Jinhua shortcake practice:

Practice one,

Instrument preparation

Flour, dried mustard greens, diced pork fat, sesame seeds, leavened noodles, vegetable oil, caramelized sugar water, refined salt, lye.

Preparation steps

1, pork fat meat into the dried mustard greens, refined salt into the filling, flour, add warm water and stir, spread out to cool and take out the right amount of leavening noodles, and the same amount of dough and kneaded well kneaded.

2, the good fermentation dough with elasticity spongy, blended into the lye, repeated kneading through, rolled into a rectangular crust. Wipe a layer of vegetable oil, sprinkle flour, wipe with your hands, and then roll up from the top down, roll into a long circle, pull into a dough, press into the middle of the thick, thin side of the round skin, wrapped into the filling, close and pinch tightly, close the mouth down on the board, and then rolled into a round cake, brushed with caramelized sugar, sprinkled with sesame seeds, that is, for the cake biscuit.

3, Huangsha baking stove charcoal, so that the walls of the furnace heated up to about 80 degrees Celsius, the biscuits will be attached to the walls of the oven baking for 10 minutes, close the door, the charcoal fire will be surrounded by tiles, the mouth of the stove covered with tin, and then simmering for half an hour, such as all the fire back to the net, and then bake for 2 hours, you can take food, cooling packaging.

Practice two,

Preparation of ingredients:

Water oil skin:

Flour: 250 grams ? Water 120g Sugar 25g Oil 40g Shortening Oil: 40g Shortening: 100g +30g of low-flour ? Oil: 75g

Filling: Half fat half lean pork 200g ? 45 grams of dried mustard greens. Sugar 3 tbsp. 2 tablespoons of white wine. Salt to taste Minced pepper, moderate amount? 1 small piece of ginger 1 tablespoon of soy sauce ?

Surface layer: 1 egg ? White sesame seeds moderate amount

Serving size: 24 pieces

Making steps

1, first fried stuffing: dried plums soaked at least 1 hour in advance, ginger minced, pork minced into minced meat, add white wine, salt, pepper, ginger minced, mix well;

2, the pot of oil, minced pork fried browning;

3, into the appropriate amount of soy sauce, stir-fry evenly;

4, and then into the dried plum, stir fry for a few minutes;

5, into the sugar, and then stir fry evenly on it, to be used;

6, oil skin material all mixed, kneaded into a dough. 100 grams of flour and 75 grams of oil into a mixture of shortening;

7, oil skin, rolled out, into 2, 3 mm thick;

8, and then evenly smeared with oil shortening

9, sprinkle about 30 grams of flour, and then spread evenly;

10, roll up the dough;

11, while rolling the edge of the longer;

12, divided into small portions, about 24 portions;

13, take a small dose, the cut side of the first slightly sealed, and then wrapped into the pork filling of dried plum cabbage, like dumplings;

14, sealed;

14, the sealing;

15, the first time, the first time, the first time, the last time, the last time, the first time, the last time, the last time, the last time, the last time, the last time, the last time, the last time.

14, sealing;

15, sealing down, slightly flattened;

16, placed in a baking dish, brush a layer of egg wash, and when slightly dry, then brush a layer;

17, sprinkled with some white sesame seeds;

18, the middle layer of the oven, 180 degrees, the first 15 minutes, the color is almost the same, and then in the middle of the lower layer of 10 minutes. (My oven, the color is a little fast, some ovens may be able to always put in the middle of the baking).