Zitong Crispy Cake [Sichuan Zitong Specialty]

What is Zitong puff pastry? Authentic Sichuan Zitong specialty: Zitong puff pastry

Summary:Do you want to know what Zitong puff pastry is? This article is a detailed introduction to the Sichuan Zitong specialty - Zitong Crispy Cake. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Zitong Crispy Cake. The full text takes about 7 minutes to read, mainly including the basic introduction of Zitong Crispy Cake and its nutritional value? What are the product characteristics of Zitong puff pastry? How did the history of Zitong puff pastry come about? The production method of Zitong puff pastry, etc

Basic Introduction to Zitong Crispy Cake

Zitong Crispy Cake, originally named Bo Cui Zi, is a traditional Han Chinese delicacy and one of the local specialty pastries in Zitong, Sichuan, China. Zitong puff pastry is mainly made from wheat flour, rapeseed oil, lard, first grade white sugar, sesame seeds and other raw materials. It is made using traditional techniques and unique formulas. In the past, charcoal fire was used, but now it is baked in an infrared oven. The variety has developed from one sweet taste in the past to eight varieties such as lemon, banana, salt and pepper, suitable for all ages and never tired of long-term consumption. It comes in boxes and sets, with different specifications, rich and exquisite, and is known as a delicious delicacy in food. It is a top grade gift and one of the two masterpieces of Zitong pastries. It is a convenient food that is nutritious and hygienic for consumers to travel at home

The shape of Zitong puff pastry is like a full moon, with a light yellow color and delicate texture. It is fragrant and crispy, with a long aftertaste, elegant and peaceful taste, and never gets tired of long-term consumption.

How does the history of Zitong puff pastry come about

The history of making Zitong puff pastry is very long. It is said that puff pastry existed as early as the Han Dynasty. When Sima Xiangru and Zhuo Wenjun lived in Zitong, they often used puff pastry to accompany wine and recite poetry. Therefore, there is an ancient poem line that goes, "A golden bottle of delicious wine flavored puff pastry is like playing the piano to intoxicate Wenjun. It has a long history, dating back to the Tianbao period of the Tang Dynasty. It is said that when Emperor Xuanzong of Tang, Li Longji, entered Shu, he passed through the Shangtingpu in Zitong. Local officials offered crispy cakes as tribute, and Emperor Xuanzong praised them endlessly. Later, he presented them to the court and gradually became known as "tribute cakes", thus gaining fame in Shu. As a result, Zitong crispy cakes gradually became known in Chang'an and were occasionally mentioned and referred to as tribute cakes. It can be seen that its production history should be over a thousand years

Crispy pastry is a snack from my hometown (Zitong), with a tempting aroma and excellent taste. It was once a tribute to the royal family. However, this type of cake is not always available for tasting, it can only be eaten during the off-season. Especially in the hot summer, when farmers finish their work in the fields, the pastries they make with freshly ground wheat flour in their spare time are particularly delicious. In rural areas, almost every girl in every household can make them

Method of making Zitong puff pastry

1. Crispy making: Heat 250 grams of rapeseed oil in a pot, remove it from the stove, slowly pour in 750 grams of white flour, quickly stir evenly, then remove from the pot and put it in a basin for later use

2. Noodles: Pour the remaining white flour into a bowl; Dissolve 2.15 kilograms of alkali noodles in water (60% cold water, 40% hot water), pour in 60% alkali water repeatedly to knead the dough, then pour in 25% warm water and knead it into a shiny hard dough. Sprinkle the remaining alkali water into the dough and press it with your fists to allow the alkali water to penetrate into the dough. Then move the dough onto the panel and rub it vigorously until it becomes tough, pulling it into long strips. Apply clean oil and pick 100 pieces of dough weighing about 65 grams. To prevent adhesion, apply some oil to each dough piece and rub them into long strips of about 12 centimeters one by one

3. Cake making: Flatten the kneaded strip and roll it into dough pieces about 5 centimeters wide with a small rolling pin. Apply 7.5 grams of oil pastry and sprinkle 0.5 grams of salt and pepper on each piece. Lift the dough head on the right side with your right hand, pull it outwards, and fold it in three folds, each fold about 20 centimeters long. Then roll it from right to left, using your right finger to slightly stretch it long. Use your left finger to support both sides of the dough piece and pull it wide, rolling it into more than 10 layers while pulling it. Then stretch the remaining dough thin and apply oil pastry, twisting it into a snail shape (one puff pastry needs to be pulled about 4 meters long)<4. Flatten: Press the dough into a small round cake with a slightly thinner center and a diameter of about 7 centimeters. Pour 50 grams of oil into the pan and discharge the small round cakes one by one into the pan. The firepower under the pan should be evenly distributed. Scattered around. The firepower on the frying pan is concentrated in the center of the pan, so as to lift the heart of the pastry and make it swell. After about 3 minutes, take off the upper pan and pour 50 grams of clear oil on the crispy cakes. Adjust the positions one by one according to the fire color to prevent burning. Then cover the upper pan. After 1 minute, turn the crispy cakes over and change positions until the fire color is uniform. Both sides are crispy yellow and ready to serve