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 Euryale ferox cake, Osmanthus Jelly, mung bean cake, Hechuan peach slices, etc.

2) Baked and fried snacks: such as phoenix-tailed cakes, longan cakes, dragon and phoenix cakes, sesame cakes, peach cakes, crystal jiaozi, etc.

3) Fried crispy rice snacks: such as popcorn, shredded sugar, Bai Furong crisp, Saqima, etc.

4) Miscellaneous sugar: such as peanut candy, peanut paste, fish skin peanuts, etc.

In recent years, with the wide application of western-style cakes in China, the processing technology of Sichuan-style cakes has also been affected. For example, most Sichuan-style cakes have been baked at present? In other words, raw materials are cooked by baking in the oven.

Because there are many kinds of cakes and the manufacturing process is complicated, it is impossible for the author to make a comprehensive introduction here. Therefore, as a beginner in cake making, only by carefully mastering the most important links in cake making, such as cake formula, molding and cooking, can we start making cakes. Pay special attention to the recipe of the cake here. Because the recipe of the cake is not well mastered, it is difficult for the finished product to meet the quality requirements, let alone mass production. 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.

Sugar1250g

1250g lard or sesame oil.

Five eggs

20g refined salt

Baking soda 15g

Smelly powder 10g

Making:

1) Put sugar, salt, baking soda and stinky powder into a bowl, knock in eggs and stir well? Stir for 5 minutes by machine, knead by hand for 10 minute until the foam is loose, then add the melted lard, continue to stir until the lard is mixed with other raw materials, and then add the flour and mix evenly to form a crisp dough.

2) Knead the dough into strips and cut it into 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 green peach crisp into 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.