Crab shell yellow is one of the famous snacks in Shanghai, which was founded in the early 1920s and is most famous for the crab shell yellow cooked by Shanghai LuochunGe and Wuyuan Cake House. Crab shell yellow is named because of its shape like crab shell and color like crab yellow.
Crab shell yellow is made by making a blank of puff pastry dough and hair noodles, wrapped in filling and then made into long round cakes, and baked with a layer of sesame seeds. The freshly baked crab shell is yellow and golden, fragrant, and almost dregs when you bite it. Crab shell yellow has two flavors, sweet, wei wei varieties include shallot oil, fresh meat, crab powder, shrimp, etc., sweet varieties are sugar, rose, bean paste, date paste and so on.
The production process is as follows:
Water oil dough is made
1 Fresh yeast into the water stirred until dissolved, to make yeast water. Add lard to the flour and pour in instalments
Yeast water, stirred to form snowflakes.
2 Knead into a water-oil dough, cover and wake up the dough to twice its original volume.
Puff pastry dough is made
3 Flour poured on the board to open the nest, put lard in the middle.
4 First rub the lard with flour and rub it repeatedly with the palm of your hand until the flour and pork merge into a puff pastry dough.
Stuffing is made
5 lard plates remove the fascia.
6 Chives cut into small pieces, dice the pork plate oil, add salt and pepper, and grasp well by hand to form the filling.
Crab shell yellow made
7 Wake up the water and oil dough until completely drained, roll out into a cake, wrap in the puff pastry dough.
8 packs of puff pastry dough are flattened and rolled out into rectangular slices of dough about 3 mm thick. Fold three times to the left and right, roll it out again, and roll it up.
9 Use your hands to knead 12 equal-sized agents, pinch the two ends of the agent tightly and then rub them round and press flat, rolling into a round skin with a thickness of about 4 mm.
10 round skin in the middle of the appropriate amount of filling.
11 Tighten the mouth and pull off the excess dough.
12 Roll into a long round shape, press flat and roll out with a rolling pin to form an oblong cake blank with a thickness of 6 to 7 mm.
13 The surface of the cake blank is first brushed with a layer of whole egg liquid.
14 Add a layer of white sesame seeds.
15 Prepared blanks are placed in a baking dish.
16 Baking tray into the preheated oven, use 200C to heat for 15 to 20 minutes until the crab shell is golden brown.
Tips:
1 Do not put too much filling
2, the filling needle can be smeared with some water around the dough, so that the mouth is tighter.
3The time and temperature of baking can be adjusted according to the coloring situation.