The dish belongs to the category of delicious treats.Puff PastryBakery

　　PastryThe ingredients for making puff pastry are:

Main ingredients: 31.5 kg strong flour, 11 kg granulated sugar9.5 kg syrup, 500 g peanuts, 2.5 kg oil, 2.5 kg margarine, 2 kg fresh eggs500 g sesame seeds, 500 g peanut kernels, 500 g baking ammonia.Chinese almonds0.5 kg dry wheat flour.Teach you how to make puff pastry and how to make it taste good..1 Prepare the ingredients: Gather all the required raw materials..2 Mix the dough: First, place the granulated sugar, water, syrup, and baking ammonia in a mixing machine. Then mix in the egg whites until well combined. Next, add the oil and almonds and continue to mix thoroughly. Finally, incorporate the strong flour and blend until the dough is of the desired consistency..3 Shape: Roll the dough into long strips and sprinkle a small amount of sesame seeds on top. Divide the dough into small portions weighing approximately 20 grams each, then shape them into almond-shaped raw pieces. Use an iron strip to make a longitudinal cut about one-third the height of the piece.

.4 Brush with egg: After shaping, brush the surface of the raw pieces with egg yolk solution and place them on a tray for baking, which will result in the finished product.

Quality standards: Shape specifications: Almond-shaped, uniform size and length. Surface color: Light brown, even coloring after baking, evenly brushed with egg yolk. Taste and texture: Sweet, fragrant, crispy without any other off-flavors. Internal structure: Uniform small air holes, free of impurities.

Mix the dough: First, place the rock sugar, water, syrup, and baking ammonia in a mixer, then add the egg white and mix until well combined. Next, add the oil and osmanthus flowers into the mixer and continue to mix until evenly distributed. Finally, add the wheat flour to the mixer and mix until the dough is of appropriate consistency.

Shape: Knead the dough into long strips and sprinkle a little sesame seeds on the surface. Then, divide it into small portions weighing approximately 20 grams each and shape them intodatesnucleus-shaped raw pieces.as you shape them, arrange them on a tray.

Brush with egg: Coat the surface of the raw pieces withyolkliquid before placing them in the oven to bake. This is the finished product.

Quality standards: Specifications and shapes: date-nucleus shaped, neat block size, consistent in size, length, and weight.

Surface color: golden brown, even baking, evenly brushed with egg yolk liquid.

Flavor and texture: fragrantly sweet, crispy, without any other off-flavors.

Internal structure: uniform small honeycomb structures, no impurities.