Zhoucun Biscuits
by Tuo Tuo Ma
Favorite
Difficulty
Easy
Time
30m
Serving
3
Zhoucun Biscuits, named after being produced in Zhoucun, Zibo, Shandong, is one of the famous specialties of Shandong Province. It is made with traditional craftsmanship and is purely handmade. It has the four characteristics of "crispy, fragrant, thin and crisp". Its shape is round and yellow in color, with sesame seeds plastered on the front and crisp holes on the back, thin like poplar leaves, and unusually crisp. The entrance is chewed and it will be broken, and the fragrant will fill your mouth.
The production of authentic Zhoucun sesame seed cakes must go through multiple processes such as formulating, stretching and forming, lining, pasting, and baking. The formula, forming and baking are the key to cake making. Especially the baking temperature, non-famous masters, it is difficult to reach the "professional" location. The so-called "three-point case and seven-point fire" and "seeking money in the fire" are the years of experience of the bakery master.
Naturally, it is impossible to make it at home with the traditional craftsmanship, but it is actually possible to use a household oven. It is just that the amount of cooking at one time is small, but it is good to bake it several times! When you have time, bake more slowly. A few stoves, it's still fun.
The production of authentic Zhoucun sesame seed cakes must go through multiple processes such as formulating, stretching and forming, lining, pasting, and baking. The formula, forming and baking are the key to cake making. Especially the baking temperature, non-famous masters, it is difficult to reach the "professional" location. The so-called "three-point case and seven-point fire" and "seeking money in the fire" are the years of experience of the bakery master.
Naturally, it is impossible to make it at home with the traditional craftsmanship, but it is actually possible to use a household oven. It is just that the amount of cooking at one time is small, but it is good to bake it several times! When you have time, bake more slowly. A few stoves, it's still fun.
