Cake Making Techniques From Fermented Dough

Lap xuong

- Add fat, ribs, lemon leaves, sesame, peanuts, pepper, five spices, mix well.

- Add sticky rice flour, stir well, add wine and basil.

- Mince pumpkin jam into small cubes, water. Mix everything well, you can add more water to make the filling stick best.

(If the weather is dry, increase the water, if the weather is humid, reduce the water) Divide into 20 equal parts.

* For the cake: Put the cake shell into a sealed bag, put the filling into the mold, form into a cake and let it rest for 10 minutes.

Step 4: Bake the cake : Bake at 160-190 for 20 minutes.

* Cake topping

- One egg, a few grains of salt, beaten

- Add 8 drops of brown food coloring.

- Add 5 drops of gold dye

(These products are used in cake decoration)

- Beat until smooth, use a brush to cover the surface and edges of the cake.

- Bake at medium temperature: Spread over 190

- Array under 160

- Bake for about 10 minutes, take out and brush color on the cake surface a second time.

Step 5: Product presentation:

- Arrange the cake on a plate, cut into 8 pieces

Step 6: Finished product requirements:

- Color: The cake is golden brown, the ingredients in the filling are mixed harmoniously.

- Smell: The aroma of flour and spices.

- Taste: Just right.

- Status: The shell covers the core, beautiful appearance.

II. TYPES OF DEFECTS AND PREVENTION

STT

Phenomena	Reason	Prevention
1	Burnt cake	High temperature and long baking time	- Pay attention to adjust the temperature and baking time properly.

