How to make chestnut biscuits?
Production method
1. Put it in a big round plaque and knead it into a pebble shape. Tear up the yeast seeds and put them in. Knead with both hands until it is soft, tough, shiny and without pimples. Cover with a quilt (use a single cloth in summer) to keep warm, and let it stand and ferment for about 4 hours.
Take flour (2.75kg) and mix it with rapeseed oil to make crispy noodles.
2. Clean shallots, wash them, blow dry them, cut them into fine powder, chop the oil residue and pig's net oil, chop them together on the chopping board, mix them well, put them in a pot, add refined salt and sesame seed cake powder and mix them well to make stuffing.
3. Sprinkle some flour on the chopping board, put the dough on it, put the lye dissolved in boiling water into it several times, knead it until the dough is smooth and not sticky, then knead it into long strips, pick it into 25 flour agents with the same size, and divide the pastry into the same parts.
4. Flatten the dough one by one, pick a small piece of dough from the side, wrap it in pastry, put it in the center of the dough, press it into pieces with a diameter of about 3 cm by hand, pick the stuffing, wrap it up and pinch it tightly, and roll it into a round cake with a diameter of about 1 cm with a flour pin. Dilute maltose with 25 grams of warm water, then brush it on the surface of sesame seed cake and sprinkle sesame seeds.
5. Heat the pit with 5 kg of firewood, put the burnt-out grass ash on both sides of the furnace, put it into the furnace for burning in fractions with 5 kg of firewood, press it on the burning grass with a fork shovel, cover the cold ash on both sides of the furnace, then scrub the furnace wall with a water brush, paste cakes from the lower parts of both sides of the furnace, and finally paste them on the top of the furnace. After the paste is full, push the covered cold ash to both sides, turn over the unburned firewood, pick it on the fork shovel, raise the fork shovel by hand and bake it until the cake blank is yellow in crab shell, drum up and take it out of the furnace, and sweep away the floating ash on the sesame cake with a small broom.
the product features dry and loose, refreshing, crisp, white and red.
Li Liangui bacon pancake
raw materials: 5g of flour, 125g of pig soup oil, 8g of salt, 25-275g of cold water, 1,25g of pork (pork belly), appropriate amount of pepper, aniseed, nutmeg, angelica dahurica, tsaoko, clove and nutmeg, and appropriate amount of onion and ginger.
Making method:
1. Mix flour with water to make a soft dough and let it stand for a while.
2. Add 1g of flour and salt to the pig soup oil to make it soft and crisp.
3. Put the woken dough into a 1g dose, roll it with a small pin, and then roll it with both hands to form a rectangle with a length of 35cm and a width of 5cm. Wipe the soft pastry on the strip, and stack it from one end to the other to form a rectangle. Press the two sides by hand, then roll it out with a rolling pin to form a square.
4. Use a rolling pin to roll the green cake into an oval or slightly square cake with a thickness of about half a centimeter.
5. Put it in a cake pan, brush the oil on both sides at 18℃-2℃ for about 4-5 minutes, and it will be cooked when the cloud disk blooms on the surface.
6. Cut the two halves in the middle with a knife, open the layers, cut the smoked bacon with the sauce into thin slices or broken nails, shred the onion and cut the parsley into sections, then put the sweet noodle sauce in the cake, and add the shredded onion, minced parsley, sliced meat or minced meat, and serve.
characteristics: crispy outside, soft inside, fragrant meat, spicy onion, fragrant sauce and vegetables.
attachment: 1. put pork in a pot and add water, preferably minced pork. wrap spices, onions and ginger with precious materials or gauze, put them in the pot, boil them with high fire, and cook them with low fire for about 2.5-3 hours until the meat is crisp and rotten, and then take them out to cool for later use.
