How to make pastries, pastry making process

Salt and pepper peach crisp Peach crisp is one of the main pastry snacks in Sichuan-style pastry. It is characterized by being sweet and delicious, crispy and slaggy. Generally, peach crisps are sweet, but because a small amount of refined salt is added to the salt and pepper peach crisps, the finished product has a slightly salty taste in the sweetness.

Recipe: 2500 grams of extra flour.

1250 grams of sugar.

Chemical lard? Or sesame oil? 1250 grams.

5 eggs and 20 grams of refined salt.

15 grams of baking soda.

10 grams of stinky powder.

Production: 1?Put the sugar, refined salt, baking soda, and stinky powder into a basin, knock in the eggs, and stir well?

Machine stirring for 5 minutes, hand kneading for 10 minutes? After soaking, add the lard, continue to stir until the lard and other raw materials are blended, then add the flour, mix evenly into a crispy and fluffy dough.

2?Roll the dough into long strips and cut it into thick and even slices with a knife? Or put the dough into a mold and press it into round, oval or rectangular sheets? , that is, into peach crisp green billet.

3?Put the peach crisp in a baking dish? What is the spacing between the upper and lower baking sheets by 3 cm? Bake in the oven at 160 180 for about 8 minutes, until the surface of the peach crisp is golden brown and has natural cracks, then take it out and let it cool.

Note: The chemical name of odorous powder is ammonium bicarbonate, which is a chemical leavening agent. However, the amount of stinky powder must be small, otherwise the finished product will have an odor.

There are thousands of pastries, which one do you mean?

It depends on the genre.

1.Mung bean cake.

Ingredients: mung bean flour, sugar.

Method: 1. Pour the mung bean flour directly into the bowl and steam it in the pot for 30 minutes, remember to add a lid to the bowl.

2. Turn off the heat after half an hour, then stir in sugar and boiling water, and control the consistency.

3. Flatten into square cutlery and steam for another 15 minutes.

4. Take it out to cool, cut into pieces, and you're done!

2.Donkey rolling.

Ingredients: glutinous rice flour, red bean paste, soybean flour, vegetable oil.

Method: 1. Add an appropriate amount of glutinous rice flour, add warm water (it is advisable not to burn your hands) 2. Knead the glutinous rice flour into a dough and knead it as many times as possible.

3. Put a little vegetable oil in the plate, in order not to stick to the plate after steaming, in fact, it will stick when you put it, but the effect is better.

4. Put the dough on a plate, flatten it, and steam it in the pot for 20 minutes.

5. At this time, you can fry the soybean flour and pour the soybean flour into the pan.

6. Stir-fry over low heat until light brown with bean flavor.

7. Fry the soybean flour, sieve it and let it cool on the cutting board. After steaming, take out the dough and pour it over the soybean noodles.

8. Cover the dough with plastic wrap and roll it out into thin dough sheets.

9. Spread red bean paste on the rolled dough sheet.

10. Roll it up from one side to the inside, bend it to change the amount of the roll point, roll it into a long buried bright round strip, and cut it into small pieces with a fast ant knife!