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• Qos Assurance Methods for Multimedia Communications zt2i3t4l5ee zt2a3gs zt2a3ge zc2o3n4t5e6n7ts low. The EF PHB requires a sufficiently large number of output ports to provide low delay, low loss, and low jitter. EF PHBs can be implemented if the output port's bandwidth is sufficiently large, combined with small buffer sizes and other network resources dedicated to EF packets, to allow the router's service rate for EF packets on an output port to exceed the arrival rate λ of packets at that port. This means that packets with PHB EF are considered with a pre-allocated amount of output bandwidth and a priority that ensures minimum loss, minimum delay and minimum jitter before being put into operation. PHB EF is suitable for channel simulation, leased line simulation, and real-time services such as voice, video without compromising on high loss, delay and jitter values. Figure 2.10 Example of EF installation Figure 2.10 shows an example of an EF PHB implementation. This is a simple priority queue scheduling technique. At the edges of the DS domain, EF packet traffic is prioritized according to the values ​​agreed upon by the SLA. The EF queue in the figure needs to output packets at a rate higher than the packet arrival rate λ. To provide an EF PHB over an end-to-end DS domain, bandwidth at the output ports of the core routers needs to be allocated in advance to ensure the requirement μ > λ. This can be done by a pre-configured provisioning process. In the figure, EF packets are placed in the priority queue (the upper queue). With such a length, the queue can operate with μ > λ. Since EF was primarily used for real-time services such as voice and video, and since real-time services use UDP instead of TCP, RED is generally not suitable for EF queues because applications using UDP will not respond to random packet drop and RED will strip unnecessary packets. 2.2.4.2 Assured Forwarding (AF) PHB PHB AF is defined by RFC 2597. The purpose of PHB AF is to deliver packets reliably and therefore delay and jitter are considered less important than packet loss. PHB AF is suitable for non-real-time services such as applications using TCP. PHB AF first defines four classes: AF1, AF2, AF3, AF4. For each of these AF classes, packets are then classified into three subclasses with three distinct priority levels. Table 2.8 shows the four AF classes and 12 AF subclasses and the DSCP values ​​for the 12 AF subclasses defined by RFC 2597. RFC 2597 also allows for more than three separate priority levels to be added for internal use. However, these separate priority levels will only have internal significance. PHB Class PHB Subclass Package type DSCP AF4 AF41 Short 100010 AF42 Medium 100100 AF43 High 100110 AF3 AF31 Short 011010 AF32 Medium 011100 AF33 High 011110 AF2 AF21 Short 010010 AF22 Medium 010100 AF23 High 010110 AF1 AF11 Short 001010 AF12 Medium 001100 AF13 High 001110 Table 2.8 AF DSCPs The AF PHB ensures that packets are forwarded with a high probability of delivery to the destination within the bounds of the rate agreed upon in an SLA. If AF traffic at an ingress port exceeds the pre-priority rate, which is considered non-compliant or “out of profile”, the excess packets will not be delivered to the destination with the same probability as the packets belonging to the defined traffic or “in profile” packets. When there is network congestion, the out of profile packets are dropped before the in profile packets are dropped. When service levels are defined using AF classes, different quantity and quality between AF classes can be realized by allocating different amounts of bandwidth and buffer space to the four AF classes. Unlike EF, most AF traffic is non-real-time traffic using TCP, and the RED queue management strategy is an AQM (Adaptive Queue Management) strategy suitable for use in AF PHBs. The four AF PHB layers can be implemented as four separate queues. The output port bandwidth is divided into four AF queues. For each AF queue, packets are marked with three “colors” corresponding to three separate priority levels. In addition to the 32 DSCP 1 groups defined in Table 2.8, 21 DSCPs have been standardized as follows: one for PHB EF, 12 for PHB AF, and 8 for CSCP. There are 11 DSCP 1 groups still available for other standards. 2.2.5.Example of Differentiated Services We will look at an example of the Differentiated Service model and mechanism of operation. The architecture of Differentiated Service consists of two basic sets of functions: Edge functions: include packet classification and traffic conditioning. At the inbound edge of the network, incoming packets are marked. In particular, the DS field in the packet header is set to a certain value. For example, in Figure 2.12, packets sent from H1 to H3 are marked at R1, while packets from H2 to H4 are marked at R2. The labels on the received packets identify the service class to which they belong. Different traffic classes receive different services in the core network. The RFC definition uses the term behavior aggregate rather than the term traffic class. After being marked, a packet can be forwarded immediately into the network, delayed for a period of time before being forwarded, or dropped. We will see that there are many factors that affect how a packet is marked, and whether it is forwarded immediately, delayed, or dropped. Figure 2.12 DiffServ Example Core functionality: When a DS-marked packet arrives at a Diffservcapable router, the packet is forwarded to the next router based on Per-hop behavior is associated with packet classes. Per-hop behavior affects router buffers and the bandwidth shared between competing classes. An important principle of the Differentiated Service architecture is that a router's per-hop behavior is based only on the packet's marking or the class to which it belongs. Therefore, if packets sent from H1 to H3 as shown in the figure receive the same marking as packets from H2 to H4, then the network routers treat the packets exactly the same, regardless of whether the packet originated from H1 or H2. For example, R3 does not distinguish between packets from h1 and H2 when forwarding packets to R4. Therefore, the Differentiated Service architecture avoids the need to maintain router state about separate source-destination pairs, which is important for network scalability. Chapter Conclusion Chapter 2 has presented and clarified two main models of deploying and installing quality of service in IP networks. While the traditional best-effort model has