Method for make Zhoucun sesame seed cake

Millet flour, sesame, sugar, salt, etc.

1. First germinate water and flour, then divide them into balls the size of a finger's belly and knead them on the chopping board to increase toughness and ductility.

2. Then put the spherical agent into an extension tray, dip it in water by hand and spread it into a round and thin green cake.

3. After soaking in water, peeling and frying, put the sesame seeds in a wooden shaker and shake them back and forth with both hands flat, so that the sesame seeds are evenly arranged in the shaker.

4. Then gently put the raw cake in your hand, put it on the shaking plate, and then stick it on the hammer in the oven, and it will be baked in a few minutes.

Production method: The production of Zhoucun sesame seed cake should go through many processes, such as formula, extension molding, linen, cake pasting and baking, and formula, molding and baking are the keys to making sesame seed cake. Especially the baking temperature, it is difficult to reach the "perfect" position without expert. The so-called "three points, seven points of fire" and "seeking money from fire" are all years of experience of cake makers. The biscuits in Zhoucun Food Factory are made by stretching the biscuit blank as thin as paper by hand. The cookie maker holds flour in his hand and rotates cookies with his right hand. Cookies are like a flywheel. In the blink of an eye, the dough as big as a ping-pong ball turned into a biscuit blank as thin as a cicada. Stretch, hemp, paste the cake, the action is light and flexible, in one go, gently lift the spun cake blank with your hands, swish it on a wooden plate full of sesame seeds, then lift it quickly, smack your lips, put it on the back of your right finger, and send it into the furnace hall ... The operation is very lively and skilled from beginning to end, just like magic.

1 first, mix the dough with warm water, and the dough will be softer. You can stir the dry flour with a pair of chopsticks, and slowly add water while stirring (so that the dough can be softer). When there is no dry flour, knead it into soft dough by hand and wake it in a warm place 10 minute.

2. Knead the dough, roll it into rectangular slices, brush oil on the rectangular slices, roll it into long strips, and make two or three doses. Each dose is squeezed from both ends, flattened by hand and rolled into a round cake.

3. Heat the oil in the pan, then add the cake (be sure to use medium heat and cook slowly) until one side expands, turn it over and brush the oil, then bake the other side, and then take it out of the pan when both sides brush the oil cake and bake it golden brown.

4. Put oil in the pot and fry other cakes in turn.