The practice of Soviet pastry

Suzhou-style cakes are represented by Suzhou, Jiangsu. Most of the fillings are nuts, diced meat, sweet-scented osmanthus and roses, with a heavy sweet taste. The following is my method of sorting out Su-style cakes. Let's have a look.

1. Plum blossom cake (2 kinds)

Among dozens of kinds of cakes, plum cakes blooming like plum blossoms can be recognized at a glance. There are fillings such as bean paste, fresh meat and roses, and the surface is covered with red and green silk and melon seeds. Cover the cake mold with a hot iron plate and bake. The baked plum cake is golden yellow and looks like plum blossom. It is soft and delicious and suitable for all ages.

Plum blossom cake originated in Ming Dynasty and became the most famous snack in Jiangnan in Qing Dynasty. The production process of plum blossom cake is very simple, but the technical requirements are very high, and the stirring, molding and cooking should be just right. The special mould required for production has 19 plum blossom holes. When the fire is red, oil the copper mold hole with a brush, then inject the thin batter into the mold hole, half of which is enough, add the bean paste, then add the batter into the mold hole until the mold hole is filled, sprinkle some red and green silk and melon seeds, and cover with an iron cover to bake. Wait patiently for 8 minutes, and the fresh and lovely plum cake will be baked.

Tasting method: It tastes a little sour in your mouth, which is the real taste.

Formula of raw materials (taking making 100 plum cake as an example):

4 kg of refined white flour, 3.5 kg of red bean paste, 50 g of white sugar 150, 500 g of pork fat diced, 75 g of red and green silk, 0.5 g of edible alkali 15, and 25 g of soybean oil.

Production method:

1. Put 2kg of flour into a bucket, add the same amount of warm water, stir it evenly with a long-handled iron spoon, and let it stand for 5-6 hours. Then add 2 kg of flour and 3 kg of warm water, and stir vigorously until the batter is even and sticky without bumps. Dissolve the edible alkali, pour it into a barrel and stir well, then pour it into a copper pot for later use. In addition, pour soybean oil into a container and add 50 grams of clear water to make water oil.

2. Put the mold together with the iron cover on the furnace and blanch it with medium fire, dip the brush in water and oil to smear the mold hole once, take a copper pot and pour the batter into the mold hole in turn (only half of the hole can be filled), then lift the mold and slowly rotate it to make the batter stick to the hole wall evenly, then put it on the furnace, insert bamboo chips into the hole and scrape the batter to the four walls of the hole. Then add 35g of red bean paste and 5g of diced pork in sugar water into each hole, then evenly sprinkle 15g of white sugar into each hole, then fill the hole with batter, sprinkle about 15g of red and green silk, cover and burn for 2 minutes, cover and evenly sprinkle 15g of white sugar, cover with iron cover and burn for 3 minutes. Open the lid and separate the plum blossom cake from the mold with a shovel, and pick up the plate.

Shanghai Meihua cake

Materials:

Ingredients: 2000g wheat flour, 900g adzuki bean.

Seasoning: yeast 8g, alkali 15g, baking soda 20g, sugar 16 10g, osmanthus fragrans 10g, rose 5g, peanut oil 100g.

1. Break the dried rose petals and flower hearts into spheres. 5 g of salt osmanthus, 0/00 g of sugar/kloc and 300 g of water are soaked into osmanthus syrup. Mix 50 grams of peanut oil with 50 grams of water to make water and oil. 35g of alkali is dissolved in water to form alkali water, and 2500g of yeast is beaten into old fermented pulp.

2. Put 50 grams of red beans, peanut oil, 900 grams of sugar, rose heart and salt osmanthus into the wet bean paste stuffing (put the rose heart in the pot and cook with the red beans, and add salt osmanthus when cooking the bean paste). ? 3。 Add 15g alkaline water, 10g baking soda, 10g white sugar and 100g sweet-scented osmanthus syrup into the old fermented pulp, then add 1900g water to make the pulp, and then add all the flour and gently stir until it is smooth and fluffy, and there is no dry powder or lumps.

4. Take a small amount of newly fermented pulp and put it on a hot iron plate to test the cake sample. It is best to have many small pores when mature (such as mung beans in winter and rapeseed in summer), and the fragrance is slightly green. If the stomata are large, the yeast is heavy and lacks alkali; It is alkaline to spit yellow with alkaline taste; Stomatal is too small, it is light yeast or less soda; Sour taste, dark color and lack of alkali all need to be properly adjusted.

5. Put the newly fermented pulp into a special open pot for fermentation. One pot contains 1 125g fermented sauce, and the bean paste is divided into 6 bowls, each of which is about 450g.

