How to make crystal cake

Crystal cake is a special snack in Weinan, Shaanxi and other places with a long history. It is said that the method of making crystal cake has existed as early as the Song Dynasty. The crystal is processed through various procedures such as making skin, making stuffing, and wrapping pastry. It tastes oily but not greasy and has a rich rose aroma. The method of making crystal cake is not particularly difficult. Let's learn about the method of making crystal cake.

How to make crystal cake

Required ingredients formula: Raw materials: 37 kg of Fuqiang flour, 10.5 kg of pork fat, 1.5 kg of tangerine cake, 1 kg of standard flour, 12 kg of animal and vegetable oil, 1.5 kg of rock sugar, 21.5 kg of raw white sugar powder, 1.5 kg of green and red silk, 1.5 kg of walnut kernels, 10 kg of white sugar, 1.5 kg of rose, 0.5 kg of yellow osmanthus. Production method 1. Making dough: Add 5 kg of water to animal oil in a dough mixer and stir. After the oil and water are evenly dissolved, add flour and stir until the dough is smooth and can be separated from the hand. 2. Make the filling: Mix all the white sugar, lard, cooked lard, cooked flour and various processed auxiliary materials to make the filling. 3. Making crisps: Mix 32% of flour and 50% of animal oil and stir evenly. 4. Wrap the pastry: Wrap the pastry in a ratio of 50% skin and 42% pastry, flatten it, roll it into a round shape, roll it into strips from the center outwards, and cut into pieces for later use. 5. Shaping: Use the prepared puff pastry pieces to pat into a perfect round cake with a diameter of 5 cm and a thickness of 2.8 cm. Stamp it with a red "Crystal Cake" seal and wait for baking.

Other methods Ingredients Main ingredients: 162g wheat starch, 60g glutinous rice flour, 60g fine sugar, 222g water Accessories: appropriate amount of red bean paste, appropriate amount of cooking oil, 1 spoon of milk powder

Step 1. Sift the granulated sugar, wheat starch and glutinous rice flour into a large container and stir evenly with chopsticks. 2. Then add 1 spoon of milk powder and cooking oil and stir slightly. Boil 3.222 grams of water in an electric kettle, then slowly add it to the powder. 4. Use chopsticks to stir until it becomes floc-like. 5. Then knead it into dough with your hands. 6. Take a small handful, roll it into a ball and flatten it. 7. Add the red bean paste filling. 8. After wrapping, flatten it slightly and apply a layer of salad oil on the surface. (You can also print a layer of wheat starch instead of applying oil to prevent sticking.) 9. Place it into the mooncake mold with the oil-printed side facing inwards. 10. Press out the cookie mould on oil absorbing paper. (If the dough sticks to the mold and is difficult to remove, scrape it off with a knife.) 11. Repeat the above steps and make a total of 13 crystal cakes. 12. After the water in the steamer boils, put in the dough, steam over high heat for 15 minutes, then turn off the heat and simmer for 5 minutes. Tips 1. When making the mold, print a layer of wheat starch on the surface of the red bean paste dough, and then print it out with the mooncake mold. It will be easier to demold. After demolding, brush a layer of salad oil on the surface and proceed to the next step.

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