Dragon and Phoenix tile crisp(long feng wa su )

Dragon and Phoenix tile crisp

Introduction:

"Xinzhou vasu began in the late Ming Dynasty and early Qing Dynasty. It has a history of more than 600 years because of its tile like shape. To make tile crisp, use fine powder, pure egg yolk, superior cooking oil and fine granulated sugar as materials. First, remove the egg white and leave the egg yolk. Egg white should not be brought into the yolk, otherwise it is easy to blister. After the yolk is beaten, put it into a full container, stir it with a water stick, then pour all the sugar and nearly half of the cooking oil into the full container, continue to stir until the oil and sugar are completely mixed. The remaining half of the flour is poured on the flour table, and a pit is dug in the middle of the flour. Each time, two or three jin of egg yolk is taken from the container and put into the pit to form a dough. The dough is soft and hard. After rolling it with a dough stick, it is cut into tile crispy strips and shaped in a special mold. After the semi-finished products are put into the oil pan, they are fried until golden yellow. When out of the pot, use the wood stick to press it into tile shape. Tile crisp is generally 10 cm long, 4 cm wide and 0.5 cm thick. It is golden inside and outside and printed with the word "Xinzhou tile crisp". About 52 to 58 yuan per kilogram. Its quality is crisp, sweet and fragrant, fresh crisp sand, soft; dry crisp, sweet, can be called one of the best stove food. Long put color and taste unchanged, often eat a strong stomach function. In 1900, Empress Dowager Cixi and Emperor Guangxu passed through Xinzhou City. Xu handu, the official of Xinzhou City, presented the tile cake made by Master Wang Fenglong of Mahui town (now Mahui Village). After Cixi's food, the dragon's face was greatly opened, and the tile cake was named "dragon and Phoenix tile cake". That is to say, since then, the tile crisp in Xinzhou has become a famous and special product in Shanxi Province

Production steps:

Step 1: 1. Preparation of longfengwa pastry: prepare 3 eggs and separate the yolk and white

Step 2: stir the yolk with chopsticks

Step 3: 3. Put 1 spoonful of flour into a small bowl

Step 4: 4. Pour the beaten egg yolk into the flour, and stir evenly with chopsticks in one direction to form the egg yolk flour paste

Step 5: 5. Add 3 tbsp cooking oil into the egg yolk flour paste

Step 6: 6. Add 1 tbsp of white sugar (according to this amount, the tile crisp is not sweet in taste, and friends who like sweet taste should increase the amount of white sugar)

Step 7: 7. Mixing process of longfengwa pastry: stir the prepared basic dough in one direction with chopsticks to make the batter absorb oil and sugar dissolve

Step 8: 8. Put 3 flat spoons of flour (spoon or special spoon for hot pot) into the basin

Step 9: 9. The first step is to put the basic dough in the flour

Step 10: 10. Stir the flour and base dough evenly with chopsticks to form egg yellow oil flocs

Step 11: 11. Knead the oil flocs together by hand

Step 12: 12. Knead repeatedly to make a dough

Step 13: 13. Production process of Longfeng tile pastry: put the kneaded dough on the chopping board and knead it several times by hand until the dough surface is smooth

Step 14: 14. Roll the kneaded dough with a rolling pin

Step 15: 15. Roll into a big round cake with uniform thickness

Step 16: 16. Use a knife to remove the periphery of the round cake to form a regular rectangular cake

Step 17: 17. Divide the rectangular cake into three equal parts to form three small rectangular cakes

Step 18: 18. Take a small rectangular cake and put it on the chopping board. Press the moon cake mold on the cake and push down the pull rod to press out a pattern on the cake

Step 19: 19. Place the dough cake with pattern on the left hand center, with the patterned side facing the palm center, and the non patterned side facing up

Step 20: 20. Press the palm of the right hand on the cake, make the middle finger of the right hand fit the center line of the cake, and gently bend and squeeze the palm of the left hand inward

Step 21: 21. The edge of the rectangular dough is tilted up, and the middle is concave, similar to the shape of "tile"

Step 22: turn it over, like the "tiles" on the roof side by side. When pressing, the action should be light, so that the pattern can still be clearly seen after pressing. This is the tile crisp with pattern similar to "tiles"

Step 23: 23. Step 4 knead the cut edge dough with your hands to make a smooth dough. Repeat the above steps to make a tile like pastry

Step 24: 24. All the prepared vassous

Step 25: 25. The traditional method is to fry the tile crisp into golden yellow in the oil pan, and then press it into tile shape with Sen stick (a special tool for making tile crisp) when it is hot. On the basis of following the traditional food and spreading the traditional food, we should combine the modern nutrition concept. In order to reduce the intake of oil, I used the baking method

Step 26: 26. Baking process of Dragon Phoenix tile crisp: spread a layer of tin foil on the baking plate

Step 27: 27. Put the finished tiles on the tin foil

Step 28: 28. Put the baking tray in the middle of the oven and bake at 200 ℃ for 10 minutes

Step 29: 29. After the oven stops working, take out the baking tray and brush a layer of egg yolk evenly on the surface of tile crisp

Step 30: 30. Put the baking tray in the middle layer of the oven again, and bake it at 200 ℃ for 10 minutes until it is crisp. 31. After the oven stops working, take out the baking tray

Materials required:

Flour: 4 flat spoons

Eggs: 3-4

Sugar: 1 tbsp

Cooking oil: 3 tbsp

Note: the baked tile crisp is golden in color, with strong egg flavor and soft taste, because I put less sugar and low sweetness. If the method of frying is used, the newly prepared tile crisp tastes crisp. Note: here is Huixin's improved family making method according to the traditional method. If you know the traditional method from Xinzhou, you are welcome to give us your advice! thank you!

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Long Feng Wa Su