Tujia sauce cake(tu jia jiang xiang bing )

Tujia sauce cake

Introduction:

Ingredients: Flour 100g, boiled water 40g, cold water 30g ingredients: pepper powder, oil, scallion, cooked sesame sauce: Pixian Douban, sweet flour sauce, garlic chili sauce, sesame powder, sugar, cumin powder, Shuidian powder, pepper, star anise, oil, water

Production steps:

Step 1: pour boiling water into the flour, stir until the moisture disappears, then pour in cold water and stir to form a ball.

Step 2: knead the dough smooth with hands and wake up with plastic wrap for 30 minutes.

Step 3: put a spoonful of cooked sesame into the fresh-keeping bag and roll it into sesame powder.

Step 4: cook the sauce when you wake up. When the oil is cold, fry the pepper and star anise in a low heat until they change color and smell. Then take them out and leave only the oil.

Step 5: add 1 tbsp chopped Pixian Douban and stir fry the red oil.

Step 6: add 1 tbsp of sweet flour sauce and 1 tbsp of minced garlic sauce to stir fry until fragrant.

Step 7: add half a bowl of water, simmer until boiling, add sugar, sesame powder, cumin powder, stir well.

Step 8: keep low heat, add appropriate amount of starch to thicken.

Step 9: scoop it up with a spoon and let it flow down slowly. It's too thick to brush on the cake.

Step 10: roll the dough into a large sheet.

Step 11: sprinkle a layer of Zanthoxylum bungeanum flour on it, and pour proper amount of oil on it.

Step 12: then pick up the four corners and dip in the oil in the center.

Step 13: dip oil on the dough.

Step 14: cut the thin piece 4 times horizontally and vertically, and pay attention not to cut it off.

Step 15: then stack them one layer at a time.

Step 16: fold it into a small square and crush it all around.

Step 17: knead it into a round shape like a bun, which can be rolled out more roundly. It can also be directly rolled out.

Step 18: roll the cake thin, bigger than the pan.

Step 19: pour oil into the pan to cover the bottom. When the cake is put into the blank after heating, the cake is relatively large and can form natural folds.

Step 20: slowly cauterize with low heat until both sides are golden. Remember to cover the lid, otherwise the cauterization will be dry and hard.

Step 21: brush the sauce, sprinkle with scallion and sesame, then turn off the fire. The sauce is salty. Pay attention to the amount.

Materials required:

Flour: right amount

Boiled water: appropriate amount

Cold water: moderate

Pepper powder: right amount

Oil: right amount

Scallion: right amount

Cooked sesame: right amount

Pixian Douban: moderate

Sweet flour sauce: right amount

Garlic sauce: right amount

Sesame powder: right amount

Sugar: right amount

Cumin powder: right amount

Starch: appropriate amount

Zanthoxylum bungeanum: right amount

Star anise: right amount

Water: moderate

Note: 1. Due to the different characteristics of flour, the amount of water used for mixing flour should be adjusted by yourself, and the flour should be softer, so that it is easy to roll. 2. The above materials boil out more sauce, the rest can be used to mix noodles or stir fry, taste good. 3. It's OK to roll the cake as big as the bottom pan, which doesn't affect the taste. 4. The pancakes I roll are thin and crisp. If I roll them thick, they will be crisp on the outside and tender on the inside. 5. When the cake is ready, try to eat it while it is hot, and the crispness will get worse when it is cold. 6. Cut the cake into small pieces and eat with a toothpick.

Production difficulty: ordinary

Craft: Skills

Production time: one hour

Taste: Maotai flavor

Chinese PinYin : Tu Jia Jiang Xiang Bing