Chopped onion cylinder furnace

Onion jar furnace Onion jar furnace is a famous pastry in Liaoyang area of Liaoning Province. Leather: 9 kg of flour, 1.75 kg of lard and 4.5 kg of water. Crispy material: 9.5 kg of flour and 5 kg of lard. Stuffing: 4.5 kg of cooked flour, 6.5 kg of white granulated sugar powder, 3.5 kg of lard, 750 g of eggs, 1.25 kg of liquid glucose, 1.5 kg of peanuts, 5 kg of sesame seeds, 2.5 kg of onions, 300 g of salt, 125 g of pepper noodles and 1 kg of noodles. Making method: 1. dough mixing: after the flour has passed through, put it on the operating table to form a circle, add oil and warm water (30 ~ 50℃) and stir evenly, then add the flour. After mixing, soak it in warm water once or twice and make it into a gluten dough with suitable hardness and softness. Divide into pieces of 1.5 kg, and smash them into 50 small doses each. 2. Crispy adjustment: After the flour has passed, add oil and rub it into a crisp dough with suitable hardness and softness. Divide into 1.45 kg pieces, and each piece is smashed into 50 small doses. 3. Stuffing: Mix the cooked flour and powdered sugar evenly, put them on the operating table to form a circle, put the cooked and crushed peanuts and hemp seeds in the middle, and add salt, pepper noodles, liquid glucose, egg liquid and oil at the same time. After stirring, rub in the cooked flour with powdered sugar, and then chop the onion. How much to put should be decided according to the degree of dryness and wetness of the onion, so as to make the stuffing soft and hard, and divide it into 2.35 kg pieces, each of which is pulled into 50 small doses. 4. Molding: after wrapping and breaking the crisp, wrap the stuffing and seal the mouth of the agent, rub it into strips with both hands, and then roll it into an oval shape with a width of about 15 cm and a width of about 35 cm, with one end slightly thicker. Cut the middle along the knife, brush the water at the thin end, take the rolling pin as the axis, roll up two pieces from the thick end at the same time, keep the knife edge flat, take out the rolling pin, select the specifications, and code it into the baking tray at a certain distance. 5. Baking: Bake with medium fire, and the primer is slightly larger than the fire. When the stuffing of the product is protruding and brown, and the bottom is reddish brown, it can be taken out of the furnace, cooled and packed. The chopped green onion cylinder furnace has a neat specification and a spiral shape, and the stuffing is prominent and uniform. The stuffing is brown, the side of the skin is milky white, the bottom is reddish brown, and there is no burnt. The layers are clear and the stuffing is fluffy. It has the smell of salt and pepper and onion, and has no peculiar smell.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)