Chrysanthemum red bean paste pastry flour production methods 1. (50 g), in a dry pan fried bean paste complex. 2. Place the flour (200 g) with lard (about 80 grams) and even after repeatedly Chuai knead until dough become soft small cannabis production, divided into five parts pastry group. The flour (300 g), lard (45 g) and 105 g of warm water mix, knead until smooth, rubbing strips, divided into five parts oil water. 3. The water by-block press dough into a flat round, wrapped in pastry group, then gently flick flat wholesale little twist, roll into about 20 cm long, 13 cm wide, thin slices, starting from one end of the long head of the stack (equivalent to four ) growth of flat bars, cut into 6 rectangles change knife block, a total of 30. Packet-by-block into the dry red bean paste (15 g), knot board put the case upside down with the palm press into intermediate meager edge thicker flat circular knife in the knife edge equidistant cut 12 (become about 1 cm, a width of about 7 mm long strips, the center to be connected to each other), one by one folded after applying a layer of egg white, revealing red bean paste center, close connection, a circular pastry green. 4. Set the pan on the fire, put lard (1.15 kg) till three mature, chrysanthemum pastries compact block by block into the pot. When the oil temperature rose five or six mature, the pot from the fire, see pastry floating in oil, the little fried moment, remove and drain, into the session, in the middle of the first bordered biscuit brown sugar sweet-scented osmanthus, then point red sugar Serve. Osmanthus brown sugar is sugar, cotton dyed with edible yellow pigment formed after adding the right amount of sweet-scented osmanthus. Red sugar only can be dyed with red pigment. 1. System Jinhua shortbread cakes: Heat the pot with 250 grams of rapeseed oil, the side away from the fire, and slowly poured onto 750 g of white flour quickly Stir egg small twist, the pot is poured into the basin stand. 2. and face: the remaining white flour all fell in the basin; the base surface hydration open with 2.15 kg (Liucheng cold water, four percent water), to pour 60% of alkaline repeatedly and good surface, then Pour 25% of warm water, rub a surface emitting hard dough, then sprinkle the remaining lye, and press with his fist on the dough, make lye to penetrate the surface. Then move the dough rub hard on the panel when toughness to pull strips, cast edible vegetable oil, pick a weight of about 65 grams of surface agent 100, in order to prevent adhesions, respectively on each surface agent wipe some oil, then individually knead about 12 centimeters long. 3. confectionery: the twisted elongated squash, then a small rolling pin to roll into about 5 cm wide patch-by-piece cast 7.5 g pastry, sprinkle with 0.5 grams of salt and pepper, picked up on the right hand side the head, outwardly pull said something, then triple folded, each about 20 centimeters off, then from right to left on when to use the right finger roll slightly to the long pull, left hand two fingers on both sides to hold face to pull wide, while pull side roll into more than 10 layers between the surface and then pull the remaining thin long pull, cast pastry, twisted into a snail shape (a cracker must pull about 4 meters long). 4. On Ao: The dough is pressed into the center of a little thin, a diameter of about 7 cm round cakes. Pour in Ao 50 grams of oil, the griddle scones emissions individually, the fire griddle next to distribution. Scattered around. Firepower focused on the center of Ao Ao, so as to make the bases shortbread lifted it up hair. About 3 minutes after the twist, get open on the griddle, for pastry cream 50 grams of edible vegetable oil, color-by-case exchange position by fire, to prevent scorching, and then on the griddle cover, one minute after turning shortbread exchange position to achieve fire color uniform, two out of Crisp yellow Ao Serve. Small cannabis production, US $ Dole Food (certified), a small twist provided by the Shenyang City Sujiatun District of dollars Lok food processing plants. Sujiatun District of Shenyang City, Dole Food processing plants dollars (www.meijinle.com) Guangdong Shenzhen, cakes and biscuits leaders, over the years, the company is implementing the scientific management, innovation and development, the principle of honesty and trustworthiness, and satisfy customer needs . Dole leadership in dollars with the staff warmly welcome all inquiries negotiations to create dollars Dole better future.