Pay attention to fried cakes.

First, the composition of Huaiyang pastry

Layered pastry is a kind of crispy pastry, which can be divided into three types: fried pastry, single-layer pastry and layered pastry. Among them, fried pastry refers to the pastry where flour is fried in hot oil until golden brown and used as other pastry (such as snowflake pastry); Single crisp refers to the mixture of flour, oil, eggs, sugar and other raw materials, which has no hierarchy, but tastes crisp, fragrant and loose (such as manna crisp); Melaleuca Crisp is made of dough with different properties, such as shredded radish Crisp. The following is a detailed description of layered crisp products.

Layered pastry products can be divided into two categories: broken pastry (Cantonese pastry) and pastry (Huaiyang pastry). Bread and cakes have been introduced in detail in the "Cooking BBS" column of the fourth series of Chef China in 2006. This paper focuses on the production and key points of Huaiyang pastry.

Huaiyang pastry consists of two pieces of dough, namely pastry and pastry.

Crispy flour is generally made of oil and wheat flour. Oils include cooked lard, butter, salad oil, etc. Among them, cooked lard is the first choice, and its finished product is white, delicate and crisp. Wheat flour is generally low-gluten flour. The ratio of flour to oil of crispy noodles is generally 2: 1, that is, 500 grams of flour and 250 grams of lard. Use the folding method (push one layer forward with your palm, wipe one layer and then roll back, and repeat the above actions) until there are no particles, and the flour and oil are fully bonded together.

Operation key:

1. The oil for making crispy noodles must be cold oil, preferably cooked lard; 2. Flour must be evenly oiled, especially when lard is used, so that the solidified oil will be evenly distributed in the flour; 3. In the case of fried products, the flour in crispy noodles is usually raw flour, and in the case of baked products, cooked flour is sometimes used (put it on a plate, seal it with plastic wrap, and steam it for about 10- 15 minutes). Because the protein of cooked flour has been denatured and lost the ability to form gluten, the crisp effect will be better; 4. Because many kitchens now use refined cooked lard in barrels or cans, its texture will be hard due to different qualities, so the amount of lard can be increased when kneading crispy noodles, and 400-500 grams can be added to 500 grams of flour; 5. The prepared pastry needs to be allowed to stand for a period of time (depending on the workshop temperature, or refrigerated or placed at the working temperature), and then kneaded into a ball when it is ready for use; 6. The oil content of crispy noodles is generally higher than that of fried products.

Dough making can be divided into four categories:

1. Oil-water skin: It is made of 500g flour, 70- 130g oil, 230-150g warm water of about 30 degrees or hot water of about 80 degrees (where warm water is mostly used for frying products, warm water with a temperature slightly lower than 30 degrees can be used if it is hot in summer. The amount of oil and water depends on the requirements of the finished product. If the taste is good, the general ratio is 500g flour120g oil150g water. If the taste is not high, the surface needs to be dry and the layers are clear and beautiful, such as snacks in the competition, it needs less oil and more water. Hot water is mainly used for baking products, because scones require crisp taste. Scald the gluten in the flat noodles with hot water, and it will be crisp after baking. This kind of seed coat is the most common and important pastry.

2, sugar, oil dough: that is, dough made of flour, caramel, oil and water (such as dough for Su-style moon cakes);

3. Fermented dough: that is, yeast flour is used to replace the oil surface, and hot fermentation is used to make dough. For example, the dough of the traditional Shanghai dim sum "Crab Shell Yellow" is: a,100g flour, 5g yeast (that is, Yi Shi powder), 50g warm water of about 30 degrees until it is fully fermented. B, 400g of flour, adding150g of boiled water with the temperature of about 80 degrees to make hot dough, exhausting hot air, uniformly kneading with A, and stirring again to make dough;

4. Egg dough: Add an appropriate amount of eggs to the original raw materials of dough, generally 500 grams of flour, eggs 1, which is used more in Cantonese dough (that is, crispy).

This paper focuses on the production technology of ordinary water-oil dough (the other three are basically the same):

Pour the required amount of flour (low-gluten flour) on the chopping board, make a concave pool on it, add grease and 2/3 amount of water, mix with hands and scraper to make grape noodles (that is, slightly loose dough pieces), then pour another amount of water 1/3, and rub evenly.

Operation key:

1, the water temperature of water-oil skin should be flexibly controlled according to the climate and the products made, generally controlled at 30-80 degrees. When the temperature is high, the water temperature will decrease, on the contrary, the water temperature will increase accordingly; The water temperature of baked products is generally higher than that of fried products, which makes the taste of baked products more crisp.

2. The proportion of water, grease and flour in the water-oil skin must be correct, the production should be uniform and particle-free, and the hardness should be appropriate, otherwise the finished product is prone to cracks;

3. The water-oil skin needs to be shaken, then covered with a wet cloth to prevent air drying, let it stand for a while, and then rub it evenly before use.

Second, the classification of Huaiyang pastry making methods

According to the crisp effect of pastry products, it can be divided into clear crisp, dark crisp and semi-dark crisp, and according to the crisp method of pastry, it can be divided into big package crisp and small package crisp.

Su Ming

Bright crisp can be divided into round crisp and straight crisp, and straight crisp also includes crisp-discharging, because the last level of crisp-discharging method is also straight.

Round pastry: put the dough bag into the pastry, roll it out and fold it into three layers, then roll it into a tube shape, cut the agent with the required thickness from the right end with a sharp knife, roll it up with the knife, and roll it out from inside to outside with a rolling pin. When filling, the bread will be rolled up, and finally the crispy layer on the rolled surface will be exposed. Such as apple crisp.

