土家香酱饼的做法（The practice of Tujia fragrant sauce cake）

土家香酱饼的做法（The practice of Tujia fragrant sauce cake） 土家香酱饼的做法(The practice of Tujia fragrant sauce cake) Practice: 1, the white flour, yeast, water, butter and sugar in the pot and into the dough, fermentation with about two hours. 2, the dried meat floss, onion mince. Then chop the beef and garlic, and let the garlic in the beef. 3, pulling the dough into the size of a nephew face squeeze, pressed into two inches size Griddle Cake, use a toothpick in the small hole on the top bar, mix the dried meat floss end, beef spread on the cake, then pepper, pepper, cumin, salt evenly brush on the cake. 4, the cake will be placed as oven, about 190 degrees, bake for 20 minutes. Tips: baking is the key, add a little sugar, can play the role of rapid fermentation, but also can increase the cake taste, at the same time, put it in the oven until the yolk brush on the surface of the cake, a golden yellow, taste better This thing is brushed on the surface of the paste, the formula is very simple, 10 pounds of special flour, 7 pounds of water, 75 grams of sugar, 10 grams of baking powder, sauce is not good to get up, this is a secret, I do not know, the cook sauce recipe to 5000 RMB was willing to teach others You want to ask about the production method of Hubei Enshi Tujia Gongpo biscuit: let me give you the answer: (not a recipe for soy cake to tell you the price formula) sauce cake is very expensive oh ~~~~~~~~~~~~~~~ formula proportion: star anise seasoning Gongpo Biscuit - 2 pounds 2 kg of pepper fennel 0.6 kg - 0.6 pounds of pepper and licorice 0.4 pounds of pepper amount should be less salt filling ratio of clove MSG: Lean 3 pounds of fat 7 kg 3 kg 2 kg onion garlic mustard 3 kg 5 kg ginger 1.5 letinous edodes the ingredients: Meishan yeast powder poured powder (salt sugar) food additive bread improver Meishan brand leavening agent baking soda powder a small amount of operation; method: first the star anise pepper pepper clove aniseed several licorice together into powder (we call aniseed) lean 3 pounds of fat 7 kg 3 kg 2 kg onion garlic mustard 3 kg 5 kg ginger letinous edodes 1.5 according to the proportion of these Minced vegetables (called stuffing) we start to do a little less to lean 1 pounds of fat and 2 5 kg 1 kg onion garlic mustard half a catty 1 pounds two fresh ginger 5 letinous edodes 1 and a half pounds (according to the proportion of broken together) then the thirteen sweet 45 grams 25 grams of aniseed seasoning bag {} Suddeutsche 80 grams of fresh spicy 65 grams of MSG 5 grams 8 grams of chicken pork flavor 10 grams of salt, 5 grams of pepper in the grasp of their own special powder 2 grams cake together and stuffing stir it must use Shouzhua uniform and below we face: first with warm water of 35 degrees to 40 degrees is appropriate 10 pounds of proportion: 25 grams of yeast powder 30 grams fresh leavening agent 30 grams of bread improver 30 grams of sugar 30 grams 30 grams of salt to melt and then put these materials into the warm water surface and stir evenly into the dough fermentation. 2 hours or so, you can make the Gongpo biscuit fermented face pulled into small As the size of the steamed stuffed bun group wrapped into a small spoon, stuffing, then clenched. Both sides stick sesame (peeling) on the pull station awake for 15 minutes, and then hand the whole cake round pot residue. Available rolling pin roll oil temperature should be 180-240, which is generally three minutes good color golden yellow good delicious pancake to sell. 1. with the fermentation of dough is sweet This is the specialty of Enshi Hubei Tujia Clay oven rolls, the biggest feature is the first sight is the fermentation of dough. Extracted from food yeast in the dough into. Yeast is best suited for making bread. If you make a cake with yeast, it will make you laugh With the "old" baking method actually in the North Steamed Buns Clay oven rolls are very common in baking powder is not so common, "old" is the most traditional and original fermentation way: every time from a good face off a piece, make a face head next time "". The "supply" of the "old", different places are not the same. In addition to the "old", in some places called "fertilizer", some place called "head", there's a place called "starter". With the "old" out of the surface more bite, after the entrance has a sweet fragrance. Scent tips Tujia sesame cake is attractive, Because, as long as the sesame cake shop in front of the pass, will certainly smell the aroma of channeling nose. Many people feel after eating fragrant oil Zizi, think there must be quite a lot of oil, but in fact the Clay oven rolls in the production process, without any surface of the "brush oil" process, the surface layer of oil is baked in meat stuffing. Flour: Tujia sesame cake is used in "gluten flour", because the flour gluten degree is too high, loose foam is not strong, some of the baked sesame seed will be hard; low gluten flour is not easy to shape. And: "old" do introduction, air and water temperature determines the fermentation time; usually a bag of flour and the dough fermentation time of 1.5 hours. Stuffing: This is the most important part. Put on the chopping board a large bowl of meat stuffing, pork chop is actually composed of mixed in different parts of the form, which also added a "special flavor of Tujia nationality". This kind of Tujia meat will give off a strong aroma when it is roasted at high temperature 面料:高筋面粉20斤,干酵母60克,泡打粉65克,糖2两,吉士粉一小 匙,水12斤.色拉油400克. 馅料:生猪肥肉末(不要瘦肉)11斤,蒜5 两,姜5两,孜然5匙,辣椒油适量,辣根粉适量,豆瓣酱适量(炸熟)鸡 精粉适量.蚝油半瓶(或老抽适量)盐适量 辣椒油:色拉油(适量)在没 开的时候倒放辣椒粉(适量)中搅匀 制作饼表面油:色拉油30斤,大 葱5根,大蒜,姜各半斤,麻椒20克,芹菜4两,花椒20克,大料20克, 桂皮30克,当油开的时候把这些料倒入炸至无水份捞出既成. 土家 掉渣饼自制方法(2)(1).发面:土家烧饼一大特色就是其松软的面质， 传统的老面发面使面粉发酵过程极为精细，而且不同的季节需要以不 同的方 French fermented flour, in order to make delicious sesame cake. Kneading process is a crucial link, the surface should be rubbed to moderate hardness, when pH is moderate, just right. This time the flour made sesame cake will have the most original wheat flavor. (2). The group: the group is an important link Clay oven rolls taste, the dough is too large Clay oven rolls too thick, taste the same with ordinary Clay oven rolls is not much difference, the dough is too small, easy to Clay oven rolls scorched, lose the characteristics of Tujia Clay oven rolls. (3). The stuffing: another feature of Tujia is Clay oven rolls sandwiching a layer of filling in the middle of this layer of Clay oven rolls, stuffing Market different from other brands of salad oil or other raw materials Clay oven rolls using hierarchical features, but with the meat stuffing stratification, which not only ensures the Tujia characteristics and taste Clay oven rolls, and reserves the authentic Tujia style Clay oven rolls. (4) roll layer: after holding a layer of stuffing, and then through the roll layer, so that this layer of stuffing evenly distributed in the middle of the sesame cake, when the sesame seed is very layered. (5). A round: clamping a layer after filling again become a mass after rounding Clay oven rolls, in order to form the prototype of the Clay oven rolls, is not a simple process, take a hit in the thin and thick Clay oven rolls round, not a beginners who can play the more practice can be. (6). Material: material process exquisite in appearance to Tujia Clay oven rolls more similar to western style pizza, and unique in taste, truly reflects the Tujia "Clay oven rolls have been imitated, never surpassed the traditional and authentic. (7). Baking: after several procedures to Clay oven rolls in the oven to replace the traditional method of using charcoal mud oven baking method of modern, complete a perfect combination of traditional craft and modern baked. Production method of Dalang dregs 1. Clay oven rolls white flour, yeast, water, butter and sugar in the pot and into the dough, with the fermentation, the fermentation time of about two hours, cut the dough, see section has many small holes, branding. 2. shallot mince stand-by dried meat floss. 3. beef and garlic with chopped, so that garlic sweet enough to enter the beef at the end. 4. although the dregs is used Clay oven rolls of pork, but beef dregs can do. 5. pulling the dough into the same size surface agent, pressed into two inches above Griddle Cake, use a toothpick to tie a small hole, So as not to drum up while baking. 6. stir pepper, salt and cumin, pepper evenly brush evenly in the cake. The biscuit 7. well in the oven to 190 degrees, bake for 20 minutes, the family version of the "dregs Clay oven rolls freshly baked.