Pastry has a long history and exquisite craftsmanship in China. Coupled with the different tastes of raw materials used in different places, many schools have been formed, including Beijing School, Suzhou School, Guangdong School, Fujian School, Chaozhou School, Yang School, Ningshao School and Sichuan School. Although Sichuan-style cakes are not well-known in these schools, they are unique in materials and flavor, and form their own family. Sichuan-style cakes are mainly divided into the following categories:
1? Pastry snacks: such as Gordon Euryale seed cake, Osmanthus Jelly, mung bean cake, Hechuan peach slices, etc.
2? Baked and fried snacks: such as phoenix tail cake, longan cake, dragon and phoenix cake, sesame seed cake, peach cake, crystal jiaozi, etc.
3? Fried Pot Snacks: such as rice sugar, shredded sugar, Bai Furong crisp, Saqima, etc.
4? Miscellaneous sugar: such as peanut candy, peanut paste, fish skin peanuts, etc. Sichuan style cake salt and pepper peach crisp
Peach crisp is one of the main crispy snacks in Sichuan pastry. Its characteristics are sweet and delicious, crisp and slag-melting. Generally, peach cakes are sweet, and salt and pepper peach cakes are slightly salty because they add a small amount of refined salt.
Formula: Super flour 2500g.
1250g sugar
Melted lard? Or sesame oil 1250g.
Five eggs
20g refined salt
15g baking soda
10g stinky powder
Making:
1? Put the sugar, salt, baking soda and stinky powder into a bowl, beat in the eggs and stir well? Stir for 5 minutes by machine, knead by hand for 10 minute until the foam is loose, then add melted lard, continue to stir until the lard is mixed with other raw materials, and then add flour and stir evenly to form crispy dough.
2? Knead the dough into long strips and cut it into even small pieces with a knife? Or put the dough into a mold and press it into round, oval or rectangular pieces to get the peach crisp blank.
3? Put the peach crisp green body in the baking tray? The distance between the upper baking tray and the lower baking tray is 3 cm. Bake in oven 160 ~ 180℃ for about 8 minutes. When the surface of peach crisp is golden yellow and there are natural cracks, take it out and let it cool.
[Note] The chemical name of stinky powder is ammonium bicarbonate, which is a chemical leavening agent. But the dosage of smelly powder should be small, otherwise the finished product will have an odor. Crispy onion oil
Among Sichuan-style cakes, scallion crisp is loved by modern urbanites because of its rich scallion flavor. When making onion crisp, you need to chop the onion to get juice, so that the finished product has both the taste of onion and the shadow of onion. And sweet with salt, crisp and moist, refreshing and pleasant.
Formula: super flour 1600g.
500g cooked flour
500g lard
800g sugar
15g refined salt
300 grams of cooked sesame seeds
Ripe broken flower kernel150g
500 grams of onion
Two eggs
250g refined oil
Making:
1? Put1000g of flour into a pot, add 250g of melted lard, 250g of hot water and100g of cold water, stir well, knead into oil-water dough with smooth and moist surface, put it on a chopping board, cover it with wet gauze, and simmer for about 15 minutes; Put the remaining flour into a basin, add the remaining melted lard, and knead evenly into a crisp dough.
2? Wash the onion, cut it into chopped green onion, wrap it with clean gauze, squeeze out the onion juice, then put the onion juice into a basin, and add cooked flour, sugar, refined salt, essential oil and cooked sesame seeds. Evenly mixing150g of cooked chopped flower kernels into stuffing; Beat the eggs into a bowl and beat them evenly into egg liquid.
3? Flatten and roll the oil-water dough on the chopping board, then wrap the crispy dough in the oil-water dough, roll the dough into oval blocks with a rolling pin, fold it several times, and roll it into 0? 3 cm thick dough, then press the mixed stuffing into thin slices, spread it on half of the dough, then fold the other half of the dough on the stuffing, then press the dough wrapped with stuffing to a uniform thickness with a roller, then cut the dough into strips with a length of 12 cm and a width of 5 cm with a knife, brush the surface with egg liquid, and evenly sprinkle the remaining cooked sesame seeds to get crispy chopped green onion.
4? Put the blank into an oiled baking pan, bake it in an oven at 180 ~ 200℃ for about 7 minutes, and then take it out to cool.
Crisp with bean paste and chrysanthemum flower
Bean paste chrysanthemum crisp is a popular crisp cake, which is loved by people because of its shape of chrysanthemum, crisp residue and sweet and delicious taste. This kind of cake can be made by frying or baking, and the finished products made by the two methods have their own characteristics.
Formula: super flour1000g, lard 300g, bean paste stuffing 600g, a little yellow pigment and a little red pigment.
Making:
1? Put 600 grams of flour into a pot, add one hundred and fifty grams of melted lard, 250 grams of hot water and edible yellow pigment, and knead into a uniform light yellow water-oil dough; Put the remaining flour into a basin, add the remaining melted lard, and knead evenly into a crisp dough.
2? Flattening and rolling the oil-water dough on a chopping board, then wrapping the crisp dough into oil-water dough, rolling the dough into a rectangular cover, repeatedly folding and rolling for three times, then rolling the cover into a cylindrical shape, cutting the dough into dough with a knife, and rolling the dough into a plurality of small round skins; Rub the bean paste into a few balls.
3? Take a small piece of round skin, wrap it with a portion of bean paste, then pinch it tightly, then press it into a round cake by hand, and cut 10 ~ 12 radial holes around the round cake with a knife? The tool spacing should be uniform, and the blade should be 1? 5 cm into chrysanthemum petals, turn each chrysanthemum petal up by hand to reveal the filling center, and use red pigment to point a small point in the center of the cake, that is, green bean paste chrysanthemum crisp.
4? After making them one by one according to the law, put them in a baking tray, bake them in the oven of One Happy and Fifty ~170℃ for about 9 minutes, and then take them out to cool.
【 Note 】 If you cook by frying, the oil consumption of water-oil dough needs to be reduced.
saqima
Saqima was originally a snack of Manchu people, but it was brought into the customs by Manchu people and combined with the pastry making technology of Han people, thus forming what it is today. Sichuan-style Shaqima has absorbed some production characteristics of Beijing-style Shaqima, and decorated its surface with candied fruit or golden jujube.
Formula: super flour1500g, sugar 850g, caramel 850g, 25 eggs, lard? Or refined oil 1000 grams of candied fruit? Or 250 grams of golden dates.
Making:
1? Knock the eggs into the pot, beat them into egg liquid, add flour and knead them evenly, and press them with a dough press? Or roll it into 0 with a rolling pin? 4 cm thick dough, and then cut into 7 ~ 8 cm long, 0? 4 cm thick noodles, put in a 50% to 60% hot oil pan, fry until golden and crisp, and take out; Candied fruit? Or cut golden dates into filaments.
2? Put sugar and maltose into a pot, add appropriate amount of water, boil until the temperature reaches 120℃, then pour the fried noodles into the pot and stir evenly.
3? Put the flour silk with sugar solution into a square frame, flatten it and press it into a big square with a thickness of 5 cm, then cut it into small long squares with a knife, and finally sprinkle the candied silk on the surface and let it cool.
[Note] If cocoa powder is added to the dough, it will become cocoa Shaqima.