The method and ingredients of plum blossom cake, the method and recipe of plum blossom cake

Plum blossom cake originated in the Ming Dynasty and became the most famous Han specialty cake snack in the Jiangnan region when it developed into the Qing Dynasty. Legend has it that when Emperor Qianlong went down to the south of the Yangtze River, he saw that it was shaped like a plum blossom, the color was attractive, he pretended to taste, the entrance was sweet but not greasy, soft and crisp moderately, and the aftertaste was endless, which was better than the palace royal point, and he clapped his hands and said that he was happy. Because it is shaped like a plum blossom, it was given the name plum blossom cake, which has been passed down to this day.

Plum blossom cake is similar to begonia cake. Plum blossom cake is also a snack in Nanjing, Suzhou and Wuxi. It is made of fine flour, fermented powder and water mixed into a slurry, injected into the roasted plum blossom mold, put in various fillings such as bean paste, fresh meat, vegetable lard, roses, etc., and then injected with batter, sprinkled with white sugar, red and green melon shreds, and baked on the cake mold with a hot iron plate.

This cake is golden yellow, shaped like plum blossoms, soft and delicious, suitable for all ages.

Preparation materials: appropriate amount of glutinous rice flour, appropriate amount of sugar, appropriate amount of red yeast powder, appropriate amount of boiling water, plum blossom mold.

1. First pour the sugar into the container, and then pour in an appropriate amount of boiling water to melt the sugar.

2. After the sugar melts, pour in an appropriate amount of red yeast rice powder and stir well.

3. Pour the glutinous rice flour into the container, dig a hole in the middle, and then pour the stirred sugar water into the hole.

4. Stir well, then knead into very fine small granules.

5. Sprinkle a little flour in the plum blossom mold, and then pour the stirred glutinous rice flour into the mold and compact.

6. Spread the steamer with gauze, and then put the mold upside down in the steamer.

7. Steam in a hot pot for 20 minutes.

8. Done. <>

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Glutinous rice flour 300g2Water 350ml3Sugar 140g4

Vegetable oil to taste 5Plum Sauce Appropriate amountSteps:1

Mix the glutinous rice flour, water and sugar, add a little vegetable oil and stir until there are no particles, and leave for 30 minutes. 2.Take a piece of tin foil, fold it into a rectangle, fold the middle of the foil in half, and fold the edges of both sides from the bottom to the top to the center to form a triangle.

Jingla 3Fold the top layer of the triangle downwards and press the whole triangle tightly by hand, and when it is opened, it becomes a plum-shaped mold. 4.

Pour paste into the plum blossom mold, leave 2 3 heights, and then dig a small hole in the middle of the vertical section, put in an appropriate amount of plum sauce, be careful not to too much, otherwise it will be pasted. 5.Then cover the hole with glutinous rice flour and seal it with handprints.

Tear off the foil mold. 6.Add an appropriate amount of water to the steamer, put the plum blossom cake into the steamer, and steam it over high heat for 15 minutes.

Plum blossom cake is a delicious traditional snack that requires care and patience to make, but the taste will not disappoint.

Preparation and recipe of plum blossom cake

1. Raw material formula; Take making 100 plum blossom cakes as an example: 4 kg of fine white flour, 1 kg of bean paste, 150 grams of white sugar, 500 grams of diced sugar lard, 75 grams of red and green silk, 15 grams of alkali, and 25 grams of soybean oil.

2. Take 2 kg of flour and put it in a bucket, add the same amount of warm water, stir well with a long-handled iron spoon, let stand for 5-6 hours, then add 2 kg of flour and 3 kg of warm water, and stir vigorously until the batter is even.

After dissolving the alkali, pour it into a bucket and mix well, pour it into a copper kettle and set aside. In addition, pour soybean oil into a container, add 50 grams of water and adjust it into water and oil.

3. Put the mold together with the iron cover on the furnace and burn it over medium heat, use a brush dipped in water and oil to smear the mold hole, take a copper pot and inject the batter into the mold hole in turn (only half a hole is filled), then lift the mold and rotate it slowly to make the batter stick evenly to the hole wall.

Then put it on the stove, insert the bamboo slices into the hole, and scrape the batter to the four walls of the hole.

4. Then add 35 grams of bean paste and 5 grams of sugar lard in each hole, then take 15 grams of white sugar and sprinkle it evenly in each hole, then fill the hole with batter, sprinkle about 15 grams of red and green silk, cover and burn for 2 minutes.

Open the lid and sprinkle 15 grams of white sugar evenly, cover with an iron lid and cook for another 3 minutes. Open the lid and use a spatula to separate the plum blossom cake from the mold, pick it up and put it on a plate.

