How is Jinhua's Crispy Cakes made?

Crispy Cakes (Crispy Cakes), the Department of special fat branded pastry and named. Crispy Cakes with good lard, mixed with the right amount of steamed flour, add the right amount of pepper, cinnamon when the oil, oil after picking out has been fried crispy pepper, cinnamon, and then and face into the flame. The fire roasted skin is made with fragrant oil and flour, wrapped into the oven and baked with a gentle fire. Characterized by its crispy skin, the flesh has a special aroma but not greasy. Crispy cake production method raw materials recipe: on the white flour 5.75 kg lye 7.5 grams of rapeseed oil 1.5 kg pepper oil 50 grams of production method 1. Crisp: 250 grams of rapeseed oil in a pot hot, end away from the stove fire, and slowly poured into the on the white flour 750 grams of rapid mixing, pots and pots into the basin for use. 2. and noodles: the remaining on the white flour all poured into the basin; lye flour with 2.15 kg of water (60% cool water, 40% boiling water), first pour 60% of the lye water and repeated and good noodles, and then pour 25% of the warm water, kneaded into the surface of the glowing hard dough, and then sprinkled into the rest of the lye water, and press the fist in the dough, so that lye seepage into the surface. Then move the dough on the panel and knead it until it is tough and then pull it into long strips, smear it with oil and pick it into 100 pasta doses weighing about 65 grams. In order to prevent it from sticking, smear some oil on each pasta dose, and then knead it one by one into long strips about 12 centimeters in length. 3. Cake making: flatten the rolled long strip, and then use a small rolling pin to roll into about 5 cm wide sheet, one by one smeared with 7.5 grams of shortening, sprinkle 0.5 grams of salt, right hand pick up the right side of the head of the face, pulling outward, and then folded according to the tri-fold folded up, each folded length of about 20 centimeters, and then from the right to the left roll, roll to the right hand fingers slightly to the length of the pull, the left hand two fingers to support the sheet of dough to the width of the pull, pulling the side to the side to roll more than 10 layers, then the remaining surface between the long pull thin. The remaining surface between the pull long and thin, smeared with shortening, twisted into a snail shape (1 shortcake to pull about 4 meters long). 4. on the griddle: the dough is pressed into the center of a slightly thin, about 7 cm in diameter of the cake. Pour 50 grams of oil in the griddle, the small round cakes one by one emissions in the griddle, griddle under the fire to be evenly distributed. Scattered around. The fire on the griddle is concentrated in the center of the griddle, so that the heart of the shortcake can be lifted to make it rise. About 3 minutes later, take away the upper griddle, to the shortcake dripping 50 grams of oil, one by one, according to the fire color situation to change the position, to prevent scorching, and then cover the upper griddle, 1 minute after the shortcake turn over and change the position to achieve the fire color is uniform, both sides of the griddle yellow that is completed. Product characteristics Golden yellow, clear layers, crisp and not broken, oil and not greasy, crispy and tasty.