一捏酥是
上海市高桥地区三种著名的特色
传统小吃之一。原为粉状，用汤匙抄吃，作冬令进补的小食品。后为便于出售，乃制成一捏之形，故称一捏酥。产品外型如一手所捏，指纹清晰，完整，不松散，入口松如雪絮，酥如霜花，油而不腻，甜而适口，营养丰富，特别适宜儿童及老年人食用。
原料配方
：面粉5公斤白芝麻2.5公斤
桃仁2.5公斤白糖粉7.5公斤熟猪油2公斤
制作方法
：
1.将芝麻、桃仁炒熟后，研成碎屑。
2.面粉用炆火炒熟。
3.把芝麻屑、桃仁屑、熟面粉、白糖粉拌和均匀。
4.将猪油略加热熔后拌入并进行搓擦，直至能捏成团为止。天气太冷须多加250克猪油。
5.成型按传统方法是以一手捏紧即成，现采用压入木模，脱模而成。
6.脱模后装盒。
原料配方：面粉5公斤白芝麻2.5公斤
桃仁2.5公斤白糖粉7.5公斤熟猪油2公斤
制作方法：
1.将芝麻、桃仁炒熟后，研成碎屑。
2.面粉用炆火炒熟。
3.把芝麻屑、桃仁屑、熟面粉、白糖粉拌和均匀。
4.将猪油略加热熔后拌入并进行搓擦，直至能捏成团为止。天气太冷须多加250克猪油。
5.成型按传统方法是以一手捏紧即成，现采用压入木模，脱模而成。
6.脱模后装盒。
英文解说
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.