many disadvantages, later models such as IntServ and DiffServ have partly solved the problems that best-effort could not solve. IntServ follows the direction of ensuring quality of service for each separate flow, it is built similar to the circuit switching model with the use of the RSVP resource reservation protocol. IntSer is suitable for services that require fixed bandwidth that is not shared such as VoIP services, multicast TV services. However, IntSer has disadvantages such as using a lot of network resources, low scalability and lack of flexibility. DiffServ was born with the idea of ​​solving the disadvantages of the IntServ model. DiffServ follows the direction of ensuring quality based on the principle of hop-by-hop behavior based on the priority of marked packets. The policy for different types of traffic is decided by the administrator and can be changed according to reality, so it is very flexible. DiffServ makes better use of network resources, avoiding idle bandwidth and processing capacity on routers. In addition, the DifServ model can be deployed on many independent domains, so the ability to expand the network becomes easy. Chapter 3: METHODS TO ENSURE QoS FOR MULTIMEDIA COMMUNICATIONS In packet-switched networks, different packet flows often have to share the transmission medium all the way to the destination station. To ensure the fair and efficient allocation of bandwidth to flows, appropriate serving mechanisms are required at network nodes, especially at gateways or routers, where many different data flows often pass through. The scheduler is responsible for serving packets of the selected flow and deciding which packet will be served next. Here, a flow is understood as a set of packets belonging to the same priority class, or originating from the same source, or having the same source and destination addresses, etc. In normal state when there is no congestion, packets will be sent as soon as they are delivered. In case of congestion, if QoS assurance methods are not applied, prolonged congestion can cause packet drops, affecting service quality. In some cases, congestion is prolonged and widespread in the network, which can easily lead to the network being "frozen", or many packets being dropped, seriously affecting service quality. Therefore, in this chapter, in sections 3.2 and 3.3, we introduce some typical network traffic load monitoring techniques to predict and prevent congestion before it occurs through the measure of dropping (removing) packets early when there are signs of impending congestion. 3.1. DropTail method DropTail is a simple, traditional queue management method based on FIFO mechanism. All incoming packets are placed in the queue, when the queue is full, the later packets are dropped. Due to its simplicity and ease of implementation, DropTail has been used for many years on Internet router systems. However, this algorithm has the following disadvantages: − Cannot avoid the phenomenon of “Lock out”: Occurs when 1 or several traffic streams monopolize the queue, making packets of other connections unable to pass through the router. This phenomenon greatly affects reliable transmission protocols such as TCP. According to the anti-congestion algorithm, when locked out, the TCP connection stream will reduce the window size and reduce the packet transmission speed exponentially. − Can cause Global Synchronization: This is the result of a severe “Lock out” phenomenon. Some neighboring routers have their queues monopolized by a number of connections, causing a series of other TCP connections to be unable to pass through and simultaneously reducing the transmission speed. After those monopolized connections are temporarily suspended, Once the queue is cleared, it takes a considerable amount of time for TCP connections to return to their original speed. − Full Queue phenomenon: Data transmitted on the Internet often has an explosion, packets arriving at the router are often in clusters rather than in turn. Therefore, the operating mechanism of DropTail makes the queue easily full for a long period of time, leading to the average delay time of large packets. To avoid this phenomenon, with DropTail, the only way is to increase the router's buffer, this method is very expensive and ineffective. − No QoS guarantee: With the DropTail mechanism, there is no way to prioritize important packets to be transmitted through the router earlier when all are in the queue. Meanwhile, with multimedia communication, ensuring connection and stable speed is extremely important and the DropTail algorithm cannot satisfy. The problem of choosing the buffer size of the routers in the network is to “absorb” short bursts of traffic without causing too much queuing delay. This is necessary in bursty data transmission. The queue size determines the size of the packet bursts (traffic spikes) that we want to be able to transmit without being dropped at the routers. In IP-based application networks, packet dropping is an important mechanism for indirectly reporting congestion to end stations. A solution that prevents router queues from filling up while reducing the packet drop rate is called dynamic queue management. 3.2. Random elimination method – RED 3.2.1 Overview RED (Random Early Detection of congestion; Random Early Drop) is one of the first AQM algorithms proposed in 1993 by Sally Floyd and Van Jacobson, two scientists at the Lawrence Berkeley Laboratory of the University of California, USA. Due to its outstanding advantages compared to previous queue management algorithms, RED has been widely installed and deployed on the Internet. The most fundamental point of their work is that the most effective place to detect congestion and react to it is at the gateway or router. Source entities (senders) can also do this by estimating end-to-end delay, throughput variability, or the rate of packet retransmissions due to drop. However, the sender and receiver view of a particular connection cannot tell which gateways on the network are congested, and cannot distinguish between propagation delay and queuing delay. Only the gateway has a true view of the state of the queue, the link share of the connections passing through it at any given time, and the quality of service requirements of the traffic flows. The RED gateway monitors the average queue length, which detects early signs of impending congestion (average queue length exceeding a predetermined threshold) and reacts appropriately in one of two ways: − Drop incoming packets with a certain probability, to indirectly inform the source of congestion, the source needs to reduce the transmission rate to keep the queue from filling up, maintaining the ability to absorb incoming traffic spikes. − Mark “congestion” with a certain probability in the ECN field in the header of TCP packets to notify the source (the receiving entity will copy this bit into the acknowledgement packet). Figure 3. 