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Editor's note: Shandong is a state of etiquette, Lu cuisine is the first of the eight major cuisines in China, Shandong cuisine is not only delicious, but also contains a broad and profound cultural connotation. In addition, Shandong's special geographical location has also promoted the development of Lu cuisine, Shandong has mountains and seas, so Lu cuisine has the momentum of embracing all mountain treasures and seafood, there are roasted sea cucumbers, three-silk shark fin, white grilled four treasures, sweet and sour Yellow River carp, nine-turn large intestine, fried double crisp, grilled shell abalone, braised prawns in oil, vinegar pepper fish, badly braised fish fillets and other popular people's cuisine, Lu cuisine salty and fresh, pay attention to knife skills, exquisite appearance, often become a must-order dish for state banquets.
In order to let every tourist and "foodie" not miss Shandong cuisine, through eating all over Shandong, taste to promote Shandong food culture, let netizens open their taste buds, read the Shandong food culture code, Shandong Radio and Television Station, together with the Shandong Provincial Department of Commerce, Shandong Provincial Hotel Association, Blue Ocean Catering Group, planned to launch the "Delicious Shandong" series of media planning, through lightning news, news channels and new media matrix linkage county-level media center for all-media promotion.
This issue of "Delicious Shandong" series of media planning - hanging stove baked cakes, Shandong Heze local traditional snacks, each county has made baked cake shops. Well-made, exquisite materials, crispy on the outside and tender on the inside, crispy and delicious, beautiful in appearance.
【Hanging oven baked cake】
Ingredients: 500 g of flour, 5 g of yeast, 300 g of water
Excipients: honey water to taste (honey 50 g + water 100 g)
Seasoning: 5 g salt, honey water to taste
Puff pastry: 200 grams of peppercorns washed and dried, grated and added 50 grams of five-spice powder, 20 grams of salt, put into the container, pour 7-8 into 500 grams of hot shallot oil and stir well
Preparation: Mix the flour with water, add the yeast and noodles, and put the good noodles in a warm place to ferment the dough.
1. Roll out the fermented dough into a rectangle, fold the dough several times, roll it out long after folding, roll it out into a circle after several times, so as to make a puff pastry. Then change to 60 g/piece of dough.
2. A 60-gram dough is divided into 3 (large, medium and small) of 30 grams/20 grams/10 grams in turn, and 30 grams (slightly pressed into a cake) and 20 grams of noodles (slightly pressed into a cake) are stacked into a concave shape, and then sprinkle an appropriate amount of puff pastry on the dough and then put 10 grams of dough into it. Then wrap up, knead into a bun shape, the head sticky a little flour has been prevented from sticking bottom and puff pastry leaks, the head is neatly placed down into the tray, put into the 0-4 degree refrigerator for 4 hours before use.
3. The dough formed by waking up the hair is slightly pressed with a knife to form a 5 cm thick circle, put into a flat dish with a little water, the pressed dough is rotated around with two thumbs to form a concave shape, and then the hand with water is flattened with a little honey water to stick to the appropriate amount of white sesame seeds, put in the oven and bake for 3-5 minutes until the surface is golden and mature.
(Thanks to Shandong Provincial Hotel Association and Jinan Blue Ocean Royal Hotel for their support!) ）
Lightning News reporter Han Yanbing Jia Yanjie reported