Beijing puff pastry [Beijing specialty]

What is Beijing puff pastry? Authentic Beijing specialty: Beijing puff pastry

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

Basic introduction of Beijing puff pastry

Beijing puff pastry is one of the three famous candies in China, and as one of the traditional Han Chinese specialties in Beijing, it has always enjoyed a high reputation, especially the red shrimp puff pastry, which is a superior product.

. Beijing puff pastry has a long history of production, dating back to the Tang Dynasty. It is known for its refreshing taste after drinking a piece of candy, savoring the sweet and fragrant osmanthus leaves a lingering aftertaste. It has been praised by famous figures throughout history. Maltose bones are evenly distributed in the crispy sweet pastry, which is sweet and fragrant when eaten, with a rich osmanthus and hemp aroma, and the bones are crispy and dissolve in the mouth

There is a unique aroma that tastes non sticky and leaves no residue. Sugar cubes are in the shape of shrimp segments, with a shiny surface and a plump shape. They are white and brown in color, with distinct layers, resembling the middle section of a shrimp. Due to its shiny surface, plump appearance, and white brown stripes, resembling the interruption of a shrimp, it is named "Red Shrimp"

The production method of Beijing puff pastry

Sesame shelling requires thorough processing, only in this way can the finished product be guaranteed to have pure color, crispy aroma, and no residue in the mouth. Therefore, it is necessary to strictly control the soaking and peeling process. Depending on the temperature of the air and water, the soaking time should be determined to allow the sesame to fully absorb water and expand, making it easy to peel. According to the degree of soaking, the peeling time should be appropriately controlled to remove the sesame skin.

Roasting requires less amount and more pots to achieve the explosion of sesame particles. The color should not be yellow or burnt. Therefore, it is required to strictly control the heat and roasting time.

During the process of boiling sugar, it is important to control the heat, time, and temperature to ensure that the resulting sugar remains young and tender.

Sugar is extracted manually or with a sugar extractor at an appropriate temperature to turn the sugar from red to white and make the extracted sugar more crispy.