1 RED algorithm The main goal of RED is to avoid congestion by keeping the average queue size within a sufficiently small and stable region, which also means keeping the queuing delay sufficiently small and stable. Achieving this goal also helps: avoid global synchronization, not resist bursty traffic flows (i.e. flows with low average throughput but high volatility), and maintain an upper bound on the average queue size even in the absence of cooperation from transport layer protocols. To achieve the above goals, RED gateways must do the following: − The first is to detect congestion early and react appropriately to keep the average queue size small enough to keep the network operating in the low latency, high throughput region, while still allowing the queue size to fluctuate within a certain range to absorb short-term fluctuations. As discussed above, the gateway is the most appropriate place to detect congestion and is also the most appropriate place to decide which specific connection to report congestion to. − The second thing is to notify the source of congestion. This is done by marking and notifying the source to reduce traffic. Normally the RED gateway will randomly drop packets. However, if congestion If congestion is detected before the queue is full, it should be combined with packet marking to signal congestion. The RED gateway has two options: drop or mark; where marking is done by marking the ECN field of the packet with a certain probability, to signal the source to reduce the traffic entering the network. − An important goal that RED gateways need to achieve is to avoid global synchronization and not to resist traffic flows that have a sudden characteristic. Global synchronization occurs when all connections simultaneously reduce their transmission window size, leading to a severe drop in throughput at the same time. On the other hand, Drop Tail or Random Drop strategies are very sensitive to sudden flows; that is, the gateway queue will often overflow when packets from these flows arrive. To avoid these two phenomena, gateways can use special algorithms to detect congestion and decide which connections will be notified of congestion at the gateway. The RED gateway randomly selects incoming packets to mark; with this method, the probability of marking a packet from a particular connection is proportional to the connection's shared bandwidth at the gateway. − Another goal is to control the average queue size even without cooperation from the source entities. This can be done by dropping packets when the average size exceeds an upper threshold (instead of marking it). This approach is necessary in cases where most connections have transmission times that are less than the round-trip time, or where the source entities are not able to reduce traffic in response to marking or dropping packets (such as UDP flows). 3.2.2 Algorithm This section describes the algorithm for RED gateways. RED gateways calculate the average queue size using a low-pass filter. This average queue size is compared with two thresholds: minth and maxth. When the average queue size is less than the lower threshold, no incoming packets are marked or dropped; when the average queue size is greater than the upper threshold, all incoming packets are dropped. When the average queue size is between minth and maxth, each incoming packet is marked or dropped with a probability pa, where pa is a function of the average queue size avg; the probability of marking or dropping a packet for a particular connection is proportional to the bandwidth share of that connection at the gateway. The general algorithm for a RED gateway is described as follows: [5] For each packet arrival Caculate the average queue size avg If minth ≤ avg < maxth div.maincontent .s1 { color: black; font-family:"Times New Roman", serif; font-style: normal; font-weight: normal; text-decoration: none; font-size: 15pt; } div.maincontent .s2 { color: black; font-family:"Times New Roman", serif; font-style: normal; font-weight: bold; text-decoration: none; font-size: 15pt; } div.maincontent .p { color: black; font-family:"Times New Roman", serif; font-style: normal; font-weight: normal; text-decoration: none; font-size: 14pt; margin:0pt; } div.maincontent p { color: black; font-family:"Times New Roman", serif; font-style: normal; font-weight: normal; text-decoration: none; font-size: 14pt; margin:0pt; } div.maincontent .s3 { color: black; font-family:"Times New Roman", serif; font-style: normal; font-weight: bold; text-decoration: none; font-size: 14pt; } div.maincontent .s4 { color: black; font-family:"Times New Roman", serif; font-style: normal; font-weight: normal; text-decoration: none; font-size: 14pt; } div.maincontent .s5 { color: black; font-family:"Times New Roman", serif; font-style: italic; font-weight: normal; text-decoration: none; font-size: 14pt; } div.maincontent .s6 { color: black; font-family:"Times New Roman", serif; font-style: italic; font-weight: bold; text-decoration: none; font-size: 14pt; } div.maincontent .s7 { color: black; font-family:Wingdings; font-style: normal; font-weight: normal; text-decoration: none; font-size: 14pt; } div.maincontent .s8 { color: black; font-family:Arial, sans-serif; font-style: italic; font-weight: bold; text-decoration: none; font-size: 15pt; } div.maincontent .s9 { color: black; font-family:"Times New Roman", serif; font-style: normal; font-weight: bold; text-decoration: none; font-size: 14pt; } div.maincontent .s10 { color: black; font-family:"Times New Roman", serif; font-style: normal; font-weight: normal; text-decoration: none; font-size: 9pt; vertical-align: 6pt; } div.maincontent .s11 { color: black; font-family:"Times New Roman", serif; font-style: normal; font-weight: normal; text-decoration: none; font-size: 13pt; } div.maincontent .s12 { color: black; font-family:"Times New Roman", serif; font-style: normal; font-weight: normal; text-decoration: none; font-size: 10pt; } div.maincontent .s13 { color: black; font-family:"Times New Roman", serif; font-style: normal; font-weight: normal; text-d
• Food processing - restaurant operations - 2
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*Processing practice.

