This shop of Zichuan Meat Pie has been open for more than 20 years since 1999. Preparation begins at 2: 30 in the morning, and diners who arrive at the store at 4: 00 in the morning can eat crispy biscuits that have just been baked. The store prepares 100 kg to 150 kg of dough every day, and uses it up around noon every day. It can sell more than 1000 in half a day.
Zichuan meat biscuit is fermented by adding starter and yeast at the same time, and the fermentation time is about 6 ~ 7 hours. The main ingredient of sesame seed cake is flour, and the ingredients are pork, onion, sesame, soy sauce, salt and so on. The crust is crisp and the filling is full. The meat stuffing of sesame seed cake is several pieces of meat distributed in the cake, which is also the characteristic of Zichuan meat sesame seed cake.
There are several processes to make Zichuan meat pie: stuffing, pressing and baking. Picked pork hind legs have been marinated for more than ten hours, and chopped green onion and soy sauce-colored meat slices are now packaged and mixed. After the meat stuffing is wrapped in noodles, it is wrapped into round steamed bread and steamed for more than ten minutes. When baking, the dough is pressed into a thin dough blank by hand, and the dough is pressed into a cake shape in a bright and smooth brick-brown hemispherical thermos. Pork belly slices penetrate the surface to make the dough blank bulge into a light soy sauce color. When they are placed in a flat plate filled with sesame seeds, the flour cake is covered with sesame seeds.
After the cookies are made, put them on the broom, put them in the oven and bake them in the oven. The oven temperature is about 300, and the cookies will be baked in about 5 minutes. Under the action of high temperature, the sesame seed cake bulges slowly. When baking, sesame seeds and flour give off attractive fragrance. When the color is yellow, it is time to bake. Zichuan meat pie is not grilled with fire, but baked with hot air. Therefore, the freshly baked sesame seed cake is particularly crisp and tender, and the sound of biting people moves ten miles.
Zichuan people continued to write the pasta genealogy about sesame cakes with wisdom. The freshly baked Zichuan meat biscuit is brown and crisp, emitting noodles, meat and roasted incense. The middle of the sesame seed cake is full of hot air and bulging. With a slight shake of your hand, you can feel the "crash" sound of the meat slices in the hollow dough. After baking, the pancake is dehydrated and crisp, crunching with a bite, and the meat flavor will continue to penetrate with the hot air.
Zichuan meat biscuits should not be stored for a long time. Generally, it is no problem to store it for four or five days in winter. A bowl of local specialty oil powder and a crispy sesame cake for breakfast are the best wake-up service in the morning. (Capable child is not)