Jinhua Crispy Cake [Zhejiang Jinhua Specialty]

What is Jinhua puff pastry? Authentic Zhejiang Jinhua specialty: Jinhua puff pastry

Content summary:Do you want to know what Jinhua puff pastry is? This article is a detailed introduction toZhejiang Jinhua specialty - Jinhua puff pastry. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Jinhua puff pastry. The full text takes about 8 minutes to read, mainly including the basic introduction of Jinhua puff pastry and the product characteristics of Jinhua puff pastry? How did the history of Jinhua puff pastry come about? The production method of Jinhua puff pastry, etc

Basic Introduction of Jinhua Crispy Cake

Jinhua Crispy Cake is golden in color, crisp and delicious. It is a famous Dim sum in Jinhua, Zhejiang Province, and is also a famous traditional specialty for relatives and friends. Its filling is mainly made of dried vegetables, so it is also known as dried vegetable pastry. It is said to have been created by Tang general Cheng Yaojin Weishi and sold for a living. To this day, Cheng is still regarded as the founder in the industry. The Ming Dynasty was already famous in the world and was hailed as a place to get off horses when smelling the fragrance

Method of making Jinhua puff pastry

Main and auxiliary ingredients -2500 grams of flour, 125 grams of dried snow spinach, 1000 grams of pork fat and meat, 65 grams of sesame seeds, appropriate amount of fermented flour, 250 grams of rapeseed oil, 65 grams of malt sugar, 30 grams of refined salt, and 30 grams of alkali flour.

Production skills:

1 Cut the pork fat into 1cm square pieces and 0.3cm thick cubes

2. Remove the old stems from the snow soaked dried vegetables, cut them into small pieces, steam them in a steamer for 15 minutes to make them soft. Wash the sesame seeds and add boiling water to a sieve to make them loosen and swell. After a short pause, flip them up and down and rinse with boiling water again to make the sesame seeds swell. Mix 15 grams of malt sugar with water to make it honey like. Cheng Yi Sugar Water

3. Pork fat and diced meat are mixed with minced snow water and salt to make the filling. Add 2400 grams of flour to 900 grams of warm water (90 ℃ in spring and winter, 70 ℃ in summer and autumn) and mix well. Spread out and let cool, then take out 250 grams and replace with an equal amount of fermented dough. Knead the dough well and let it sit for 1 hour

4. Alkali noodles are dissolved in clean water to form alkaline solution

5. When the fermented dough has elasticity and becomes sponge like, it is mixed with alkali solution, repeatedly kneaded and kneaded thoroughly, rolled into a dough with a thickness of 0.5 cm, a length of 43 cm, and a width of 5.6 cm, coated with a layer of rapeseed oil, sprinkled with 100 grams of flour and spread evenly by hand, then rolled up from the outside to the inside, rolled into an oval shape with a diameter of 4 cm and a length of 43 cm, pulled into 100 pieces of dough, and wrapped one by one into a circular skin with a diameter of 3.3 cm in the middle and thin edges. 11 grams of filling are wrapped and tightly compressed, and the mouth is placed on a cutting board. Roll out a round cake with a diameter of 8 cm, brush it with sugar syrup, sprinkle sesame seeds, and every two pairs. Hehe, which is the pancake

6. When the Huangsha pancake oven burns charcoal and the furnace wall is heated to around 80 ℃, place the pancake on the furnace wall and bake for 13 minutes. Close the furnace door, surround the charcoal fire with tiles, cover the furnace mouth with iron sheet, and let it simmer for another half hour until the furnace heat is completely removed. Bake for another 5 hours. You can eat now