The skill of making pastry on a kang stove is a traditional skill item in the fifth batch of representative items of the municipal intangible cultural heritage of Huai'an City. Historical evolution and distribution The skill of making pastry on a kang stove is a unique traditional skill in Huai'an area for making sesame cakes, Chaopai (a kind of sesame cake), and crispy (a unique name for a kind of crispy cake in Huai'an area). According to historical records, sesame cakes were brought to the Western Regions by Ban Chao during the Han Dynasty. It is recorded that "Emperor Lingdi likes Hu Bing." Hu Bing is the earliest sesame cake, which was popular in the Tang Dynasty. Huaiyang pastry began in the Qin and Han Dynasties, and appeared as a snack no later than the Sui and Tang Dynasties. In the Ming Dynasty, there were many varieties of Huaiyang pastry and snacks. In the Qing Dynasty, Huaiyang pastry and snacks developed rapidly, with more refined skills and greater influence. According to records in Suiyuan Food List and Yangzhou Huafanglu, famous pastries and snacks at that time included wontons, sugar cakes, crispy sesame cakes, soup dumplings, siu mai, oil-fried cakes, Huai dumplings, and zonger cakes. In the Travels of Lao Can, Liu E, who lived in Huai'an during the Qing Dynasty, there is a vivid description of sesame cakes, referring to Huai'an's Chaopai, Bochui and other traditional tube furnace kang-made pastries. Because they are particular about rubbing the pastry and using stuffing, they are suitable for people of all ages and are indispensable for breakfast and banquets of all sizes. Chaopai, also known as baked cakes, is a kind of sesame cake. Because the appearance of baked cakes resembles the hu tablets held in the hands of civil and military ministers of the feudal dynasty when they went to court, they are also called Chaopai. It was a favorite pastry for officials and people at that time. Bochui is a traditional pasta variety in Huai'an. According to legend, there was a middle-aged man named Gu who made a living by making sesame cakes next to the Zhenhuai Tower opposite the Caoyun Government Office in Huai'an City. In the hot summer, when the sun went down, the sesame cakes were basically sold out, but the remaining raw dough from making sesame cakes was discarded because it was too sour, which troubled him all day long. One day, at dusk, when the sesame cake shop was closing for proofing, a manager from the Caoyun Government Office came and said that the master had been ill for many days and asked someone to get a prescription from the imperial physician in the capital. He was still short of dehydrated crispy biscuits and asked them to deliver them at five o'clock tomorrow morning. In order not to offend the government, he had to agree. What should he do? Looking at the remaining sour dough on the chopping board and the remaining fire in the pancake oven, he thought that dehydrated crispy biscuits would be fine as long as there was no water, so he kneaded the raw dough evenly and put it into the oven according to the method of pasting pancakes. He carefully slept beside the oven all night. When the fifth watch rang, he hurriedly took out the crispy biscuits from the oven and sent them to the Caoyun government office. At dusk again, the manager came to the pancake shop and rewarded him with a tael of silver, and also wanted to buy the dehydrated crispy biscuits sent in the morning. Over time, people saw that people in the Caoyun government patronized his pancake shop every day, and thought that the crispy biscuits must be good things. From then on, the business became more and more prosperous, but no one was interested in pancakes. Later, the pancake shop was changed to a crispy biscuit shop. Because the crispy biscuits were smaller than pancakes and thinner, people used to call them thin crispy biscuits, and they have been passed down to this day. Basic content and important value Huai'an tube furnace kang pastry is made of refined white flour and adopts the hot dough process. The flour is put into the old yeast dough, and the hot dough is made. Cut it open and cool it. Alkali is added to neutralize the sour taste of the dough, and it is rolled into strips with good plasticity. The finished product is darker in color, not easy to deform, and soft in texture. After repeated kneading, the decomposed water is re-integrated with the gluten, and the dough becomes smooth. Pay attention to rubbing the puff pastry, using stuffing, applying maltose, and sprinkling sesame seeds. Use the method of pushing forward with the palm of your hand, hooking your hand and sticking it from left to right to stick the dough to the four hot walls of the furnace. It depends entirely on experience to control the temperature of the tube furnace and bake it until it is golden in color, crisp on the outside and soft on the inside, thin, fragrant, crisp and crisp. Huai'an tube furnace kang-made pastries are different from the northern stuffy tube furnace and hanging furnace. They pay special attention to the control of the fire. They use refined white flour and the hot dough process. The flour is put into the old yeast. Under the action of hot water, the protein contained in the flour coagulates and continuously decomposes water. The starch absorbs a large amount of water and expands, becoming a paste and decomposing monosaccharides and disaccharides. At the same time, they pay special attention to rubbing the crisp and using stuffing, enriching the nutrition, suitable for all ages. It not only systematically inherits most of the production skills of Huaiyang pastries, but also has extremely high reference and innovation value. For example, in different seasons and different people's tastes, it is made into sweet, salty, crispy, light and other flavors, and vegetarian fillings are wrapped in different seasons to meet people's different taste needs. (No pictures yet, welcome to provide.) (No pictures yet, welcome to provide.)