Crab shell yellow is a traditional snack in Changzhou, Jiangsu Province, commonly known as small hemp cake. It is often paired with hemp cake as a gift. There are four kinds of fillings: shepherd's purse, scallion oil, sugar, and bright oil bean paste. Its characteristics: shaped like a crab shell, golden in color, oily but not greasy, crispy and fluffy, sweet and mellow sugar filling, fresh salty filling. Use fermented flour and add dough to make shortbread with skin and filling. The finished product is brownish-yellow in color and tastes crisp, loose and fragrant. The color and shape of the cake resembles a cooked crab shell. Crab shell yellow is named after its round shape and yellow color that resembles a crab shell. Crab shell yellow is made from pastry and fermented dough. It is first made into a flat round cake, dipped in a layer of sesame seeds, and baked on the wall of the oven. This cake is delicious, salty and sweet, with crispy skin. Someone wrote a poem praising it: "I smell the aroma before I see the bakery, and the puff pastry comes out of my mouth one after another."
The fillings of crab shell yellow can be either salty or sweet. The salty ones include scallion oil, fresh meat, crab powder, shrimp, etc. The sweet ones include sugar, rose, bean paste, jujube paste and other varieties. In the early days, most of the teahouses and Laohuzao (boiled water specialty stores) stores in Shanghai were equipped with a vertical drying cylinder and a flat-bottomed frying pan stove. They sold two snacks while making them - crab shell roe and fried steamed buns. The crab shells are yellow and crispy, and the fried steamed buns are fresh and tender. They are deeply loved by tea drinkers.
In the late 1930s, specialized stores selling only crab shell yellow and fried steamed buns appeared, such as Huangjiasha, Dahuchun, Wuyuan, etc., and they became famous for a while.
Preparation method 1
5 kg of flour, 1 kg of lard, 1 kg of sugar, 2 kg of cooked flour, 250 g of sesame seeds, 400 g of spices, a little old noodles, appropriate amount of soda
Crab shells Huang
1. Make stuffing: stir-fry or steam 20 grams of flour, add sugar and essence.
2. Make puff pastry: add 1 kg of flour, add 500 grams of lard, and knead into dry puff pastry noodles. At the same time, add 4 kilograms of flour, 500 grams of lard, old noodles, and soda, mix well, and mix with warm water to form puff pastry.
3. Forming: use water-based bread dry pastry dough, roll it into a rectangular sheet, roll it from the outside in to a long strip, pull it into a 25g billet, flatten it, wrap it with sugar filling, and flatten it with a knife Pat into round cakes.
4. Finishing: Wash and fry the sesame seeds. Spread a little thin batter on the surface of the cake, sprinkle with cooked sesame seeds and serve.
5. Baking: Place the cake bases into the baking pan one by one and send them to the oven to bake.
Derived varieties Crab shell yolk with salty stuffing: 1kg of white fat meat is cooked and diced, add 100g of fine salt to the flour and mix well, then replace the sweet stuffing.
Preparation method two
Ingredients: 20 pieces of oil dough: 160g medium flour/1g baking powder/15g sugar/70ML warm water/56g lard/2g dry yeast
Decoration: 1 egg yolk/appropriate amount of white sesame seeds
Method: 1. Mix minced green onions, minced pork, salt and black pepper and set aside.
2. Dissolve the dry yeast in 1/3 of the warm water and set aside. Mix the medium flour, baking powder and sugar evenly, add warm water and stir with a rolling pin until it becomes flaky.
3. Add lard and dissolved yeast, knead until smooth, wrap in plastic wrap and rest for 15 minutes, then divide into small doughs of about 15 grams each and set aside.
4. Knead all the pastry ingredients into a ball, divide into small pastries of about 10 grams each, roll them into balls, take a piece of dough and wrap it in a pastry, wrap it up and pinch it tightly.
Crab shell yellow
5. Flatten it with the palm of your hand, roll it into a ox tongue shape, and roll it up from bottom to top.
6. Change the direction, flatten it, roll it out again, cover it with plastic wrap and let it rest for 15 minutes.
7. Knead and flatten the two ends of the pastry toward the middle, with the layered side facing up. Use the method of rolling out dumpling wrappers to roll the pastry into a round sheet with a slightly thicker middle.
