How to make Tujia dregs cakes at home? With the change of people's tastes, the cake is becoming more and more popular. Among them, Beijing's baghouse is the most important. The essence of Beijing's cake is in the filling and process.
1. Mix all materials of the dough, slowly add flour with warm water, mix into the dough and knead it smooth, then cover with a wet towel and put it in a warm place to let the dough ferment for about 45 minutes.
2. Cut the scallion into large sections, garlic and ginger slices, and celery into sections.
3. Put 150ml cooking oil into the small pot, add onion, ginger, garlic, pepper, celery, seasoning and cinnamon, heat on a small fire, let the flavor of spices seep into the oil, boil for about 10 minutes, put in bean paste after the fragrance, continue boiling and stirring, and then fry the spices, onion and celery to dry to turn off the fire.
4. Put 40ml of oil consumption into the bowl, add cumin powder, pepper powder, pepper powder, salt, and then put 40ml of spice oil into the bowl, and mix well to make spice sauce.
5. Mix the meat stuffing with ginger and garlic, pour the cooking wine and soy sauce on it, and then chop it up. Let the garlic flavor fully mix into the minced meat. Chop the mustard into minced pieces and add them into the meat stuffing. Finally, add 10ml of spice oil and mix well, sprinkle with meat floss, sesame and monosodium glutamate.
6. Divide the fermented dough into three parts, roll it into 0.3cm pancakes with a rolling pin, and make even holes on it with a fork to prevent the baked dough from bulging.
7. . then spread a layer of spice sauce on the surface, and then a layer of meat filling. Finally, sprinkle sesame and shallot.
8. Put it in the top of the oven, 230 degrees, bake for about 10 minutes.