<> "Plum Blossom Cake. Batter formula ratio:

100 grams of glutinous rice flour, 300 grams of all-purpose flour, 3 grams of baking powder, 2 grams of yeast, 10 grams of sugar, 5 grams of milk powder, appropriate amount of water (adjusted to yogurt-like amount).

Production method: 1. Mixing batter:

Put all the above ingredients together, and finally stir well while adding water, and adjust until the yogurt is like a slurry. After adjusting the slurry, cover with plastic wrap and use it for half an hour. (Note: Because the dryness and humidity of flour are different, the amount of water is fixed, and it can be directly observed with the eyes to form a yogurt).

2. Adjust the filling:

There are many kinds of fillings, the most commonly used are red bean paste, purple sweet potato, custard, cheese, taro puree, etc., and you can buy the finished product directly online. Buy it back, add an appropriate amount of pure milk to dilute it until it is sour.

3. Meals on the mold:

1. The mold is first brushed with a thin layer of vegetable oil, the mold is heated on high fire, and then poured into the full batter, pick up the mold and shake the batter, so that all parts of the mold are hung with Yanshen batter and put it on the stove.

2. Add the filling until it is full, then pour in the batter to fill the mold, be careful not to leak out the coarse filling, and cover the filling with all the batter.

3. Add taro balls, glutinous rice balls, green and red silk, chocolate, raisins and other dried fruits, black sesame seeds, spray a layer of pure water after spreading the surface, cover the lid, open the lid after about ten minutes of high heat, and you can demold and serve.

1. Break the dried rose petals and the center of the flower into a spherical shape. Add 5 grams of salty osmanthus, 100 grams of sugar and 300 grams of water, and soak them into osmanthus syrup. 50 grams of peanut oil mixed with 50 grams of water and mixed into water oil. The alkali is dissolved into alkaline water with 35 grams of water, and the yeast is beaten into 2500 grams of old fermented pulp.

2. Make 50 grams of red beans, 50 grams of peanut oil, 900 grams of sugar, rose hearts, and 5 grams of salted osmanthus into wet bean paste filling (put the rose heart into the pot and cook with red beans, and add salty osmanthus when boiling bean paste).

3. Add 15 grams of alkaline water, baking soda, 10 grams of sugar, 100 grams of osmanthus syrup to stir with the old fermented syrup, add 1900 grams of water and stir into a thin slurry, then put in all the flour, gently stir until smooth and loose, and become a new fermented syrup when there is no dry powder and stiffness.

4. Take a small amount of new fermented pulp and put it on the hot iron plate to test the cake sample, and after maturity, there are many small pores (such as large mung beans in winter, such as rapeseed in summer), and there is a fragrance, and it is better to be slightly green. If the stomata are large, the yeast weight is under-alkaline; Spit yellow with alkaline smell is alkaline heavy; If the stomata are too small, the fermentation is light or the soda is less; It has a sour taste, gray color, and is under-alkaline, all of which need to be properly adjusted.

5. Put the new fermented slurry in a special pot, which must be open and wide, so that it can be fermented. A pot contains 1125 grams of fermented syrup, and the bean paste is divided into 6 bowls, each bowl is about 450 grams.

6. Put the iron plate on the stove with a good fire, and when the cake mold is burned to the scorching heat, use a wire brush dipped in water and oil to brush the cake tube for a week to clean the residue and lubricate the cake tube. At this time, if you hear the popping sound, you can pour the fermented slurry into the cake tube, pour 1 3 first, and then erect the cake mold and rotate it on all sides, so that the four walls of the cake tube are evenly glued with yeast slurry. Then the bean paste in the bowl is embedded in the cake tube with a cake cutting, about 25 grams of bean paste is added to each tube, and another 50 grams of sugar is sprinkled on the bean paste, and then the rest of the fermented pulp is covered on the bean paste of each cake tube, the fermented pulp is sprinkled on the bean paste, and some rose petals are sprinkled on the fermented pulp, and the hot iron plate is pulled out from under the cake mold and covered on the cake mold, and the furnace door is closed to weaken the primer.

After about 2-3 minutes, the cake is half-cooked, still put the iron plate back on the stove surface, open the furnace door to heat, then sprinkle 50 grams of sugar and 50 grams of osmanthus syrup on the cake surface, and then pull out the iron plate again and cover it on the cake mold, close the furnace door, bake for about 3-5 minutes, insert the cake body with a cake skewer, there is no raw pulp overflow, and the cake is cooked. Then use the cake skewer to cut the surface line of the model, and use the cake crochet needle to pick out one by one. 19 per furnace, repeat 6 times.