This baked cake is too dishonest, obviously no crab but partial crab shell yellow, golden crisp, 2 minutes can learn "did not see the cake family first smell the incense, the entrance of the puff pastry have been under" the old taste returned, make a plate at a time, salty and sweet, more popular than bread. Recipe: Shanghai crab shell yellow Shanghai traditional dim sum is generally divided into two kinds of salty and sweet, round is salty, sweet are conical or long, this salty and sweet distinction is already deeply rooted, a look at it is clear. Super detailed production method, a look will be, their own home made of dim sum, the taste of the finished product, really super awesome, like can try Oh sum up, baking skills:

<h1 class="article-title" > "I haven't seen the cake maker smell the incense first, and the puff pastry in the mouth has come down" The old taste is back, making a plate at a time, salty and sweet, more popular than bread. </h1>

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Crab shell yellow can be said to be the most exquisite of the burnt cakes. Crab shell yellow with coffee, this is the mood of the old Shanghai middle class, a blend of East and West, both elegant and urban.

Zhang Ailing's "Little Reunion" wrote about Jiu Li: "This night I bought crab shell yellow under the moon, wearing a tight purple flower cloth short cheongsam, a straight willow body, and half-curly long hair." The Shandong people at the baked cake stall couldn't help but look at her twice, and they couldn't figure out what the road number was. ”

It's cold, so buy a freshly baked crab shell yellow cake at the stall and eat it, hot, fragrant, and sprinkle sesame seeds all over the ground.

The northern baked cake is often a staple food for the hungry, with a large piece of pride, while the Jiangnan baked cake pays attention to a delicate, so-called dim sum, until the point is reached, is the icing on the cake.

It is no exaggeration to say that there are as many kinds of burnt cakes as there are in China. In China, from west to east, the roast cake changes its appearance, and when it comes to Shanghai, the city has become a delicate and small, crab shell-like shape and golden color. The name is: crab shell yellow.

With the popularity of "Flavor of the World", Jiangnan's classic snack crab shell yellow has been popular again.

Talking about the origin of crab shell yellow, it was produced at a dim sum stall in old Changzhou. At the end of the Qing Dynasty, after Changzhou was listed as a foreign trade port, it successively absorbed the essence of local flavor snacks, including the characteristics of major places in the country, and developed and improved to form its own characteristics, and crab shell yellow also appeared. Gradually, crab shell yellow also spread to Shanghai. It has become one of the famous snacks in gangnam.

Crab shell yellow to be delicious is not so easy. First of all, it must be crispy, the dough is made of puff pastry and fermented noodles, first made into a flat round cake, dipped in a layer of sesame seeds, and baked on the wall of the oven. But the puff pastry can't be scattered in one bite.

There will be fillings, sweet and salty, there are many flavors, salty onion oil, fresh meat, crab powder, shrimp, etc., sweet sugar, bean paste, date paste, etc., which one you want to eat, it depends on your own taste.

Sweet crab shell yellow to eat to eat full of flavor, chewing must not have rough teeth sugar granules taste, the sugar water inside can not be baked to dry, to do the sugar water to nourish, just melt the unmelted in the puff pastry, but not so wet that the cake has no bones.

The salty crab shell yellow should be eaten with lard aroma and green onion aroma, and you can also eat a mouthful of wet and soft shallot white segments. The ideal state is that the layer of sesame seeds is the same distance as the bottom layer reaching the middle. The crab shell is yellow, salty and sweet, the skin is crispy and crispy, and some people have written poems praising it for "smelling the fragrance before seeing the cake family, and the puff pastry in the mouth has fallen" .

