The practice of Dingsheng cake, the origin of Dingsheng cake

Cheer for the college entrance examination students, meaning the beautiful Hangzhou famous pastries, Chinese food.

Dingsheng cake is the Southern Song Dynasty when the people for the Han army to go out to inspire the soldiers and specially made, the cake has the word "Dingsheng" on it, and then it is called "Dingsheng cake". Another legend is that after the Southern Song Dynasty set the capital of Hangzhou, Yue Fei led the army many times to protect the country, and the people of Hangzhou would send Dingsheng cake along the way, hoping to return from victory, this is the true story of Yue Fei and Dingsheng cake, which has been passed down for thousands of years;

The Southern Song Dynasty document "Menglianglu" also has relevant records. Dingsheng cake is a traditional famous spot in Suzhou City, Jiangsu Province, which belongs to Suzhou-style pastry; Its color is light red, soft and fragrant, with a sweet bean paste flavor.

Legend of the Victory Cake I

According to the elders, in the Tang Dynasty, the government in Changshu City stipulated that the cakes in the city should be measured, and one liter of rice should be made into ten, about one and two, which is called "Dingsheng cake".

There are red, yellow, green, the container mouth is large and the bottom is small, easy to pour out, the pattern has half peach, morning glory, plum blossom, line board, prism, five stars, and so on. After pouring it out, it is steamed in a steamer, covered with a red seal by heat, and named "Dingsheng Cake".

In the Ming Dynasty, there were more and more wars, and the common people gave the "Dingsheng Cake" to the strong men who were soldiers as dry food, and named it "Dingsheng Cake".

From "Dingsheng Cake" to "Dingsheng Cake", and then to "Dingsheng Cake", although the tone has not changed, the meaning is gradual. It is said that for a period of time, there was a time when "Dingsheng cake" and "Gaosheng firecrackers" were given to **, which means "definitely high".

Dingsheng cake is a traditional snack in Hangzhou, Zhejiang Province. Because it is mixed with rose petals or rose sauce, Dingsheng cake has a strong rose aroma and bright color, which is very popular with people, and has also become one of the gifts often escorted by relatives and friends in Hangzhou. Below I will share with you the method of winning cakes, I hope you like it.

Ingredients. 3000 grams of coarse glutinous rice flour, 2000 grams of coarse japonica rice flour, 2500 grams of white sugar, 1750 grams of dried bean paste, 1500 grams of sugar plate oil cubes, 500 grams of rose sauce, 150 grams of pine nuts, 25 grams of red sleeve rice noodles.

Method. 1. Put the coarse glutinous rice flour and coarse japonica rice flour into the wooden barrel and mix well, pick up the nest in the middle, add the white sugar and red indica rice flour, mix well, let stand for 8 hours, stir in the rose sauce after sifting, and set aside.

2. Put a small bamboo board into the cake mold, sprinkle a layer of cake powder on the cake mold, put in dried bean paste, sugar board oil cubes, and then spread the cake powder, scrape it flat, and sprinkle pine nuts.

3. Put water in the steamer and boil, put the stewing bucket on the pot, put the cake mold into the bucket and steam for 30 minutes. When the steam is hot enough in the stew bucket and the cake is ripe, take out the cake mold and pour out the cake blank.

Ingredients. 600 grams of japonica rice flour, 400 grams of glutinous rice flour (the particles of the two flours should not be too small). A pinch of red yeast powder, an appropriate amount of sugar.

Method. 1. Take 600 grams of japonica rice flour and 400 grams of glutinous rice flour and put them into the container, add a little red yeast rice powder, 20 grams of white sugar and a small amount of water, mix them evenly, rise for 1 hour after the color is consistent, and sieve out the dough with a sieve for later use.

2. Put the rice flour dough into the Dingsheng cake mold, and make it firm, the strength should not be too heavy (so that the rice noodles can stick together with each other), and its surface must be scraped flat with a knife.

3. Put it in a steamer and steam it for 20 minutes (when steaming, it must boil water, the amount of water must be large, and it must be steamed at one time), and take out the pastry when it is cooked.

4. After taking it out, turn it over and buckle it upside down on the board (the action should be light when turning the buckle to avoid breaking), put it on a plate, and it can be served.

