Horseshoe Crisp is a kind of crisp cake baked with flour mixed with various materials. It was originally the court food of the Tang Dynasty, and later spread to the people. Over time, horseshoe cakes in different places have evolved into different fillings, shapes and names.

Changzhou water chestnut cake

Ingredients: high-flour 4.8kg, soft sugar 2050g, maltose 75g, edible alkali 10g, soybean oil1950 g.

Exercise:

1, the flour is opened, the 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, and the mixture is repeatedly kneaded evenly to open the air to form a sugar oil surface.

2. Melt 5 grams of alkali and 25 grams of water, pour them into a flour jar, add 3 kilograms of flour, 1.6 kilograms of white sugar and 1.6 kilograms of soybean oil, and mix well to form a sugar crisp.

Divide "Step 1" into 200 pieces (15g dosage), flatten it into a round crust with thin edge and moderate thickness, each crust is wrapped with 3 1g sugar pastry, then knead it together, flatten it and roll it into a crisp embryo with a diameter of about 6.7cm ... Stamp horseshoe marks on the front of the crisp embryo, and dilute maltose with 75g hot water. 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.