What are the market, making methods and tips of sauce-flavored cakes?

(A) market analysis of Maotai-flavor cakes

Tujia sauce-flavored cake, also known as sauce-flavored cake, is a unique snack cake of Tujia people. The characteristics of Tujia sauce pancakes are spicy, fragrant and crisp, spicy but not spicy, salty and crisp. In ancient times, it was only eaten at harvest and festivals. According to local people, Tujia sauce cake was made by a monk named Defu in Wudang Mountain during Kangxi period of Qing Dynasty. He used homemade vegetarian food and various herbs and spices for many years to make it a secret. Every pilgrim who goes to Wudang Mountain is full of aftertaste and praise after tasting it. Later, this technology was inadvertently handed down with its unique taste and flavor, and it has been circulated in the local area for hundreds of years. Today, it has lifted its veil, walked out of the mountains and entered the city. It has become a unique maotai-flavor food in urban life. In a very short time, it sells well in small and medium-sized cities all over the country. Tujia sauce cake won the title of "National Recommended Brand in 2008".

Tujia sauce cakes are cheap, everyone can afford them, everyone can afford them, and everyone is scrambling to eat them. In order to taste the delicious sauce-flavored cake, customers often queue up to buy it, and the sales are very hot! It is even known as "a long food line" in many places. With less investment, less risk and quick profit, it is a good business that ordinary people can afford.

(2) that method for make the maotai-flavor cake:

1, put white flour, yeast, warm water, butter and sugar into a basin, knead into dough, cover and ferment for about two hours.

2. Chop the floss and shallots for later use. Then chop the beef and garlic, so that the garlic flavor can fully enter the beef.

3. Squeeze the dough into a face the size of a nephew, press it into a two-inch pancake, stick a small hole in it with a toothpick, sprinkle the stirred minced meat and beef on the cake, and then brush the pepper, pepper, cumin and salt evenly on the cake. 4. Put the prepared cake embryo into the oven at 190 degrees and bake for 20 minutes.

Tip: Dough is very important. Adding some sugar can play the role of rapid fermentation and increase the taste of the cake. At the same time, before putting in the oven, brush the egg yolk on the surface of the cake to make it golden yellow and taste better.

Special attention: The sauce is made of more than a dozen seasonings, such as salt, sugar, mustard tuber, ginger, garlic, chicken essence, barbecue material, cumin powder, thirteen spices, spiced powder, sweet baking powder, common bean paste and red oil.

(C) Sauce-flavored cake making tips

Fermentation with old noodles is sweet.

The biggest feature of sauce-flavored cakes is the fermentation of old noodles. The original old noodles were extracted from grain sake koji and put into dough. Yeast is best for making bread. If yeast is used to make sesame cakes, colleagues will 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 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 reserved for the next "noodle head". This "endless" "old face" is called differently in different places. In addition to "old noodles", some places are called "noodle fat", some places are called "noodle head" and some places are called "yeast head". The noodles made by "old noodles" are more biting, and there is a sweet fragrance after the entrance. The reason why the sauce-flavored cakes are attractive is that as long as you pass in front of the biscuit shop, you will definitely smell the fragrant fragrance. Many people think the oil is delicious after eating it, and they think there must be a lot of oil in it. But in fact, Tujia sesame seed cake did not go through any surface "brushing oil" process in the production process, and the oil on the surface was 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 the biscuits made will be a little hard; Low gluten flour is not easy to form. Mixing noodles: "Old noodles" is the introduction, and the temperature and water temperature determine the fermentation time; Usually it takes an hour and a half for a bag of flour and dough to ferment. Stuffing: This is the most important link. A large pot of meat stuffing on the chopping board is actually made by mixing and chopping pork from different parts, and adding the unique spices of Tujia nationality. This kind of meat stuffing with Tujia flavor will give off a strong aroma when baked at high temperature.