First, the egg tart process.

Ingredients: 500g flour, butter 1. 1.25kg sugar 1.5kg egg 1.5kg water/.5kg.

Flour 1 kg egg 200g water.

Exercise:

1. Crispy: Mix 500 grams of flour with melted butter and rub thoroughly to make it crisp.

2. Preparation of egg slurry: add 750g sugar 1.5kg into water, burn it into syrup, add 750g cold water, stir it evenly, add 1.5kg into syrup, and stir it into egg slurry.

3. Blanking: 1 kg flour and 200 g eggs are kneaded with water until they are not sticky, then the dough bag is wrapped, rolled thin with a rolling pin (about 1 cm thick), and then folded into four layers. Repeat this for three times, and finally roll it into a thin skin with a thickness of 0.3 cm.

4. Forming: put the cake blank into a dish-shaped mold and scoop in the egg paste.

5. Baking: Bake in the furnace for about 13 minutes.

Second, Xiangmanyuan taro roll

Main materials:

Wonton skin (wonton skin) is about 200 grams, taro is about 350 grams, 2 tablespoons raisins and 2 tablespoons honey.

Composition:

Seasoning: raw flour 1.5 teaspoon, crude oil 1/2 teaspoon, honey 1 spoon.

How to do it:

1. Peel taro, steam, mash, add raisins and seasonings and mix well.

2. Sweep water on one corner of wonton skin to make it stick easily. Put (1) taro stuffing on wonton skin and wrap it into small rolls.

3. Boil three cups of oil in a wok, put down the taro roll and fry until slightly golden. Drain the oil, put it on a plate and pour it with honey.

note:

Experience: After the taro roll is fried, put it on the plate with a paper towel to absorb the excess oil, so as to avoid the soft wonton skin from soaking in the drained oil. Taro produced in Lipu is the best, because it has a little more "powder", bright colors and clear patterns.

Third, the golden onion cake.

Materials and Practice: Boil the flour with water, then knead it into dough with cold water, roll it into a thin crust, and coat it with a proper amount of crude oil. The thin crust is quickly rolled into a tower while being wiped with chopped green onion and ham. Then, flatten the cake tower, put it in a plate, pour a certain amount of crude oil (based on half of the cake), put it in the oven, bake it on one side, and turn it over and bake it on the other.

Features: the outer layer is baked as golden and crispy as the annual rings, and the inner layer is soft and smoky, so you won't feel fat if you eat too much.

Teaching method: the key is the gesture of making cakes, such as the skill of opening thin skin and the gesture of rolling skin, which is the result of many arts and crafts; Onion cakes are divided into salty cakes and sweet cakes. The above method is salty cake, and the cookie is filled with coconut paste behind the flattened cake. Crushing the cake tower can force out the air left in the burrito, making the scallion cake looser.