Pastry making of Shanghai Gaoqiao waffles

Noodles with water and oil: 8.5 kg of special flour, cooked lard, 2.5 kg of warm water, appropriate amount of pastry: 5.5 kg of special flour, 2.5 kg of cooked lard. Filling: 5 kg of adzuki beans, 5 kg of white sugar, 250 g of osmanthus. Prepare the ingredients, prepare the dough, and rub the pastry.

, pastry making, opening, pastry insertion, stuffing forming, baking, cooling, inspection, boxing and other processes.

The secret of Takahashi Pancake dough is that one pancake uses two types of dough, one is refined white lard dough, and the other is flour mixed with water.

To make the most famous 8 to 12 layers of waffles, the most critical step is the repeated manual process of peeling. So far, there is absolutely no way to replace this process with machines, and it is also the most delicious waffles.

The secret recipe lies.

1. Mix the lard and warm water into the dough mixer first (the temperature of the oil and water should be 60°C) and stir evenly, add flour and stir again, and add an appropriate amount of refined salt to increase the gluten strength.

2. Mix the pastry. Pour the flour and cooked lard into the dough mixer, mix well and rub thoroughly.

The softness and hardness of the pastry should be consistent with the skin surface.

3. Make the stuffing. Wash the adzuki beans with water to remove impurities, then put them into a pot and cook them until they are cooked, first on high heat and then on low heat.

Then scoop the boiled adzuki beans into a washing machine to produce fine sand, which passes through a steel sieve and flows into a cloth bag. The water is squeezed out and divided into dry sand pieces.

Then put the dry sand and white sugar into the pot and stir-fry over low heat until all the sugar has dissolved and most of the water in the bean paste has evaporated, and the bean paste turns black naturally (when the bean paste does not stick to your hands when you pat it with your hands), it is ready.

When the bean paste has a certain consistency and plasticity, add the osmanthus and rub it thoroughly and set aside.

4. Bao Su There are two types of Bao Su: large Bao Su and small Bao Su.

5. Folk stuffing: Take fine sand buns and put them into the puff pastry.

Don't seal it too tightly, leaving a small gap so that air can be sucked in during baking to make the pastry crisp.

Use your hands to press the hand-wrapped dough onto a 2 to 3 cm thick round cake base.

Place the wrapped cake base on a clean iron plate, keeping a certain distance between the rows, and then print red stamps with the words "fine sand", "rose", etc. to distinguish the varieties.

6. The oven temperature should be 160-200℃ when baking. Bake the cake for 2-3 minutes, take it out, turn the cake over, and then bake for about 10 minutes (waiting for the edges of the cake to

When white bubbles appear), take out the iron plate, turn the cake over again and put it into the oven for baking.

Keep an eye on the food during baking to prevent it from burning.

After the waffles come out of the oven, they can be packed into boxes or boxes after cooling.

The quality standards for high-quality Takahashi waffles are: Shape: oblate, drum-shaped in appearance, 24 pieces per kilogram, neat and uniform block shape, consistent size, no broken skin, and a chrysanthemum-shaped closing center.

Color: The surface is milky yellow, the stamp is clear, and the surrounding area is milky white.

Tissue: Cut into clear layers, with thin skin and plenty of stuffing (the skin has 36 layers), no partial skin, no impurities, and no stiffness at the bottom.

Taste: No peculiar smell.

The mouth is crispy, sweet and glutinous.