6. Put the iron plate on the burning stove. When the cake mold is hot, brush the cake tube with a wire brush dipped in water and oil for a week, clean the residue and lubricate the cake tube. At this time, if you hear the crackling sound, you can pour the fermented slurry into the cake barrel, first pour 1/3, and then erect the cake mold and rotate it around to make the four walls of the cake barrel evenly adhere to the fermented slurry. Then put the bean paste in the bowl into a cake container with cake inserts, add about 25g of bean paste to each container, sprinkle 50g of white sugar on the bean paste, then cover the remaining fermented paste on the bean paste in each cake container, sprinkle some rose petals on the fermented paste, and draw a hot iron plate from under the cake mold to cover the cake mold, and close the oven door to reduce the bottom fire. After about 2-3 minutes, when the cake is half cooked, put the iron plate back on the oven surface, open the oven door to heat it, sprinkle 50g white sugar and 50g sweet-scented osmanthus syrup on the surface of the cake, then take out the iron plate again and cover it on the cake mold, close the oven door, bake for about 3-5 minutes, insert the cake into the cake body, and the cake will be cooked. Then cut the cake string along the surface line of the model and pick it out one by one with a cake crochet. Each heat 19, repeated 6 times.

2. Begonia cake

Begonia cake, founded in Qing Dynasty, was named after its shape like begonia flower.

Begonia cake belongs to the older generation. I'm afraid many young people have never eaten it. Slightly smaller than plum blossom cake, the shape of flowers, amber syrup, is also the filling of bean paste. Seven mold holes are spliced into a beautiful seven-petal begonia flower, and five colors such as shredded fruit, melon seeds and sesame seeds are added. There was a poem that praised: "Begonia cake was so wrapped, it hurt Lang Zhinong's heart to send it."

Tasting method: sweet and delicious, especially hot food.

Ingredients: flour, old yeast, bean paste, clean pork suet oil? Accessories: edible alkali, sugar, red and green shredded melon, peanut oil.

How? 1, eat alkali and add water to make water. Put the flour into a jar, mix it into paste with cold water, add old yeast and alkaline water, stir until the paste is white, and pour it into a copper pot for later use.

2. Peanut oil is mixed with proper amount of water to form water and oil. Put the bean paste into a bowl, add sugar, water and oil and stir to make a wet bean paste filling. Dice pork suet, add sugar and mix to make sugar suet.

3. Brush the cake mold with water and oil and put it on the stove for a small fire. Pour the batter from the copper pot into the mold holes of the cake until the mold holes are half deep, that is, put the bean paste into each mold hole, then pour the batter into the mold holes, cover the bean paste, and put the sugar cube diced oil and red and green shredded melon on it until the mold holes are full. Bake for about eight minutes. Pick out the cake from the mold hole with a copper solder and put it in another place.

3. Onion and lard cake

The onion cake, which is the deepest in the memory of the old Suzhou people, is white and crystal clear, crispy and tender with onion fragrance, soft and moist, oily but not greasy. In the past, in the era of material scarcity, the fat lard cake of pie or fried dough sticks was undoubtedly a breakfast to supplement oil, water and nutrition.

Lard cake, also known as fat cake, was famous as early as the Qing Dynasty, and Yuanhe Weiting was called "Wuzhong Jiazhi".

Taste method: Old Suzhou people say that scallion cake can be eaten directly or cut into small pieces and cooked with pumpkin.

General consumers have an illusion that lard cakes are made of lard, but they are not. The lard cakes produced by the Book of Rites Bakery in Zhuhai are made of top-grade vegetable oil and grape ingredients, cooked by low-temperature firewood for four hours, naturally cooled and automatically packaged, making each lard cake soft and delicious and suitable for the trend. Moreover, the new sweet milk flavor and peanut flavor are full, and the taste is first-class.

manufacturing method

(1) Boil oil, glucose and other raw materials with low-temperature firewood for four hours, cut them into strips of lard cakes 1.7 cm square, naturally cool them, and pack them automatically.

(2) Put the fine glutinous rice flour and fine japonica rice flour into a wooden barrel and stir them evenly, scrape off the nest in the middle, add refined salt (100g) and clear water (1.5kg), stir them evenly by hand, put them into a sieve when they are "kneaded like sand" and sieve them all.

(3) Take a big wooden steaming barrel, put bamboo grates on the bottom, spread soybean oil, spread 30% of cake powder on the bottom of the barrel, put it on a boiling pot, steam it, then spread 20% of cake powder on vapor permeation cake powder, steam the cake powder until it is nearly cooked, put the salted pig fat into the remaining raw cake powder, stir it a little, put it into the barrel, and put it into the barrel.

(4) Spread a piece of white wet cloth on the chopping board, pour in the cooked cake powder, wrap it with wet cloth and press it. Turn it over, pat it flat to nearly 6.7 cm thick (the upper and lower corners need to be square and smooth), take out the cloth, and cut it into rectangular pieces with a knife (dipped in cold boiled water).