2. Add white sugar and tea to the smoking pot, put it in an aluminum drawer, and put pork on it. As for the fire, seal the edge of the towel after it is smoked with a large fire, turn off the fire and let it stand for 5-1 minutes. The history of Tujia sesame seed cake (Tujia sesame seed cake, dregs-dropping sesame seed cake, dregs-dropping sesame seed cake, queen of sesame seed cake, Xishi sesame seed cake, Enshi sesame seed cake, Tujia sesame seed cake and Chinese pizza) can be traced back to more than 1 years ago. When the first immigrants moved to Enshi, this magical land, delicious sesame seed cake came to Enshi with the migrating people. This unique cooking method has been widely spread in Enshi and surrounding areas, and has become a well-known food for people of all ethnic groups in Enshi and surrounding areas. Combined with the characteristics of fast pace of modern life and paying attention to nutrition and health, modern Tujia sesame seed cake is made of unique fermentation process and all-natural stuffing, which is oily but not greasy, soft in mouth, delicious and delicious, and has a long aftertaste, and is deeply respected and loved by the market. It is a green food that returns to nature. Practice "Put white flour, yeast, warm water, butter and sugar in a basin to make dough, cover it and ferment for about two hours. Cut the dough and see that there are many small holes in the cross section to make dough. Chop the meat floss and shallots into pieces for later use. Chop the beef and garlic together so that the garlic flavor can fully enter the minced beef. " The reporter saw on Tianya and other well-known BBS that almost all the similar "tips for making Tujia biscuits at home" became hot stickers, and many white-collar workers made their own "Tujia biscuits" according to these simple and easy-to-operate cooking steps. It has become a kind of "vermicelli" with simple production and easy DIY. Features 1. It is sweet to ferment with old noodles. This Tujia sesame seed cake is a specialty of Enshi, Hubei Province. The biggest feature is the fermentation of old noodles. The first old noodles are extracted from grain koji and put into dough. Yeast is the most suitable for making bread. If yeast is used for making sesame cakes, it will make colleagues know that it will be a joke. The method of making steamed bread and sesame cakes with "old noodles" is actually very common in the whole north. When the baking powder is not so common, "old noodles" is the most traditional and primitive fermentation method: every time, a piece of flour made last time is pulled out and left as the "noodle head" for the next time. This "endless" "old face" is called differently in different places. In addition to "old noodles", some places call it "noodle fat", some places call it "noodle head", and some places call it "yeast head". The noodles made from "old noodles" are more biting, and there is a sweet fragrance after the entrance. 2. There are meat stuffing inside and outside. This Tujia sesame seed cake, known as "Chinese pizza", really looks a bit foreign. It is a round cake with a diameter of more than 2 centimeters. The edge is slightly thicker and the middle is slightly thinner, with a little thin meat stuffing on it. When it first came out of the oven, the cake was still bubbling with oil, and the whole cake was crisp and brown, and the fragrance could spread far away. Because it's old dough fermentation, alkaline water is used to neutralize the sour taste. The operator has to throw a large piece of dough weighing more than ten kilograms on the panel, cut it open with a knife, evenly spread it with alkaline water, and then rub it hard. So it has to be repeated several times, and you can feel that this "alkaline" process needs arm strength from one side. After the alkali beating is completed, the master in charge of shaping will pull the dough into uniform strips, then divide it into dough with the size of two palms, roll it out with a rolling pin, roll it up with a layer of meat stuffing, and press it flat from above; After finishing it into the shape of a flying saucer, fill a layer of meat in the concave part in the middle and you can enter the oven. Because there is a layer of meat inside and outside, the baked sesame seed cake smells fragrant from the inside out, and everything is four pieces, crisp outside and soft inside, which really feels like pizza. The reason why Tujia sesame seed cake is attractive is that as long as you pass in front of the sesame seed cake shop, you will definitely smell the fragrance of running your nose. Many people feel that the oil is delicious after eating it, and they think that there must be a lot of oil in it. But in fact, Tujia sesame seed cake has not gone through any process of "brushing oil" on the surface during the production process, and the oil on the surface is baked from the meat stuffing. Flour: Tujia biscuits use "medium gluten flour", because the gluten of flour is too high, and the foam is not strong, and some of the biscuits made will be hard; Low gluten flour is not easy to form. Flour mixing: "Old flour" is the introduction, and the temperature and water temperature determine the fermentation time; Usually, it takes one and a half hours for a bag of flour and dough to ferment. Stuffing: This is the most important link. A large pot of meat stuffing placed on the chopping board is actually made of pork mixed and chopped from different parts, and special spices of Tujia nationality are added. This kind of meat stuffing with Tujia flavor will give off a strong aroma when it is baked at high temperature.