Chenji butter cake

Ghee cake is a traditional Chinese food, loved by many people in the south. Ghee cake has a crispy texture and can be eaten with many foods. Moreover, as a breakfast, the food preparation process is not very troublesome. Ordinary people can quickly master the process of making butter cakes through a certain amount of learning. Making butter cakes at home can ensure the ingredients are clean and hygienic and avoid unnecessary trouble. So, how to make butter cake?

Method 1

Make the dough: Add 170g of flour and 70g of peanut oil, knead into shortbread dough, and cut into

dough; add 110 grams of boiling water to 330 grams of flour, knead into snowflake powder (that is, knead the powder into snowflake shape), spread to cool, sprinkle with 15 grams of cold water, add peanut oil, and knead into water-oil dough.

Making the dough: Wrap the water-oil dough with the shortbread dough, flatten it and cut it into long strips. Roll it up, flatten it again to make long strips. Then roll it up and knead it into long strips, press it into long strips again, cut it in half along the center line, roll it into two rings, place the rings with the cut edges facing up, and spread it out from the center to the sides to form a bowl-shaped round cake.

Preparation: Put the dough into the pan and fry it, gently push it until it turns jade white, drain the oil, sprinkle with white sugar, osmanthus, green plum powder and rose petals after removing from the pan.

The finished product has clear crispy layers, elegant color, crispy and fluffy, sweet but not greasy, and melts in the mouth. It has won the Golden Tripod Award from the Ministry of Commerce.

Method 2

A tower-shaped multi-layered biscuit made by mixing water-oil flour and shortbread flour and frying it. The crispy layers are clear, the color is milky yellow, it is crispy, sweet, oily but not greasy, and melts in your mouth. Wushan Butter Cake was known as "the best delicacy in Wushan" in the Southern Song Dynasty and has been passed down to this day.

Production tips

1. Add 170 grams of flour and 70 grams of peanut oil, knead into shortbread dough, and cut into 10 pieces. Add 110 grams of boiling water to 330 grams of flour, knead it into snowflake flour (that is, rub the flour into snowflake shape), let it cool, sprinkle with 15 grams of cold water, add 55 grams of peanut oil, knead it into water-oil dough, and divide it into 10 pieces.

2. Wrap the water-oil dough into the oil-pastry dough, flatten it into a long strip, and roll it up. Then flatten it into a long piece and roll it up, then rub it into long strips of uniform thickness, and then roll it into a 3 cm wide and long piece.

3. Cut the long slice in half along the center line and roll it into two pieces. Then, place each piece with the cut surface facing up and gently spread it out from the center to form a bowl-shaped round cake with a diameter of 8 cm, keeping the texture of the crisp layer clear and neat.

4. Pour oil into the pot and heat it on high heat until it is 60% cooked. Remove the pot from the heat and use a hand spoon to push the hot oil in the pot to make it rotate, then put in the dough. Wait until the pancake floats up and the bottom is burnt. When the pancake turns jade white, turn it over and fry until the other side also turns jade white. Then remove it from the pan and drain the oil.

5. When serving, sprinkle 12.5 grams of white sugar and a small amount of green plum powder, sugar osmanthus, and rose petals on each shortbread.