Huangqiao baklava is named after the famous battle of "Huangqiao Battle" in October 1940, after the battle, the local people of Huangqiao Township braved the enemy's artillery fire to send baklava to the front line positions, composing a song of the army love people, the people support the army's magnificent song.

Huangqiao baklava is an ancient characteristic traditional snack, belongs to Jiangsu cuisine, spread in the Jianghuai area.

The main raw materials used in the production of Huangqiao baklava are flour, lard, peanut oil and sesame. The flour used must be gluten, gluten and weak gluten is not suitable for the production of sesame seeds must be peeled, peeled sesame shall not change its color and shape, generally have two flavors of sweet and salty, the practice is to use the top quality meat floss as a filling!

Huangqiao baklava golden color, beautiful appearance, crispy and delicious, not greasy, suitable for the taste of consumers around the world. 2003 won the "Chinese National Snacks" title, in 2004 won the "Jiangsu Food Expo Gold Medal". 2005 was named Taizhou City Famous Brand. In 2005 was named Taizhou famous brand products, is one of the characteristic snacks of Jiangsu

Nationally famous snack "Huangqiao baklava" although named after the famous battle in October 1940 "Huangqiao duel", but the content has been completely different. 65 years ago, the "Huangqiao baklava" is a very different snack. 65 years ago to support the army when the Huangqiao baklava far from the current famous food - "Huangqiao baklava" such exquisite, then the Huangqiao baklava is just a simple wine-fermented cakes, flour fermented with wine, and then in the straw oven with a little oil, baked over a small fire into a charred brown on both sides that is, shaped like a The shape is like an inverted basin. Huangqiao baklava only palm size, thickness of only half an inch, the most outside is a thick layer of burnt sesame, round, golden, looks like a delicate delicate small crafts, of course, the content that is more 65 years ago, the blood of the generals would not dare to think about it. 65 years ago, Huangqiao baklava inside but what is no filling, simply in the face inside and a little bit of sugar on the inside is considered the best of the baklava. The main filling of Huangqiao baklava is meat, ham, shrimp, green onion oil, chicken, sausage, etc. plus lard, scallions and noodles and the filling, in the temperature-controlled electric oven baking, baklava outside the yellow soft, color crab shell red, not burnt, not paste, not oil, not greasy, bite, the aroma of the overflowing, green onion oil flow all over the corners of the mouth.

Practice

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Raw materials

Water and oil skin: 95 grams of plain flour? Water 38g? Lard 38g? Powdered sugar 10g

Shortening: 120g of low gluten flour, 60g of lard

Filling: 50g of shredded ham, 50g of diced lard, 50g of white sesame seeds

(Put the ingredients in the filling into a bowl, and use chopsticks to mix them well to make the filling)

Seasoning

Shredded scallions, salt, sesame oil, chicken broth, and water, moderately

Production method

Huangqiao baklava production process is relatively unique, from the speculation of leavening (and noodles) on the beginning is very careful, cold days hot leavening, hot days "snowflake seeds", not cold or hot "mouse spray sand". Counter alkali should also be set according to the time, floating alkali noodles blistering, and vice versa, sticky teeth. Filling and pastry respectively with lard and peanut oil mixed with flour rubbing pastry, do baklava, pastry ride on the dough, hand rubbing long and then rolled up, and then with a ringing light whack, flip to the bottom on the whack again, reversing the direction of the whack again, and then the bottom turned down, brush with sugar, sprinkle on the skin sesame seeds, sticking into the barrel furnace baking.

Detailed Steps

1. Pour the ingredients of the oil skin into a container and knead it into a dough that can be pulled to a thin film

Production Flow Chart

2. 15g/pc, 15g/pc shortcrust, 20-25g/pc filling

5. Take a pastry, roll it out, press it flat and wrap it in a portion of shortcrust, and pinch it tightly at the end to face down

6. Roll it up into a cow's tongue shape and turn it over, and then roll it up, and do the whole thing in turn

7. Repeat steps 5 and 6 for all the rolls in order

8. Take a roll, roll it out to a round shape with a rolling pin and wrap it in the filling, and then roll it up to a round shape. Wrap it in the filling and pinch it tightly

9. Roll it out and put it on the board, press it down and flatten it slightly, brush it with a layer of water and dip it in sesame seeds

10. Put the rolls into the baking tray.

11. Into the preheated oven in the middle (180 °, bottom of the fire 200 °)

12. Bake for about 20 minutes until the side of the crisp can be

Tips: Embryo wrapped in a good filling, with a brush dipped in a little water on the surface of the brush gently, so that the sesame seeds can stick, eat more crispy texture.