Dongpo eats soup noodles?

As the name suggests, Dongpo Cake is named to commemorate the poet Su Dongpo. Dongpo Cake is a well-known delicacy in Hubei Province. In fact, Dongpo Cake is also called hollow cake or thousand-layer cake. It has the characteristics of crispness and sweetness. Dongpo Cake not only has a unique food culture, but also contains a rich local culture. It is very popular with everyone. How to make Dongpo Cake? The following is a detailed introduction to the method of making Dongpo cake.

Method: Main ingredients: 500g refined white flour, auxiliary ingredients: 2g salt, 100g sugar, 120g sesame oil

Steps for making Dongpo Cake : 1. Take the egg white, add 500 grams of water and salt and soda to dissolve, pour in flour, knead repeatedly until the dough does not stick to your hands, roll it into strips, pinch it into 10 dough pieces weighing 150 grams, roll them into round balls, place them on a porcelain plate containing sesame oil (100 grams), and sugar for 10 minutes. 2. Spread sesame oil evenly on the chopping board, take out the dough with sugar, press it into a thin rectangular dough on the chopping board, roll it into a double tube shape from both ends to the middle, pull it into about half a long strip, and then roll it sideways from both ends to the middle to form a large and a small round cake, put the large round cake on the bottom layer, and the small round cake on top, and put it in a porcelain plate filled with sesame oil and immerse it in sugar for about 5 minutes to form a dough. 3. Place the pan on medium heat, add sesame oil and heat it to 70% hot, place the dough flat in the pan, and use chopsticks to loosen it while frying. When the dough floats up, turn it over and fry it again, using chopsticks to move the center of the dough. Fry until the dough is fluffy but not falling apart. When it turns golden brown, remove from the pan, drain the oil, and place on a plate. Sprinkle 45 grams of sugar on each cake.

Preparation: Pour 1250 ml of Xishan mineral water into the dough, knead it well, and roll it into a round piece with a diameter of 23 cm. Pour sesame oil on it, spread it evenly with your hands, then roll it from both sides to the middle into a Ruyi-shaped long cylinder, tear it from the middle, roll it into a long strip of about 39 cm long and 54 cm wide, then apply a layer of sesame oil, roll it into a cylinder from one end, clamp it, press it with your hands, and then roll it into a round cake with a diameter of 17 cm. Put it in a pan and fry it until it floats. Press it with chopsticks during frying to make the cake crack. After frying, sprinkle with sugar. Do not use baking soda when kneading the dough. Apply force evenly when rolling the dough, and the thickness of the dough should be the same. Features: unique shape, attractive color, sweet, crispy and delicious.

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