Melaleuca cake uses high-quality wheat as flour raw material. When kneading dough in a small basin, use old yeast head as dough starter. When the batter wakes up, continue to knead it, roll it layer by layer, and then press it layer by layer to make it a whole. Coat a layer of soybean oil in the middle of each layer and sprinkle with pepper noodles and salt. When frying, use a frying pan with a thick bottom and use crop straw as firewood. Bake until the outside is yellow and the inside is cooked, and when the aroma is overflowing, it can be eaten.

The selection rules of Melaleuca cake are strict. The flour used is wheat produced on both sides of the Dawenhe Strait, which is ground into flour with a millstone, and its fine hoarfrost is taken. The edible oil used is high-quality soybean oil made from soybeans produced in Huihewa, which is clear and free of impurities. The pepper powder used is the first-class pepper produced in the local mountain temple village, with strong aroma.

Exercise 2

The stuffing is made of soybean oil, moss powder, white sugar, maltose and other raw materials. Wrap the stuffing with white sugar and soybean oil flour, roll it flat, expand it several times in three equal parts, and finally roll it into a square cake, dip the right side in white sesame seeds, and cook it on the inner wall of a pottery furnace. The organization is clear, sweet and salty, mellow and crisp.

Exercise 3

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

working methods

1. Pour the flour on the chopping block, add the old fertilizer and 500g warm water to synthesize the fermented dough. After the yeast is fermented, add an appropriate amount of caustic soda solution and knead evenly.

2. Rub the batter into strips and pull out 100g/flour. Rub the flour into strips, roll them into wide square dough pieces 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 the agent tightly on both sides, roll it into a wide oval cake, and then grind it into a prismatic block pattern on the cake skin with a flower knife.

4. When the frying pan is short of gas, put the cake blank in the drawer, steam it for about 20 minutes, take it off, cut it in the middle of the cake with a knife, and gently beat the cake. When you see this layer, code it into a plate.

Exercise 4

Sanyuan Melaleuca Oil Cake is a famous specialty snack in Weibei, which is multi-layered, thin, loose but not greasy. The key ingredients of Melaleuca oil cake are white flour and pork tenderloin. After kneading the dough, roll it into three-point thick noodles, spread it with pork tenderloin and pepper noodles, roll it up and cut it into strips, roll it into one-and-a-half-point thick noodles one by one, cut it into filaments, and roll it into round oil buns at nine yuan a catty. When steaming in a cage, first smooth a thin dough, put the steamed stuffed bun with oil on it, and cover it with a thin dough. After coming out of the cage, the oil steamed stuffed bun is put into a plate, served with sweet syrup and sauerkraut, which is particularly delicious.

Raw materials: flour, fresh milk, fermented flour, alkali, dried fruits, dried blueberries, sugar and edible oil.

1. Add fermented flour, fresh milk and egg white, add warm water and knead into batter, ferment for 10 minute, then add appropriate amount of alkali and knead evenly to knead into dough blank with the size of 100g.

2. Cut the fruit raw materials into cubes the size of dried blueberries and mix them with dried blueberries;

3. Roll the dough blank into a semi-circular dough piece, brush it with oil, sprinkle the fruit material, turn it back and roll it open, then turn both sides back and roll it into a square with the light facing upwards, and then make a thousand-layer cake;

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

Reminder, fruit materials can be selected according to your own taste.

The characteristic color is white and bright, and the fruit is very fragrant.

Melaleuca cakes are high in calories. Try to avoid eating 230 calories of pancakes from each vendor to lose weight! ! Each serving of Hogg cooking oil contains 898 calories.

If each cake is marked with 30 grams, it should be about 500 calories per mg!

The calculation is also simple, that is, the heat of each vendor's pancakes+the heat of common oil = the total calorific value (slightly different)

Exercise 5

500g flour, 5g salt and a little lard.

1, hot water to 80 degrees, more than half of live flour, pay attention to the soft feeling;

2, the surface is slightly cold, and the remaining surface is directly broadcast with cold water; The important thing must be soft (the most important thing here), wake up for 20 minutes;

3. Smooth the control panel, spread the noodles evenly to a thickness of 3-4mm, and evenly brush lard and salt on the rolling surface in turn;

4. Gradually roll the rolling pin from one end, knead it into a roll with a diameter of 4-6 cm, then roll it from both sides, turn it upside down, roll it in the middle, fold it up, and evenly spread it to a thickness of 5-8 mm..

5, put a small amount of oil in the wok, boil, put the cake in the pot, warm the fire, keep it cooked, and then go out.

Note that this practice contains a lot of work experience, which is difficult to describe clearly. Just make do with it. More training will succeed. The layer cake must be crispy, thick and delicious.

Exercise 6

Add alkali and sugar to the batter, then rub it into a large sheet, evenly sprinkle a layer of sweet stuffing such as diced sugar and animal oil, then fold it in half from both sides, then roll it into a sheet, choose the same method as above, then stack it into what price, and so on. When it reaches 12 floor, dry it and steam it on fire for 15 ~ 20 minutes. When eating, cut into pieces, clear, soft and sweet.