Shortcake, also known as the thousand layer shortcake, known as the first point of West Qin, put into the market sales, had been popular for a while, more than a thousand years, a number of vicissitudes, never fail, has been handed down to the present day.
Raw material formula on the white flour 5.75 kg lye 7.5 grams of rapeseed oil 1.5 kg pepper oil 50 grams
Method
1. crisp: 250 grams of rapeseed oil in a pot to burn hot, end away from the stove fire, and slowly poured into the on the white flour 750 grams of rapid mixing, pots and pots into the basin to be used.
2. and noodles: the remaining on the white flour on all poured in the basin; lye flour with 2.15 kg of water to melt (60% cool water, 40% boiling water), first poured into 60% of the lye water and repeated and good noodles, and then poured into the 25% of the warm water, kneaded into the surface of the hard glowing dough, and then sprinkle the rest of the lye into the dough with a fist and squeeze, so that lye seeped into the surface. Then move the dough on the panel and knead vigorously until it is tough and then pull it into long strips, smear it with oil, pick it into 100 pasta doses weighing about 65 grams, in order to prevent it from sticking, each dose can be smeared with some oil separately, and then roll it one by one into long strips of about 12 centimeters.
3. cake: rolled into a long strip of flattened, and then rolled into a small rolling pin about 5 cm wide sheet of dough, one by one smeared with 7.5 grams of shortening, sprinkle 0.5 grams of salt, right hand pick up the right side of the head of the dough, pulling outward, and then folded according to the triple fold folded, each folded length of about 20 centimeters, and then from the right to the left volume, volume to the right hand fingers slightly to the length of the tearing, the left hand, two fingers to support the pulling of the dough sheet to the width of the pulling of the two sides, pulling the remaining dough rolled into a more than 10 layers, and then the remaining surface between the long pull thin, smeared with shortening, twisted into a snail shape (1 shortcake must be pulled about 4 meters long).
4. Griddle: press the dough into the center of a slightly thin, about 7 cm in diameter of the cake. Pour 50 grams of oil in the griddle, the small round cakes one by one emissions in the griddle, griddle under the fire to be evenly distributed. Scattered around. The fire on the griddle is concentrated in the center of the griddle, so that the heart of the shortcake can be lifted to make it rise. About 3 minutes later, take away the upper griddle, to the shortcake dripping 50 grams of oil, one by one, according to the fire color situation to switch positions, to prevent scorching, and then the upper griddle cover, 1 minute after the shortcake turn over to switch positions to achieve the fire color is uniform, both sides of the griddle yellow that is completed.
Product characteristics Golden yellow, clear layers, crispy but not broken, oil but not greasy, crispy and tasty.
Sesame Salt Cake
Sesame Salt Cake is easy to do is a common dish in the Food Jie pastry staple recipes, sesame salt cake flavor belongs to the homemade flavor, the practice of pan-fried dishes, but how to do the sesame salt cake is the most delicious, mainly to see their own taste habits of the details of the adjustments to make their own to follow the feeling of doing this sesame salt cake ~ ~
See a kind of shortcake I was thinking about the role of adding yeast, and it made me realize that I was confused about the use of yeast in soda crackers, which are both semi-fermented! Because of the low room temperature and short operation process, the yeast is in a period of low activity before entering the pot, after entering the pot in the temperature to reach 38 degrees before the yeast began to active, but 38 degrees above the activity is reduced, 60 degrees completely deactivated, this warming process is very fast, but also make the yeast produce a certain role to promote the internal expansion of the layered.
This thought will have the feeling of enlightenment, two consecutive mornings half an hour early to get up and practice, from beginning to end half an hour, although the time is short but the effect is very good, quite crisp, although it is made with vegetable oil, but a touch of "slagging" feeling a bit like lard effect, three words: fragrant, crispy, crispy!
Our own test out of a dosage of raw materials, for your reference only, whether it is bread, or a variety of points, in practice, according to the actual situation of the increase or decrease in dosage is often the case, the key is to learn to experience with the naked eye to judge...
This is the first time that I've seen the dosage of the oil in the past, but I've never seen it in the past.
