Gannan puff pastry [Gansu Gannan specialty]

What is Gannan puff pastry? Authentic Gannan specialty from Gansu: Gannan butter

Content summary:Do you want to know what Gannan butter is? This article is a detailed introduction to the special product of Gannan, Gansu Province - Gannan puff pastry. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Gannan puff pastry. The full text takes about 4 minutes to read, mainly including the basic introduction of Gannan puff pastry and its nutritional value? How did the history of Gannan puff pastry come about? The production method of Gannan puff pastry, etc

Basic introduction of Gannan puff pastry

puff pastry is a dairy product similar to butter, which is a fat extracted from milk. Tibetan people love to eat butter produced by yaks the most. Yak butter produced in summer and autumn has a bright yellow color, a sweet and fragrant taste, and an excellent mouthfeel. In winter, it appears light yellow. Sheep butter is white in color, with less luster and nutritional value than cow butter, and its taste is inferior to cow butter. In Tibet, where the food structure is relatively simple, it can supplement various needs of the human body

Butter is a treasure in yoga cuisine. Pastry has always been referred to as "lasayana", meaning that it is a food that promotes overall health and longevity

Butter is the essence of milk, because it is extracted from pure butter. In yoga literature, it is mentioned that whoever has sufficient reserve of butter is considered to possess liquid gold. Yoga practitioners believe that butter nourishes the essence of human qi (Eucalyptus), which is the vitality essence that cannot be seen by the naked eye in the tissues of the body

Regarding the health benefits of butter, there is a noteworthy description in yoga literature: "The influence of cereal foods will last in the body for 5 days, milk for 7 days, yogurt for 20 days, and butter for one month."

The method of making Gannan butter

Every morning and evening, women pour filtered fresh milk into butter barrels to let it ferment slightly. If the fermentation is poor, warm water can be added. Pasting butter is usually done by one woman, but for those who are weak, sick, or elderly, there may also be two people working together. When making butter, hold the wooden handle with both hands and use your waist, arms, and even all your strength to press the "Jialuo" down and touch the bottom of the bucket; Release your grip and let the buoyancy slowly lift it up again. This cycle repeats itself nearly a thousand times before the butter separates from the milk and floats on the surface. At this point, the operator carefully and meticulously scooped up the butter, removed the oil dots stuck to the barrel wall, and put them into a large basin filled with cold water. Pinch and squeeze repeatedly with both hands in cold water until the impurities in the puff pastry - skim milk - are completely removed. People are accustomed to patting butter into flat round or square lumps. A bucket of milk in summer can produce 3-5 pounds of butter. When the butter lumps accumulate for a long time, men stuff them into softened calf leather or beef and mutton tripe, sew them together for storage and transportation