How to make triangular cakes

Skin material: 11.5 kg of fine powder and 2.3 kg of pig fat

Ingredients: 5.5 kg of fine powder and 2.75 kg of pig fat

Ingredients: Sichuan sugar 9 kg cooked flour 4.5 kg melon slices 2 kg roses 1.5 kg walnut kernels 1 kg pork fat 1 kg cooked vegetable oil 1.5 kg caramel 0.5 kg

Frying oil: 6 kg pork fat< /p>

Method:

Prepare the dough: Tonghai Yisu.

Leather making: After kneading the leather with a small amount of cold water, each finished product is calculated as 50 grams, and each tare weighs 18.5 grams. Wrap 8 grams of pastry one by one, and roll it into a ball of 8 cm long and 4.5 cm wide. The pastry is then rolled into a tube from the outside to the inside, and pressed into a dough.

Packing: Wrap 21 grams of rose heart into each dough one by one, and press it with the palm of your hand into a round cake dough with a diameter of 7 cm.

Forming: Place the cake base flat on the chopping board, with the seal upwards, hold the bottom of the cake base with both hands, and pinch upwards to form a triangle.

Frying: Place the raw material evenly into the frying net, put it into the oil pan (oil temperature 160℃) and fry. When the crispy layer on the surface swells and turns slightly yellow, remove from the pan and filter the oil. Pack after cooling.

Quality Standards Specifications: Triangular, well-proportioned angles, tender and plump, no serious blisters on the surface, 50 grams each. Color: white or slightly yellow. Texture: The crispy layer is thin and clear, not crispy or rotten. Taste: oily and tender, with a normal rose fragrance and no peculiar smell.