This pastry is a finished product with a strong milk flavor, sweet and delicious taste, thin and crispy texture and so on. Different from the general pastry, although it also adopts the "large open puff pastry" method when making, but when it is formed and cooked, it is somewhat different - it is to wrap the prepared water and oil skin directly around the butter flakes to open the pastry, and after making the puff pastry blank, roll it into rolls and then cut it into a round mound, soak it in salad oil for 4 hours, and then roll it into a large pancake and put it on the top of the electric cake pan, and then tear it into pieces and serve it after frying. This kind of milky hand-torn cake can be made in batches in advance and fried as you go. Below, I will introduce the detailed production process to you.
△ Creamy hand-torn cake finished raw material
Water and oil leather: 5000 grams of high gluten flour, 10 eggs, 200 grams of shortening, coconut milk, Sanhua evaporated milk 1 listen, milk powder 1000 ~ 1100 ml of water
Oil core: 3 pieces of shortening (1000 g each)
Ingredients: Salad oil to taste
Methodology
1. Put the high gluten flour in a basin, add eggs, shortening, coconut milk, sanhua evaporated milk, milk powder and water, knead into a harder dough, and then divide into three pieces, knead until the surface is smooth, wrap it in plastic wrap, leave it in the refrigerator for 2 hours, take out the water and oil skin dough.
2. Take a piece of dough and put it on a board sprinkled with a little flour (the other two pieces are also made according to law), first use the macaroni to roll out the rectangular thick slice (about 2 times the length of the shortening block), then put a piece of ghee in the middle, wait until the dough on both sides is folded to the middle, and then pinch the edges and lock the lace, so as not to expose the ghee when rolling (see Figures 1-4).
3. Press the wrapped puff pastry dough a few times with a macaroni, then slowly roll out into large rectangular slices. Spray a little water on its surface and fold it inward into three folds (see Figures 5-8).
4. Sprinkle a little flour on the dough, press again with a macaroni and roll out a thin rectangular piece, if you find small bubbles on the top of the dough during the rolling process, you also need to use a toothpick to puncture the deflation (see Figures 9, 10).
5. Fold the rolled dough into three folds to the middle, roll out into large rectangular pieces, spray a little water on the surface, and then roll up from one end to form a cylinder (see Figures 11~13).
6. Cut the unformed parts of the prepared cylindrical puff pastry blanks at both ends, and then cut them into 9 puff pastry blanks (three pieces of dough can cut 27 raw blanks), then put them in a stainless steel nest plate, pour a certain amount of salad oil to soak up, and send them to the refrigerator for 4 hours (see Figures 14 and 15).
7. Smear an appropriate amount of salad oil on the board, take out the puff pastry raw blank and roll it into a circular pancake with a diameter of about 35 cm, that is, get the milk cake raw blank. Layer by layer with plastic wrap, and then store in the refrigerator, as you go (see Figures 16, 17).
8. When you are about to produce, take a piece of cream cake raw blank and put it on the electric cake bell brushed with a little oil and preheated to 160 ° C, cover the cake bell and fry for 2 minutes, open the lid to see that the bottom of the cake has been browned, and then turn the noodles to continue frying the other side (see Figures 18, 19)
9. Take out the baked cream cake and tear it into large pieces while hot and serve it in a bamboo basket (see Figure 20).