Scallion Crispy Pastry

Scallion Crispy Pastry

　　Among Sichuan-style pastries, scallion-flavored snacks stand out as a unique category and are very popular among the public. Scallion Crispy Pastry has a strong scallion aroma and is sweet, savory, and delicious. Since fresh scallion juice is used in the making process, the flavor is rich without visible bits of scallions, which makes it even more delightful. Ingredient formula: Water dough: 10 kg of premium flour, 2.5 kg of clarified lard; Oil dough: 6.75 kg of premium flour, 3.5 kg of clarified lard; Filling: 11 kg of Sichuan white sugar, 3 kg of sesame powder, 4 kg of candied melon, 1.5 kg of peanuts, 2.5 kg of peanut oil, 5 kg of cake flour, 4 kg of fresh scallions, 0.2 kg of salt, 0.75 kg of egg-washed dough. Preparation method: 1. Water dough: After sifting the premium flour, add the clarified lard and water (both hot and cold) and stir or knead manually. The water amount should be 40–50% of the flour weight, with 70% of that being 80°C hot water. Add the hot water first, mix well, let it rest and cool, then add the cold water; add it gradually while mixing to ensure the flour, oil, and water are fully combined into a dough. The stirring process takes about 10 minutes (or 15–20 minutes if kneading manually). 2. Oil dough: Sift the premium flour, then knead with clarified lard for about 5 minutes until the flour and oil are fully integrated. 3. Wrapping the oil dough: Divide the ingredients into 15 g portions of water dough and 10 g portions of oil dough, then wrap the oil dough with the water dough. Use the “small laminating” method to roll out the layers, then wrap the filling. 4. Making the filling: Put peanut oil, Sichuan white sugar, candied melon, and sesame powder into a pan and stir-fry over medium heat for 8–10 minutes. After removing from heat and letting it cool slightly, add the scallion juice. To make the scallion juice, wash the fresh scallions, dry them until no visible moisture remains, then chop into scallion pieces. Wrap them in a cloth and squeeze out the juice. Mix the scallion juice with the previously fried ingredients such as sugar, then add peanuts and cake flour, mix well again, and divide the filling. 5. Shaping: Divide the ingredients according to 25 g of dough (laminated pastry) and 27.5 g of filling, then wrap the filling. No molds are used; shape it manually into an oval, brush with egg wash, and bake. 6. Baking: Bake at 180–210°C for 7–8 minutes. Package after cooling. Quality standards: Specification: Oval-shaped pieces, plump and intact, uniformly sized, not flaky or broken. Color: Golden yellow. Texture: Thin crust with abundant filling, clear laminated layers when cut, filling has an oily feel, no impurities.