Pastry production in our country has a long history and exquisite craftsmanship. In addition, the raw materials used in different places have different tastes, so many schools have been formed, including Beijing style, Su style, Cantonese style, Fujian style, Chao style, Yang style, Ningshao style, Sichuan style, etc. Although Sichuan-style pastries are not well-known among these schools, they use unique ingredients, unique flavors, and form a system of their own. Sichuan-style pastries are mainly divided into the following categories:

1) pastries and snacks: such as Gorgon cake, osmanthus cake, mung bean cake, Hechuan peach slices, etc.;

2) Grilled and fried Desserts: such as phoenix tail cakes, longan cakes, dragon and phoenix cakes, sesame cakes, peach cakes, crystal dumplings, etc.;

3) Deep-fried snacks: such as rice krispie treats, sweet potato candies, and white hibiscus Crisp, Saqima, etc.;

4) Miscellaneous sugars: such as peanut candy, peanut sticky, fish skin peanuts, etc.

In recent years, with the widespread application of Western-style pastries in our country, the processing technology of Sichuan-style pastries has also been affected by it. For example, most Sichuan-style pastries are now cooked by baking, that is, using an oven to bake the raw materials.

Due to the wide variety of pastries and the complex production techniques, it is impossible for the author to give a comprehensive introduction here. Therefore, as a beginner in pastry making, you can only carefully master the most important aspects of pastry making. , such as pastry formula, shaping, cooking, etc., before you can start making pastries. Of particular note here is the pastry recipe. Because the pastry recipe is not well mastered, it is difficult for the finished product to meet quality requirements, let alone mass production. Peach cake is one of the main pastry snacks in Sichuan style pastries. Its characteristics are sweet and delicious, crispy and crumbly. Generally, peach cakes are sweet, but salt and pepper peach cakes add a small amount of refined salt, so the finished product is sweet and slightly salty.

Recipe: 2500 grams of special flour

1250 grams of sugar

1250 grams of lard or sesame oil

5 eggs

20 grams of refined salt

15 grams of baking soda

10 grams of stink powder

Preparation:

1) Combine sugar, Put refined salt, baking soda, and stinky powder into a basin, crack in the eggs, and stir evenly. Stir with a machine for 5 minutes, and knead by hand for 10 minutes until soft and foamy. Then add the melted lard, and continue stirring until the lard is blended with other ingredients. Then add flour and mix evenly into a soft dough.

2) Roll the mixed dough into long strips and cut it into evenly thick slices with a knife. Or put the dough into a mold and press it into round, oval or rectangular slices to make peach cake. Green.

3) Place the raw peach cake into a baking pan with a distance of 3 cm between the upper and lower baking sheets. Bake it in an oven at 160-180°C for about 8 minutes until the surface of the peach cake becomes crispy. When golden brown and with natural cracks, take it out and let it cool.

[Note] The chemical name of stink powder is ammonium bicarbonate, which is a chemical leavening agent. However, the amount of smelly powder must be small, otherwise the finished product will have a peculiar smell.