- Divide practice groups according to the specific conditions of each teaching facility.

- Step-by-step instructions for implementation.

TT

Job Title	Equipment, tools	Technical requirements
1	Prepare materials and tools.	Knives, cutting boards, baskets, sieves, bowls, plates, spoons.	Correct type, guaranteed quantity and quality.
2	Make the filling	Cutting tools. Containers: pots, trays	- Coordinate the right techniques.
3	Make the crust	Mold, tray.	Clean dough table, let dough rise, knead dough until soft and smooth, shape cake evenly and beautifully
4	Heat processing, baking	Oven tray.	The cake is evenly golden brown.
5	Product presentation	Round plate	Fragrant and attractive roots for people to eat
6	Finished product requirements	Bowl, plate, spoon, napkin, water	Achieve sensory criteria of color, smell, taste and state.

2. Techniques for making cakes from fermented dough

Target:

- Describe the general process of making powder similar to different types of tapioca powder.

- Can process some basic cakes from seed flour and other types of tapioca flour.

- Careful, precise, safe and economical in the process of making basic cakes from seed flour and other types of tapioca flour.

2.1. Technical specifications

For some types of cakes made from wheat flour such as dumplings, fried dough sticks, etc., the dough must be kneaded and fermented. The fermentation process requires time to incubate the dough to produce CO2 gas , which is the process of creating seed dough.

- Ingredient

The dough is made from flour, water, and yeast.

- Process

Dissolve yeast in water then roll the dough into a circle, slowly add the yeast dissolved in water into the middle, stir well with your hands until all the water is gone and the dough is even. Continue kneading the dough until it is smooth, elastic, and uniform, then roll the dough into a ball. Leave the dough to ferment at 35 - 40 0 ​​C (in summer it takes 35 - 50 minutes, in winter it can take up to 1 hour).

- Finished product requirements: Soft, smooth, uniform powder.

