Laotongguan Chinese hamburger quick-frozen cake embryo, semi-finished product slag-falling frozen cake, Chinese hamburger pure hand-made raw cake embryo cake.

Chinese hamburger quick-frozen cake embryo, semi-finished raw cake, directly baked and heated

Old Tongguan Chinese hamburger quick-frozen cake? Cake sister

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A good Tongguan steamed bun must meet the following standards:

1. Bulging degree.

This is one of the characteristics of Tongguan steamed buns. Without drums, it is definitely impossible, and there is no hierarchy inside, which is sticky. It's not good if the drum is too high. The lower part of the drum is deeply concave when cut, which is bowl-shaped, and the meat clip is too few to be seen. The cost is too high to clip too much, so the thickness of baked steamed buns is about 3mm

2. Swelling rate.

This is the key point to test a master's skill in breaking steamed buns. Apprentices can also type bulging buns, depending on how many buns you can play, which can be called master's bulging rate of not less than 95%

3. Level

? This is also the point to judge a master's skill, but it has a lot to do with the control of baking time and temperature. A baked Tongguan steamed bun has clear and neat external stripes, and after being cut, the internal layers are distinct, distinct, fresh and strong. If it is sticky, one is the steamed bun itself, and the other is the baking problem.

4. Taste < P > The amount of oil, the time of baking steamed buns and the temperature are all very important

5. Appearance < P >? This is easy to understand, size, thickness and roundness, but it also needs deep skill to do it well