Processing method of Renshou sesame cake
Renshou sesame cake is one of the traditional famous and special products in Leshan, Sichuan. Its characteristics: delicate cake, soft ripe slag, sweet and refreshing, with a unique flavor.
Raw material formula: Sesame powder 7.5 kg sugar 34.25 kg cake flour 3.25 kg cooked flour 5 kg soybean flour 0.25 kg
Production method:
1. Make sesame powder: choose sesame seeds with full particles, wash them with clean water, remove impurities and sediment, pick up and drain the water and then stir-fry it in a pan.
two。 Stirring sugar: in the proportion of 50 kg of high-quality Sichuan white sugar, add 10% water and 10% caramel, pour into the pot and boil to the boiling point, start the pot and put in the refrigerator, at the same time put in 2% lard, and keep stirring until the sand cools.
3. Pastry powder: sift the glutinous rice, remove sundries and half a section of rice, soak in warm water of 60 ℃, and stir around. After about 5 minutes, it can be fished out and covered with a gunny bag to make it "sweat". Then dry and stir-fry with river sand until soaked. Bubble rice is required to be full, then sifted, ground into fine powder, stored for half a year before use. If you are in urgent need of it, you should also open the cake powder with a sieve stall on the moist ground and let it absorb moisture naturally for a week or so.
4. Cooked flour: send the flour to the oven and bake it evenly around the oven and sift it.
5. Mix: (1) pastry: mix well with sesame powder, cooked flour and 88.5% stirring sugar, and rub velvet hard. (2) bottom flour: roll the cake powder and 11.5% of the sugar into a roller and sift it.
6. Put on the basin and shape: take out 0.1 kg of cake powder in each basin, pour it into the bottom of the basin and spread it out; then take out 1.75 kg of cake, pour it evenly into the basin and press it evenly, then use 0.15 kg of cake powder as flour, cover and roll smooth on the cake heart; finally, spread noodles with a little bean powder. After standing for 1 hour, it can be cut into pieces and shaped and packaged into finished products.
Quality standard
Specification: the cake is neat and the knife edge is smooth.
Color: the appearance is milky white, no spots, no impurities.
Organization: the cake is delicate, smooth and soft, no sand, no sugar.
Taste: refreshing, with strong sesame aroma.
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Several measures and high-yield cultivation techniques for early sowing of summer sesame
Sesame seeds are mainly planted in summer in China. For a long time, the yield is low and unstable, which is related to frequent disasters, but the more important reason is that the sowing date is late, the growth period of sesame is short, and the climatic resources cannot be fully and rationally utilized. In order to solve this problem, we have carefully studied how to sow sesame seeds in advance and the supporting cultivation techniques in recent years, and initially summarized a set of high-yield cultivation techniques. 1. Analysis of the reasons for early sowing and yield increase of sesame seeds 1.1. Making full use of climatic resources in China's main sesame producing areas, including Henan Province
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Make sure how to protect the whole seedling of summer sesame
Ensuring the whole seedling sowing in summer sesame is an important measure to increase the yield per unit area of summer sesame. However, during the sowing period of summer sesame, the temperature is high and the weather is changeable. In case of drought, it is easy to "die on the Kang" and lack of seedlings seriously; in case of heavy rain, it is easy to "suffocate" and lack of seedlings. It is suggested that the whole seedling of summer sesame can be achieved by double-layer sowing method. Mechanized sowing, 0.7 kg per mu, sowed with a 24-row seeder, including 12 rows of deep sowing with a depth of 3-4 cm, and 12 rows of shallow sowing with a depth of 0.2 cm, twice before sowing and twice after sowing. Artificial sowing, first
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