Operation key: 1. When rolling, use your hands evenly, not too hard, especially at the center of the circle. 2, round skin can be rolled open, do not roll repeatedly, so as not to affect the crisp layer.

Straight crisp: after the pastry is rolled into a tube, the long section is cut from the right end with a sharp knife, and then divided into two along the long section to form two semi-circular long sections. Roll the cutting surface of the knife onto the chopping board to form a long skin, which is wrapped in the stuffing, and the crisp lines are displayed outside. Like shredded radish shortcake.

Operation key: 1, the content of crispy noodles is slightly less than that of other products, so the layers are distinct when frying. If there are too many crispy noodles, it is easy to loosen and grind the stuffing; 2. For crispy products that are easy to fly when frying, the hierarchy is unclear (that is, the hierarchy is unclear). If it is really impossible to grasp the ratio of crispy noodles to dough, the oil temperature can be appropriately increased during frying to make it solidify as soon as possible to prevent "flying crisp".

There are two methods: 1. Put the dough bag into the dough, roll it out and fold it into three layers, then roll it out, cut it into pieces of the required size, then stack it together, cut the medicine with the required thickness from the right end with a sharp knife, and roll out the crisp stripes with a rolling pin to wrap the stuffing. 2. Put the dough and crispy noodles on a flat chassis respectively, and refrigerate for about 1 hour (the refrigerating time depends on the hardness of the two skins, and the crispy noodles will be harder to press, so the dough will have shallow fingerprints when pressed), take them out, spread the crispy noodles on the dough or spread the dough on the crispy noodles (the size of the two skins should be the same), and fold them repeatedly for three times (that is, after folding three layers).

Operation points: 1. When embrittlement, both hands should exert force evenly, so that the crispy noodles are evenly distributed in the dough and the thickness of the skin is consistent, so as to ensure the consistency of the stacked dough sheets; 2. Generally, the folded dough does not need any viscous liquid (such as egg liquid). ), unless the products with high oil content are difficult to stack, each layer can be stained with a small amount of water; 3. If it is too soft after folding, it can be put in the refrigerator for a period of time (it can be taken out until the cut dose is not deformed); 4. After rolling straight lines, both sides can be exposed according to the needs of the finished product (the positive and negative effects are different, just try it), and the other side (that is, the filling surface) needs to be brushed with egg liquid before filling to prevent the shell from leaking.

Black crisp

Dark and brittle, that is, there is no layer on the surface of the finished product, which can only be seen on its side or analysis surface. According to the practice of dark crisp, it can be divided into stacked crisp and rolled crisp.

Crispy stacking: Fold the crisp embryo skin repeatedly, then cut it into the required shape with a sharp knife, or round or square, and stuff it, such as Clivia Crisp.

Rolling: Roll up the pastry, cut a section from the right side, with the knife facing both sides, flatten it, roll it open, and wrap the stuffing with a smooth surface for molding. Crispy as white skin.

Operation key: the content of crispy noodles is greater than that of crispy noodles (6: 4 in general crispy noodles). Especially for baked goods, the oil content in dough should also be increased appropriately.

Semi-black crisp

Semi-dark crisp: roll the pastry into a tube shape, cut a section from the right side, with two knives facing both sides, and cut one knife obliquely at a 45-degree angle, and divide it into two doses. Cut down the surface, gently roll it open and wrap the filling. Such as peach crisp.

Operation key: Therefore, crispy products are special, only a part of the crispy layer is exposed, and the thermal expansion after frying is strong. If there are large and small surfaces when peeling, the staggered layer will be even worse after frying. Therefore, the size proportion of the green body should be strictly controlled and the size should be consistent.

The above opening cakes can all be called big cakes. This method is fast, but compared with small packaged cakes, the layers are not easy to be uniform and clear.

The so-called small-package pastry is to use a pastry bag and a pastry, and only roll a small number of blanks (up to 4 sheets) at a time. First put the crispy bread into the dough, roll it long and roll it up, then fold it in half three times along the length (or roll it up). Then make the required blank skin as needed. It is slow and inefficient, but it is convenient to make and the level is easy to understand.

Third, the key to crisp operation

No matter which method is used to make cakes, there are several similarities worth noting: 1. The hardness of pastry and pastry must be consistent when making. 2. The making method is to wrap the cake with dough, that is, the dough is outside the cake, and the ratio is generally 6: 4 (dough: cake), but the cake content of baked products can be slightly higher; If it is a fried product that is easy to "fly crisp", the ratio can be appropriately adjusted to 7: 3 to reduce the content of cakes. 3. When the workshop temperature is too high, you can put the dough and crispy noodles in the refrigerator for a period of time before using them, which can ensure that the finished products are well-defined, especially suitable for making crispy products. 4, dry powder should be used as little as possible or not, otherwise it is easy to shell and harden, and it will cause unclear levels. 5. Neither the crisp blank nor the prepared green blank can be left outside for too long (although it can be covered with plastic wrap or semi-wet cloth), otherwise the surface is easy to crust. 6. The knife for cutting the blank skin must be sharp, otherwise there will be scratches on the crisp layer, and the crisp layer will be unclear after frying or baking. 7. When rolling the skin, be careful not to roll it too thin. Generally, it is slightly thicker in the middle and slightly thinner around (especially round and dark). 8. The pastry must be tightly rolled up. After rolling, it can only be rolled in the direction of tightening the cylinder, and cannot be reversed to prevent loosening. 9. Pay attention to the flexible pinching with both hands when wrapping the blank, with fast speed, accurate molding, even exertion with both hands and no overweight.