2.1. Application in baking

* VEGETARIAN BUN

* Target

- Describe the process of making vegetarian dumplings

- Know how to choose good quality flour and good quality ingredients to ensure food hygiene and safety.

- Understand the techniques of processing seed flour and kneading dough skillfully.

- Follow the correct procedure for making vegetarian dumplings

- Practice careful, agile, economical and safe working style.

I. SPECIALIZED KNOWLEDGE FOR PRACTICE

Step 1: Prepare ingredients:

- Quantify ingredients for 10 servings.

Ingredient

Quantity	Ingredient	Quantity
Wheat flour type I	0.5 kg	Chicken eggs	1 fruit
Baking powder	0.005 kg	Water	0.2 liter
Road	0.07 kg	Salt
White paper	1 sheet

Step 2: How to ferment dough to make the crust :

- Take 2/3 of the flour and put it in a pot, add eggs, heat water to about 30 - 35 0 C, dissolve sugar, salt, baking powder, stir well, pour into the pot and knead well until the dough is soft and smooth, cover, leave the dough in a place with a temperature of 35 - 40 0 ​​C for 1 to 2 hours and you will have fermented dough.

- Mix the remaining flour with sugar and salt, roll into a well shape, let the dough ferment and knead well.

- Divide the dough into 10 equal parts, press air bubbles into each part, and roll into balls.

- Place the cakes in a steamer, lined with separate paper, cover and let rise for another 30 minutes until the cakes are about nine-tenths risen.

Step 3: Steam the cake:

- Steam for about 10 - 12 minutes until the cake is cooked.

Step 4: Product display:

- Put the cake on a plate

Step 5: Finished product requirements:

- Color: Ivory white cake.

- Smell: Fragrant smell of powder..

- Taste: Sweet and cool, just right, not sour.

- Status: The cake is fluffy, round, and beautifully shaped.

II. TYPES OF DEFECTS AND PREVENTION

STT

Phenomena	Reason	Prevention
1	Cake not fluffy	- Improper kneading and proofing technique. - When steaming, open the lid.	- Knead and ferment dough at the right time and temperature. - Do not open the lid while steaming the cake.

* Processing practice.

- Divide practice groups according to the specific conditions of each teaching facility.

- Step-by-step instructions for implementation.

TT

Job Title	Equipment, tools	Technical requirements
1	Prepare materials and tools.	Knives, cutting boards, baskets, sieves, bowls, plates, spoons.	Correct type, guaranteed quantity and quality.
2	Raw material preparation	Cutting tools. Containers: pots, dough trays.	Clean dough table, leave dough to rise, have many sponge cakes, knead dough soft, smooth, shape cakes evenly and beautifully.
3	Heat treatment	Steamer with top. Stove.	Cook over even heat, the cake will be fluffy and fluffy.
4	Product presentation	Round plate	Fragrant and attractive roots for people to eat
5	Finished product requirements	Bowl, plate, spoon, napkin, water	Achieve sensory criteria of color, smell, taste and state.

VEGETARIAN BUN

* Target

- Describe the process of making dumplings.

- Understand the techniques of processing seed flour and kneading dough skillfully.

- Operate according to the correct processing procedure.

- Practice careful, agile and safe working style.

* Specialized knowledge for practice, detailed instructions for performing the work.

Wheat flour type I	0.5 kg	Condensed milk or sugar	0.05 kg
Men novia	0.007 kg	Water or fresh milk	0.2 liter
Salt	0.02 kg	Chicken eggs	1 fruit

Step 1: Prepare ingredients for 10 cakes. CT1

CT 2

MJ Dumpling Powder

500gr	Water/fresh milk	200ml
Men novia	8 grams

Step 2: Prepare ingredients

How to ferment dough for the crust: Take 1/2 of the dough and put it in a deep pot, heat water to about 30 - 40 0 ​​C, dissolve milk or sugar, salt, baking powder, eggs, stir well, pour into the middle of the dough and knead well until the dough is homogeneous. Ferment the dough in a sealed container at 38 - 40 0 ​​C for 45-60 minutes to get fermented dough.

