Snacks with shortening, snacks with shortening

Jujube paste. Ingredients: 340 grams of high-gluten flour, 170 grams of butter, 100 grams of powdered sugar, 1 egg, appropriate amount of egg liquid, 400 grams of jujube paste filling.

Steps: 1. After the butter is softened at room temperature, add powdered sugar and flour, and knead it into powder granules by hand.

2. Add the egg mixture and form a dough.

3. Divide the jujube paste filling into 4 equal parts and knead it into long strips for later use.

4. Divide the dough into 4 equal portions and roll out the dough sheet that can cover the length of the filling.

5. Put the stuffing strips in the middle of the dough sheet and wrap the stuffing strips with the dough sheet.

6. Wrap them tightly into rolls and put them in the refrigerator to freeze hard.

7. Take out the frozen hard dough rolls, brush the egg wash, sprinkle with cooked black sesame seeds, and cut into 2 cm pieces.

8. Preheat the oven to 170 degrees, bake for 18-20 minutes, cover with tin foil after coloring.

Finger biscuits. Ingredients: 60 grams of cake flour, 60 grams of caster sugar, 60 grams of egg white, 40 grams of egg yolk, appropriate amount of powdered sugar.

Steps: 1. Separate the eggs, mix the egg yolk with 10 grams of caster sugar and beat until thick and white.

2. Beat the egg whites with a whisk until the egg whites become thick and add caster sugar.

3. Beat until the egg whites appear obvious luster and texture, and add caster sugar for the second time.

4. Beat until the egg whites can be pulled out without bending, and add caster sugar for the third time.

5. Add a ball of meringue to the egg yolk and stir well with an egg whip.

6. Pour the well-mixed paste into the remaining meringue and stir with a rubber knife until the egg yolk is marled.

7. Sift in low-gluten flour, mix evenly with a rubber knife until there is no dry powder, and then put it into a piping bag.

8. Put a grease cloth on the baking sheet, squeeze the batter on the baking sheet, and sift the powdered sugar.

9. Preheat the oven to 190 degrees and bake for 10 minutes.

Walnut crisp. Ingredients: 150 grams of butter, 48 grams of powdered sugar, 200 grams of cake flour, 40 grams of almond flour, 30 grams of milk powder, 2 grams of salt, 3 egg yolks, 2 egg yolks (for brushing surface), 20 walnuts.

Steps: 1. Mix low-gluten flour, almond flour, milk powder and salt through sifting.

2. Whisk the powdered sugar and butter until large enough to see the powdered sugar.

3. After beating the butter until smooth, add the egg yolk in 5 times (add the egg yolk after the egg yolk is fully absorbed by the butter, and then add the next egg yolk).

4. Pour in the sieved powder, cut and mix with a mixing knife, and then stir evenly.

5. Divide the dough into 25g pieces and roll round.

6. Brush the dough with a layer of egg yolk liquid, put a piece of walnut, press it by hand until it is round cake, and brush a layer of egg yolk liquid on the walnut.

7. Preheat the oven to 50 degrees and bake the middle and lower layers for about 28 to 30 minutes.

Today I will share the classic way to eat chestnuts - chestnut crisp. The chestnut crisp made by yourself has a moderate sweetness, one bite at a time, crispy to the slag, no worse than the ready-made taste, let's see how to make it!

Ingredients: 170 grams of cake flour, 30 grams of almond flour, 45 grams of powdered sugar, 120 grams of salt, 120 grams of butter, 400 grams of eggs, 400 grams of chestnuts, 60 grams of sugar, white sesame seeds.

Production steps: Step 1: Prepare 170 grams of cake flour, 30 grams of almond flour, 45 grams of powdered sugar, and salt in a bowl, mix well and sieve for later use.

Step 2: Put the 80g softened butter at room temperature in a large bowl and beat with a whisk until the butter starts to turn white. Beat an egg (about 50g) into a small bowl, stir well and add to the butter in batches; Wait until you mix well each time before adding the next time.

Step 3: Pour the well-mixed egg butter into the sifted flour bowl, stir well with a spatula, then form a ball, and finally wrap it in plastic wrap and put it in the refrigerator for about an hour.

Step 4: Peel the fresh chestnuts in advance, take about 400 grams of chestnut meat, put it in the rice cooker, add a little water and cook; After boiling, pour it into the wall breaker and beat it into a fine paste (add a little water, and the wall breaker can rotate); Finally, pour the beaten paste into the pan.

Step 5: Add about 60g of sugar to the pot and stir well; Stir-fry until the moisture begins to decrease, then add 40g of butter and stir-fry well; Continue to fry until the chestnut puree is dry.

Step 6: Put out the fried chestnut stuffing and let it cool naturally, let it cool naturally; Then divide the agent and knead it into strips for later use.

Step 7: Take out the refrigerated dough and roll it out into a rectangular dough with the help of plastic wrap; Then put the chestnut filling on the dough and roll it tightly; Finally, cut off the excess edges and shape the kneaded strips into squares.

Step 8: Brush a thin layer of egg wash on the rolled dough, sprinkle with a little white sesame seeds and press it slightly; Finally, cut it into small pieces with a knife and arrange it in a baking dish.

Step 9: Preheat the oven at 185 degrees and 175 degrees at 175 degrees for 10 minutes. Then put the baking tray in the oven and bake at the same temperature for 20 minutes, until the surface is golden brown.

Key points of production:

1.Powdered sugar and almond flour may both have lumps, and be sure to sift several powders mixed together.

