"Spicy Salt and sesame paste thousand layer cake" with old Beijing flavor(lao bei jing feng wei er jiao yan ma jiang qian ceng bing )

"Spicy Salt and sesame paste thousand layer cake" with old Beijing flavor

Introduction:

In the past, there were many ways to make "thousand layer cake" in Beijing, including steamed, baked and baked. There are flavors, such as pepper, salt, sesame paste, sweet scented osmanthus, white sugar and mixed fruit. All in all, sweet and salty, and now the practice of thousand layer cake to steam the majority. According to the old people, a long time ago, the sale of Melaleuca cake was mostly carried out along the street. Now it has been listed as a snack in Beijing. It has a long history. According to textual research, it existed in Beijing in the Yuan Dynasty and has a history of more than 700 years. The method of "lasagna cake" is very simple, it is made from half baked noodles. Today's product is steamed Melaleuca cake, which uses sesame paste, salt and pepper and oil as the filling. The taste is salty, so it is called "salt and pepper Melaleuca cake". It can be eaten as a snack or as a staple food. Its taste is similar to that of sesame pancakes in Beijing. But because it is steamed, it doesn't have the crispness like sesame pancakes. It tastes like sesame paste rolls. The specific measures are as follows; "

Production steps:

Step 1: main raw materials.

Step 2: put the dry yeast into the flour and mix well.

Step 3: synthesize dough with warm water.

Step 4: cover with plastic film and ferment for 30 minutes.

Step 5: heat the pot, put the pepper and fennel into the oven, bake and cool.

Step 6: stir fry 60 grams of flour.

Step 7: put the chilling pepper and fennel into the cooking machine.

Step 8: beat to powder.

Step 9: pour into sesame paste.

Step 10: add salt to the sesame paste.

Step 11: then add the cooked flour.

Step 12: mix well and set aside.

Step 13: take out the slightly fermented dough and roll it into a rectangular crust with a rolling pin, with a thickness of 0.5cm.

Step 14: apply the mixture of pepper, salt and sesame paste to two thirds of the dough.

Step 15: fold one third of the blank space of the dough to the left. After folding, pinch the seam firmly with your hand.

Step 16: then use the rolling pin to roll left and right slightly, and fold again.

Step 17: fold it three times.

Step 18: trim the folded surface into a circle.

Step 19: put it in the drawer, relax for 10 minutes, apply a layer of water on the surface with a brush, and sprinkle sesame seeds.

Step 20: put the drawer on the cold water.

Step 21: boil water and steam for 15-20 minutes.

Step 22: take it out and let it dry, then cut it into pieces.

Step 23: the characteristics of this cake: it's huge, soft, fragrant, slightly salty and very delicious.

Materials required:

Flour: 500g

Dry yeast: 5g

Cooked flour: 60g

Sesame paste: 30g

Peanut oil: or salad oil 50g

Chinese prickly ash: 5g

Fennel: 2G

Salt: 10g

Cooked sesame: 5g

Water: 300ml

Precautions: 1. The consistency of pepper, salt and sesame paste should be appropriate, too thin is easy to leak, too thick is not easy to spread. 2. This cake is folded three times as much as the pastry. 3. This cake belongs to the half baked flour cake. It doesn't take too long to ferment. It can be made with a little expansion. The purpose of the cool underwater pot is to make it spontaneous for a period of time. It tastes good with a little expansion. 4. According to this method, the sesame paste sweet scented osmanthus white sugar thousand layer cake can be made, and the mixed fruit sweet scented osmanthus thousand layer cake can also be made. The fruit thousand layer cake needs lard flour and fruit to be mixed into the stuffing and wrapped into the dough to make the layer.

Production difficulty: Advanced

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Lao Bei Jing Feng Wei Er Jiao Yan Ma Jiang Qian Ceng Bing