Huasu is a fried variety of Sichuan-style cakes, with high technology level and beautiful shape, such as blooming chrysanthemums; The compound petals stretch, alternating with yellow and red, and the color is elegant and pleasing to the eye. It can be used as a feast or a snack.

Raw material formula:

Shui Pi: Special powder 15 kg lard 3.75 kg.

Crispy crust: special flour 10.5 kg lard and 5.25 kg pigment according to national standards.

Stuffing: red bean paste (or crisp noodles) 65438+ refined oil (fried oil) 7.5 kg.

Production method:

1. Leather: Leather is divided into Shui Pi and cakes. Shui Pi is prepared by mixing special powder and lard with water (according to the ratio of special powder 1 kg and water 0.4 kg) for about 3 minutes; Butter is made by mixing special powder with melted lard evenly. Shui Pi and cakes are both red and yellow, for standby.

2. Crispy bag: Crispy bag with water. Red water bag red cake, yellow water bag yellow cake. After wrapping, roll it into a rectangle, roll it backwards, press it into a rectangular block, then overlap the red and yellow pastry blanks (the pastry blanks of two colors can alternate), and then wrap it.

3. Forming: After wrapping the crisp blank, roll it into a ball shape and cut it into a petal shape with a hair tool. The petals can be divided into three knives and six petals or four knives and eight petals. When cutting the flap, it should be cut from top to bottom below the waist, and the depth should not leak.

4. Frying: Hold the product with a special silk spoon and fry it in a pan. The frying oil temperature is 140 ~ 150℃ and the time is about 10 minute. When the product stretches and matures like a flower, it can be cooked.

Method for make crispy rice core material: that formula of crispy rice core material is as follows: 25 kg of special flour, 0/2.5 kg of Sichuan white sugar pow/kloc-,2.5 kg of melted lard, 5 kg of fresh eggs, 0.375 kg of yeast pow and about 5 kg of water. The above ingredients produce 50 kilograms of crispy noodles. When making, stir Sichuan sugar powder and eggs for 3-5 minutes, then add baking powder and flour and stir well.

Specification: chrysanthemum-shaped, with distinct petals and complete figure.

Colors: yellow and red, elegant and light.

Structure: Loose, unexposed and free of impurities.

Taste: crisp and slag-melting, sweet and delicious.

Chug hemp cake:

Tutuo sesame seed cake is a traditional famous spot in Jiangbei County, Sichuan Province, with a history of more than 60 years.

Production method:

1. raw materials: the main ingredients are flour, sugar and sesame oil; Supplemented with walnut kernel, peanut kernel, sesame kernel and crystal sugar. According to the variety, concentrates such as golden hook, ham, osmanthus fragrans, rose and jujube paste are added respectively.

2. The crust is made of Shui Pi and pastry: water wave is made of flour, sesame oil and hydration, and the water consumption is about 50% of flour; Crispy crust is made by fully kneading flour and sesame oil; Put the water bag into the cake to get leather. Its proportion is: Shui Pi 60%, cakes 40%.

3. Stuffing: Chop the melon and fruit materials, grind the rock sugar into the size of mung bean, and then mix the cooked noodles, soft sugar, sesame oil, roses, osmanthus flowers, etc.

4. Packaging: After the skin and stuffing are ready, they can be packaged. The ratio of skin and stuffing is 3: 7.

5. Baking: after filling, press the cake blank into a flat circle, stick sesame seeds on it, and then put it in a hanging furnace and bake it in a high-temperature quenching open-hearth furnace (the furnace temperature is about 500℃ and the time is about half a minute).

Features: the bottom is brown, the block shape is full and complete, each piece is 50g, the skin is thin and the stuffing is big, it is crisp, moist and delicious, sweet and delicious, and the flavor is unique.

Liangba

Ingredients: glutinous rice 500g sesame10g sand washing 200g honey osmanthus 2.5g cooked soybean 50g sugar150g edible powder.

Production method:

1. Clean sesame seeds, stir-fry and grind into powder, and mix well with white sugar, honey osmanthus and edible powder for later use.

2. Wash the glutinous rice and soak it in warm water for about 3 hours. After expansion, scoop up the dripping water, steam it in a cage (boiling water can be sprinkled for 2 ~ 3 times during steaming), pour it into a basin, and mash it into a rake with a small stick. After cooling, divide the rake into two parts, put one part on the chopping board sprinkled with cooked soybeans, gently flatten it by hand, about 0.6 cm thick, and evenly spread sand washing on it; The other cover is flattened on the top of the sand washing, and then the mixed white sugar sesame noodles and osmanthus flowers are sprinkled on it, cut into squares with a knife and put on the plate.

Features: waxy soft and sweet, white and beautiful.