Crispy biscuits, the selection of materials is very good, the production is very sophisticated. Flour to choose the best fine white flour (gluten flour), lard to use the best pork fat board oil, salt, onions, sesame oil and other condiments, but also to use the best. The noodle should be not too soft and not too hard, and the amount and combination of condiments should be strictly standardized (adjusted appropriately according to the different climates).

When making it, it should also be stretched long and rolled thin, and the filling should be evenly and moderately smeared with the right amount of heat. A connoisseur hand made out of shortbread baklava, absolutely excellent color and flavor.

Introduction of flour

1, high gluten flour, also known as strong flour, flour protein (gluten) content of 13% or more, its ductility and elasticity are high, suitable for making noodles, steamed buns, dumplings and so on.

2, medium gluten flour: protein content of 9-12%, gluten medium. The ordinary flour sold on the market is mostly this kind of medium gluten flour. Standard flour, snowflake flour, rich powder are this kind of powder. It is suitable for making buns, meat buns, marinated meat buns, bean paste buns, water buns and so on.

3, low flour gluten: also known as thin force powder, protein (gluten) in 8% or less, its ductility is weak, weak elasticity, suitable for making cakes, cookies and so on.

Recipe for baklava

1, 1 pound of medium gluten flour, 6 grams of salt, 225 grams of water, seasonal differences, salt and water change slightly.

2, lard filling ratio: 30 pounds of top-quality pork fat, made of oil slurry, plus 250 grams of anise powder, 150 grams of five-spice powder, 200 grams of chicken essence, 200 grams of salt.

Production process

Grabbed the good agent

1, flour with salt and water and dough (kneaded, 20 minutes to wake up) rolled out into a sheet of dough, placed, smeared with oil, plastic wrap or wet cloth to cover to prevent drying and cracking.

Flatten and oil

2. Make meat paste with pork fat, add secret ingredient powder and salt to make a good filling (not too soft, not too hard).

Pulling noodles

3, one hand pulling the noodles, can also be rolled out on the case, and then pull a little more convenient, width of 3 fingers, length of 40cm or so, evenly smeared into the filling.

Roll up the dosage

4, roll up, fold up.

Fold in half

5. Fold in half to close.

Processed baklava raw biscuits

6, plastic wrap or wet cloth cover, wake up for half an hour.

7, rolling

8, brush egg yolk liquid

into the oven

9, into the oven, the oven on the fire 300 degrees, the lower fire 250 degrees, due to different machines, slightly adjusted baking. The traditional production of baklava with charcoal oven production, must have a year of age, parties can master, now with the oven is more convenient, easier to learn.