Home style stone flour cake

Home style stone flour cake

Introduction:

"Nowadays, it's rare to eat this kind of home-made cake, which is very coarse flour and simple. However, it may be very familiar to older people. When I was a child, my mother used to make this kind of home-made cake. Every time I ate it, I always had a kind of mother's taste. It's very aftertaste. I feel that it's not very good or delicious for people's living standard. But in that era, every time my mother made it, it was like New Year's Eve, and it was very delicious It's over! I'm so happy! This homemade cake uses very coarse ground flour. In fact, many people don't know about ground flour. It's not as fine and white as high-precision flour, but it retains the original flavor and nutritional value of wheat. The taste is also very unique. Let's learn more about ground flour from the process, color and taste of ground flour. From the point of view of technological design, stone flour is made of stone grinding plate with groove and ground at low temperature, so its flour yield is relatively low. In addition, the flour milling technology with equal emphasis on skin and core greatly reduces the times of wheat grinding, and completely retains the flavor, protein, carotene, carbohydrate, calcium, phosphorus, iron, vitamin B1, vitamin B2, dietary fiber and other nutrients of wheat germ. It does not need any additives to ensure the quality of flour. From the perspective of color, because of the large amount of carotene and dietary fiber, the stone flour is naturally white and yellowish. From the aspect of taste and taste, stone flour is ground by grinding at low speed and low temperature, and it is preserved with less grinding time, gluten and wheat germ. When grinding flour and noodles with stone, there is a lot of water, and the time to wake up is short. No matter pulling, pulling or rubbing, the noodles can keep flexible and continuous. After the noodles or slices are cooked, the taste is flexible and muscular. All kinds of wheaten food made of stone flour have strong wheat flavor, good taste and chewiness. To sum up, the stone flour did not destroy the nutrients in wheat, and retained all kinds of nutrients to the greatest extent, especially the carotene and vitamin E in stone flour were 18 times higher than other flour. Stone flour retains the original flavor of wheat. All kinds of pasta made from stone flour have flexible taste, rich wheat flavor and higher nutritional value. They are really natural and green health foods. "

Production steps:

Materials required:

Stone surface: appropriate amount

Onion powder: appropriate amount

Sesame salt: right amount

Salt: right amount

Paste pepper powder: right amount

Sesame oil: appropriate amount

matters needing attention:

Production difficulty: simple

Craft: Crisp

Production time: half an hour

Taste: salty and fresh