Peach Crisp is one of the main crispy pastries in Sichuan-style pastries. It is characterized by sweet and savory, crispy and crumbly. General peach crisp is sweet, and salt and pepper peach crisp because of the addition of a small amount of refined salt, so that the finished product in the sweet slightly salty.
Recipe: 2500 grams of flour
Sugar 1250 grams
Lard? or sesame oil 1250 grams
5 eggs
20 grams of refined salt
15 grams of baking soda
10 grams of stinking powder
Making:
1?Put the sugar, refined salt, baking soda, stinking powder into the pot, knock in the eggs, mix well? Machine stir for 5 minutes, hand kneaded for 10 minutes to the loose bubble, and then into the chemical lard, continue to stir until the lard and other ingredients are melted, and then into the flour, mixing evenly into a loose dough.
2?Roll the dough into long strips and cut into even-thick slices with a knife. Or put the dough into a mold and press it into a round, oval or rectangular piece, that is, the peach cake biscuit.
3?Place the peach cobbler in a baking dish and place it in the oven with a spacing between the upper and lower baking sheets. The distance between the upper and lower baking tray is 3 cm, into the 160 ~ 180 ℃ oven baking about 8 minutes, until the surface of the peach crisp is golden brown and natural cracks, remove and cool.
[Note] The chemical name of the odor powder is ammonium bicarbonate, is a chemical puffing agent. However, the amount of odor powder must be small, otherwise the finished product will have a strange odor.
2, scallion shortcake
In the Sichuan-style pastry, scallion shortcake because of the strong scallion flavor and is loved by modern urbanites. When making the scallion soufflé, you need to chop the scallion and then take the juice, so that the finished product has the flavor of scallion but not see the shadow of the scallion. It is sweet and salty, fluffy and moist, and pleasantly refreshing.
Recipe: 1600 grams of flour
500 grams of cooked flour
500 grams of lard
800 grams of sugar
15 grams of refined salt
300 grams of cooked sesame seeds
150 grams of cooked flower seeds
500 grams of scallions
2 eggs
2 eggs. p>refined oil 250g
Making:
1? 1000g of flour into the basin, add 250g of lard, 250g of hot water, 100g of cold water, mix well, knead into a smooth and moist surface of the water and oil dough, put it on the board, covered with a wet gauze, molasses for about 15 minutes; put the remaining flour into the basin, add the rest of the lard, knead well, that is, into a shortbread dough.
2?Onion choose to wash, cut into scallions, and then wrapped in clean gauze, squeeze out the onion juice, and then the onion juice into the basin, add cooked flour, sugar, refined salt, refined oil, cooked sesame seeds?150 grams and cooked broken flower kernels, mix and evenly, that is, into the filling material; egg knocked into a bowl, whisked into the egg wash.
3 will be flattened and rolled out on the board, and then the shortening dough into the water and oil dough, the dough roller rolled into an oval piece, folded a few times, rolled into a 0?3 cm thick crust, and then mix the filling material pressed into a slice, spread in half of the crust, and then folded over the other half of the crust over the filling, and then use the roller will be wrapped with a good filling of the crust pressed to the uniform thickness, and then cut the crust with a knife into long lengths, then folded over the crust, and then folded over the filling. Then use a knife to cut the crust into strips 12 centimeters long and 5 centimeters wide, brush the surface with egg wash, and sprinkle with the remaining cooked sesame seeds to form the green onion crispy biscuits.
4?Place the biscuits on a baking sheet brushed with oil and bake in an oven at 180 to 200 degrees Celsius for about 7 minutes, remove from the oven and allow to cool.
3, bean paste chrysanthemum pastry
Bean paste chrysanthemum pastry is a kind of popular shortbread pastry, because of the shape of chrysanthemum, crispy dregs, sweet and delicious and is very popular. This pastry can be used both deep-fried method of cooking, can also be used to bake the method of cooking, the two methods made of finished products have their own characteristics.
