Rotating cake-Shandong famous snack

Overview

There is an allusion to the origin of spin cakes: It is said that in the late Ming Dynasty, when Chuang King Li Zicheng came to Beijing, he passed by Shandong and discovered that the craftsmanship of baking pies in a roadside mat shed was rare. According to the spin cake master, the main reason why it is called spin cake is because the cake first keeps spinning in the hands and on the spatula, and then it has the characteristics of spinning, eating and making. Authentic spin cakes need to be cooked on clean tiles. Nowadays, people in rural areas have moved into high-rise buildings. Tile tiles are a rare thing and there is no place to find them. For home production, pans are the best.

Tags

• staple food
• home cooking
• shandong cuisine
• children
• dinner with friends
• cake
• lunch
• coriander
• flour
• onions
• pork stuffing
• thirteen incense
• pepper
• salt
• sesame oil
• soy sauce

Ingredients

Steps

1. 1 Knead ordinary flour with cold water until the dough becomes softer, and let it rest for 30 minutes.

   

2. 2 Chop the green onion into mince and mince it with the meat filling.

   

3. 3 Add salt, thirteen spices, pepper, soy sauce, a little sesame oil, and stir evenly in one direction.

   

4. 4 Wash and drain the coriander.

   

5. 5 Chop the coriander into mince or small pieces, mix it with the pork stuffing, add salt, if you like it oily, you can add some oil and mix together, stir evenly.

   

6. 6 Take a piece of dough and roll it into a thin dough.

   

7. 7 Make a cut in the center of the dough toward the outer edge to create a gap in the dough.

   

8. 8 Spread a layer of stuffing, leaving some edges near the edge.

   

9. 9 Roll up from the gap in the dough. The center of the dough does not turn, but the edge rotates in a circle.

   

10. 10 Rolled into such a cone shape.

    

11. 11 Tie the bottom of the cone and press it flat.

    

12. 12 Gently press it with your hands into a round cake about 20 cm in diameter.

    

13. 13 After the spatula is heated, brush it with oil, put the cake base in, turn it over medium-high heat, and brush it with oil when turning it over.

    

14. 14 It is cooked when both sides are golden brown and the aroma of meat comes out. If the meat is thick and the skin is thin, it will turn yellowish brown when cooked.

    

15. 15 Despite the small size of the cake, it is quite honest, crispy on the outside and tender on the inside. As long as the dough is soft enough, you can add more fillings.