How to make Tujia Jiangxiang cake?

Tujia Jiangxiang Biscuit is also known as Tujia Jiangxiang Biscuit. It is a common local delicacy in daily life. Tujia Jiangxiang Biscuit not only tastes good, but also has a spicy taste. At the same time, it also has a faint sauce flavor, which makes people never tired of eating it. The main ingredient of Jiangxiang Biscuit is made of wheat flour, which is rich in nutrition and can be made by yourself.

How to make Tujia sauce-flavored cake

Ingredients: 20 pounds of high-gluten flour, 50 grams of dry yeast, 65 grams of baking powder, 2 taels (100 grams) of sugar, half a spoon of custard powder (international measurement: one tablespoon is 10ML), 12 pounds of water, and 400 grams of salad oil. (Some people say that high-gluten flour is not suitable, I personally recommend medium-gluten flour)

Filling: 11 jin (5500g) of minced pork fat (no lean meat), 5 liang (250g) of garlic, 5 liang (250g) of ginger, 5 1/2 spoons of cumin (international measurement of 1 spoon is 10ML), some chili oil, some chili powder, some bean paste (fried), some chicken powder, half a bottle of oyster sauce (or some dark soy sauce), some salt;

Chili oil: Pour salad oil (appropriate amount) into chili powder (appropriate amount) before it is boiled and mix well;

Make the oil for the surface of the pancake: 30 pounds of salad oil, 5 scallions, half a pound of garlic and ginger each (250g), 20 grams of peppercorns, 400 grams of celery, 25 grams of Sichuan peppercorns, 20 grams of aniseed, and 30 grams of cinnamon. When the oil is boiling, pour these ingredients in and fry until there is no water left, then remove them. (Please refer to the production process of scallion oil)

Production process:

1. Pour flour and dough into dough mixer and knead. Pour salad oil twice and mix well.

2. Pinch the dough into pieces weighing 135-150 grams each, spread a thin layer of filling on the dough, wrap it up and roll it into a pancake, and spread an even layer of filling on the top of the pancake. Apply a layer of surface oil on the filling. (Pay attention to the relationship between the thickness of the pancake and the heat, check it yourself if necessary)

3. Sprinkle some sesame seeds (raw) and chopped green onions on the top of the pancake.

4. Fry the sugar for three to five minutes, then put it in the oven and bake until the surface is golden brown.

Other practices

Ingredients

Ingredients

250g flour, 2 tablespoons sweet noodle sauce, 2 tablespoons Pixian bean paste, 1/2 tablespoon oyster sauce, 1/2 tablespoon light soy sauce

Excipients

Oil to taste, salt to taste, cumin powder 10g, chili powder 10g, bay leaf 1, star anise 1, sugar 15g, white sesame 10g, bone soup half a bowl, chopped green onion to taste

step

1. Prepare the ingredients for the sauce: two tablespoons of Pixian bean paste, two tablespoons of sweet noodle sauce, 10g cumin powder, 10g chili powder, 10g white sesame seeds, 15g white sugar, a bay leaf, and one star anise.

2. Prepare 250g flour, add 5g cumin powder, 5g chili powder and 5g salt.

3. Then slowly add warm water, stir into snowflake shape and knead into a ball.

4. Add a spoonful of cooking oil to the dough.

5. Knead the oil into the dough thoroughly, and then let it rest for 30 minutes to relax.

6. While the dough is rising, let’s make the sauce: Pour an appropriate amount of cooking oil into the pot, heat it up, then pour in two tablespoons of sweet noodle sauce, two tablespoons of Pixian bean paste, and half a tablespoon of oyster sauce and stir-fry.

7. After stir-frying until fragrant, pour in half a tablespoon of light soy sauce and continue stir-frying.

8. Pour in half a bowl of bone soup, then add bay leaves and star anise and simmer over low heat.

9. Cook until the soup thickens.

10. Pour in cumin powder, chili powder and sugar and mix well.

11. Finally, add chopped green onion and serve.

12. Done. Since Pixian bean paste itself is very salty, there is no need to add salt here, just add sugar to enhance the saltiness.

13. After the dough has rested, roll it into a 2 cm thick sheet.

14. Then brush a thin layer of oil on the surface of the dough.

15. Then roll the dough into strips.

16. Roll up the right side of the noodles into a circle.

17. Then roll the rolled dough into 2 cm pieces.

18. Pour a proper amount of cooking oil into a frying pan, add the noodles and fry over low heat.

19. When one side is golden brown, turn it over and continue frying the other side.

20. When the other side is golden brown, turn it over, brush it with the prepared sauce, sprinkle with white sesame seeds and chopped green onions, cover with a lid and simmer for 1-2 minutes before turning off the heat.

21. Done, cut into pieces and ready to eat.