PS: According to personal taste, you can add walnuts, jujubes, coconuts, sesame seeds, etc., and the taste is better ~

4. Money cube cakes (2 kinds)

There are two kinds of square cakes in the Su-style cake group: the big one and the small one. But no matter which one, it is a veritable square with neat edges and corners and the stuffing in the middle. The taste can be vegetarian, salty and sweet. Mint, rose, bean paste, pumpkin and fresh meat can all be used as stuffing, and the color comes from the inside.

Tasting method: thin skin, heavy stuffing, white color and easy steaming.

Recipe of square cake raw materials 1 (calculated by one plate 16):

Jiang rice flour 320g japonica rice flour 480g rose (ginkgo) 440g honey-pickled lard diced 80g vegetable lard, fresh meat and red bean paste 480g.

manufacturing method

1. Flour mixing: Mix glutinous rice flour and glutinous rice flour together, add water and stir, and fully mix the flour (the flour should be soaked, but not too wet).

2. Sieving: Sieve the kneaded powder to remove coarse particles.

3. Grooving: put the sieved fine powder into the template, scrape it flat, and then make a 16 square groove.

4. Filling: The filling is placed in the groove. Filled with roses (100 fruits), honey-soaked diced lard, vegetable lard, bean paste, etc.

5. Covering powder: evenly spread the sieved fine powder on the surface of the template.

6. Printing plate: A printing plate engraved with patterns and shop names is pressed on the template.

7. Peeling: Divide into 16 pieces with a thin iron ruler and steam in a steamer for 15 minutes.

Cube cake 2 Ingredients:

300g of refined white round rice flour, 0/50g of sugar/kloc, 0/00g of green plum, kumquat, melon seeds and HongLing/kloc.

Methods: 1. Pour the ground japonica rice powder on the chopping board, chop a small pond in the middle, pour in 80g warm water, mix 125g white sugar into snowflake shape, knead and disperse, then chop green plums and kumquat, add white sugar, melon seeds and HongLing, and mix well for later use.

2. Take a wooden frame with 20 squares in the middle, put it in a steamer covered with clean and wet cloth, sift the mixed flour evenly into the 20 squares with a sieve, sprinkle the mixed nuts, steam it in a steamer, take it out after steaming, and put the square cakes on a plate to eat while it is hot.

5. Baiguo honey cake

Honey cake, as sweet as sugar, has a very festive name. In the early years, Suzhou people always brought a box of 100-fruit honey cakes when they visited relatives and friends during the Spring Festival, which was a noble gift. Now, the 100-fruit honey cake is wrapped with walnut kernel, pine nuts, dried plums, rose sauce and other fruit materials, and the taste is more abundant.

Tasting method: honey cake is specially made, and it will not go moldy and deteriorate after a long time.

Ingredient: glutinous rice flour 1500g Accessories: sugar 600g walnut 25g pine nuts 25g pumpkin seeds 25g candied dates 10g.

manufacturing process

1. Peel the candied jujube, cut it into pieces with walnut kernel, add glutinous rice flour, sugar, pine nuts, melon seeds and cold water 300 ml, and stir well.

2. Put gauze in the cage, then put the cake powder, and steam in the boiling pot for about 10 minutes.

3. When the steam comes out, the cake powder turns from white to jade, and the cake has been steamed. Take out the cake, pour it on the counter, cover it with a clean wet cloth, knead it with both hands until it is smooth and particle-free, and then knead it into strips with a width of about 6 cm and a height of about 10 cm.

4. After cooling, cut into 1 cm thick slices.

6. Ding Sheng cake

Two big cakes with thin middle have always played an important role in Suzhou folk housewarming, building houses, birthdays and other happy events. Ding Sheng cake not only tastes good, but more importantly, it tastes good.

Tasting method: The reddish color of Ding Sheng cake is naturally colored with red rice flour, which must be made of coarse rice flour.

Making material

Ingredients: japonica rice (600g), glutinous rice flour (400g)? Seasoning: Redmi (5g), sugar (200mg).

manufacturing process

1. Put japonica rice flour and glutinous rice flour into a container, add red rice flour, white sugar and a little water, mix well and let it expand 1 hour.

2. Put the rice flour into the Ding Sheng cake model, compact it, scrape it flat with a knife, steam it in a cage for 20 minutes, take it out after the cake is cooked, and turn it over on the chopping board.

In the Tang Dynasty, in order to make a big cake or two, Changshu people had to get rich and please officials. Later, they came up with an excellent way:

Pear wood carving is used to carve containers for various flowers and leaves, just to hold one or two wet rice noodles. The water mixed with rice noodles is mixed with juice of various flowers and vegetables, red, yellow and green. The container has a big mouth and a small bottom, which is easy to pour out; Patterns include half peach, morning glory, plum blossom, line board, pyramid, five stars and so on. After pouring out, put it into a steamer, steam it, bake it with fire, cover it with red seal, and name it "Ding Sheng Cake".

