Crab shell yellow, also called hearth cake, is a small sesame seed cake with dried vegetables and diced meat in it. After cooking in the furnace, it looks like a crab's back shell and looks like crab yellow, hence the name. Crab shell yellow, also called hearth cake, is a small sesame seed cake with dried vegetables and diced meat in it.
Tao Xingzhi, a great rural sage, once wrote a poem praising the small sesame cake in his hometown: "Three crab shells and two bowls of mung bean porridge will share infinite happiness when eaten in the stomach." This poem is almost written in vernacular, but it also outlines the leisure 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".
Pastry with skin and stuffing is made by adding oil to fermented noodles. The finished product is brown, 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 for its round and yellow shape like crab shell. Crab shell yellow is a flat round cake made of crispy fried noodles and fermented flour, sprinkled with sesame seeds and baked on the wall of the oven. This kind of cake is delicious, salty and sweet, with crisp skin and crisp inside. Someone wrote a poem praising, "I didn't see the cake maker smell the fragrance first, and the pastry came down one after another."
"Crab shell yellow", also called hearth cake, is a small sesame seed cake with dried vegetables and diced meat in it. After baking in the furnace, it looks like a crab shell and looks like crab yellow, hence the name. Crab shell yellow is a flat round cake made of crispy fried noodles and fermented flour, sprinkled with sesame seeds and baked on the wall of the oven. Crab shell yellow has two kinds of fillings: salty and sweet. Salty ones include scallion oil, fresh meat, crab powder, shrimp and so on. Sweet ones are white sugar, rose, red bean paste, jujube paste and other varieties, with unique taste.
In front of many early teahouses in Shanghai, there was a bucket oven and a frying pan stove. The former bakes crab shells and the latter makes fried buns. Two different styles of snacks come together and complement each other. A rickshaw rustled over, either the newspaper editor who stayed up late or the teacher who had just finished class came down. Two crab shell fried buns were ordered here, and the glass door of the teahouse over there opened. The waiter bent down to invite you in, and a petty bourgeoisie life by the sea began.
The production process of "crab shell yellow" is not simple. Manual operation is required when making. First, knead and ferment with refined white flour and appropriate amount of water. The dough should be carefully kneaded and the fermentation should be moderately alkaline. Butter should be kneaded evenly. It should be fried with 70-80% mature rapeseed, rolled into a multi-layer noodle roll with two-thirds of the water surface, and then stuffed. The lard used for stuffing must be suet and onion.
After the biscuit blank is finished, brush the surface with fine water, sprinkle sesame seeds evenly, and put the biscuit into the furnace steadily and evenly, so that the crab shell yellow is delicious. "Crab shell yellow" can generally be preserved for more than a week without deterioration, and it is very convenient to carry when traveling.
Conclusion Although crab shell yellow is not made of real crabs, the delicacy of this snack is no worse than crab shell yellow. Its materials and baking methods are very particular. The delicious crab shell yellow needs to be made by hand without any machine, which can better reflect the preciousness of the classic crab shell yellow.