Old Beijing flavor "Spicy Salt sesame paste thousand layer cake"
The "thousand layer cake" in Beijing used to be steamed, baked and baked. There are different flavors, such as spicy salt and sesame paste, sweet scented osmanthus sugar and assorted fruit. In a word, there are both sweet and salty, and now most of the thousand layer cakes are steamed.According to the old people, long ago, most of the sales of thousand layer cakes were peddling along the street, and now they have been listed as Beijing snacks. It has a long history. According to textual research, it existed in Beijing during the Yuan Dynasty. It has a history of more than 700 years.The method of "thousand layer cake" is very simple. It is made of half hair noodles. This is a steamed thousand layer cake made today. It uses sesame paste, salt and pepper and oil as the filling. The taste is salty, so it is called "salt and pepper thousand layer cake". It can be eaten as a snack or as a staple food. Its taste is similar to that of sesame sesame pancakes in Beijing. However, because it is steamed, it has no crispy feeling like sesame pancakes. It tastes like sesame paste rolls. The specific methods are as follows:;1. The thickness of pepper, salt and sesame paste should be appropriate. If it is too thin, it is easy to leak oil, and if it is too thick, it is not easy to spread evenly.2. The folding method of this cake is the same as that of pastry. It can be folded three times.3. This cake is a big cake made of half baked dough. It can be made without too long fermentation and a little expansion. The purpose of the cold water pot is to make it spontaneous for a period of time. It tastes good when it is slightly expanded.4. According to this method, the sesame paste sweet scented osmanthus white sugar thousand layer cake can be made, and the assorted fruit sweet scented osmanthus thousand layer cake can also be made. The thousand layer cake with fruit material should be mixed with lard flour and fruit material to form a filling, and wrapped in dough to make a layer.
Step 1 . Main raw materials.
Step 2 . Mix the dry yeast in the flour.
Step 3 . Use warm water to make dough.
Step 4 . Cover with plastic wrap and ferment for 30 minutes.
Step 5 . Heat up the pot, bake the Chinese prickly ash and cumin, and let cool.
Step 6 . Stir fry 60g flour until done.
Step 7 . Put the dried Chinese prickly ash and cumin in the blender.
Step 8 . Beat to powder.
Step 9 . Then pour it into sesame paste which has been fermented with oil.
Step 10 . Add salt to sesame paste.
Step 11 . Then add the cooked flour.
Step 12 . Stir well for standby.
Step 13 . Take out the slightly fermented dough and roll it into a rectangle with a rolling pin, with a thickness of 0.5cm.
Step 14 . Apply the mixture of pepper, salt and sesame paste to two-thirds of the dough.
Step 15 . Fold one third of the blank area of the dough to the left, and pinch the seam firmly with your hands after folding.
Step 16 . Then use the rolling pin to roll slightly from left to right and fold it again.
Step 17 . Fold it three times.
Step 18 . Trim the folded surface into a circle.
Step 19 . Put it in the cage drawer, relax for 10 minutes, smear a layer of water on its surface with a brush and sprinkle sesame seeds on it.
Step 20 . Put cold water on the pot.
Step 21 . Boil the water and steam for 15-20 minutes.
Step 22 . Take it out to air and cut it into pieces.
Step 23 . The characteristics of this cake; It is large, soft, fragrant and slightly salty, and very delicious.
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