How to eat cloud cakes is delicious?

Cloud cake, also known as snow cake, is a traditional pastry food in Jiangsu Province. Its name comes from its film and white. Its characteristic texture is warm and soft, just like coagulated fat, it can be stored for a long time without hardening, and its production is very particular. For example, the fried glutinous rice flour should be stored for about half a year and dried; The choice of soft candy is also strict; As for the slicing of the cake, the requirements are also very high. Each cake block (22 cm long) generally needs to be sliced 140 pieces.

Raw material formula:

Jiang rice flour, powdered sugar, soft sugar, caramel, sesame oil, osmanthus essence, cooked noodles.

Production method:

1. Glutinous rice processing: Wash the glutinous rice and mix it with sand to make it mature, without stiff rice cores and discolored rice paste. Then pass through reeds to remove all the sand and grind it. Generally, the ground rice flour should be stored for about half a year (called aging), so that the rice flour can absorb water and be dried to meet the requirements of soft and refreshing products.

2. Moistening sugar: put powdered sugar, soft candy, caramel, sesame oil and osmanthus essence into a jar, add water and stir. Stir well and it is called moistening sugar. 12 hours later, it can be used after the sugar powder is completely dissolved.

3. Powder blending: Mix a proper amount of aged rice flour with moist sugar to make it soft and fluffy, which is called powder blending.

4. Decoration: weigh a certain amount of mixed powder and put it into an aluminum mold, flatten it with a cake press, cut the powder blank in the mold into four pieces with a knife, flatten the surface with "copper nai", and put it into a hot water pot with the cake mold for stewing. Pay attention to the temperature and heat when stewing. Generally, when the temperature is below 20℃, the firepower should be small. If it is above 20℃, the firepower is strong and rice noodles are avoided. After about 1.5 ~ 2 minutes, the viscosity of cake powder increases when it meets hot air, and the cake blank can be cooked.

5. Cooling and demoulding: take out the aluminum mold and buckle the stewed cake blank on the table. The side of the cake blank close to the aluminum mold is a surface, which is smooth and moist because of its sufficient water absorption; The other side is the bottom, which is very flat but not as moist as the face. After a little cooling, put the cake blank face to face and continue cooling.

6. Put the cake blank face to face and bottom to top in a special wooden drawer, and then steam it in a pot for about 5 minutes. Note that when putting cake blanks in the drawer, the gap between the surface and the bottom should be smaller, and the gap between the bottom and the bottom should be larger, so that the bottom can fully absorb water and increase its smoothness and moisture when returning to the pot.

7. Orderly placing: after returning to the pot and taking out the drawer, sprinkle some cooked noodles, and flatten and beautify the top, bottom and sides of the bread strips with a copper mirror (also called copper nai) when it is hot, so as to put them in a closed wooden box, cover them tightly with cloth or quilt and leave them for 24 hours. The purpose is to make the cake blank fully absorb water, keep the texture soft and moist, and prevent mildew. The finished product will be sliced and packaged the next day.