Baipi Crisp, also known as "Silver Crisp", is a traditional Chinese pastry that is known for its white color and crispy taste. The production of white skin crisp requires careful selection of raw materials and multiple processes to present the unique taste and flavor.
First, let's take a look at the recipe for the white puff pastry. The main ingredients for making white skin puff pastry are all-purpose flour, lard, sugar, eggs, and an appropriate amount of water. All-purpose flour is the basis for making white pastry, and its quality and quantity will affect the taste of the puff pastry and the quality of the finished product. Lard is the key to the crispy taste of the white pastry, and its addition can make the puff pastry more layered and crispy. White sugar is an important ingredient to adjust the taste, and an appropriate amount of white sugar can make the white crisp taste more sweet and delicious. Eggs and water are used to adjust the firmness and consistency of the dough to ensure that the dough is shaped and fermented.
Next, let's take a look at how to make white puff pastry. First of all, mix all-purpose flour, lard, sugar, eggs, and an appropriate amount of water into a dough, which is kneaded and fermented thoroughly to make the dough more soft and elastic. Then, the dough is divided into small pieces, rolled into thin sheets, and then pressed out various shapes such as round, square, etc., with molds. Then comes the most crucial step – baking. The temperature and time of baking should be adjusted according to the actual situation to ensure the taste and quality of the white crisp. Finally, take out the baked white puff pastry and let it cool before serving.
In short, the recipe and method of white crisp are very particular, and it requires the selection of high-quality raw materials and the careful production of multiple processes to present the unique taste and flavor.