Crab shell yellow is a traditional snack in Changzhou, Jiangsu Province, commonly known as Xiaoma cake, which is often used as a gift with hemp cake. There are four kinds of stuffing: shepherd's purse, onion oil, white sugar and bean paste with bright oil. Its characteristics: it is shaped like a crab shell, golden in color, oily but not greasy, crisp and crisp, sweet and mellow in sugar filling, and fresh in salty filling. Make pastry with skin and stuffing by adding oil to the fermented noodles. The finished product is brownish yellow, crisp, loose and fragrant, and the color and shape of the cake are similar to those of cooked crab shells. Crab shell yellow is named after its round and yellow shape like crab shell. Crab shell yellow is made of crispy fried dough and fermented flour, which is made into flat round cakes, covered with sesame seeds and baked on the wall of the oven. This cake tastes delicious, salty and sweet, and the skin is crisp and crispy. Someone wrote a poem praising it, "I didn't see the cake maker smell the fragrance first, and the pastry came down one after another."

There are two kinds of stuffing in crab shell yellow: salty and sweet. Salty ones are onion oil, fresh meat, crab powder, shrimp, etc., and sweet ones are white sugar, rose, red bean paste, jujube paste and other varieties. In the early days of Shanghai, most of all tea houses and tiger stoves (boiled water franchise stores) had a vertical dryer and a frying pan stove, and they sold two snacks-crab shell yellow and fried steamed bread while cooking. Crab shell is yellow and crispy, and the fried steamed bread is fresh and tender, which is very popular among tea customers.

In the late 1931s, specialty store, such as Huangjiasha, Dahuchun and Wuyuan, which sold only crab shell yellow and fried steamed bread, became famous for a while.

Method 1

Flour 5 kg lard 1 kg sugar 2 kg cooked flour 251 g sesame seed 411 g spice, a little old flour and proper amount of soda

Crab shell yellow

1. Stuffing: 21 g flour is fried or steamed, and sugar and essence are added.

2. making oil crisp: add 511 grams of lard to 1 kg of flour, and knead it into dry crispy noodles. At the same time, mix 4 kilograms of flour with 511 grams of lard, old noodles and soda, and use warm water to make crispy noodles.

3. Forming: dry the crispy noodles with water crispy bread, roll them into rectangular thin slices, roll them into long strips from the outside to the inside, pull them into a small blank of 25g, flatten them, wrap them with sugar stuffing, and pat them into round cakes with a knife.

4. Finishing: Wash and fry sesame. Spread a little thin batter on the surface of the cake blank and sprinkle with cooked sesame seeds.

5. Baking: Put the cake blanks into the baking tray one by one and send them to the oven for baking.

Derived crab shell yellow with salty stuffing: 1 kg of white fat meat is cooked and diced, and 111 g of fine salt is mixed with flour to replace sweet stuffing.

production method 2

material: 21 pieces of oil skin: medium flour 161g/baking powder 1g/sugar 15g/warm water 71ML/lard 56g/dry yeast 2g

oil crisp: low flour 151g/lard 71g

stuffing: chopped green onion 111g/minced pork 121.

2. Dissolve dry yeast in 1/3 warm water for later use. Mix the flour, baking powder and sugar well, add warm water and stir with a rolling pin until flaky.

3. Add lard and dissolved yeast, knead until smooth, wrap with plastic wrap and relax for 1.5 minutes, then divide into small dough of about 1.5g each.

4. Knead all the pastry materials into a ball, divide them into small pastry of about 11g each, knead them round, put an oil bag into a pastry, wrap them up and pinch them tightly.

Crab shell yellow

5. Crush it with the palm of your hand, roll it into a cow tongue, and roll it up from bottom to top.

6, change direction, flatten, roll again, cover with plastic wrap and relax for 15 minutes.

7. Knead and flatten the two ends of the pastry in the middle, with the layers facing upwards, and roll the pastry into a round sheet with a slightly thicker middle by rolling the dumpling skin.

