Western-style pastry is a delicious pastry, and it is also welcomed by many people. In today's cake shop, there are all kinds of cakes for sale. Of course, if you have time and certain cooking conditions, you can choose to make western-style cakes at home, such as ice cakes, almond cakes and antique jiazi, which are all delicious and not particularly troublesome to make!

First of all, the ice is crisp

(1) Flour mixing: extract 1.25 kg flour to make pastry, extract 1 kg flour from oil to make pastry, and add 25 g salt, 3 kg water and 500 g eggs to the pastry.

(2) Blending with oil: put 1.25 kg flour into the oil, add the remaining salt and knead together.

(3) Wrap the pastry thinly around it, put the pastry on it, fold it from all sides and roll it out, first fold it in half, then fold it in half, and then repeat it (three or four refers to the number of layers of dough folded). Make ice flowers and add 250 grams of auxiliary sugar.

◇ Shaping: Roll the dough thin, carve it with an oval mold, dip it into a dish filled with water cloth, then put it into a sugar dish, stick sugar on it, and then bake it evenly in the dish.

Second, almond cakes

(1) dough mixing: dough mixing can be done by machines in mass production. This paper mainly introduces the manual operation of dough mixing. First, spread out the noodles, put the eggs and sugar in and mix well, then refuel. After mixing evenly, mix the noodles and make them. Pay attention to two points when mixing dough: ① put the materials in order; (2) the dough should be stirred quickly, not for too long. After a long time, it is easy to "run oil", which will affect the quality.

(2) Making and molding: rolling the dough into a thickness of about 0.7 cm, carving and molding with a circular mold, and sticking half an almond on the dough.

Third, Jia Zi's qi is ancient (soft and ancient)

(1) Beating: When making, first boil water and oil, then stir it below, and then remove it from the fire. There is no need to continue heating and then beat the eggs into a paste one by one.

(2) Forming: the conical cloth bag is fitted with a round mouth and extruded into small strips.

(3) Baking: the furnace temperature is about 280℃. The product is golden yellow with cracks on the surface, and its volume expands 3 times after baking.

(4) Re-processing and molding: cutting a small mouth on the molded product with a knife, filling the beaten protein, sieving sugar powder on the surface, and then packaging.