Top Ten Traditional Cakes in China

Now the market is full of all kinds of western-style cakes. In fact, there are many traditional cakes in China. Eating cakes is mainly in the south, with glutinous rice in the south and glutinous rice in the north. Some cakes are made directly from rice, and some are ground into powder and steamed. Mainly rice flour, flour can also be used. Common ones are as follows:

1. sponge cake, such as red bean sponge cake, lard sponge cake, yellow sponge cake, rose cake, tea cake, sesame cake, etc. Generally, glutinous rice flour and japonica rice flour are mixed in half, and water and sugar are added to make loose powder particles. Be careful not to be too rotten when mixing the powder, otherwise it will be loose and uncomfortable.

2. Cold cakes and sticky cakes. There are two kinds of rice and rice noodles. Rice cakes, such as lotus root cake, lemon cake, dragon beard cake and jujube paste cake, are generally the color of the raw materials themselves, crystal clear. The most eaten sticky cake is rice cake. Glutinous rice cake, called Jiangmi cake in the north, is the most common pastry. Steamed glutinous rice with water, wrapped in a clean wet cloth, crushed in a chopping board, and flattened in a rectangular wooden frame. After cooling, take out the wooden frame, cut it into small strips and sprinkle with sugar. Some are sandwiched with jam, red bean paste and jujube paste.

Cranberry glutinous rice cake

3. Fermented pulp cake. Fermentation with rice flour is limited to making high-quality indica rice, the famous Guangzhou London cake and cotton cake.

4. Bread cakes, thousand-layer oil cakes, hair cakes (two-color cakes, hundred-fruit cakes), bee candy cakes, and all kinds of bread in the bakery are mainly flour. If you cook at home, you can try to make a cake. Put sugar and brown sugar in two pieces of dough, and put osmanthus in each piece at the same time. Then roll it into a strip with a thickness of 1.5 cm, brush one piece of dough with water, put the two pieces together, sprinkle some dried fruits at will, steam them in a drawer, cut them into pieces and put them on a plate.

5. Finally, the type of cake. I think there are two main methods. One is the "steamed cake" mentioned in the advertisement, which tastes soft and won't feel dry. The other is the cake baked in the oven, most of which belong to this category.

Friends who like to make desserts have basically tried it at home. The materials are the same as most production steps, but the cooking principle is different. Pay special attention to protective measures when steaming, and cover the kitchen paper with plastic wrap tightly. Otherwise, you won't get up to make an omelet, or steam will drip on the surface. Except for time and temperature, the oven will only bake half a few times. It is estimated that the foaming is not good. Try a few more times anyway.

Most exquisite cakes are attractive, but cakes made of rice products are not easy to digest, and there is too much starch in flour, so cakes are basically sweet, so it is more appropriate to control the consumption.