- Mix the remaining flour with sugar and salt to form a pan, pour in the fermented dough, knead into a smooth, uniform dough, then divide the dough into equal portions of about 30-35g and place on an oiled tray at 38-40 0 C for about 30 minutes until the cake is evenly risen and smooth on the surface, then steam.

( If using pre-mixed cake flour, just knead until soft, white, smooth, and even for about 20 minutes, then shape and let the cake ferment)

Step 3: Heat treatment

- Boil water in the bottom pot, keep the heat steady, put the grill on to steam for about 8-10 minutes and the cake will be ready.

ripe.

Step 4: Finished product requirements

- Color: Ivory white cake.

- Smell: Fragrant smell of powder and milk.

- Taste: Sweet and cool, not sour.

- Status: The cake is fluffy, round, and beautifully shaped.

- Types of failures and how to prevent them

STT

Phenomena	Reason	Prevention
1	Cake not fluffy	- Improper kneading and proofing technique. - When steaming, open the lid.	- Knead and ferment dough at the right time and temperature. - Do not open the lid while steaming the cake.

MEAT BUN

* Specialized knowledge for practice, detailed instructions for performing the work.

Step 1: Prepare ingredients for 10 cakes.

Wheat flour type I

0.5 kg	Lean shoulder meat	0.2 kg
Baking powder	0.007 kg	Chicken eggs	3 fruits
Shiitake mushrooms	0.02 kg	Onion	0.02 kg
Wood ear	0.02 kg	Cellophane noodles	0.02kg
jicama	0.1 kg	Oil	0.03 liters

0.07 kg	Pepper, salt, MSG
Fat part	0.05 kg

Road

Step 2: Prepare ingredients

How to ferment dough for the crust: Take 1/2 of the dough and put it in a deep pot, heat water to about 30 - 40 0 ​​C, dissolve sugar, salt, baking powder, stir well, pour into the middle of the dough and knead well until the dough is homogeneous. Ferment the dough in a sealed container at 38 - 40 0 ​​C for 45-60 minutes to get fermented dough.

- Mix the remaining flour with sugar and salt, form a pan, pour in the fermented dough, knead into a smooth, uniform dough, then divide the dough into equal portions of about 80-100g.

Make the filling:

- Mince lean shoulder meat, mix well with pepper, salt and MSG.

- Soak shiitake mushrooms and wood ear mushrooms in water and cut into thin strips.

- Peel the jicama, slice it into thin strips, and cut it into short pieces.

- Wash the vermicelli, soak in hot water and cut into 1-2 cm pieces.

- Peel the onion, wash it, and chop it.

Step 3: Heat treatment

- Boil the fat, cut into small cubes.

- Boil eggs, peel and cut into 4

- Add oil, saute onion until fragrant, add meat and stir-fry until cooked, add shiitake mushrooms, wood ear mushrooms, vermicelli, jicama, stir well and season to taste.

- Roll out the divided dough into a flat circle with a diameter of 10 - 12 cm (thin around, thick in the middle), place it on your hand, put the filling in the middle with a piece of egg to cover it to create a beautiful roof, then place it on greased paper. Place the cake in a sealed container, let it ferment for another 30 minutes at 38 - 40 0 ​​C, then place it on a steamer.

- Boil water in the bottom pot, keep the heat steady, put the grill on to steam for about 10-12 minutes until the cake is cooked.

Step 4: Finished product requirements

- Color: Ivory white cake.

- Smell: Aroma of flour, meat, pepper and spices.

- Taste: Sweet and cool, not sour, just right filling.

- Status: The cake is fluffy, round, and beautifully shaped.

- Types of failures and how to prevent them

Phenomena	Reason	Prevention
1	Cake not fluffy	- Improper kneading and proofing technique. - When steaming, open the lid.	- Knead and ferment dough at the right time and temperature. - Do not open the lid while steaming the cake.