7.pine nuts Huang Gan cake

Huang Gan cake with pine nuts as the main raw material is a seasonal cake in late spring and early summer, which is soft and delicate. A long time ago, a famous pastry shop had a fixed number of pine nuts and yellow thousand cakes every day, and you couldn't eat them unless you got up early.

Tasting method: rich in pine nut fragrance and caramel sweetness.

Raw material formula

Chao glutinous rice flour 19.25 kg Chao japonica rice flour 7.5 kg soft candy 9.5 kg pine nuts 2 kg osmanthus 300 g caramel color.

manufacturing method

1. Preparation of sponge cake rice flour dough: Mix soft white sugar, caramel color and wet rice flour together, and screen roughly. No water is added during preparation. If water is needed, the amount of water added should be determined according to the water content of wet rice flour. Too much water will agglomerate the cake, which will seriously affect the operation and product quality. The amount of caramel pigment added is subject to the brown color of the product. It is not advisable to mix more cakes when preparing, just mix them well.

2. Forming: 1/4 cake materials are mixed with pre-strung pine nuts (each pine nut is strung into four pieces with a knife) and osmanthus as a sandwich; The remaining 3/4 is divided into two parts, which are used as bottom and surface in turn and sieved into the steamer with a coarse sieve. Finally, use special tools to smooth the dried noodles of the 60-mesh sieve, and cut the surface of the cake surface with a long knife with dense cross ribs. The horizontal line is thicker and the vertical line is slightly thinner. 3. Steaming: steam for about 30 minutes first, then cover the pot and simmer once.

4. Cut into pieces: After the product leaves the steamer, it can be cut and replaced.

8. Salt and pepper pine nut cake

Cake blocks made of glutinous rice and stem rice are placed on both sides, and salt and pepper pine nuts or other fillings such as jujube rosin and purple taro are sandwiched between them. Different accessories can be selected according to taste.

Tasting method: This is the simplest and most common three-color sandwich cake, and it can also be made into five-color sandwich cake according to different needs, just choose several accessories to make it together.

9. Melon seed rose cake

When it comes to pulling cakes, people first think of Suzhou's famous "jujube paste pulling cakes". In fact, it is called "cake pulling" because it is picked up, pulled apart and sent to the mouth with chopsticks when eating. Because different auxiliary materials are produced in different seasons, there are many different kinds of cakes. Such as melon seed rose cake, pine nut pumpkin cake, mint cake, etc.

Tasting method: When making cakes, the best time for chopsticks to come out of the pot is whether they are sticky or not. After cooling, cut them into diamond-shaped pieces and put them on a plate.

Raw materials of jujube paste cake:

Jujube100g, glutinous rice flour 400g, japonica rice flour 300g, pine nuts 30g, pork suet150g, sugar 200g, cooked lard 80g and a little peanut oil.

Method:

1. Wash red dates, steam them in a steamer, take them out, peel and core them, and grind them into jujube paste. Add sugar and cooked lard to the pot and cook into soup.

2. Mix glutinous rice flour and japonica rice flour evenly, add a slightly cool and evenly stirred soup, then add diced meat plate oil, knead evenly, stick pine nuts in a mold brushed with peanut oil, steam them in a steamer for about 50 minutes, take them out, let them cool, and buckle them into a plate.

10. Yunpian cake

Thin flake, snow-white color, occasionally a little osmanthus, roses, pieces of broken into the entrance, soft and sweet. The most amazing thing is that it can be hidden for a long time. After a little pondering, I know that this small piece of cloud cake is very exquisite, such as super glutinous rice flour, which usually needs to be stored for about half a year before it can be dried and used.

Tasting method: Moisturize and soften, just like congealing fat.

Raw material formula of walnut cloud cake:

Chaozhou powder 1 kg, sugar sand 1.2 kg, 500g walnut kernel, 50g rose sugar.

manufacturing method

1. sugar making: white sugar is dissolved in clear water and boiled into syrup, boiled to 122℃, turned off the fire and stirred into sugar paste.

2. Wash walnuts with boiling water and add rose sugar.

3. Mix sugar sand and Chaozhou powder, sieve them, then divide them into four parts, one of which is put into a rectangular mold as the bottom layer, and then compact. Put two boards on both sides of the mold, then put a walnut cake powder, flatten it, remove the board, then spread the other two cake powders, and cover them with white paper after compaction.

Steam at 4.80℃ for 15 minutes, hide the demoulded cake blank in cooked flour for about 1 hour, and then take the flour and cut it into thin slices.