Knife-Cut Crisps
Da Qie Su
A traditional Inner Mongolian pastry with uniformly even thickness, a golden flaky crust, distinct visible layers, and a crisp, dry, sweet flavor.
Ingredients
flour
25 kg
vegetable oil
9.5 kg
caster sugar
9.25 kg
warm water
to taste
Instructions
1
Step 1
Spread the flour into a ring shape. Pour the caster sugar and oil into the center of the ring, add warm water to taste, and stir the sugar and oil into a smooth paste. Gradually fold in the surrounding flour and knead until evenly combined. After kneading, place the dough in a warm spot to rest and relax the gluten.
2
Step 2
Sift the sugar and flour together, then rub in the oil evenly to form a sugar-shortening paste.
3
Step 3
Wrap the shortening into the dough evenly. Once wrapped, roll the dough out into a thin rectangular sheet, then roll it up from both ends toward the middle to form a long roll. Cut the roll into 4 mm thick slices.
4
Step 4
Arrange the cut slices evenly on a baking tray and bake in the oven at 160°C-170°C until the bottom turns a wheat-yellow color. Remove from the oven and serve.
