Does anyone know how to steam cakes for snacks in Hubei?

1. Material: 500g of refined flour, 250g of eggs, 300g of sugar, 50g of brown sugar, 50g of honeydew melon bricks, 50g of orange cakes, 20g of honey cherries, 20g of honey roses, 50g of cooked sesame seeds, 50g of cooked peanut kernels and black peach kernels, 50g of melted lard, 50g of yeast powder, and a proper amount of water and soda.

Methods: 1. Put the flour into a basin, put the water made of egg liquid, 200g white sugar and brown sugar into the flour, and stir it into a thick paste by hand from one direction. After half an hour, add yeast powder and proper amount of baking soda.

2. Roll peanuts, sesame seeds and peach kernels into flour, and mix with white sugar and various candied fruits (cut into fine grains) to make sweet stuffing.

3. Put the special cake baking pan (or pan) on the fire. The pot is hot. Scoop the prepared batter into the pot, cover it and bake. When the middle of the dough is dry, add 1g melted lard, and then add 4g prepared sweet stuffing. Finally, lift one side of the cake in the pot with a clip, fold the cake clip into a semicircle, turn it over and bake it golden yellow.

1. Baked omelet (salty): The baked omelet is crispy outside and soft inside, salty and delicious. Ingredients: 500g of refined flour, 250g of eggs, 300g of sugar, 250g of pig fat and lean meat, 200g of lard, 200g of pickled mustard tuber, salt, soybean oil, cooking wine, monosodium glutamate and pepper noodles.

Second, the method: 1, cut the meat into fine particles, wash the mustard tuber and cut it into fine particles. Heat the pan, stir-fry the meat, add salt, soybean oil and cooking wine, and finally add shredded mustard tuber, monosodium glutamate and pepper noodles, stir-fry slightly, and take the pan to make salty stuffing.

2. The method of batter and baking is the same as that of sweet omelet. Excerpted from Chengdu-style snacks.