Huangshan baklava practice

Huangshan baklava, also known as "crab shell yellow baklava", "rescue baklava", "imperial seal baklava", is Anhui Huizhou Han traditional food, prevalent in the ancient Huizhou area and some of the surrounding areas. It is popular in the ancient Huizhou area and some neighboring areas.

Materials:

Flour 1250 grams, 500 grams of leavened flour, 750 grams of pork fat, 135 grams of dried cabbage, 40 grams of green onion, 100 grams of salt, 15 grams of edible alkali, 75 grams of sesame seed kernel, 50 grams of caramelized sugar, 100 grams of sesame oil.

Practice:

1. dried plum into the warm water in the hair, washed and chopped, put into the basin. Pork fat meat cut into small dices, into the dried plum vegetables, add refined salt, chopped green onions, sesame oil and mix well into the filling.

2. flour on the board, first with boiling water will be 1 / 6 of the flour, and then mixed with other flour, into the leavening and cold water 500 grams of kneading, covered with a damp cloth, static molasses for about 10 minutes, and then add soda kneaded, rolled into long strips, picked into each weighing about 125 grams of the pasta dose, one by one, press the cake, wrapped into the filling one, pressed, brushed with syrupy sugar, sprinkle sesame seed kernel, that is, into the cake biscuit billet.

3. The oven wall is hot, with a clean damp cloth to remove dust, block the door, take the baklava billet without sesame seed kernel side of the water, paste on the wall, to be all pasted, remove the door stopper, bake for about 10 minutes is complete.

The main points:

1. The dough should be kneaded well molasses, kneaded until the surface is smooth and non-stick hand appropriate;

2. Into the furnace baking heating should be even, the furnace temperature should not be too high, so as to avoid burnt.