"Crispy pastry" is a common way to make snacks, which can be roughly divided into two types: Chinese pastry and western pastry. Crispy pastry is a process of wrapping butter with flour and flattening it layer by layer, which is called thousand layers. After baking, it is called "pastry".

First of all, Chinese cakes

Practice: 1, basically use low-gluten flour, add sugar, add water and stir until the gluten is strong, put it in a plate and freeze it, add lard and butter 1: 1, and pour it into a square plate for freezing after heating and melting.

2. Take out the frozen noodles and oil and soften them until they can be pressed. Roll the noodles into a rectangle, cut the frozen oil (the size depends on the noodles) and put it in the middle of the noodles. Fold the noodles three times, completely wrap the oil, then roll them into a rectangle, then fold them and roll them into a rectangle, and repeat this for at least three or four times.

3. Make specifications and shapes according to the dishes you want, then bake them, and the rest can be frozen.

Common representatives of Chinese cakes: egg tart, durian crisp and carrot crisp.

Second, western-style cakes

Practice: 1, select medium gluten flour, add water, add sugar and stir until the gluten is high, and put it in a square plate for freezing. Oil is frozen ghee slices (available in the market).

2. Take out the ghee slices and frozen noodles and soften them to a position that can be reached by hands, then press them into the desired specifications with a dough knife, then cut the ghee slices from the middle, completely wrap the ghee in three folds, and repeat for three or four times.

3. Put the noodles on the chopping board, cut them into the desired shape, and then bake them. The remaining noodles can be frozen.

Common representatives of western-style cakes: cream noodle soup, croissants and various pies. ...

The difference between them is that the gluten of noodles is different and the processing method is different. Chinese style is mainly hand-rolling, while western style is mainly pastry-starting.

Although the two methods are different, they are both crisp and delicious.

In Chinese pasta, many foods are pasta, so pasta is widely used, but there are many varieties, and many kinds of pasta are made in different ways and have different tastes. Ordinary pastry can be divided into bright pastry and dark pastry, and it can also be divided into large pastry, small pastry, row pastry and rolled pastry from the production method. Because of the different materials, there are butter crisp, lard crisp and vegetable oil crisp, with different tastes and tastes.

The selection of methods should be based on the needs of products, and the production of pastry is very important. The quality of crispy skin determines the success of 1 products, and determines whether it looks good, including the taste. A good crisp mouth should be evenly layered, crisp and slag-dropping. Be sure to wrap it evenly when it is crisp, and force it evenly when it is rolled.

When we make crispy snacks at home, we basically make more cupcakes because of some restrictions. For example, very hot souffles can be made of small cakes, while big cakes are usually made of bright cakes, such as egg tarts that we often eat.