Process: "Xiaoxi Pillow Cake" uses carefully selected ingredients and a unique recipe. It is made with refined flour, high-quality lard, white winter melon strips, refined white sugar syrup, mountain oranges, fried shallots, and other ingredients. The process involves five steps: ingredient selection, filling preparation, shaping, baking, and packaging. Each package weighs one ounce and is wrapped in two layers of steamed bamboo leaves. Because bamboo leaves preserve freshness, prevent moisture, and prevent oil buildup, the cake has a bamboo leaf aroma upon opening and is crispy, sweet, and soft. Ingredients: 500g refined flour, 50g candied dates, 100g pork fat, 75g sesame seeds, 350g white sugar, 50g candied winter melon, 3g Sichuan peppercorn salt, 200g lard, 75g peanuts, 800g peanut oil.
Process:
1. Divide the refined flour into two portions on a work surface. Take 150g of the flour and add 100ml of lard, knead until smooth to form a shortcrust pastry dough. Let it rest for half an hour, then roll it into a long oval strip and divide it into 20 dough pieces. Add 100g of lard and 130g of water to the remaining 350g of flour and knead until smooth to form a water-oil dough. Divide this dough into 20 dough pieces and wrap each water-oil dough piece inside a dry shortcrust pastry dough. Roll it out into a flaky pastry.
2. Dice the pork fat, candied winter melon, and candied dates. Roast the peanuts and sesame seeds separately and grind them into powder. Mix all the ingredients together, add white sugar and Sichuan peppercorn salt, and mix well to form the filling. Divide the filling into 20 portions. 3. Hold the dough in your left hand, and use a spoon in your right hand to scoop a portion of filling, shaping it into a pillow-like dough.
4. Heat peanut oil in a wok over medium heat until hot. Place the dough pieces into the oil and fry until both sides are light yellow and cooked through. Remove and serve.
Key Points: The dough should be neither too hard nor too soft; a firm yet slightly soft consistency is ideal. When wrapping, pinch the dough tightly to prevent gaps. Control the oil temperature carefully during frying.
