Traditional Culture Encyclopedia - Traditional festivals - How should the cake be made?

How should the cake be made?

1, salt and pepper peach crisp

Peach crisp is one of the main crispy snacks in Sichuan pastry. Its characteristics are sweet and delicious, crisp and slag-melting. Generally, peach cakes are sweet, and salt and pepper peach cakes are slightly salty because they add a small amount of refined salt.

Formula: Super flour 2500g.

Sugar1250g

Melted lard? Or 1250g sesame oil.

Five eggs

20g refined salt

Baking soda 15g

Smelly powder 10g

Making:

1? Put the sugar, salt, baking soda and stinky powder into a bowl, beat in the eggs and stir well? Stir for 5 minutes by machine, knead by hand for 10 minute until the foam is loose, then add the melted lard, continue to stir until the lard is mixed with other raw materials, and then add the flour and mix evenly to form a crisp dough.

2? Knead the dough into long strips and cut it into even small pieces with a knife? Or put the dough into a mold and press it into round, oval or rectangular pieces to get the peach crisp blank.

3? Put the peach crisp green body in the baking tray? The distance between the upper baking tray and the lower baking tray is 3 cm. Bake in oven 160 ~ 180℃ for about 8 minutes. When the surface of peach crisp is golden yellow and there are natural cracks, take it out and let it cool.

[Note] The chemical name of stinky powder is ammonium bicarbonate, which is a chemical leavening agent. But the dosage of smelly powder should be small, otherwise the finished product will have an odor.

2. Crispy onion oil

Among Sichuan-style cakes, scallion crisp is loved by modern urbanites because of its rich scallion flavor. When making onion crisp, you need to chop the onion to get juice, so that the finished product has both the taste of onion and the shadow of onion. And sweet with salt, crisp and moist, refreshing and pleasant.

Formula: super flour 1600g.

500g cooked flour

500g lard

800g sugar

Salt15g

300 grams of cooked sesame seeds

Mature flower stone150g

500 grams of onion

Two eggs

250g refined oil

Making:

1? Put1000g flour into a pot, add 250g melted lard, 250g hot water and100g cold water, stir well, knead into a smooth and moist water-oil dough, put it on a chopping board, cover it with wet gauze, and simmer for about15min; Put the remaining flour into a basin, add the remaining melted lard, and knead evenly into a crisp dough.

2? Wash the onion, cut it into chopped green onion, wrap it with clean gauze, squeeze out the onion juice, then put the onion juice into a basin, and add cooked flour, sugar, refined salt, essential oil and cooked sesame seeds. 150g and cooked chopped flower kernels are evenly mixed to form stuffing; Beat the eggs into a bowl and beat them evenly into egg liquid.

3? Flatten and roll the oil-water dough on the chopping board, then wrap the crispy dough in the oil-water dough, roll the dough into oval blocks with a rolling pin, fold it several times, and roll it into 0? 3 cm thick dough, then press the mixed stuffing into thin slices, spread it on half of the dough, then fold the other half of the dough on the stuffing, then press the dough wrapped with stuffing to a uniform thickness with a roller, then cut the dough into strips with a length of 12 cm and a width of 5 cm with a knife, brush the surface with egg liquid, and evenly sprinkle the remaining cooked sesame seeds, that is, crispy scallion.

4? Put the blank into an oiled baking pan, bake in an oven 180 ~ 200℃ for about 7 minutes, and then take it out and cool it.

3, bean paste chrysanthemum crisp

Bean paste chrysanthemum crisp is a popular crisp cake, which is loved by people because of its shape of chrysanthemum, crisp residue and sweet and delicious taste. This kind of cake can be made by frying or baking, and the finished products made by the two methods have their own characteristics.

Formula: Super Flour1000g lard 300g bean paste 600g edible yellow pigment and a little red pigment respectively.

Making:

1? Put 600 grams of flour into a pot, add 150 grams of melted lard, 250 grams of hot water and edible yellow pigment, and knead into a uniform light yellow oil-water dough; Put the remaining flour into a basin, add the remaining melted lard, and knead evenly into a crisp dough.

2? Flattening and rolling the oil-water dough on a chopping board, then wrapping the crisp dough into oil-water dough, rolling the dough into a rectangular cover, repeatedly folding and rolling for three times, then rolling the cover into a cylindrical shape, cutting the dough into dough with a knife, and rolling the dough into a plurality of small round skins; Rub the bean paste into a few balls.

3? Take a small piece of round skin, wrap it with a portion of bean paste, then pinch it tightly, then press it into a round cake by hand, and draw a 10 ~ 12 knife edge radially around the round cake with a knife. The knives should be evenly spaced, and the distance from the knife edge to the center of the cake should be 1? 5 cm into chrysanthemum petals, turn each chrysanthemum petal up by hand to reveal the filling center, and use red pigment to point a small point in the center of the cake, that is, green bean paste chrysanthemum crisp.

4? After making them one by one according to the law, put them in a baking tray, bake them in an oven at 150 ~ 170℃ for about 9 minutes, and take them out to cool.

【 Note 】 If it is fried, the oil consumption of its water-oil dough needs to be reduced.

4. Saqima

Saqima was originally a snack of Manchu people, but it was brought into the customs by Manchu people and combined with the pastry making technology of Han people, thus forming what it is today. Sichuan-style Shaqima has absorbed some production characteristics of Beijing-style Shaqima, and decorated its surface with candied fruit or golden jujube.

Formula: super flour 1500 g sugar 850 g caramel 850 g eggs 25 melted lard? Or refined oil 1000 grams of candied fruit? Or 250 grams of golden dates.

Making:

1? Knock the eggs into the pot, beat them into egg liquid, add flour and knead them evenly, and press them with a dough press? Or roll it into 0 with a rolling pin? 4 cm thick dough, and then cut into 7 ~ 8 cm long, 0? 4 cm thick noodles, put in a 50% to 60% hot oil pan, fry until golden and crisp, and take out; Candied fruit? Or cut golden dates into filaments.

2? Put sugar and maltose in a pot, add a proper amount of water, cook until the temperature reaches 120℃, then pour the fried noodles into the pot and mix well.

3? Put the flour silk with sugar solution into a square frame, flatten it and press it into a big square with a thickness of 5 cm, then cut it into small long squares with a knife, and finally sprinkle the candied silk on the surface and let it cool.

[Note] If cocoa powder is added to the dough, it will become cocoa Shaqima.

5. Bean curd cake

Raw material formula: bean curd residue 12kg starch, 4kg wheat flour 1kg sugar 1.8kg salt 100g sesame 50g.

The production method comprises the following steps: mixing the above raw materials and auxiliary materials, adding 500- 1 1,000 grams of soybean milk as required, and mixing and kneading; Secondly, powder is made by chopping and other methods, pressed into a strip plane by a calender, cut into the required shape, and fried to get fried cakes.

The product is soft, sweet and delicious, and has a unique flavor.

Matters needing attention when making cakes with bean curd residue as the main raw material, soybean milk should be added as needed, and because bean curd residue itself contains 80% water, there is no need to add water during stirring. If the water content is low and it is not easy to knead, you can add soybean milk to facilitate kneading. And can improve the nutrition and flavor of bean dregs products.