Raw materials:
Refined flour, dried noodles, plumeria, honey, crude oil, white sugar, golden cake, caramel, raisin, green plum, melon seed, sesame seed and osmanthus fragrans.
Production method:
* Beat the eggs with water, add flour and knead into dough. After the dough has stood for half an hour, cut it into thin slices with a knife, then cut it into small strips to screen out the floating surface.
* Burn peanut oil to 120℃, put in thin noodles, fry until yellow and white, then remove and drain the oil.
* Boil sugar and water in a pot, add maltose, honey and osmanthus, and boil until the temperature is about 1 17℃. You can pull out the monofilament with your fingers.
* Mix the fried thin noodles with a layer of syrup; Spread a layer of sesame seeds in the frame, pour the noodles into the wooden frame and smooth it, sprinkle some fruit, then cut it into shapes with a knife and let it cool.
* The peanut oil in the pan is heated to 80% with mild fire. Put the coil into the oil pan and fry it for about 1 min. Take it out when it turns golden red.
Family self-control
Ingredients: 200g of high-gluten flour/baking powder 1 spoon/3 eggs/about 20cc of water/
Sugar material: sugar150g/maltose150g/honey15g/water about 40cc/
Others: raisins, etc
Practice: 1. Mix flour, baking powder, eggs with water, stir, and knead on the chopping board to form dough. Sprinkle flour to prevent sticking. Roll it into dough with a rolling pin, fold it to the center (fold it into 40%), cut it into fine noodles with a knife, add flour, spread the noodles, and fry them in an oil pan (medium fire). It is suggested that frying for a while will be more brittle, and then drain the oil for later use.
2。 Put the sugar water material into a pot and boil it over medium heat until it can be pulled out;
3。 Stir the fried noodles in boiled sugar water, add raisins, etc., stir well, then put them in an oiled plate, press them by hand, flatten them, cool them completely, cut them into pieces and put them on the plate.
Made in the north
Saqima is a traditional pastry of Manchu in China.
Ingredients: flour 1 4kg of eggs10kg of sodium bicarbonate100g of water1kg of white sugar12.5kg of vegetable oil1kg of osmanthus fragrans 750g containing a little chemical alkene spice (fried above)
Decorative fabric: flour 2kg sesame 1 kg melon seeds 1 kg prunes 1 kg raisins 1 kg green shredded pork, and proper amount of sodium bicarbonate.
Production method
1. Making fried strips: (1) When making dough, the flour should be sieved, and the concave sugar should be opened in the center of the flour pile. Knock the eggs into a container, and then pour the concave sugar. At the same time, first dissolve the sodium bicarbonate with water, add the flour, then add water to make the flour into dough (the dough should be kept at 20 ~ 40℃ with water), then knead until smooth, and let it stand for 30 minutes. (2) cut strips. Roll the dough after standing for 30 minutes (that is, wake up) into 3 mm thick slices, cut it into noodles about 10 cm long and 3 cm wide, brush it to dry and fry it. (3) frying. Heat the oil pan to 160℃, then add noodles, fry until yellow, take out, and filter off the remaining oil for later use.
2. Boiling syrup: Add appropriate amount of water to white sugar and boil it in a pot (the ratio of sugar to water is10:14), and scoop it out when it is burned to114 ~16℃.
3. Decorating the fabric: cut the green plum into pieces, and wash the raisins and green silk with water for later use.
4. Molding: put the molded wooden frame on the table, sprinkle a thin layer of dry powder and sesame seeds in the frame, then coat the fried noodles with a uniform layer of syrup, pour it into the wooden frame, smooth it, sprinkle fruit on its surface, flatten it, and cut it into 6.7 cm square blocks or rectangles, and sell it after cooling.
matters need attention
1. Noodles should be uniform in thickness, so as to prevent raw and paste when frying.
2. Chemical alkene and osmanthus fragrans should not be put in too early to prevent the syrup from discoloring.
3. The temperature when hanging slurry should be constant.
4. the knife edge should be cut neatly.
Beijing cuisine
raw material
Fuqiang powder 2 1 kg, egg 14 kg, oil 20 kg, white sugar 2 1 kg, caramel 26 kg, honey 6 kg, plum 1.5 kg, melon seed 0.3 kg, golden cake 2 kg, raisin/kloc.
manufacturing process
(1) embryo making: beat the eggs, mix them with flour and other raw materials, knead them, add a little starch to prevent sticking, roll them into dough, and cut them into noodles; (2) frying: frying the raw noodles in a hot oil pan until they are completely loose, round and silky, and even milky yellow, and then taking them out for use; (3) sugar application: add water to the granulated sugar and boil it in a pan. After the sugar boils, add maltose for about five minutes, and then boil until it has a certain viscosity. (4) molding: after the syrup is boiled, remove the sugar pan from the furnace, put the blank of the semi-finished product into the pan, mix well, then pour it into a large wooden frame, compact it to make it stick together, and cut it into 2-inch square cakes after cooling.