Every Bite Melts in Your Mouth: Mastering This Trick – Rich, Creamy, and Irresistibly Delicious!
Do you remember when it was the New Year, our family would make sugar crispy biscuits? Sugar crispy biscuits are very fragrant and crispy to eat. At that time, it was a very good food. Now let's take you to reminisce about the taste of childhood. What are the recipes for sugar crispy biscuits?
Ning-style White Sugar Crispy Biscuits, the style is detailed, the color is white with a slight yellow, the crispy layer is uniform, thin but not broken.
Ingredients and formula Crust: flour 10.5 kg mature pork fat 3.25 kg 0.75 kg oil paste: flour 5.5 kg mature pork fat 3 kg
Filling: mature flour 7.5 kg sesame seeds 1.5 kg pork fat 5 kg 10 kg melon seeds 0.75 kg yellow mustard 0.25 kg star anise 0.5 kg walnut 1 kg salt 0.025 kg
Accessories: sesame 2.5 kg
Production method
1. Ingredient processing
(1) Sesame seeds. First, wash the sesame with water to remove the skin, wipe off the skin and put it in a pot to roast, cool and then mash into shreds.
(2) Filling ingredients: first steam the mature flour with a steamer, then roll it into fine crumbs using a rolling pin (without drying).
(3) Pork fat. Peel the raw pork fat to remove the pork fat skin, cut into small pieces and use it in the filling with white sugar and honey, and then marinate for two days before using.
2. Crust. First, mix mature pork fat and with flour, then add 3.5-4 kg of water, mix evenly, and make a dough.
3. Oil paste. Mix mature pork fat and flour together, rub it through, and that's it.
4. Filling. Mix sesame seeds, pork fat pieces, sugar, salt, etc. evenly, then add mature flour and rub it into a ball.
Making biscuits. After completing the four steps above, divide the crust and oil paste into 10 pieces, put each piece of oil paste into each piece of crust, and use a rolling pin to flatten it into a square crust (about 1.1 cm thick). At this time, fold the upper and lower sides into the middle to form two layers.
The filling is also divided into 10 pieces, and each small piece of filling is wrapped in a crust. After sealing, place it in a pan with sesame seeds, flatten it, and add a little water.
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