Longxian horseshoe crisp is exquisite in materials and fine in production, with refined flour, cooked big oil, white honey and white cotton sugar as the main raw materials. Mix refined flour with water and a small amount of big oil to make leather noodles; Mix refined flour with large oil, and knead into crisp noodles; Roll the leather into a 2mm thick dough, wrap it into a crispy dough, roll it into a dough roll with a diameter of 3.5cm, cut it into several sections, press each section into a dough sheet with a width of 10cm, then fold the dough sheet into a donkey ridge, cut it into a 4mm thick dough sheet, circle it into a horseshoe shape, and fry it in an oil pan. The surface layer is opened, more like a horseshoe, lifelike. After cooking, take it out of the pot, and finally grout it with white honey, and then use white cotton icing to get the finished product.

The main ingredients and production method of jia county horseshoe crisp are: adding water, sugar and cooked lard to each catty of flour. Boil the water first, dissolve the sugar in the water, and heat the lard into a liquid state. Then mix the sugar water and lard together, stir well, mix the noodles while they are hot, and cover them with a wet cloth. Divide the mixed flour into ingredients, knead it into dough by hand, then flatten it, roll it into a round cake with a diameter of about four or five inches, cut it in half with a knife, and draw a few lines on each half (to prevent the surface from bulging when frying). Then dip the two ends at the diameter of the semi-circular cake into horseshoes and fry them in a lard pot.

material

Answer: 4.8 kilograms of high powder

B.2050g sugar

C.75g maltose

D. edible alkali 10g

E. soybean oil1950g

working methods

1. Flour is opened, yeast seeds are shredded and put in, 350g of white sugar, 350g of soybean oil, 500g of boiling water and 5g of alkali are melted with 25g of hot water, repeatedly kneaded evenly, scraped flat and ventilated to form a sugar-oily surface.

2. Melt 5 grams of alkali and 25 grams of water, then pour them into the flour jar, add 3 kilograms of flour, 1.6 kilograms of white sugar and 1.6 kilograms of soybean oil, stir them evenly and knead them into a sugar crisp.

Except (1. ) is divided into 200 pieces (15g dosage), pressed into a round crust with thin edge and moderate thickness, each crust is wrapped with 3 1g sugar pastry, closed and pinched, and then pressed into a crisp embryo with a diameter of about 6.7cm ... The front of the crisp embryo is stamped with horseshoe prints, and maltose is diluted with 75g hot water and brushed on the surface of the crisp embryo. Put a little water on the bottom of the crisp embryo and stick it on the baking tray. Put the crispy embryo into the oven, bake it on the platen with water for 4 minutes, and then take out the water tray. Sprinkle 50 sugar into the fire and cover the water bowl (to avoid leakage) and stew for about 3 minutes. When the sugar smoke in the furnace dissipates and the hot air rises, the water bowl is removed and the furnace serves food.