How to make and recipe of Yikousu

Yikousu was originally an imported product. The New Shanghai Food Factory inherited and developed its characteristics. For decades, it has been known as the "pocket snack" for its small size, crispness, sweet and salty taste, and unusual deliciousness. my country is a country with rich and diverse food culture. It is not only vast in territory, but also complex and diverse in terrain. People in different regions have different dietary structures. Yikousu is a famous snack in Shanghai, and its taste is naturally highly praised. Its method is what every food lover can't wait to learn. Next, the editor will introduce to you the method and recipe of Yikousu:

Raw material formula

15 kg flour

8.5 kg cooked flour

Sichuan white sugar 6.5 kg

9 kg crispy flour

8 kg of carburetor

3 kg sesame balls

2.5 kg fresh onions

0.1 kg Sichuan pepper powder

MSG 0.02 kg

0.2 kg salt

Method 1

1. Add butter and lard and stir quickly for 2 minutes until softened.

2. Add sugar and mix well. Add eggs one at a time while whisking and beat until combined.

3. Pour in the low-gluten flour and mix well. Put them into the tart shells one by one and then put them into the baking tray.

4. Preheat the oven to 200℃ for 10 minutes and bake for 15 minutes.

Method 2

1. Making crispy powder: For every 50 kg of product, use 3 kg of melted oil and 6 kg of flour, mix and stir to make crispy powder.

2. Prepare the dough: Use 15 kg of flour and 3.75 kg of melted oil to make dough. When making the dough, use a small amount of boiling water to make it a harder dough, then add cold water several times to make it into a dough of appropriate softness, hardness, moistness and delicateness, and set aside.

3. Make the fillings: first wash and chop 2.5 kg of fresh onions; fry and shell 3 kg of sesame seeds to make sesame balls; prepare 0.1 kg of Sichuan peppercorns with Sichuan pepper powder. Then use 8.5 kg of steamed flour, 6.5 kg of sugar, 4.25 kg of melted oil, 200 g of salt, 20 g of MSG and processed fresh onions, sesame seeds (mixed with melted oil and maltose, added with sugar and cooked flour), and pepper powder to make a heart.

4. Filling: Use large puff pastry skin to make the filling crispy. Tear the leather into small pieces of 4 grams, wrap them with 4 grams of the prepared core material, and shape them into small balls.

5. Baking: Place the green dough on a baking tray and bake it in an oven with the temperature at around 160°C. Remove from the oven when it is cooked.

Quality Standards

Specifications: small spherical shape, uniform particles, no crumbs, no leaking core, 120~130 pieces per kilogram.

Color: White on the surface, slightly yellowish on the bottom.

Texture: The crispy skin is evenly distributed, the bottom is thin, the core is crispy and loose, without stiff skin, hard skin, or amorphous impurities.

Taste: Crisp and oily, not greasy, with the aroma of fresh onion, sweet pepper and salt, and sesame, without any peculiar smell.