Crisp Pastry Boxes

Crisp Pastry Boxes

　　Ingredients

　　　　Dough: Special flour 21 kg, cooking oil 3 kg, white sugar 1 kg, frying oil 12 kg, dry flour 2 kg Crisp layer: Special flour 26 kg, cooking oil 11 kg Filling: Date paste filling 30 kg

　　Method of Preparation

　　　　1. Make the dough (and crisp layer): Prepare a water-oil dough and an oil crisp dough, then wrap the crisp dough inside the water-oil dough to form the layered pastry. The “small broken crisp” pastry should be slightly firmer. 2. Shaping: Roll the wrapped dough into an oval sheet, fold it into thirds, then fold it in half, rotate 90°, and roll it out to about 15 cm long. Roll up 13 cm from the top, then rotate 90° again, roll the remaining 2 cm lengthwise, seal both ends of the cylinder, slightly flatten it, lay it down, and cut it horizontally in the center. Expose the crisp layers, brush the layers with dry flour, place the crisp side facing up, and flatten it into a thin sheet. Position the decorative cloud pattern outward, place the filling in the center, brush the edges with water, then roll out another sheet of dough, pinch a decorative edge along the circumference, keep the cloud pattern facing out, and cover it over the brushed dough sheet. Seal it into a round pastry with thin edges and a puffed center. Depending on the type of filling, stamp the surface accordingly for distinction. 3. Frying: Place the raw pastries into oil heated to 120–125°C. Once they float to the surface, remove them to finish. Keep the frying temperature not too high to prevent the crisp layers from becoming unclear. Avoid stirring the pastries during frying to prevent oil residue from attaching and affecting appearance. After frying, place the pastries on a draining tray to remove excess oil.

　　Quality Standards

　　　　This product is a traditional variety from Beijing’s Halal pastry shops. Appearance: Flat and round, with properly aligned cloud centers and evenly spaced cloud rings, and clear patterns. Texture: Not undercooked, no hollow cavities, fine and even crumbly layers, no uneven dough, and no impurities. Taste: Crispy, sweet, and pleasant, with the aroma of date paste and no off-flavors.