Where does seasonal robing come from?

Seasonal Jingjiang native products have a history of several decades. It is baked in a special stove and an extra-large pot. The cake is flat, crisp and delicious, and it is a good gift for relatives and friends.

There are two flavors of big furnace sesame seed cake: salty and sweet, and they are divided into round and rectangular blocks to meet different tastes and needs. There are more than 20 robing producers in Jishi Town, with an annual output of about 800,000. Leo, the representative inheritor, opened the Jishi Yingbin Hotel and Jingjiang Jianglian Hotel (next to the bus station), which was listed in Da Luobin for 200,000 years. Ji's Lao Yang Luda Cake Shop has registered the Ji's trademark.

The method of making sorbet in seasonal market;

Materials and tools

Uses flour, soybean oil, glutinous rice, lard, sesame, lean meat, floss, adzuki bean, soft sugar, kumquat peel, peeled white sesame, salt and monosodium glutamate as raw materials; Bake with pot, steamer, shovel, gauze bag, kitchen knife, soft brush, iron plate (flat-bottomed cauldron), original earthen stove (electric oven) and plant ash (used for old earthen stove).

process flow

First, the production of cakes (cakes):

Put the flour on the chopping board, dig a pond in the middle, add the cooked lard, stir it repeatedly, and then rub it with both hands. This process is commonly known as kneading. The ratio of flour to lard is 1: 1 or 2: 1.

Second, the production of yeast:

1. Wash glutinous rice and soak it in clear water 1-2 days. Take it out and drain it, then steam it into rice in a small cage. After the meal is cool, filter out the sticky silk with clear water and form a rice ball.

2. Add sesame seeds to the rice balls for fermentation (one week in winter and 1-2 days in summer) to form fermented wine.

3. Cook the glutinous rice into rice, let it cool, mix it with bran, and ferment it again with fermented wine. Then filter the fermented rice with appropriate amount of water and filter the fermented water. The ratio of glutinous rice, bran and fermented water is about 1: 1: 10.

4. Repeatedly mixed with fermentation water and flour to ferment into yeast. After the yeast is ready, you should rub, knead and beat it repeatedly by hand. This kind of yeast is tough and delicious.

Third, the production of sweet stuffing (bean paste sugar):

1, put a proper amount of adzuki beans in the pot, submerge them with water, and bring them to a boil. After cooling, filter the bean paste repeatedly with clear water in a gauze bag. Then put the bean paste into a gauze bag, squeeze and drain, and leave the bean paste powder for later use.

2. Add a proper amount of water and soft sugar into the pot, melt it into sugar water with high fire, pour in bean paste powder and stir fry, add fine dried kumquat peel, add soybean oil and cooked lard and stir fry until the water is slowly drained, and adjust to a thick paste. This kind of bean paste candy is sweet and delicious. Specific proportion: 500 grams of adzuki bean, cooked with bean paste; Boil 750 grams of sugar and 75 grams of water to make syrup; Add 150g soybean oil and 50g lard and stir fry.

Fourth, the production of salty stuffing:

1. Wash pork suet, put it in a pot, boil it over high fire, cool it and chop it up. Wash shallots and cut them finely; Chop the lean pork into mud.

2. Add appropriate amount of chives, salt and monosodium glutamate to the main stuffing such as oil residue, minced meat and minced meat, mix well, and add appropriate amount of salt.

Five, the production of cakes:

Cut the yeast into small pieces, put them on the chopping board, pat them flat by hand, and add the dough; Then roll it flat with a wooden roller, fold it three to four times, and then roll it flat; Turn it over, fold it again and then roll it flat; Repeat it for 2-3 times, roll it up and rub it into strips, that is, crispy noodles, and tear it into several small pieces by hand (each piece is about 1.5) for later use.

Six, proposed the production of semi-finished products:

Squeeze the cake into small pieces, add sweet stuffing or salty stuffing, and distinguish them by rectangle and oblate circle respectively. The rectangle is about 5cm long, 3cm wide and1.5cm thick. The oblate body is about 5cm in diameter and 65438 0.5cm in thickness.

Seven, the formation of Luo Bing:

1. Processing soft sugar into syrup, coating a layer of syrup on semi-finished sorbet with a soft brush, and sprinkling peeled white sesame seeds.

2. Arrange the semi-finished tortillas neatly on the iron plate (flat-bottomed cauldron) and gently flatten them with the palm of your hand, so that sesame seeds can fully adhere to the cake surface.

3. In the past, it was necessary to put a proper amount of soybean oil or cooked lard into a tinplate or a large pot with a flat bottom, and then bake it on an earthen stove. The earthen stove is a two-eye stove, and a flat-bottomed cauldron (iron plate) filled with semi-finished robing is placed on the iron plate in the belly of one eye stove; On the iron plate of the other eye cooker belly, put a flat-bottomed cauldron (iron plate) with the same size, and install the plant ash, and the pot (plate) has a handle that can be lifted at will.

Both eyes are angry at the same time. When the pot (plate) filled with plant ash reaches a certain high temperature, lift (press) the lid on the pot (plate) in the belly of another cooker and bake the cake from it (because plant ash can keep the temperature for a period of time). The semi-finished product baked in this way is a big roll cake, commonly known as up-and-down fire baking.

Now you don't need to put oil in the pan (iron plate), just put it in the electric oven and bake it with electricity.