How many methods does jiujiang tea cake have?

Seasoning: caramel 7500g, tea oil 1 1000g, alkali powder 100g, osmanthus fragrans 500g, baking soda 125g, white sugar powder 5500g and saccharin 7.5g.

working methods

① Add saccharin, cooked sesame seeds, baking soda, osmanthus fragrans and10000g flower oil into white sugar and mix well, then add cooked flour and mix well to make stuffing.

(2) Add 500g of boiling water to dissolve the alkali powder into alkali liquor.

(3) Add maltose into the pot, then add alkali solution while stirring until milky bubbles appear, and continue stirring until the bubbles gradually decrease and become waxy yellow, thus becoming syrup.

(4) Add 1 000g g of tea oil, syrup and dough to the refined white flour and knead evenly to make it form a skin (it is required to be used up within 1 hour). Knead into long strips, pull them into batter, fill them according to the ratio of skin to stuffing of 2: 8, seal them down and flatten them slightly, and cover the smooth surface with red marks, which is the jiujiang tea cake blank.

⑤ Put the green body into the baking tray and bake in the oven. When entering the oven for the first time, the surface fire is 200℃ and the primer is 160℃. When the skin is light yellow and slightly raised around, it can be taken out of the oven, and then put into the oven at 40-45℃ 10 hour or more to bake the excess water to make the skin loose.