Suzhou special snack - sock bottom crisp

Sock bottom crisp is a local traditional name in Jinxi Town, a thousand-year-old water town in Kunshan, Jiangsu Province. The reason why the sock bottom crisp is popular is that the ingredients are selected and the workmanship is exquisite. The "sock bottom crisp" filling core is exquisitely made and the raw material ratio is strict. At the same time, the "sock bottom crisp" baking technology is very strong, baking when the master must keep an eye on the hearth step by step, until the shortbread shows a bright luster, emitting a fragrance before baking, so that the baked "sock bottom crisp" layer by layer thin transparent, eat crisp and refreshing.

Sock bottom crisp is a specialty of the thousand-year-old water town of Jinxi, as the name suggests, it is said that Song Xiaozong came to Jinxi, due to the fatigue of the journey, the state affairs are entangled, the appetite is all gone, and there is no taste to eat anything. In a hurry, Concubine Chen asked the local people to make some snacks for her husband. Because of the impatience, the cake made was waist-shaped. Song Xiaozong woke up and saw a stack of sock bottoms on the case, thinking that how could his beloved wife still have leisure to sew the bottom of the socks? Concubine Chen saw Song Xiaozong wake up and hurriedly delivered shortbread. Song Xiaozong suddenly realized that he felt hungry in his stomach, so he took a big bite and ate it, not expecting that the taste was even more fragrant and crispy than the "Dongpo Cake" in the palace, so he asked Aifei what kind of cake it was? Concubine Chen jokingly said that since her husband said it was the bottom of the socks, let's call it the sock bottom shortbread. The sock bottom puff pastry got its name from this.

raw material

Leather noodles: refined white flour 10 kg cooked lard 3.75 kg cotton white sugar 0.5 kg 80 °C hot water 4 kg

Puff pastry: 5 kg of refined white flour 2.5 kg of cooked lard

Filling: Flour 14 kg cooked lard 6.3 kg cotton sugar 7 kg green onion 0.5 kg salt 0.3 kg

operate

1. Dough making: pour the flour on the tabletop, make a basin shape, add sugar, oil, warm water and mix well, and then divide it into 10 pieces.

2. Make puff pastry: Mix the flour with lard and rub it through, divided into 10 pieces.

3. To make the filling: cotton sugar, lard, salt and green onion are mixed well, and then the flour is mixed and wiped thoroughly.

4. Blank making: Take a piece of skin wrapped in a piece of puff pastry, press flat, roll with a roller to grow a wide strip, cut off the skin without puff pastry with a knife at both ends (the purpose is to be even with the skin), press the cut part into the surface of the whole piece, and then use the knife to cut it into two pieces, and then roll it into round strips and pull it into 120 small pieces. Wrap in the filling, press a small roller into a waist round blank about 3 cm wide and 10 cm long, put it into an iron plate, and tie it into the eye to prevent it from bulging.

5. Baking. Put the raw cake blank into the iron plate into the oven to bake, wait until the white bubbles around the raw blank or when the bottom surface is yellow, that is, turn the cake blank over, and when the bottom surface of the product is yellow, turn over and bake for another 1 minute.