Magnolia cake is a very traditional dish, it is made of glutinous rice flour, inside is pork, bean paste, sesame seeds, roses and other fillings, put in the frying pan and then can be eaten, the skin is crispy, the meat inside is tender and delicious, very delicious.
Ingredient Formula (60 pieces, 12 pieces per color) 1.25 kg of glutinous rice 250 grams of white flour 25 grams of red adzuki beans 17.5 grams of white sesame seeds 75 grams of green vegetable leaves 1 g of minced roses 1 g of pork leg meat 100 g of pork leg 120 g of pork board oil 165 g of brown sugar 55 g of brown sugar 12.5 g of soy sauce 12.5 g of salt, a little monosodium glutamate 1 kg of soybean oil (about 150 g)
1. Spread the glutinous rice in a wooden basin, add 60 grams of cold water to dry and mix, grind into rice flour after drying, sift through 50 mesh silk into fine powder, and re-grind the coarse ones.
Put glutinous rice flour (1.1 kg) in a dough jar, add 550 grams of cold water and mix. Stir the flour into a dry paste with 175 grams of boiling water, mix well with glutinous rice flour, and knead into a smooth and soft dough.
2. Make fresh meat filling: chop the pork leg meat into minced pieces, add soy sauce, cotton sugar (10 grams) and a little salt and monosodium glutamate, mix well and serve.
To make lard rape filling: wash the green vegetable leaves and blanch them in boiling water, then cool them with cold water, squeeze out the water and chop them in a bowl. Mix the diced plate oil (55 grams) with cotton sugar (45 grams) and a little salt and MONOSodium glutamate, chop and mix into the minced vegetables and stir well.
Sugar sesame filling: blow dry the sesame seeds, put them in a pot and stir-fry them until fragrant, take them out and cool them and then crush them into crumbs, add cotton sugar (45 grams), fine glutinous rice flour (5 grams) and mix, and then chop the pork plate oil (50 grams) into mushrooms, mix well with them.
Bean paste filling: Boil the red adzuki beans, grind them into bean paste, and put them into a cloth bag to squeeze out the water. Remove and put in the pot, add brown sugar, stir-fry slowly over low heat, add soybean oil (5 grams) when it is ready to thicken, continue to fry for 10 minutes, and then cool. Cut the pork plate oil (15 grams) into small cubes, mix with cotton sugar (5 grams) into diced sugar oil, mix into bean paste and mix well.
To make rose filling: Mince the pork board oil (50 g) and mix with cotton sugar (60 g), rose flower powder, and fine glutinous rice flour (10 g).
3. Sprinkle some puff noodles on the board and place the glutinous flour dough on it and knead it repeatedly. Take a piece of flour (about 40 grams), use it to palm into a round skin with a diameter of 6.7 cm and a thickness of about 6.7 mm, pick it into the filling (10 grams), pinch it tightly and face down, and gently pat it flat to form a cake blank. The five filling methods are the same.
4. Take a frying pan, add soybean oil and burn until it is 70% hot, put the raw cake blank face down into the oil, fry it over medium heat, and use iron chopsticks to continuously move the cake blank so that it is heated evenly. When the bread is swollen and the noodles are golden brown, fry the other side, turn it back and fry it for 2 minutes after 3 minutes, at this time the cake body is golden, the filling is cooked, and it is good to fish out and plate.
Quality standards Golden color, crispy outside and cottony inside, poly sweet, salty, sandy, loose, crisp five flavors, can be called a good product.