Recipe: Rushan Cake (oven version)

Home Cooking Recipe: Rushan Cake (oven version)

Notes:

Rushan Xiqi originated from the Rushan generation in Shandong Province and is one of the dowries that the woman must bring when she gets married. It is baked on a large iron pan by a special "pot iron" frame, and has now become a representative of the local cuisine. Because of my father's sake, I am fortunate enough to eat. The authentic cake is about 18 cm in diameter. It is made of peanut oil, white sugar and eggs (duck eggs). It has no yeast and is made up of the strength of egg and sugar fermentation. Therefore, the finished product is firm and slightly soft, with rich egg and peanuts. Fragrant. Because traditional craftsmanship requires too much patience, most of them will be made with yeast now, as is the case with this cake. But peanut oil must not be replaced, the special taste of this cake is known for it. Regarding the problem of making cakes, branding or baking, I used electric baking pans, non-stick pans, cast iron pans and ovens to test the contrast. I found that the closest to the original is the oven, followed by the non-stick pan. After all, my level is limited, there is definitely no limit on the pot in the hands of the master. (^_-) I just found out that I can modify the recipe here. At the request of everyone, I will slowly fill in the photos and slowly fill in the problems found during this time. Thank you all, have time to do it with me! 【文岚 】

Ingredients:

Steps:

  1. Home Cooking Recipe: Weigh flour, eggs, sugar, yeast, peanut oil

    Weigh flour, eggs, sugar, yeast, peanut oil

  2. Home Cooking Recipe: Mix all the ingredients into a group and ferment them to 2 times in the warm place. (I am a lazy one, let the bread machine mix 15 points to get it)

    Mix all the ingredients into a group and ferment them to 2 times in the warm place. (I am a lazy one, let the bread machine mix 15 points to get it)

  3. Home Cooking Recipe: Remove the fermented dough, vent it, and divide it into 9 or 16 servings, or whatever you like.

    Remove the fermented dough, vent it, and divide it into 9 or 16 servings, or whatever you like.

  4. Home Cooking Recipe: It's important to put the divided dough on it! Because the dough has no water, it is hard. For people like me who have no arm strength, they can only use the pressing machine or the rolling pin to repeatedly suppress the effect.

    It's important to put the divided dough on it! Because the dough has no water, it is hard. For people like me who have no arm strength, they can only use the pressing machine or the rolling pin to repeatedly suppress the effect.

  5. Home Cooking Recipe: Roll the kneaded dough into a 1 cm thick cake and spread it into a 28 x 28 baking pan. At the same time, open the oven to warm up and fire 150 degrees.

    Roll the kneaded dough into a 1 cm thick cake and spread it into a 28 x 28 baking pan. At the same time, open the oven to warm up and fire 150 degrees.

  6. Home Cooking Recipe: After preheating, the cake is baked in the oven. After 12 minutes, turn over (please use the tool, be careful), then bake for 5 minutes, observe whether the color has reached the color in the photo. If ok, turn it over again for 1 minute to color the bottom and turn off the oven.

    After preheating, the cake is baked in the oven. After 12 minutes, turn over (please use the tool, be careful), then bake for 5 minutes, observe whether the color has reached the color in the photo. If ok, turn it over again for 1 minute to color the bottom and turn off the oven.

Tips:

1. Must be under fire. If it is turned into a fire, it will become a hoe. 2. After the cake is smashed, don't burst it. Otherwise, it will make a smile. 3, the temperature of each oven is different, you need to adjust yourself 4, after several practices found that the size of the egg and the mixing of flour have a lot, I probably summed up as follows: Large eggs (duck eggs) 3 whole eggs Medium eggs 3 whole eggs + 1 egg yolk small egg 4 whole egg 5, like a soft taste, 2 whole eggs (regardless of size) and then add warm water 60-70ml, yeast first put water in the water and then mixed in flour. Adding eggs or adding water above should be adjusted according to the water absorption of the flour. Do not mix it with a soft dough.


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