<h1 class="article-title" > Recipe: Shanghai Crab Shell Yellow</h1>

<h1 class= "article-title" > Shanghai traditional dim sum is generally divided into two kinds of salty and sweet, the round is salty, the sweet is conical or elongated, this salty and sweet distinction is already deeply rooted, a look at it clear. </h1>

<h1 class= "article-title" > super detailed production method, a look will be, their own home made of snacks, the taste of the finished product, really super awesome, like can try Oh</h1>

Oil skin: 150 grams of high gluten flour, 20 grams of powdered sugar, 40 grams of lard, 75 grams of warm water, 2 grams of dry yeast powder

Puff pastry: 135 g of low gluten flour, 70 g of lard

Filling: 200 grams of plum vegetables, 150 grams of pork filling, 10 grams of light soy sauce, 2 grams of salt, 5 grams of white sugar, edible oil to taste.

Garnish: Egg, white sesame seeds to taste

First, the oil skin production:

1. 150 g of high gluten flour, 20 g of powdered sugar, 75 g of warm water, 2 g of dry yeast powder, then add lard to a bowl

2. Knead and form a smooth dough by hand, cover with plastic wrap and let stand at room temperature for 1 hour, until the dough is looser, it is easier to operate

Second, the production of puff pastry:

3. Sift 135 g of low flour, sift into a large bowl and add 70 g of lard

4. Knead by hand into a homogeneous powder form, then knead vigorously into a homogeneous dough

Third, the filling production:

5. Put cooking oil in the pot, stir-fry the plum vegetables and pork filling until fragrant, season it, or stir-fry according to your own taste.

Fourth, crab shell yellow production:

6. Divide the oil crust and puff pastry dough into equal 8 equal parts, and then knead them one by one

7. Take a small piece of oil dough and roll out with a rolling pin to form a round crust, then put a puff pastry dough in the middle

8. Wrap it in the palm of your hand, then slowly push the oil crust into the middle until the whole puff pastry is covered, then roll the mouth in a round circle with the palm of your hand and roll into a smooth dough

9. Roll out the dough into a beef tongue shape

10. Roll up from top to bottom with the mouth facing down

11. Do all well, relax for 10 minutes, pay attention to cover with plastic wrap

12. After loosening well, then roll out again into the shape of a cow's tongue

13. Roll up from top to bottom and close the mouth down

14, all done, loose for 10 minutes, pay attention to cover with plastic wrap

15. After loosening well, then roll out again into the shape of a cow's tongue

16. Roll up again from top to bottom with the mouth facing down

17. Do it all

18. Pinch the ends of the dough roll and roll out into slices

19. Place the filling in the middle of the crust

20. Press flat and wrap the crusts up and close them down

21. Brush the surface of the cake blank with an appropriate amount of whole egg mixture and sprinkle with white sesame seeds

22. Preheat the oven, heat up and down 190 degrees, medium layer, bake for 25-30 minutes, baking time and temperature according to their own oven adjustment.

<h1 class="article-title" > summarize, baking techniques:</h1>

1, the dough should be slightly wet, baked well so that it will not crack and dry. Because the time will be relatively long when the oil skin is shaped, the dough should be covered with plastic wrap or warm cloth in advance, so as not to dry the dough and not easy to operate;

2. When the weather is hot in the summer, the lard filling should be put into the refrigerator after mixing, so as not to melt the lard at too high a temperature, but the puff pastry is particularly easy to harden in winter. Operationally, be aware.

3, want to layer by layer crisp, the first and second rolling is very important. In the summer, you can wake up when you put it refrigerated. In winter, you don't need room temperature.

4, do not worry about fat meat, after baking will automatically disappear. Only the aroma of green onions and oil remains. If you don't like salted pork or moldy dried vegetables, you can change it to sugar osmanthus lard filling, red bean paste, black sesame seeds and other fillings, and you can also wrap various fillings according to your preferences.

5, Shanghai traditional dim sum is generally divided into two kinds of salty and sweet, round is salty, sweet are conical or long, this salty and sweet distinction is already deeply rooted, a look at it is clear.

6, the oven preheating, up and down the heat 190 degrees, the middle layer, baking for 25-30 minutes can be, baking time and temperature according to their own oven adjustment.