Peach slices are made of high-quality glutinous rice, walnut kernels, Sichuan sugar, honey roses and other raw materials, refined and processed, and are one of the local famous products in Hechuan District, Chongqing. It is characterized by fine powder, soft, thin slices, torn like "Joe Brand" roll wrapped in no rotten, white color, sweet taste, highlighting the rich peach kernel, rose fragrance. Most famous for his Peach Slices, he won the Panama Gold Medal at the PanamaNian Expo in 1917.
Material selection
Select large grains of glutinous rice, use Luo sift to remove impurities and crushed rice, rinse with hot water of 50 ~ 60 ° C for about 10 minutes, remove the water, cover with a lid for 20 minutes to spread out and set aside.
Fried rice
The covered glutinous rice, stir-fried with river sand made of oil, the fire should be strong, each pot of fried rice 1 kg, required to fry until the glutinous rice "running noodles", quickly scoop up the pot, with a luo siev to remove the sand.
Grinding and returning
The fried glutinous rice is ground into a fine powder with electric grinding and sifted through 90 to 100 eyes. The sieved is called "fire powder", and the "fire powder" is placed on the drying mat to spread out the water absorption and moisture regain, the time is more than 3 days, until the hand kneads the powder into a ball, and it is the powder that does not fall apart. In summer, the powder should be stir-fried over low heat and used after cooling.
Stir the sugar
Sichuan white sugar with water, according to the ratio of 10:3 into the pot melted boiling, with egg white or soy milk purification, remove impurities, sugar bubbles, add caramel (the amount of 5% of the Sichuan white sugar) continue to boil, summer boiled to about 130 ° C, winter boiled to about 120 ° C, the sugar water drops into cold water can "into the ball", that is, the pot. Stir under the oil after cooking until the sugar oil is fully mixed and sanded, placed on the board to cool, rolled out into a fine sugar powder with a rolling tube, and sieved before use.
Pulp peach kernels
Finely make bleached walnut kernels, shredded and sifted, select the crushed peach kernels with uniform particles, make it with sugar syrup, add honey roses and Sichuan white sugar and mix well.
Mix and pot
After the powder is fully kneaded with the stirred sugar, it is potted in 3 layers, with 1/3 bottom and surface layer, 2/3 mixed with the peach kernels in the middle layer, and the 3 layers are flattened using "copper realm", and finally pounded tightly and flattened.
Stew cake
Put the potted cake blank in a hot water pot to hold the air, the water temperature is 50 ~ 60 ° C, the time is 2 ~ 3 minutes, you can stand in the pot to return to the moisture, until the next day when the cake is soft and tight, you can slice.
Slice packaging
Pour out the stewed cake blanks and slice them with a machine.
Preparation method of salt and pepper peach slices
1. Stir-fried Glutinous rice flour: Glutinous rice is left for a certain period of time after washing, and the white sand is fried in a pot until 180 ~ 200 ° C is added to the absorbent glutinous rice and fried. After the pot is removed, the white sand is removed, crushed into powders with a crusher, sifted with a sieve of more than 100 meshes, and then hygroscopized.
2. Tide sugar production: add about 5% water to cotton white sugar or white sugar powder, and an appropriate amount of vegetable oil or animal oil, stir well, put it in the container for several days, so that some sugar molecules are dissolved due to water absorption, that is, tide sugar.
3. Dough preparation: Mix the moisture-absorbing glutinous rice flour with the tide sugar, roll it twice with a rolling tube, shovel the spatula and pile it loosely, and then press it twice with the palms of your hands, rub it delicately and softly, sift out the cake with a coarse sieve, or wipe the powder through the sieve with a machine.
4. Molding: First put 1/5 of the cake into the hot pot noodles, and then 3/5 of the cake and the astringent walnut kernels are mixed with caramel and sesame chips, into the hot pot to lay flat and press the solid, and finally 1/5 of the cake into the hot pot bottom, with a tool to solidify, requiring flat, thick and uniform, open strips to stew.
5. Stew cake: the water temperature is 80 ° C, the strip cake blank is placed in a pot with a steaming rack, steamed in water for about 4 minutes, the noodles and bottom are jade-colored, and the knife seam is ripe when there is a crack.
6. Steam return: Put the steamed cake blank on the steam return plate with spacing sides, cool it slightly, and then put it back into the pot and cover the steam return.
7. Standing: The steamed cake blank is patted on the front of a layer of starch, discharged into the cake box, and covered with steamed wheat flour, so that the cake is basically isolated from the outside air, and after a day and night, let it cool slowly.
8. Cake cutting: Use a cake cutter or hand to cut into even thin slices, but the cake slices do not detach.
9. Baking cakes: The cake stalls are arranged in a baking dish and baked at about 230°C for about 5 minutes.
10. Packing: After the cake is baked, it is packaged while it is hot, then cooled and loaded into a sealed box.