Double hemp cake
raw material
400 grams of water and oil noodles, 250 grams of puff pastry, 1 gram of peppercorn powder, 25 grams of salt, 50 grams of sesame oil, 100 grams of art hemp seeds.
Method of production
1. Boil the sesame oil and pour it into the peppercorn powder and salt, and make the pepper salt sesame oil.
2. Knead the water and oil noodles evenly and smoothly, and the puff pastry noodles are soft, and the softness of the two sides is the same, and each is divided into 20 agents.
3. Press the water and oil noodles flat, wrap in the puff pastry, gently press the flat with your hands, roll out into a thin long skin with a small rolling pin, roll it into a cylinder from one end, then roll it into a long skin, roll it up from the head, roll it vertically into a round skin, touch the pretzel sesame oil in the middle, knead it into a round ball and then press it flat, roll it out one by one into a round cake with a diameter of 5 cm and 1 cm thick, brush the water on both sides, glue the sesame seeds, put it into the baking pan, put it in the oven, bake it over medium heat until it is golden brown, and open it half flat on the edge of the double hemp cake (easy to clip the dishes such as burning, roasting, and frying and eating with green onion sauce )。
Characteristics of the crispy skin and rosin
Image reference
Mung bean cake is one of the traditional specialty pastries and is a snack for the summer. According to legend, the ancestors of ancient China, in order to seek peace and health, would eat zongzi, xionghuang wine, mung bean cake, and salted duck eggs during the Dragon Boat Festival. According to the taste of the south, north is divided, the north is the Beijing style, the production does not add any grease, although the entrance is soft, but there is no oily feeling; The south includes Su style and Yang style, which needs to be added with oil when making, and the taste is soft and delicate.
Mung bean cake
Mung bean flour 13 kg, sugar powder 13 kg, fried glutinous rice flour 2 kg, flour 1 kg, vegetable oil 6 kg, lard 2 kg, edible yellow pigment to taste.
1. Top flour: mung bean flour 3 kg, flour 1 kg, white sugar powder 3.2 kg, lard 2 kg, edible yellow pigment appropriate amount plus an appropriate amount of cold boiled water and into a wet powder.
2. Bottom powder: 10 kg of mung bean powder, 2 kg of fried glutinous rice flour, 9.8 kg of white sugar powder, 6 kg of vegetable oil, add an appropriate amount of cold boiled water and form a wet powder.
3. Sprinkle the sieved flour in the impression, and then pour the top powder and the foundation powder into the impression in the basic proportions, press hard and scrape flat, pour into the steaming drawer, and steam it.