Recipe: 1000 grams of flour, 300 grams of lard, 600 grams of bean paste filling, edible yellow pigment, red pigment, a little
Production:
1? 600 grams of flour into the basin, add 150 grams of lard, 250 grams of hot water and edible yellow pigment, kneaded and homogenized into a yellowish water-oil dough; the rest of the flour into the basin, add the rest of lard, kneaded and homogenized into a yellowish water-oil dough; the remaining flour into the basin, added to the remaining chemical Add the rest of the flour into a bowl, add the remaining lard and knead evenly to form a shortening dough.
2?Flatten the dough on a board and roll it out, then pack the shortening dough into the shortening dough, roll the dough into a rectangle, fold and roll it out three times, then roll the dough into a cylinder, cut it with a knife, and roll the dough into a number of rounds; roll the bean paste filling into a number of small round balls.
3?Take a small round skin, wrapped in a bean paste filling, and then tighten the mouth pinch, and then pressed into a round cake with your hands, with a knife in the round cake around the radial shape of the 10 to 12 knife cuts? The knife distance should be uniform, the knife from the heart of the cake 1?5 centimeters apart into a chrysanthemum petal shape, the hand will be each chrysanthemum petal turned up to make the filling exposed, and another red pigment in the heart of the cake to point out a small point, that is, into the bean paste chrysanthemum pastry billet.
4 According to the law, one by one after the system, into the baking pan, into the 150 ~ 170 ℃ oven baked about 9 minutes, remove and cool that is complete.
[Note] If cooked by deep-frying, the amount of oil used for the water-oil dough needs to be reduced a little.
4, Saqima
Saqima was originally a Manchu confectionery, and then brought to Guanzhou by the Manchus, fused with the Han's confectionery production technology, thus forming the appearance of today. Sichuan-style saqima draws on some of the production characteristics of Beijing-style saqima, while also making a point of garnishing its surface with candied fruit or golden jujubes.
Recipe: 1500g special grade flour 850g sugar 850g caramel 850g eggs 25 eggs lard? or refined oil 1000g candied fruit? or candied jujube 250g
Production:
1?Eggs knocked into the basin, whisked into the egg mixture, add the flour and kneaded evenly, with the pasta press into? Or rolling pin rolled into 0?4 cm thick crust, and then cut into 7 to 8 cm long, 0?4 cm thick filaments, into the five or six percent of the hot frying pan deep-fried until golden and crisp when fishing; candied fruit? or golden jujube cut into thin julienne.
2?Put the sugar and caramel into the pot, add the right amount of water, simmer until dissolved and the temperature reaches 120 ℃, the fried noodles into the pot and mix well.
3 will be well adhered to the sugar mixture of the noodles into the square frame pot, flattened into a 5 cm thick square, and then cut into small rectangles with a knife, and finally sprinkled on the surface of the candied fruit, cooled that is.
[Note] If cocoa powder is added to the dough, it becomes cocoa sachima.
5, tofu pastry
Raw material formula tofu dregs 12 kg starch 4 kg wheat flour 1 kg sugar 1.8 kg salt 100 grams of sesame 50 grams
Method of production of the above raw materials, auxiliary materials, mixing, as needed, plus 500 ~ 1,000 grams of soybean milk mixing and kneading, the second step in order to use the method of chopping and other methods to make the powdered froth, and then rolled by rolling into the band plane, and then cut into the desired shape by oiling, and then rolled into the band plane. Then cut into the required shape, by deep-frying that is a fried pastry.
Product characteristics Soft quality, sweet and delicious, with a unique flavor.
Precautions When using tofu dregs as the main raw material for the production of pastries, according to the need to add soybean milk, and because the tofu dregs themselves contain 80% of the water, there is no need to add water in the mixing process. If the water content is small and not easy to knead, you can add soy milk to facilitate kneading. And can improve the nutrition and flavor of soybean dregs products.