8. Pack a proper amount of stuffing, pinch it and put it down in a baking tray. Brush with egg yolk liquid, sprinkle with sesame seeds and bake at 181 degrees for about 25 minutes.

Method 3

Formula

Crab shell yellow

The main raw materials for making crab shell yellow are 1,111 grams of flour, 375 grams of aged yeast, 625 grams of cooked lard, 251 grams of diced pork fat, 751 grams of soft sugar (or 41 grams of refined salt and 175 grams of chopped green onion) and a proper amount of caramel. First, the cake is made of pastry and yeast, and then it is made into a flat round cake, covered with sesame seeds and baked on the wall of the oven. Most of the actual shops have a vertical dryer and a frying pan stove during the production process.

Tip

1. Crab shell yellow is named because it is round and yellow like a crab shell.

2, the dough should be made slightly wet, and it will not be listed or dried after baking.

3. You can wake up in cold storage in summer. Not in winter, just room temperature. But in winter, pastry is particularly easy to harden. Pay attention to the operation.

4, don't worry about the fat, it will disappear automatically after baking. Only onion and oil are left.

5. If you like to eat baked wheat cakes, you can try this one.

6, the first and second rolling is very important if you want to make crisps layer by layer.

gourmet features

crab shell yellow

When the basic raw material is crab shell yellow of flour, the dough is very particular. In addition to adding water, plain oil should be added, and it is not a little bit of plain oil. The dough should be cooked into a shiny dough with a crisp layer.

The difference in taste is not accompanied by the dough. A small amount of flour is mixed with sugar and refined salt and stirred with oil to make a sweet, salty and butter noodle sauce. When these things are ready, you can start making them. Wrap the evenly divided dough in ghee flour paste with different flavors, press it into their own shapes, sprinkle a lot of white sesame seeds and stick it on the furnace wall, and master the heat and time. When there is a tempting fragrance, it will be successful. Under normal circumstances, crab shell yellow is rarely supplied in the morning, but after three o'clock in the afternoon, almost all the beaches that make big cakes have delicious, salty and sweet crab shell yellow to sell to customers as long as they do business all day. Crab shell yellow can be used as a snack. The flour that becomes crispy at the entrance is layered, and the noodle sauce that adds flavor is crispy. Together with golden sesame seeds, the mouth is really crispy and fragrant, and it is full of praise!

famous snacks with Huizhou flavor. Crab shell yellow, also known as stove cake, is a small sesame cake filled with dried vegetables and diced pork. After being cooked in the stove, it is shaped like a crab's back shell and colored like crab yellow, hence the name.

The freshly baked crab shell is yellow and strangely fragrant. Biting a piece is crisp and crisp, peeling off layer by layer, leaving fragrance all over the mouth, and its taste is meaningful.

Method: Stir-fry the crispy noodles with 71-81% cooked rapeseed oil, roll them into multi-layered rolls with two-thirds of the water surface, then wrap them with stuffing and bake them in the oven. Can be stored for a week without deterioration, and is suitable for traveling.

Origin of Gourmet

Tao Xingzhi, a great rural sage, once wrote a poem praising the small baked cakes in his hometown: "Three crab shells and two bowls of mung bean porridge, when eaten in the stomach, will share infinite happiness". The poem was written in almost vernacular, but it also sketched the leisurely life of Huizhou people. This is a traditional snack in Huizhou. The shape is small and full, yellow, like a crab shell, so it is called "crab shell yellow".

it's hard to tell who initiated the name "crab shell yellow". As a snack, it is also popular in Shanghai. "I didn't see the cake maker smell the fragrance first, and the pastry came down one after another." Both white-collar workers and ordinary people love this thing.

Shanghai style is sweet and salty: the sweet ones are mainly filled with white sugar and lard, and some are filled with roses, jujube paste and red bean paste. The salty ones are mainly diced pork, while the elegant ones are added with crab powder and shrimps. Of course, shredded radish mixed with onion, with a green and white filling, is also very popular.