中文介紹
一捏酥是上海高橋三種著名食品之一。原為粉狀，用湯匙抄吃，作冬令進補的小食品。後為便於出售，乃製成一捏之形，故稱一捏酥。產品外型如一手所捏，指紋清晰，完整，不鬆散，入口松如雪絮，酥如霜花，油而不膩，甜而適口，營養豐富，特別適宜兒童及老年人食用。
原料配方：麵粉5公斤白芝麻2.5公斤桃仁2.5公斤白糖粉7.5公斤熟豬油2公斤
製作方法：
1.將芝麻、桃仁炒熟後，研成碎屑。
2.麵粉用�火炒熟。
3.把芝麻屑、桃仁屑、熟麵粉、白糖粉拌和均勻。
4.將豬油略加熱熔後拌入並進行搓擦，直至能捏成團為止。天氣太冷須多加250克豬油。
5.成型按傳統方法是以一手捏緊即成，現採用壓入木模，脫模而成。
6.脫模後裝盒。
英文解說
Pinch cake is one of Shanghai Gao Qiao three famous food. Originally powder, copied to eat with a spoon, a small tonic for winter food. For after the sale is made pinch of shape, so called pinch cakes. Products, such as the hand of the pinched appearance, fingerprints clear, complete, not loose, loose snow entrance Xu, crisp frost flowers, oil but not greasy, sweet and palatable, nutritious, especially suitable for children and the elderly eat.
Recipe ingredients: flour, sesame seeds, 2.5 kg 5 kg of white sugar, peach kernel powder 7.5 kg 2.5 kg 2 kg lard
Production Method:
1. Sesame, peach kernel fry, and research into debris.
2. Flour fried with braised fire.
3. The sesame chips, walnuts crumbs, cooked flour, sugar powder, mixing evenly.
4. The lard melt slightly then mix with and be rubbed, until able to shape into groups so far. 250 grams of cold weather to be more lard.
5. Forming the traditional method of branding is clenched hand, is pressed into the wooden mold used, mold release made.
6. Cartoning after ejection.
