Tibetan cake how to do Tibetan cake production technology training delicious traditional pastry production method

The Tibetan cake is a kind of pastry that has a reputation in Tianjin. Its original name is "funeral cake". This name is a derogatory term. According to folklore, when Emperor Zhu Yuanzhang of the Ming Dynasty burned his ministers, the ministers were eating this pastry before the banquet. The descendants of Zhu Yuanzhang dissatisfaction, in order to commemorate the meritorious officials, called this variety of "funeral cake". Means that the world has been finalized, the south and north of the meritorious ministers do not need, the funeral flowers. To commemorate the meritorious officials, the name "funeral cake". Later, people felt that using the word "funeral" as the name of the food was not elegant, so it was changed to the word "hidden". Hidden cake from the court to the people, and by the city to get progress. Became a famous pastry snacks in Tianjin.

Main Ingredients

Medium gluten pastry flour 100g Sheep white sugar (crust material) 40g

Drinking water (crust material) appropriate amount of date paste filling 200g

Lard (crust material) 90g

Hidden cake production method (Tianjin traditional Chinese snacks) of the practice steps

1. sieve Xinliang medium-gluten pastry flour

2. p>2. first water sugar, then the lard down to the water and stir, then put the flour and mix well until strong, and then let stand for fifteen minutes.

3. date paste filling, the new creation can also be used to fill the bean paste

4. 13-15 grams of filling to be divided into portions

5. prepared red currant rice coloring red dots

6. divided the dough into uniform equal

7. divided filling

8. rolled out 28 grams of the skin

9. cut

10. ready to

11. Roll it out to a thicker center and thinner sides

12. like this

13. fill it with the filling

14. wrap it up like a bun

15. like this

16. like this

17. turn it over and press it down to make it a little bit thicker

18. wrap it up with a little bit of red dots

19. like this

20.

20. the cake is basically ready

21. this can be

22. this is the bean paste filling

23. first brush the egg wash and then sprinkle black sesame seeds, and white sesame seeds (white is the coconut filling), the Tibetan cake is not smeared with egg wash (do not smear)

24. in the oven, bake at 200 degrees for 15 minutes, 170 degrees covered with foil, and then bake for 20 minutes

25. 20 minutes

25. baked

26. baked

27. successful

28. finished out of the oven

29. baked

30. baked

31. baked

32. put on a plate, delicious, sweet and flaky

33. finished

33. baked

34. baked

5. baked

5. baked

6. p>