How Are Hechuan Peach Slices Made? A Detailed Recipe Shared
Hechuan Peach Slices were first created in 1840. Made from premium glutinous rice, walnut kernels, Sichuan white sugar, honeyed rose and other ingredients through refined processing, they are one of the famous local products of Sichuan Province. Their characteristics are a fine, smooth, powdery texture, soft and delicate, with thin slices that, when torn open, resemble a "Qiao brand" roll that does not break apart, snow-white in color, sweet and fragrant in taste, with a pronounced rich aroma of walnut kernels and rose. In 1917, at the Panama Expo@#@117@#@, they won the Panama Gold Medal. In 1926, at the Chengdu "Flower Fair," two Hechuan peach slice factories each won the Special Grade Award and the First Grade Award. They were rated as a quality product of 1979 by the Sichuan Provincial Commercial Bureau. String 5
Ingredient formula: stirred sugar 23.75 kg, Sichuan white sugar 1.4 kg, flour 0.25 kg, cake flour 18.75 kg, honeyed rose 0.5 kg, refined sugar 1.25 kg, pulped walnut kernels 9.5 kg. String 3
Production method: 1. Ingredient selection: Choose large-grain glutinous rice, sift out impurities and broken grains with a sieve, wash in hot water at 50-60°C for about 10 minutes, scoop out and drain off the water, then cover and let sit for 20 minutes before spreading out for later use. String 1
2. Roasting the rice: Mix the rested glutinous rice with oil-treated river sand and stir-fry. The fire must be high. Roast 1 kg of rice per batch. When the glutinous rice "pops on the surface," quickly scoop it out of the wok and sift out the sand with a sieve.
3. Grinding and tempering the flour: Grind the roasted glutinous rice into fine powder with an electric mill, and sift through a 90-100 mesh sieve. What passes through is called "fire powder." Place the "fire powder" on a drying mat and spread it out to absorb moisture and temper for more than 3 days, until the powder can be squeezed into a ball by hand without falling apart; this is the tempered powder. In summer, the tempered powder must be stir-fried over low heat until cooked, then cooled before use. String 4