Today's food is brought to you Huangqiao bakery, Huangqiao bakery is named after the famous battle in October 1940? The first time I've ever seen this, I've never seen it before. Huangqiao baklava is an ancient characteristic traditional snack, belongs to Jiangsu cuisine, spread in the Jianghuai area. Huangqiao baklava has a strong historical color, of course, Huangqiao baklava practice is very simple, here we learn together, how to do Huangqiao baklava?

The production of Huangqiao biscuits is particularly simple, the main flour, lard, peanut oil, sesame seeds. The flour used must be gluten, the sesame seeds used must be peeled, peeled sesame seeds shall not change its color and shape, generally salty and sweet two flavors, the practice is to pay attention to the superior meat as a filling! Huangqiao baklava golden color, beautiful appearance, crispy and delicious, not greasy, suitable for the taste of consumers around the world. 2003 won the "Chinese National Snacks" award. In 2003, it was awarded the title of "Chinese National Snacks". In 2003, it won the title of "Chinese National Snack", and in 2004, it won the title of "Jiangsu Food Expo Gold Medal". In 2003, it was awarded the title of "Chinese National Snack", and in 2004, it was awarded the "Gold Prize of Jiangsu Food Fair". In 2005, it was named Taizhou famous brand products, is one of the characteristic snacks of Jiangsu.

Used to make Huangqiao baklava hot fermented flour modulation method *** there are two kinds: one is the traditional leavening modulation method, that is, the night before the production of baklava, will be 1 kg of flour with 70 ° C - 80 ° C hot water 650 ml mix, spread out and cooled to a slight temperature (30 ° C or so), add leavening and kneading, covered with a cotton quilt fermented into a surface fertilizer. In the morning of the same day, another 1 kg of flour with 650 ml of hot water mix, slightly cooled and then kneaded with the fermented fertilizer, let stand for 1 hour. Then add alkali and knead well. The advantages of this practice is low cost, good taste products, can be continuous production, the disadvantage is slow, complex operation, generally in the traditional old store as well as some individual snack bar used more.

There is also a new yeast modulation method, is the first in 1 kg of flour, add 50 grams of sugar, and then add 70 ° C - 80 ° C hot water 600 ml, the flour blanched into snowflakes after cooling, with 50 ml of about 30 ° C or so of lukewarm water will be 15 grams of dry yeast dissolved, poured into the cooled dough, kneaded well. Let rise for 30 minutes at 30°C and 85% relative humidity. The advantage of this method is that it is ready to use, and the time to wake up is short.

dry shortening modulation method and proportion: flour and cooked lard according to the ratio of 5:3 or 2:1, the oil mixed into the flour, mix well, put on the board, with both hands of the palm root layer by layer to push forward, rubbing into a pile, and then rolled to the back of the spread into a ball, and still use the former method of repeated operations, until rubbed through until. Add the appropriate amount of chopped green onion and salt and rub it well, so that it is flavored. If you use a pasta machine to make dry shortening, you should choose a paddle mixer, using a low speed gear for mixing, the time should not be too long, depending on the dough to wipe can be.

Of course, the production method of salty filling is very diverse, most of the fresh animal meat raw materials-based, generally processed into diced meat, grains and other shapes, fried, boiled, braised and other techniques processed to maturity, such as chicken stuffing, beef stuffing, shrimp stuffing, etc.; cured raw materials are generally first steamed and cooked to maturity and then mixed with seasoning ingredients into the stuffing, there are sausage stuffing, stuffed pork stuffing, ham stuffing, and so on. Fresh vegetables are generally blanched and then cut into pieces and then squeezed dry; dried raw materials are generally evaporated and expanded, and then cut into dices, grains and other shapes, and then fried or braised in a pot to process the mature food, such as shredded carrots stuffing, stuffed snowdrops. Cooked salty filling in the cooking process often need to thicken, to increase viscosity and adhesion, to improve the package when the pinch performance, common varieties of chicken filling, shrimp filling, shredded turnip filling, shredded meat filling and so on.