Jiangyin Horseshoe Crispy [Jiangsu Jiangyin Specialty]

What is Jiangyin horseshoe pastry? Authentic specialty of Jiangyin, Jiangsu: Jiangyin Horseshoe Crispy

Summary:Do you want to know what Jiangyin Horseshoe Crispy is? This article is a specialized article that provides a detailed introduction to Jiangyin's specialty product - Jiangyin Horseshoe Crispy. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information about Jiangyin Horseshoe Crispy. The full text takes about 5 minutes to read, mainly including the basic introduction of Jiangyin Horseshoe Crispy and the product characteristics of Jiangyin Horseshoe Crispy? How does the history of Jiangyin horseshoe pastry come about? The production method of Jiangyin horseshoe pastry, etc

Introduction to Jiangyin Horseshoe Crispy

Horseshoe Crispy is a traditional Han Chinese specialty pastry in Jiangyin, Jiangsu Province. In the late Qing Dynasty, a pastry of the same name as Zhenjiang was replicated and improved into noodles. This product is made from high-quality flour and red beans as raw materials, with nuts as auxiliary materials, and fermented with glutinous rice. It is named after the finished product, which is thick around the edges, thin in the middle, and resembles a horseshoe

The color is golden, soft and slightly crispy, sweet and juicy, oily but not greasy. It is a hot and dry substance, and malt sugar is nutritious. It has been fried in sesame oil and is also a hot supplement for women during confinement

How does the history of Jiangyin horseshoe pastry come about

Horse hoof pastry was originally a court food of the Tang Dynasty. It is said that when Empress Changsun, the first wife of Tang King Li Shimin, returned to her hometown of Shaanxi Province to visit relatives, she brought horseshoe cakes as a personal gift. After tasting it, the villagers were amazed. With the consent of the empress, her family sent a clever person to learn the craftsmanship of making this delicacy from the accompanying imperial chef, which later spread to the people. During the Tang Dynasty, Fujian was opened up, and this kind of palace delicacy was introduced to southern Fujian with the southward migration of people

When making horseshoe cakes, the cake is baked by sticking it to the wall of a vertical furnace, and the cake is shaped like a horseshoe, hence the name. During the Qing Dynasty, a poet wrote a poem praising the crispy horse hooves, saying "At first glance, there is still a trace on the surface, and even without stepping on flower hooves, it still smells fragrant." This indicates that it has a long history and has been appreciated by poets and ink artists

Method of making Jiangyin horseshoe pastry

Raw material formula (200 pieces): 4.8 kg of white flour, 2.05 kg of soft white sugar, 25 g of fermented seeds, 75 g of malt sugar, 10 g of edible alkali, 1.95 kg of soybean oil, and appropriate amount of sesame

Method of making:

1. Put the flour (1.8 kg) into a dough jar, shred the fermented seeds, and put them in. Divide the soft white sugar (350 g) and soybean oil (350 g) on both sides of the flour, pour in 500 g of boiling water, mix and knead into an oil sugar dough. Dissolve 5 grams of edible alkali in 25 grams of hot water, pour in, repeatedly rub vigorously, cut open and let it breathe. After five or six minutes, still knead together to make about 3 kilograms of sugar oil noodles. Dissolve 5 grams of caustic soda in 25 grams of hot water and pour it into a dough jar. Then add 3 kilograms of flour, 1.6 kilograms of soft white sugar, and 1.5 kilograms of soybean oil. Mix well to make 6.2 kilograms of sugar pastry<2. Rub the sugar oil noodles into strips, pick 200 pieces (each weighing 15 grams), press them flat into thin, medium thick circular leather, wrap each piece in sugar oil pastries (31 grams), close the mouth and pinch it, press it flat, and use a rolling pin to roll it into a pastry with a diameter of about 6.7 centimeters. Then engrave a horseshoe print on the front of the pastry, dilute 75 grams of malt sugar with hot water, brush it on the pastry surface, and sprinkle a little sesame seeds. Wait for the barrel furnace to heat up, apply a small amount of water to the bottom of the pastry and stick it into the furnace (each furnace can stick 100 pieces), cover the furnace mouth with a water bowl, and bake over low heat. After 4 minutes, remove the water bowl and sprinkle 50 grams of soft white sugar into the fire, covering the bowl (to prevent air leakage). At the same time, use a damp cloth to block the furnace vent and let it simmer for about 3 minutes. When the sugar smoke in the furnace dissipates and the hot air rises, remove the water bowl and let it out of the furnace