8. Wrap an appropriate amount of filling, pinch tightly and place it face down in the baking pan. Brush with egg yolk, sprinkle with sesame seeds, and bake at 180 degrees for about 25 minutes.
Preparation method three
Recipe
Crab shell yellow
The main raw materials for making crab shell yellow are 1000 grams of flour and 375 grams of fermentation grams, 625 grams of cooked lard, 250 grams of diced lard, 750 grams of soft sugar (or 40 grams of refined salt, 175 grams of minced green onions), and appropriate amount of caramel. First, the dough is made from pastry and fermented dough, and then made into flat round cakes, dipped in a layer of sesame seeds, and baked on the wall of the oven. Most actual shops have a vertical drying cylinder and a flat-bottomed griddle oven during the production process.
Tips
1. Crab shell yellow is named after its round, yellow shape that resembles a crab shell.
2. The dough should be slightly moist so that it will not fall apart or dry out after baking.
3. In summer, it can be refrigerated to wake up. In winter, you don’t need to keep it at room temperature. But pastry is especially easy to harden in winter. Pay attention to the operation.
4. Don’t worry about the fat, it will disappear automatically after roasting. Only the aroma of green onions and oil remains.
5. If you like sesame seed cakes, you can give this one a try.
6. If you want to puff up the dough layer by layer, the first and second rolling is very important.
Food Features
Crab shell yolk
The basic raw material of crab shell yolk is flour. When kneading the noodles, the crab shell yolk is very particular. In addition to adding water, vegetable oil is also added, and Instead of adding a little bit of vegetable oil, the dough needs to be mixed into a shiny dough that will have a puffy layer when baked.
The difference in taste is not accompanied by the dough. Sugar and refined salt are mixed with a small amount of flour and mixed with oil to form a sweet and salty butter sauce. Once these things are ready, you can start making it. . Wrap the evenly divided dough into different flavors of butter sauce, press it into its own shape, sprinkle more white sesame seeds, stick it to the wall of the oven, control the heat and time, and the alluring fragrance will waft out one after another. when, it was done successfully. Under normal circumstances, crab shell roe is rarely available in the morning, but after three o'clock in the afternoon, almost all flatbread shops on the beach sell fragrant, salty and sweet crab shell roe to customers as long as they are doing business all day long. . Crab shell yolk can be used as a snack. There are layers of crispy flour in your mouth, and there are layers of crispy noodles that add flavor. Coupled with the golden sesame seeds, your mouth is really crispy and fragrant, and you won’t stop praising it!
Famous Huizhou snacks. Crab shell yellow, also known as stove pancake, is a small sesame pancake stuffed with dried vegetables and diced pork. After being roasted in the stove, it looks like the back shell of a crab and the color is like crab roe, hence the name.
The yellow crab shell freshly baked has a strong aroma. When you bite into a piece, it is both crispy and crispy. The layers peel off, leaving a fragrant mouthful. Its taste is meaningful.
Preparation method: fry the pastry noodles with 70-80% mature rapeseed oil, then roll it into a multi-layered roll with two-thirds of the water, then wrap it with stuffing and bake it in the oven. That’s it. It can be stored for a week without going bad and is suitable for traveling.
The Origin of Food
Daxiang Xian Tao Xingzhi once wrote a poem praising the small sesame pancakes in his hometown: "Three crab shell yolks, two bowls of mung bean porridge, eat them in your stomach, and you will feel the same." "Enjoy immeasurable blessings", the poem is almost written in vernacular, but it also sketches the leisurely life of Huizhou people. This is a traditional snack in Huizhou. The shape is small and plump, yellow in color, like a crab shell, so it is called "crab shell yellow".
Who is the initiator of calling the small sesame cakes crab shell yellow? I really can’t tell. As a snack, it is also very popular in Shanghai. "Smell the aroma before seeing the bakery, and the crispy cakes are pouring out of your mouth." Whether it is white-collar workers or ordinary people, they all love this dish.
There are sweet and salty versions of the Shanghai style: the sweet version mainly uses white sugar lard as the filling, and some also add roses, date paste, bean paste, etc.; the salty version mainly uses diced pork, and the more sophisticated ones add crab powder. , shrimps and so on. Of course, the stuffing of shredded radish mixed with scallions and one green and two white is also very popular.