What material is Chongming cake made of?

Chongming cake is one of the traditional specialty cakes in Chongming, Shanghai, and it is a specialty snack. There are muffins and hard cakes. Muffins are usually eaten cold; Hard cakes are generally eaten after heating, sometimes steamed, and some wine can be added to make fermented cake soup. Pay attention to the selection of materials, reasonable proportion, moderate sweetness, moderate pulp, scientific cooking, fragrant and loose mouth, waxy but not sticky, and sell well inside and outside the island.

Chongming cake is made of glutinous rice and white rice in a certain proportion. The main steps are: mixing rice, soaking, crushing, blending and cooking.

Chongming cake pictures

1, rice blending: rice blending depends on the characteristics of the selected glutinous rice and white rice. Generally, 7: 3 and 8: 2 can achieve a waxy but not greasy taste.

2. Soaking: Soaking refers to soaking rice in water for a certain period of time after mixing and elutriation, and the length of soaking time is the key. You need to drain the fat water after soaking.

3. Grinding: After soaking, different machines will produce coarse powder and fine powder. Coarse powder is easy to steam but has a rough taste, while fine powder is not easy to steam but has a delicate taste.

4. Blending: Blending refers to adding all necessary auxiliary materials to Chongming cake, adding water and stirring it into a paste. Among them, white sugar and brown sugar are necessary (there are also Chongming cakes without sugar, which diabetics can eat, but it is difficult to steam, which tests the skill of the steamed cake master). In addition, jujube, candied fruit, walnut kernel, red and green preserved fruit, osmanthus, lard, pine nuts, melon seeds and so on. Add as needed, but the most popular ingredient is red beans, which can be made into bean paste for later use.

5. Steaming: This is the last step, and it is also the most important step to test the skill of the steamed cake master. Select the appropriate steamer and adjust the appropriate steam intensity. First, spread a clean wet cloth on the cake drawer, put in the cake powder and scrape it to make a powder embryo, then scrape it with red dates, walnuts, red and green preserves and red beans or bean paste, and then steam it with boiling water. When the color of glutinous rice flour changes from white to translucent, sprinkle with red and green preserved fruit shreds and continue steaming until the cake is cooked. A good steamed cake master can steam Chongming cake with fine powder, which tastes waxy and is not greasy or sticky than the cake made of pure glutinous rice.