Practice of Henan Melaleuca Cake (Detailed)

Raw materials: flour1000g, old fertilizer 250g, soybean oil 25g, and proper amount of alkali.

Exercise:

1. Pour the flour on the chopping board, add old fertilizer and 500g warm water to make fermented dough. When the yeast starts, add an appropriate amount of lye, knead well, and simmer with low fire.

2. Knead the dough into long strips and pull 100g/flour. Knead the dough into long strips, roll them into rectangular wide noodles with a rolling pin, brush them with soybean oil, dry the flour slightly, and then stack them from left to right for use.

3. Wrap both ends of the medicine tightly, roll it into a wide oval cake, and then press it into a diamond pattern on the cake blank with the back of a knife.

4. After the steamer is aerated, put the cake blank into the drawer and steam it for about 20 minutes. Take it off, cut a knife in the middle of the cake with a knife, and tap the cake gently. When you see this layer, code it into a plate.

Sanyuan Melaleuca Oil Cake is a famous snack in Weibei, with many layers, fine silk, loose but not greasy. The main raw materials of Melaleuca oil cake are white flour and pig fat. After the dough is kneaded, roll it into a three-point thick dough sheet, spread with pig fat and pepper powder, roll it up and cut it into long strips, roll it into a one-and-a-half-point thick dough sheet one by one, cut it into filaments, and roll it into a round oil cake of nine yuan each. When steaming in a cage, first spread a thin sheet, put the oil cake away and cover it with a thin sheet. After coming out of the cage, the oil cake is served on a plate with sweet syrup and kimchi, which is especially delicious.

Raw materials: flour, fresh milk, fermented noodles (old noodles), alkali, preserved fruit, raisins, sugar and peanut oil.

Production method: 1. Adding fermented flour, fresh milk and egg white, adding warm water, kneading into dough, fermenting for 10 minute, adding appropriate amount of alkali, kneading evenly, and kneading into dough blank with the size of100g for later use;

2. Cut the fruit into raisin-sized dices and mix them evenly with raisins;

3. Roll the dough blank into semi-circular dough, brush it with oil, sprinkle with fruit, fold it in half and roll it open, then fold the two ends in half, roll it into a square, and make a thousand-layer cake with the smooth side up;

4. Wake up the baked Melaleuca cake for a few minutes and steam it in the drawer for 20 minutes.

Making materials of sugar water Melaleuca cake:

Ingredients: wheat flour 125g, wheat flour 375g.

Accessories: egg 150g.

Seasoning: 500g butter, 5g vinegar, and 0/0g salt.

Characteristics of Melaleuca Cake in Sugar Water;

Multi-layered, crisp and salty.

How to make a thousand-layer cake with sugar water;

1. Crispy noodles: roll the butter into thin slices and dip the flour bit by bit until all the rich flour 125g is used up;

2. Roll it into a thin big square and put it in the refrigerator for freezing;

3. Leather surface: put 375 grams of flour on the chopping board, add eggs, vinegar and salt water to master the hardness;

4. Roll it into a square similar to the size of the cake and put it in the refrigerator for freezing;

5. When making crispy crust, two pieces are folded in half and rolled into three layers, and then rolled into cubes and put in the refrigerator;

6. Roll it three times in a row, fold it three times and finally roll it into large pieces, and bake it flat on a baking tray for about 30 minutes.

Tips for making sugar water Melaleuca cake;

It can also be made into cakes, samosa, pastries, crisp horns, crisp sesame cakes, etc.