"Crispy pastry" is a common way to make snacks, which can be roughly divided into two kinds: Chinese pastry and western pastry. Crispy pastry is a process of wrapping ghee with flour and flattening it layer by layer, which is a thousand layers. After baking, it is called "crisp pastry".

First, Chinese pastry

Practice: 1, basically using low-gluten flour, add sugar, add water and stir until the gluten is strong, put it in a plate for freezing, add butter to lard 1: 1, heat and melt, and pour it into a square plate for freezing.

2. Take out the frozen noodles and oil and soften them until they can be pressed. Roll the noodles into a rectangle, cut the frozen oil (the size depends on the noodles) and put it in the middle of the noodles. Fold the noodles three times to completely wrap the oil, then roll them into a rectangle, fold them again, roll them into a rectangle, and so on for at least three to four times.

3, according to the desired dishes to make specifications and shapes, and then baked, the rest can be frozen.

Common representatives of Chinese pastry: egg tart, durian crisp and carrot crisp.

Second, western pastry

Practice: 1, choose medium gluten flour, add water, add sugar, stir to the upper gluten, and put it in a square plate for freezing. The oil is ghee slices (available in the market), which are frozen.

2. Take out the ghee slices and the frozen noodles and soften them until the hands can press the position, then press them into the desired specifications with a pastry opener, then cut the ghee slices into the middle, completely wrap the ghee with three folds, and repeat it three to four times.

3. Put the noodles on the chopping board, cut out the desired shape and bake them. The remaining noodles can be frozen and preserved.

Common representatives of western pastry: cream pastry soup, croissants, various pies ...

The difference between the two lies in the different gluten of the noodles and the different processing methods. The Chinese style is mainly hand-rolling, while the western style is mainly pastry-opening machine.

Although the two methods are different, they are crisp and delicious.

In Chinese pastry, many foods are pastry, so pastry is widely used, but there are many varieties, and many kinds of pastry are made in different ways, and the taste is different. Common pastry can be divided into bright pastry and dark pastry, and can also be divided into big pastry, small pastry, row pastry and roll pastry from the production method. Because of the different materials used, there are butter crisp, lard crisp and vegetable oil crisp, which have different tastes and tastes.

The choice of the method should be made according to the needs of the product. It is important to make the crispy crust. The quality of the crispy crust determines whether the 1 product is successful or not, and whether it looks good or not, including the taste. A good crisp opening should be evenly layered, crisp and slag-dropping. Be sure to wrap it evenly when you are crisp, and use even force when you roll it.

When we make crispy snacks at home, due to some restrictions, we basically make more small cakes. For example, very hot egg yolk cakes can be made with small cakes, while large cakes generally make bright cakes, such as egg tarts that we often eat.