I heard that this kind of thick and hard pie is a specialty of the northwest. We are not close to the northwest, but we still like it. The first person to take the lead was my mother. Since this kind of cake appeared in the vegetable market, my mother has become a loyal customer. She buys two every time she craves it. Although it is thick and satisfying, there are many wolves and little meat. Everyone can cut a piece and it will not be eaten in two days! Our whole family likes cookies with raisins. The cake bigger than the palm of your hand costs 3 yuan each. For parents who are used to living a frugal life, eating this once is a luxury.
Yesterday, I happened to see a friend making it from the gourmand. We haven't bought it for a long time, and our son is not sleeping at home. It's the right time and place!
There are two types of noodles in the big pot cake, steamed noodles and dead noodles. The purpose of the steamed noodles is to make the cake more soft, and the dead noodles are to have a closer taste. Let's see how I make the big pot cake below.
Big pot cake
Recipe Recommendations
- ordinary flour 300g
- yeast 3g
- qingshui 150g
- eggs one
- white sugar 10g
- raisins a handful
- white sesame appropriate amount
- salty and fresh
- baking
- several hours
- ordinary
Steps for Big pot cake
1
Watering materials: 300g of ordinary flour, 3g of yeast, 150g of water.
2
Ingredients for dead flour: 150g of ordinary flour, 1 egg, 10g of sugar, and a large handful of raisins (wash with warm water and strain dry, only half of the one in the picture is used). Surface decoration: appropriate amount of white sesame seeds.
3
Mix all the dough ingredients and blend into a dough with moderate hardness.
4
Basically ferment to twice the size.
5
Mix all the dead dough ingredients and form a harder dough. Cover with plastic wrap and relax for 30 minutes.
6
My method to mix the hair dough and the dead dough together is to pull the dead dough into small pieces, wrap it in the hair dough, and rub it back and forth.
7
Knead it into a smooth dough. The dough is hard and tiring. I only kneaded it for 10 minutes. Maybe the effect will be better if I kneaded it more.
8
Roll it into a slightly larger round piece and add the raisins.
9
Close your mouth and pinch tightly.
10
Flush the neck down.
11
Brush the cake with a thin layer of water and sprinkle with a layer of sesame seeds.
12
Roll it with a rolling pin to make the sesame seeds stronger.
13
Place it in the preheated oven at 150 degrees, the middle layer will be 25 minutes (the surface will turn slightly yellow, but the bottom will be lightly colored), and the middle and lower layers will be 5 minutes (in order to color the bottom and prevent the surface from being too colored, only turn on the heat).
14
It's roasted. It's so heavy. Put it on a roasting net to cool and then seal it for storage.Big pot cake Make Tips
1. Adjust the amount of water in the leavened dough ingredients based on the water absorption of the flour; you can first dissolve the yeast in a small portion of water before mixing the dough, which yields better fermentation results.
2. For the unleavened dough ingredients, I used an egg weighing 75g with the shell. The dough was too dry, so I added a little water to form it into a ball; you can choose a larger egg. I added sugar intending to make it sweet, but the final product wasn't very sweet, so if you like it sweet, you can add more sugar; if you prefer a savory taste, you can replace the sugar with 2g of salt (I haven't tried the savory version; the original recipe calls for 2g of salt).