2.Everyone's oven temper is different, so please adjust the actual temperature and baking time slightly according to the coloring situation.

The chestnut crisp made in this way, as soon as you enter your mouth, the sweet and glutinous chestnut filling turns into a dense dough, and the taste is so good that people can't stop. Come and try it, crispy chestnut cakes, and never have to go out and buy them again.

Horn belt crisp, a kind of baked goods, golden in color, crispy and delicious.

In the old society, the horn ribbon cake was often used as a pastry, as a snack for people, and as a gift for visiting relatives and friends.

At present, the production skills of Lanxi corner belt cake have been declared the sixth batch of intangible cultural heritage projects in Lanxi City, Hu Xiaofang of Youbu Town is a master who has been making corner belt cake for many years, and has learned the production of various pastries with his father Hu Gaoming since he was a child.

Horn band pastry used to be a popular snack.

Special snack - horn belt crisp.

Compared with Lanxi's special snacks such as chicken buns, shortbreads, and mochi, the fame of horn and crisp is not big. Speaking of horn belt pastry, perhaps only the older generation can evoke the memory of this golden-colored, crispy and delicious snack. In Lanxi, there are very few people who can make horn cakes, and most of them come from Youbu.

Youbu Town is one of the four thousand-year-old towns in central Zhejiang, with profound cultural heritage and outstanding people. There is a wharf built in Youbu, known as "the first port in the upper reaches of the Qianjiang River", there are many shops in the market town of Youbu in the past, merchants gather, handicrafts are developed, and all kinds of delicious snacks attract businessmen who come and go.

Hu Xiaofen's hometown is in Youbu, and since the 50s of the last century, her father Hu Gaoming has worked as a manager in a restaurant in Youbu. The former prosperity of the port attracted merchants to buy the delicious snacks in his shop. Horn band pastry is one of them.

Hello, I'm glad to answer for you, snacks containing shortening are: a worm with the word "pie, crisp" contains shortening, typical representatives: apple pie, egg yolk pie, pineapple stuffy dough such as crisp, mango crisp, peanut crisp, etc.

Or A: Shortening usually contains trans fats – hydrogenated vegetable oils. Excessive intake of trans fatty acids will increase the risk of cardiovascular and cerebrovascular diseases and diabetes; For children, it affects the development of intelligence; For the elderly, it can accelerate cognitive decline and increase the risk of Alzheimer's disease. It is recommended to eat less.

Summary. Hello, snacks containing shortening are: apple pie, egg yolk pie, pineapple crisp, mango crisp, peanut crisp, fruit and vegetable crisps, crispy peanuts, crispy noodles, and wonderful crispy corners.

Hello dear, snacks containing shortening are: apple pie, egg yolk hole and pie, pineapple crisp, mango crisp, peanut crisp, fruit and vegetable crisps, crispy peanuts, crispy noodles, and wonderful crispy corners.

Snacks that contain shortening are those.

Snacks containing shortening include apple pie, egg yolk pie, pineapple crisp, mango crisp, peanut crisp, fruit and vegetable crisps, crispy peanuts, crispy noodles, and crispy corners.

Shortening has processing properties such as plasticity and emulsification, and is generally not suitable for direct consumption, but is used to process pastries, bread or fried foods.

Shrimp crackers are all relatively crispy, but this kind of snack is a little less and it is better to eat the staple food.

In life, there are almost no people who don't love to snack. Whether men, women and children, in their spare time, they always like to eat some snacks such as biscuits and preserves. Especially children, many children do not like to eat and prefer snacks, which leads people to have some bad impressions of snacks, thinking that snacks are not good things, which will affect the absorption of nutrients by the human body and affect people's health.

In fact, all foods other than meals are called snacks, and snacks are not just biscuits, preserves, etc., what are the crispy and delicious snacks?

Flavor rolls

Using high-quality raw materials, fresh eggs, through experienced masters skillfully crafted soft taste, moderate sweetness of the flavor roll snacks, a shallow bite, rich egg aroma and traces of fresh and thick butter flavor surrounding, full of happiness! It's even better with tea or coffee, and you won't get tired of eating too much.

Rock-yaki cheese crackers

Individually packaged in small packages, you can eat and take it away.

When you open it, you can smell the rich cheese aroma, and the rock-yaki cheese crispy biscuits are still low-sugar cookies, which meet the national low-sugar standards.

Creamy and creamy milk salt round cakes

You can see the fine sea salt on the biscuits, and when you eat it, the salty and fragrant hole is crispy, and there is a strong milky flavor after the biscuits are chewed, and the more you chew, the more fragrant it is!

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There are three kinds of crisp products: begonia crisp, lotus crisp and goldfish crisp. Begonia crisp, a traditional famous point, beautiful and generous in appearance, crispy on the outside and sweet on the inside, soft and moisturizing, is an innovation on the basis of traditional pastries in Anhui. Flour, lard, lotus filling, edible sugar, red pigment, salad oil production process Broadcast 1 Take part of the flour and the manuscript and divide the lard into water, and knead it into a water-oil dough.

2 Rub the remaining flour and lard into a dry puff pastry. 3 Put the water-oil bread into the puff pastry, cut it into a round puff pastry with a key repentant wildflower die, wrap it in the lotus mushroom filling to make a begonia crispy raw base, and fry it in a warm oil pan. Dye the sugar red with edible red pigment and garnish it in the middle of the begonia cake.

Precautions: 1 When drying the puff pastry, its softness and hardness should be consistent with the water and oil dough. 2. Fry the raw raw raw body to master the heat and oil temperature.