The method of Henan bean paste cake

Bean paste cake was created in the late Qing Dynasty and is a traditional pastry in Quwo area. Is prepare from peas, gardenia and persimmon. According to legend, after the Taiping Army conquered Jiyuan, Henan Province, it recruited local young and middle-aged people to join the army, led his troops to capture Jincheng and Changzhi in the north, and continued to advance to Jinnan. When troops were stationed in Quwo, some Jiyuan disabled soldiers saw Quwo's rich beauty and bustling streets, so they didn't think about their hometown and stayed in Quwo to start a bean paste cake business to make a living.

Chinese name

Bean paste cake

primary raw materials

Glutinous rice flour, red bean paste

Main nutritional components

carbohydrate

Suitable crowd

all the people

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brief introduction

During the Republic of China, bean paste cake stalls were everywhere and became local snacks with unique flavor. They also made up a mantra: "Come to Quwo County, live in Dadongguan, copy a burden and earn some money from bean paste." The operation of bean paste cake does not occupy the space, and there is no need to open a shop. Raw materials are easily available, and small profits are quick turnover.

Raw material formula

Glutinous rice flour1500g sugar 500g bean paste stuffing 500g Beijing cake and green plum.

Production method 1

1。 First, knead glutinous rice flour into dough with warm water, steam it on a drawer, let it cool after cooking, add sugar and knead it evenly. Take 1/2 dough, knead it evenly, roll it into rectangular slices, spread a layer of bean paste on the slices, and then roll the remaining dough into slices of the same size and put it on them. Then cut the four sides of the bean paste cake evenly, cut it into long strips, and then cut it into diamonds with different knives.

Rose lard cake has more than 20 kinds of fillings, some sweet and some salty. Sweet ones are mint, sesame, vanilla, lemon, jujube paste, osmanthus, lotus seed paste, mango, sand, etc. Bacon, shrimp pork, shrimp fresh meat, etc. , each with its own characteristics.

Method 2

1. Grind dried rose petals into pieces and sieve red rice flour. Put fine japonica rice flour (400g) into a bowl, scoop in boiling water (50g) and mix well, then add white sugar, rose sauce and red rice flour to make a thin halogen stuffing.

2. Put the fine glutinous rice flour and fine japonica rice flour (6. 1 kg) into a wooden barrel and mix well, scrape the nest in the middle, scoop in 2 kg of clear water, mix well by hand, stand for 3 hours (no need to stand in summer) and sieve into cake powder.

3. Spread a wet cake cloth on a square cake board (37 cm square with small round holes cut on it), put a cake frame on it, shovel the screened cake powder in with an aluminum shovel and scrape it flat. Scrape the cake powder into 65,438+06 concave squares (each 5 cm square and 65,438+0 cm deep) with a grid board, and scoop in the stuffing (53.5 g) in each square. Sprinkle a layer of cake powder on the carving board, then gently cover the cake surface and tap the pattern with a stick. Take out the flower board and divide it into 8 cm square cakes with a thickness of 1.7 cm and 16 with a long knife. Then sprinkle it evenly on pine nuts (16 g), remove the border, and put it in the steamed cake box with the cake board.

4. Steam the steamed cake box on the Wanghuofo water pot for about 15 minutes until there is no white mark at the bottom of the cake and the edge of the cake is not loose. Take out the pan, cover the cake surface with a wet cake cloth, turn it over, remove the bottom cloth of the cake, turn it back, remove the cake surface cloth and sprinkle with dried rose crumbs, and serve.