry it over medium heat until browned on both sides.

Step 9 Tip 1Add eggs and oil to make the wheat cake fluffier. It is said that beer can be added to the soft dough to make the wheat cake fluffier.

Step 2: Cut the fat into cubes and marinate it with fine salt.

Step 3 Filling: Dry clean the plum cabbage and wring it out, stir-fry it in the pot, add sugar, stir-fry the chicken essence, and finally add a small amount of monosodium glutamate and mix well, remove from the pot.

Step 4Add the filling in step 3 to the marinated fatty meat, shrimp skin and chopped green onion, stir well and set aside.

Step 5: The leavened dough feels softer than before. Take a piece of dough and roll it out into a round crust, thick in the middle and thin on the sides.

Step 6: Place the filling from step 4 in the middle of the crust. The next step is to wrap the dumplings, wrapping and closing.

Step 7: Pay attention to the closure facing up, press the seal with your fingers to smooth the closure, and then use a rolling pin to roll out the cake into a circle.

Step 8 The last step is to prepare the pot, generally do not need to put oil in the pot, put the cake directly, and fry it over medium heat until browned on both sides.

Step 9 Tip 1Add eggs and oil to make the wheat cake fluffier. It is said that beer can be added to the dough to make it delicious even when it is cool, and the crispy crust must be heated and eaten hot.