Crispy cake
"West Qin first point" crispy cake
Hailed as the "West Qin first point" of the thousands of layers of crispy cake, with its golden color, distinctive layers, crispy and not crumbled, not greasy oil, crispy and tasty features by the Chinese and foreign guests. Chinese and foreign guests welcome.
Lore has it that the origins of the cake are closely related to the translation of more than 1,000 volumes of Buddhist scriptures by a Tang monk. Tang Emperor Li Zhi in Wu Zetian's influence, especially Buddhism, when Xuanzang translation of Buddhist scriptures up to a thousand volumes, he had ordered the palace cooks special oil into a "thousand layers of pancakes" rewarded to Xuanzang, in recognition of his indomitable perseverance and meticulous work ethic. It is said that on the day of Xuanzang's death and burial, the more than one million people who came to bury him within 500 miles of Chang'an brought with them a variety of foodstuffs and rice offerings to commemorate his death, symbolizing the thousands of volumes of Buddhist scriptures.
Chefs in Chang'an, Kyoto, it is with the reverence of the Venerable Master Xuanzang, "thousand-layer pancake" and made elaborate improvements, named "thousand-layer shortbread" into the food market sales. As it is made entirely of vegetable oil, but also to commemorate the feelings of Xuanzang Venerable Master, and therefore in the Tang Dynasty, Chang'an, had been popular for a while. For more than a thousand years, despite the war, has never declined, has been passed down to this day.
Thousand layers of shortbread production techniques fine, after the production of crisp, and flour, cake, frying four processes. The ratio of oil to flour is 1:3. Heat the rapeseed oil first, tip the pot down, pour in the flour, and mix it quickly with a rolling pin. The flour is kneaded to make it tough. The water used to make the noodles is 60% cool water and 40% warm water. First, 60% of the cool water is mixed with the rich and strong flour and stirred into the flakes, then 20% of the warm water is poured in and the dough is kneaded into a hard dough until the surface of the dough glows, then the remaining 20% of the cool water is sprinkled in, and the dough is squeezed with a fist, so that the water is all eaten into the dough. Then the dough was moved to the board on the repeated rubbing, all the work in the "kneading", until the surface has a strong toughness, pull the long strip, smeared with oil, pulled into a two or three dollars of the weight of the pasta; and then smeared with oil on the pasta to prevent sticking together, and one by one, rolled into a three-inch, five-points of the long strip, you can make the cake.
Making the cake, the long noodles will be flattened, rolled into a one and a half inch wide sheet, add one and a half cents of shortening, sprinkle evenly pretzels a point, the key lies in one hand to pull the noodles, one hand to roll the noodles, the requirements of a two or three cents of the weight of the noodle must be pulled into a two-inch wide sheet up to four meters long, and only then the side of the pulling side of the roll to achieve the layers of thousands of folds, as thin as a cicada's wing degree.
Frying with a flat griddle, first in the metal pot pour one or two canola oil, will be rolled up in the shape of a "snail" pancake one by one emissions in the griddle. Griddle under the fire to be evenly distributed, scattered around, while the griddle on the fire should be concentrated in the center of the griddle, so as to make the cakes rise, the heart of the lift. To be three minutes later, lift open the upper griddle, to the shortcake dripping a little oil, one by one, according to the fire color situation to switch positions, to prevent scorching, and then cover the upper griddle, one minute after the shortcake turn over to switch positions to achieve the fire color uniformity, both sides of the golden brown is complete.
Dried Vegetable Crispies
[Ingredients]
White flour, sandwich pork, fat meat, dried potherbs, canola oil.
[Method]
1. Chop the dried potherb mustard, steam it in a cage, and mix it with diced pork in the sandwich to make
dried vegetable meat filling;
2. Mix the flour, roll out the dough into a round billet, put in one portion of the dried vegetable meat filling, pinch it closed
and roll it into a round cake;
3. Place a pan on high heat and simmer the fat meat in the oil. When the oil is hot, fry the patties in the pan for about 1 minute, then turn over and continue to cook until golden brown.
[Specialties]
Traditional snacks of Jinhua, Zhejiang. It has a bright yellow color and crispy skin
.