The soft and fragrant Fat Kuey Teow is a local Hakka delicacy, which has any kind of good meaning?

Fa Kuey Teow (Min Nan) is a traditional specialty pastry from Guangdong and Fujian. It is also known as hair cake in some areas. In Hakka, it is also known as "Bowls", "Fat Kueh" or "Bowls", and is a fermented rice-based pastry. Nowadays, coastal areas such as Chaoshan, Taiwan, Minnan, and Hailufeng have the tradition of making hair cake, which is usually made during big programs or major rituals for gods, such as the Winter Solstice and Spring Festival.

The most important feature of Fajiao is that the surface of Fajiao is swollen and cracked due to the fermentation of the leavening powder, which is shaped like a blooming flower, and sometimes a bit of red color is dotted on the petals separated from Fajiao. The bigger the hairy cake, the deeper the cracks, which symbolizes a big fortune and good luck, i.e. a symbol of better fortune. In ancient times, it was said to be the best way to celebrate the New Year. Fa Cake is a symbol of wealth and prosperity, and is very popular among the public because it symbolizes wealth and prosperity.

When I was a kid, I grew up eating hairy rice cakes, and every major holiday I would eat my mom's handmade hairy rice cakes, a very big smile, and the cracking was very good. Later on, I asked my mom to practice, Today I also share with you the steps to do hair kuey teow, very simple, is a small hair cake, but the flavor is great, do a little bit more does not matter, the second day of the day heat, when the breakfast eat is also good.

Seafont Hair Kuey Teow

-- Ingredients needed --

< 600g of self-rising cake flour, 350g of brown sugar, 150g of boiling water, 300g of water.

Making steps:

1, prepare a small bowl, pour the sugar inside, and then 150 degrees of boiling water into a small bowl with the sugar mixed together, mix well, because the sugar is very easy to clumping, so it is part of the boiling water first, after the melting to cool.

2, cake flour sifted twice in advance, then sifted into the sugar water inside, pour the right amount of water and mix well, it is best that we mix while adding water, so that we can clearly see the state of the flour.

3, the batter can be stirred through the sieve again, this is to make our batter can be more delicate, do out of the finished product also taste good.

4, stirred the batter is good can flow, a little sticky, specific can refer to my following batter state.

5, the bowl to prepare the bowl, such a bowl is used to evaporate kuey teow, more like a cake cup. Then pour the batter into the bowl, 8 to 9 minutes full.

6. Pour the appropriate amount of water into the pot in advance and bring it to a boil, put the bowl full of batter into it, cover the pot with a lid, and steam it over high heat for about 20 minutes.

7, time is up you can open the lid and take it out, do not have to stew, so you get the flowering of the hair kuey teow, meaning hair hair hair, but also means laugh ha ha ha, eat when it cools down after the demolding to take out on the line, demolding the amount of techniques with chiffon cake is almost the same. Very good moral, usually we are in the New Year or festivals do eat, is to eat a good moral.

Tips:

1, like a little bit of soft texture, so the amount of water will be a little bit more, but so that the opening out of the steam will not be too blossom, you want to open the opening of the more beautiful and more loose, the water can be slightly reduced a little bit.

2, the pot of water inside the pot to boil before steaming, this point we should also pay attention to.

3, powder water with egg pump or chopsticks stirred many times, the final product will be the more powerful.