How did the Shanghai snack "Crab Shell Yellow" get its name?

Crab shell yellow is a traditional snack in Changzhou, Jiangsu Province, commonly known as Ma Xiao cake, which is often used as a gift with sesame cake. There are four kinds of fillings: shepherd's purse, onion oil, sugar and bright oil bean paste. Its characteristics: it is shaped like a crab shell, golden in color, oily but not greasy, crisp and refreshing, sweet and mellow in sugar stuffing, and fresh and fragrant in salty stuffing. 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 has salty and sweet fillings. Salty ones include scallion oil, fresh meat, crab powder, shrimp and so on. Sweet ones are sugar, rose, red bean paste, jujube paste and other varieties. In early Shanghai, most teahouses and tiger stoves (boiled water franchise stores) had a vertical dryer and a frying pan stove, which sold two kinds of snacks-crab shell yellow and fried steamed bread while cooking. Crab shell is yellow and crisp, and the fried steamed bread is fresh and tender, which is very popular among tea drinkers.

In the late 1930s, there appeared some specialty stores such as Huangjiasha, Dahuchun and Wuyuan, which were famous for a while.

Method 1

Flour 5 kg lard 1 kg sugar 2 kg cooked flour 250 g sesame 400 g spice a little old flour and soda.

Crab shell yellow

1. Filling: 20g of flour is fried or steamed with sugar and essence.

2. Making pastry: add 500g lard to 1 kg flour and knead it into crisp noodles. At the same time, mix 4 kg of flour with 500 g of lard, old noodles and soda, and make crispy noodles with warm water.

3. Molding: dry the crispy noodles with water crisp cakes, roll them into rectangular slices, roll them into long strips from outside to inside, pull them into 25g billets, flatten them, wrap them with sugar stuffing, and pat them into round cakes with a knife.

4. Finishing: Wash and fry sesame seeds. Spread a little 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 variety salty crab shell yellow: white fat meat 1 kg cooked, diced, fine salt 100 g mixed with flour instead of sweet stuffing.

Method 2

Materials: 20 pieces of oil skin: medium flour 160g/ baking powder 1g/ sugar 15g/ warm water 70ml/ lard 56g/ dry yeast 2g.

Crispy: low flour 150g/ lard 70g.

Stuffing: chopped green onion100g/minced pork/kloc-0 /20g/2 tbsp salt/shredded black pepper.

Decoration: egg yolk 1 piece/white sesame proper amount

Practice: 1. Mix chopped green onion, minced pork, salt and black pepper.

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

3. Add lard and dissolved yeast, knead until smooth, wrap with plastic wrap, relax for 15 minutes, and divide into small dough of about 15g each.

4. Knead all the pastry materials into dough, divide them into small pastry of about 10g, knead them into a circle, put an oil bag into the pastry, wrap them and knead them tightly.

Crab shell yellow

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

6. Change the direction, flatten it, roll it again, cover it with plastic wrap and relax 15 minutes.

7. Knead the middle of both ends of the cake flat, with each layer facing upwards, and roll the cake into a circular thin sheet with a little thickness in the middle by rolling the dumpling skin.

8. Pack a proper amount of stuffing, pinch it and put it in a baking tray. Brush with egg yolk liquid, sprinkle with sesame seeds and bake at 180℃ for about 25 minutes.

Method 3

formula

Crab shell yellow

The main raw materials for making crab shell yellow are flour1000g, old yeast 375g, cooked lard 625g, diced pork oil 250g, white sugar 750g (or refined salt 40g, chopped green onion175g) and caramel. First, make a cake with pastry and yeast, then make a flat round cake, sprinkle sesame seeds on it and bake it on the wall of the oven. Most actual shops have a vertical dryer and a frying pan stove in the production process.

skill

1, crab shell yellow is named for its round color and yellow color like crab shell.

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

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

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

If you like to eat sesame seed cakes, you can try this.

6. If you want to be brittle layer by layer, the first and second rolling are very important.

Gourmet special

Crab shell yellow

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

The difference in taste is not accompanied by dough, but by mixing sugar and refined salt with a small amount of flour and stirring with oil to make sweet and salty butter noodle sauce. After these things are done, you can start making them. Wrap the evenly divided dough in ghee batter with different tastes, press it into their own shapes, sprinkle a lot of white sesame seeds on the furnace wall, and master the heat and time. When there is an attractive fragrance, it is successful. Generally speaking, crab shell yellow is rarely served in the morning, but after three o'clock in the afternoon, almost all beaches that make big cakes, as long as they do business all day, have delicious, salty and sweet crab shell yellow to sell to customers. Crab shell yellow can be used as a snack. The flour that is crispy at the entrance is layered, and the flavored noodle sauce is crispy. Coupled with golden sesame seeds, it is really crisp and fragrant in the mouth, full of praise!

Famous Huizhou snacks. 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.

The freshly baked crab shell has a thick yellow strange smell. Bite a piece and it's crisp, peel it off layer by layer, and it's fragrant and meaningful.

Method: Stir-fry crispy noodles with 78% mature rapeseed oil, roll them into multi-layer 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, suitable for travel.

Gourmet Yuanyuan

Tao Xingzhi, a great sage in rural areas, once wrote a poem praising the small sesame cakes in his hometown: "Three crab shells and two bowls of mung bean porridge can be eaten in the stomach and enjoy endless happiness." 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".

It's really unclear who is the initiator of calling the small sesame seed cake crab shell yellow. As a snack, it is also very 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 practices are sweet and salty: the sweet ones are mainly white sugar and lard, but also roses, jujube paste and red bean paste; The salty ones are mainly diced meat, and the elegant ones are added with crab powder and shrimp. Of course, shredded radish mixed with onions and filled with green and white are also very popular.