Seek Chinese pastry practice book, is a book, mainly about the ancient Chinese confectionery practices such as mung bean cake, osmanthus cake.

One, osmanthus cake, more than three hundred years of history.

Practice:

Main ingredient: 250 grams of glutinous rice flour 150 grams of flour

Accessories: sugar cinnamon moderate

Seasoning: 90 grams of sugar

Steps:

1, 250 grams of glutinous rice flour, 150 grams of flour, 90 grams of sugar, sugar cinnamon appropriate amount of mix together, slowly injected into the amount of water, stirring well Until the batter is thick, hanging and constant.

2. Steam for a quarter of an hour.

3, while hot will be steamed cake body with wet gauze wrapped, and constantly turn snap, knead, until the Ken surface smooth, cake body delicate until

4, the cake body into a suitable container, shaping, surface smeared with vegetable oil, cut into squares

Two, Huangshi Hong Kong cake, more than 170 years of history.

Methods:

Main ingredient: special flour 3.5 kg vegetable oil 1 kg condensed lard 1.5 kg

Supplementary ingredients: cooked standard powder 3.5 kg sugar 6 kg sugar 4 kg vegetable oil 4.5 kg sesame seed crumbs 4.5 kg icing sugar 2 kg orange cake 1.5 kg cinnamon 1 kg

Seasoning: white sesame seeds 3.75 kg

p>Steps:

1, and skin: the special powder sieve, put on the board spread into a circle, pour caramel, water, sodium carbonate into a soft and hard dough. The pieces of static back to the molasses, so that the slow strength, the package before the crisp by pulling the white and then divided into small doses.

2, and crisp: the special powder sieve, add lard mixed rubbing system. Wiping time should not be too long, so as to avoid tendons, diarrhea oil, generally a piece of 5 kg or so of shortening about 20 minutes to wipe. After rubbing well, cut in pieces.

3, filling: cooked standard powder sifted, spread into a circle, the fruit, rock sugar broken into pea-sized grains, a variety of small ingredients placed in them, oil and stir evenly, and then with the cooked standard powder to rub evenly, soft and hard can be appropriate. Filling should be rubbed the first day, so that the raw materials are fully inflated and moist, easy to pinch the filling.

4, molding: small package of pastry method skin pastry package, flattened, rolled into a long piece, rolled into a roll and then folded three folds, and then rolled into a round, filling, pounded into a round cake. To five or six biscuit blanks for a stack, rolled in the perimeter of the starch, to prevent the sesame seeds from sticking to the edge of the cake on the sesame seeds. Surface brush with water, put on the hemp machine on both sides of the hemp, the requirements of hemp does not fall, do not spend.

5, baking: baked into the oven, the bottom of the furnace temperature 100 ℃, the face of the fire 150 ~ 200 ℃. Hemp cake in the baking should be turned twice, so that both sides of the hemp color is consistent. Out of the cooled packaging.