The method of arhat cake

Prepare enough materials and turn them slowly in the pot with low fire until cooked.

One: Materials

Flour1000g, old fertilizer 250g, soybean oil 25g, and proper amount of alkali.

Two: Practice

(1) Pour flour on the chopping board, add old fertilizer and 500g warm water to make fermented dough. When the yeast starts, add an appropriate amount of lye, knead well, and simmer with low fire.

(2) The main ingredients used in making Luohan cake are flour, pig fat, sesame oil or peanut oil, soft sugar, and the ingredients are essence, jujube paste, hawthorn sauce, rose sauce, etc.

(3) When making, flour and vegetable oil are used to make dough first, and then flour, pig fat, white sugar and ingredients are used to make dough. Then, the dough bread is crisp, roll several layers with a dough shaft, roll it up and divide it into several pieces as needed, and then roll each piece into a circle.

Three: Features

Luohan cake is soft and crisp, with distinct layers, crisp and sweet, oily but not greasy. Luohan cake has strict ingredients, complex technology and strong traditional characteristics.

Four: history

Luohan cake, produced in Gaotang County, Shandong Province, is a kind of pastry, one of the traditional famous dishes of Han nationality in Gaotang County, Shandong Province, and the food of Mid-Autumn Festival. Produced in the middle of Ming Dynasty, especially flourished in Qing Dynasty and early Republic of China, and sold well in Jinan, Tianjin and other places. Lohan cakes in the Tang Dynasty were layered like stacked Lohan cakes, so they were called Lohan cakes. China's cakes are like moon cakes, without stuffing. They are called "three cakes" together with open cakes and stuffy cakes. In Qing dynasty, Luohan cake was a tribute cake.