Crab shell yellow has two kinds of stuffing: salty and sweet. Salty ones are onion oil, fresh meat, crab powder, shrimp, etc., and sweet ones are white sugar, rose, red bean paste, jujube paste and other varieties. In the early days of Shanghai, most of all tea houses and tiger stoves (boiled water franchise stores) had a vertical dryer and a frying pan stove, and they sold two snacks-crab shell yellow and fried steamed bread while cooking. Crab shell is yellow and crispy, and the fried steamed bread is fresh and tender, which is very popular among tea customers.
In the late 1930s, specialty store, such as Huangjiasha, Dahuchun and Wuyuan, appeared, which was famous for a while.
Method 1
Flour 5 kg lard 1 kg sugar 2 kg cooked flour 250 g sesame 400 g spices a little old flour, soda right amount.
Crab shell yellow
1. Filling: 20 grams of flour is fried or steamed, and sugar and essence are added.
2. Making oil crisp: add 500 grams of lard to flour 1 kg, and knead into dry oil crisp noodles. At the same time, mix 4 kilograms of flour with 500 grams of lard, old noodles and soda, and use warm water to make crispy noodles.
3. Forming: dry the crispy noodles with water crispy bread, roll them into rectangular thin slices, roll them into long strips from outside to inside, pull them into a small blank of 25g, press them flat, wrap them with sugar stuffing, and pat them into round cakes with a knife.
4. Finishing: Wash and fry sesame seeds. Spread a little thin batter on the surface of the cake blank and sprinkle with cooked sesame seeds.
5. Baking: Put the cake blanks into the baking tray one by one, and send them to the oven for baking.
Derived variety salty crab shell yellow: white fat meat 1 kg cooked, diced, fine salt 100 g and mixed with flour to replace sweet stuffing.
Method 2
Materials: 20 pieces of oil skin: medium flour 1 60g/baking powder1g/sugar15g/warm water 70ML/lard 56g/dry yeast 2g.
Crispy: low flour150g/lard 70g.
Stuffing: chopped green onion100g/minced pork with fat120g/2 tbsp salt/chopped black pepper.
Decoration: egg yolk 1 piece/white sesame proper amount
Practice: 1, mix minced shallots, minced pork, salt and black pepper.
2. Dissolve the dry yeast in 1/3 warm water for later use. Mix the flour, baking powder and sugar well, add warm water and stir with a rolling pin until flaky.
3. Add lard and dissolved yeast, knead until smooth, wrap with plastic wrap and relax for 15 minutes, and then divide into small dough of about 15 grams for later use.
4. Knead all the pastry materials into dough, divide them into small pastry of about10g each, knead them round, put an oil bag into a pastry, wrap them and pinch them tightly.
Crab shell yellow
5. Crush it with the palm of your hand, roll it into a cow tongue, and roll it up from bottom to top.
6. Change the direction, flatten it, roll it again, cover it with plastic wrap and relax 15 minutes.
7. Knead and flatten the two ends of the pastry in the middle, with the layers facing upwards, and roll the pastry into a round sheet with a little thickness in the middle by rolling the dumpling skin.
8. Pack a proper amount of stuffing, pinch it and put it down in a baking tray. Brush with egg yolk liquid, sprinkle with sesame seeds, and bake at 180 degrees for about 25 minutes.
Method 3
formula
Crab shell yellow
The main raw materials for making crab shell yellow are flour1000g, aged yeast 375g, cooked lard 625g, diced pork plate oil 250g, white sugar 750g (or refined salt 40g, chopped green onion175g) and a proper amount of caramel. First, the cake is made of pastry and yeast, and then it is made into a flat round cake, covered with sesame seeds and baked on the wall of the oven. Most of the actual shops have a vertical dryer and a frying pan stove during the production process.
Tips
1, crab shell yellow is named for its round and yellow shape like crab shell.
2, the dough should be slightly wet, and it will not be listed or dried after baking.
3. You can wake up in the cold storage in summer. Not in winter, just room temperature. But in winter, pastry is particularly easy to harden. Pay attention to the operation.
4, don't worry about fat, it will disappear automatically after baking. Only onion and oil are left.
5. If you like to eat baked wheat cakes, you can try this one.
6. The first and second rolling is very important if you want to crisp up layer by layer.
Gourmet characteristics
Crab shell yellow
The basic raw material is the crab shell yellow of flour, and the dough is very particular. In addition to water, plain oil should be added, and it is not a little bit of plain oil. The dough should be cooked into a shiny dough with a crisp layer.
The difference in taste is not accompanied by the dough, but the sugar and refined salt are mixed with a small amount of flour and stirred with oil to make sweet, salty and butter noodle sauce. After these things are ready, you can start making them. Wrap the evenly divided dough in ghee flour paste with different flavors, press it into their own shapes, sprinkle a lot of white sesame seeds and stick it on the furnace wall, and master the heat and time. When there is a tempting fragrance, it will be successful. Under normal circumstances, crab shell yellow is rarely supplied in the morning, but after three o'clock in the afternoon, almost all the beaches that make big cakes have delicious, salty and sweet crab shell yellow to sell to customers as long as they do business all day. Crab shell yellow can be used as a snack. The flour that becomes crispy at the entrance is layered, and the noodle sauce that adds flavor is crispy. Together with golden sesame seeds, the mouth is really crispy and fragrant, and it is full of praise!
Famous Huizhou snacks. Crab shell yellow, also known as stove cake, is a small sesame cake filled with dried vegetables and diced pork. After being cooked in the stove, it is shaped like a crab's back shell and colored like crab yellow, hence the name.
The freshly baked crab shell has a strong yellow and strange fragrance. Biting a piece is crisp and crisp, peeling off layer by layer, and it is full of fragrance, and its taste is meaningful.
Method: Stir-fry crispy noodles with 70-80% cooked rapeseed oil, roll them into multi-layered rolls with two-thirds of the water surface, then wrap them with stuffing and bake them in the oven. Can be stored for a week without deterioration, and is suitable for traveling.
Gourmet Yuanyuan
Tao Xingzhi, a great rural sage, once wrote a poem praising the small baked cakes in his hometown: "Three crab shells, two bowls of mung bean porridge, all of which can be eaten in the belly, and enjoy boundless happiness". The poem was written in almost vernacular, but it also sketched the leisurely life of Huizhou people. This is a traditional snack in Huizhou. The shape is small and full, yellow, like a crab shell, so it is called "crab shell yellow".
Who is the initiator of calling the small sesame seed cake crab shell yellow is really unclear. As a snack, it is also popular in Shanghai. "I didn't see the cake maker smell the fragrance first, and the pastry came down one after another." Both white-collar workers and ordinary people love this thing.
Shanghai style practices are sweet and salty: the sweet ones are mainly filled with white sugar and lard, and there are also roses, jujube paste and red bean paste; The salty ones are mainly diced pork, while the elegant ones are added with crab powder and shrimps. Of course, shredded radish mixed with onion, with a green and white filling, is also very popular.