Minnan traditional cake

Fajian (Minnan dialect) is a traditional pastry in Guangdong and Fujian. Some areas are also called hair cakes. Hakka is called Bowl Hairpin, Hairpin or Bowl Hairpin, which is a fermented rice cake. Nowadays, coastal areas, such as Chaoshan, Taiwan Province, Minnan and Hailufeng, have a tradition of making hair ornaments, which are usually made in major programs or major sacrificial activities such as the winter solstice and the Spring Festival.

The biggest feature of the hair nest is that the surface of the hair nest expands and cracks due to the fermentation of yeast powder, which looks like a blooming flower, and sometimes a little red is lit on the petals separated from the hair nest. The bigger the hair, the deeper the crack, which symbolizes wealth and good luck, that is, the better the fortune. In ancient times, it was circulated to eat steamed cakes in the New Year for good omen. Hair cakes are homophonic for getting rich and rising, because hair is a symbol of getting rich and getting rich, which is deeply loved by the masses.

I grew up eating hairpins when I was a child. Every time I go to a major festival, I will eat the hairpin made by my mother. Laughing loudly and cracking well. Later, I asked my mother how to do it. Today, I'm going to share with you my steps of making hair cakes. It's simple. The cake is small, but it tastes great. It doesn't matter how much I earn. It was hot in the second year of high school, so just eat early.

Haifeng faxiang

-The raw materials needed-

Spontaneous cake powder 600g, brown sugar 350g, boiled water 150g, water 300g.

Production steps:

1, prepare a small bowl, pour the brown sugar into it, then pour the boiling water of 150 degree into the small bowl to mix with the brown sugar, and stir well. Because brown sugar is easy to agglomerate, use some boiling water first, and then let it cool.

2. Sieve the cake powder twice in advance, then sift in the sugar water, and then pour in the right amount of water and mix well. It is best that we add water while stirring, so that we can clearly see the state of flour.

3. The stirred batter can be sieved once, which is to make our batter more delicate and the finished product tastes great.

4. The stirred batter is flowable and a little sticky. Please refer to my batter status below for details.

5. Prepare a pot. This pot is specially used for steaming cakes, more like a cake cup. Then pour the batter we just stirred into the bowl, and it will take 8~9 minutes.

6. Pour an appropriate amount of water into the pot to boil in advance, put the bowl with batter in, cover the lid and steam for about 20 minutes.

7. When the time is up, you can open the lid and take it out. You don't need to simmer, so you get flower hair, which means hair and laughter. Just take it out when it's cold. The method of demoulding is similar to Qifeng cake. Very good moral. Generally, we will cook during the Spring Festival or the holidays, which means eating is a good morality.

Tips:

1, I like the soft and waxy taste, so there will be more water, but it will not bloom too much when steamed. If you want to drive more beautifully and loosely, you can reduce the water a little.

2, the water in the pot must be boiled before it can be steamed. Everyone should also pay attention to this.

3. Mix the powdered water with eggs or chopsticks for many times, and finally the finished product will be more energetic.