Ingredients: flour 15 kg, cooked flour 8.5 kg, Sichuan sugar 6.5 kg, crisp flour 9 kg, edible oil 8 kg, sesame 3 kg, fresh onion 2.5 kg, pepper noodles 0. 1 kg, monosodium glutamate 0.02 kg and salt 0.2 kg.
Exercise 1:
1. Add butter and lard and stir quickly for 2 minutes until soft.
2. Add sugar and mix well. Add the eggs one by one while stirring and beat well.
3. Pour in the low-gluten flour and mix well, put it into the tower shell one by one, and then put it into the baking tray.
4. Adjust the oven to 200℃, preheat for 10 minute and bake for 15 minute.
Exercise 2:
1, making crisp powder: 3 kg of edible oil and 6 kg of flour are used for every 50 kg of product, and mixed and stirred into crisp powder.
2. Dough preparation: prepare dough with 15 kg flour and 3.75 kg oil. When kneading dough, first use a small amount of boiling water to make a hard dough, and then add several times of cold water to make it moderate in hardness, moist and delicate.
3, heart-making: first wash 2.5 kilograms of fresh onions and chop them fine; Stir-fry 3 kilograms of sesame seeds, remove shells and make sesame balls; 0. 1 kg pepper is made into pepper noodles. Then, 8.5 kg of steamed flour, 6.5 kg of white sugar, 4.25 kg of edible oil, 200 g of salt and 20 g of monosodium glutamate, as well as processed fresh onion, sesame (made by mixing edible oil and maltose, adding white sugar and cooked flour) and pepper noodles are stirred into a heart.
4, wrapped in the heart: eat crispy with a big bag of crispy stem skin. Tear the leather into small pieces weighing 4 grams, wrap 4 grams of prepared core materials and knead them into small balls.
5. Baking: put the blank into a baking tray, bake it in a furnace, control the furnace temperature at about 160℃, and take it out when it is ripe.