Ingredients. 1500 grams of glutinous rice flour, 3500 grams of indica rice flour, 250 grams of walnut kernels, 500 grams of red dates (except pit), 2500 grams of sugar, 125 grams of roses, 500 grams of water.

Method. 1. Put the rice noodles on the table and spread them into a basin, add sugar and water, mix well, and rub through the sieve.

2. Cut the red dates and walnuts into small cubes and stir them into the powder.

3. Line a piece of iron with breathable holes on the bottom of the cake mold, fill it with powder, scrape the surface flat, sprinkle with roses, and put it on the steamer with the cake mold and steam it for about 3 minutes.

Cuisine and efficacy: Delicious pastry.

The production materials of Dingsheng cake: Ingredients: (200 pieces) 3 kg of coarse glutinous rice flour.

Coarse japonica rice flour 2 kg.

Kilograms of white sugar.

kg of dried bean paste.

Kilograms of diced oil on a sugar sheet.

500 g of rose sauce.

150 grams of pine nuts.

25 grams of red yeast rice flour. Features of the Victory Cake:

The color of the cake is rose red, the shape is pleasing to the eye, the pine nut is fragrant, and it is a gift for Suzhou people to celebrate housewarming and birthday. Teach you how to make Dingsheng cake and how to make Dingsheng cake to be delicious 1Put the coarse glutinous rice flour and coarse japonica rice flour together and mix well, stir well in the middle, add white sugar and red yeast rice flour and stir well, and let stand for 8 hours.

Sift and stir in the rose sauce. 2.In the cake mold (wire board, plum blossom, peach and other shapes, wide at the top and narrow at the bottom, a small hole is opened at the bottom to permeate steam) into a small bamboo board, first sprinkle a layer of cake powder into the cake mold, put in dried bean paste, sugar board oil dice, and then spread the cake powder, scrape flat, sprinkle with pine nuts.

3.Put half a pot of water in the steamer, bury and disassemble the braising bucket after boiling, and then change the cake mold to the stewed bucket stop liquid pants, steam until the heat is enough, and pour out the cake from the cake mold after maturity.

Dingsheng cake is a traditional famous spot in Suzhou City, Jiangsu Province, which belongs to Suzhou-style pastry, so how to make Dingsheng cake?

1. Put the japonica rice flour and glutinous rice flour into the container, add red yeast rice powder, sugar and a small amount of water, mix well, and let it rise for 1 hour.

2. Put the rice noodles into the Dingsheng cake model, press it firmly, scrape it flat with a knife, steam it with a strong fire for 20 minutes, take it out until the cake noodles are mature and take it out, and turn it over and buckle it on the board.

That's it for the content of how to make the Wheel Cake here.

3000 grams of coarse glutinous rice flour, 2000 grams of coarse japonica rice flour, 2500 grams of white sugar, 1750 grams of dried bean paste, 1500 grams of sweet potato album oil, 500 grams of rose sauce, 150 grams of pine nuts, 25 grams of red sleeve rice noodles. Method 1: Put the coarse glutinous rice flour and coarse japonica rice flour together and mix well, stir the nest in the middle, add the white sugar and red indica rice flour, mix well, let stand for 8 hours, and mix in the rose sauce after sifting and set aside. 2. Put a small bamboo board into the cake mold, first sprinkle a layer of cake powder on the cake mold, put in the dried stupid bean paste, sugar board oil cubes, and then spread the cake powder, scrape it flat, and sprinkle with pine nuts.

3. Put water in the steamer and bring to a boil, put the stewing bucket on the pot, put the cake mold into the bucket and steam for 30 minutes. When the steam is enough in the simmering bucket and the cake is ripe, take out the cake mold and pour out the cake.

Summary. Tools Raw materials.

Rice flour, glutinous rice flour, osmanthus. A small amount of red yeast rice flour.

The recipe and ingredients of the cake.

Tools Raw materials rice flour, glutinous rice flour, osmanthus. A small amount of red yeast rice flour.

Method Step 1, the rice flour used here can be coarse, we can do it completely with rice flour, if you like to eat soft and glutinous, you can also add a small amount of glutinous rice flour, and then add a spoonful of osmanthus cake or dried osmanthus, add a small amount of water. Stir well and form coarse grains.

2. Let it sit for a while to make the rice noodles absorb enough water. If Wang Qixi likes to bring some color, we can add a little red yeast rice flour, so that it will show a very beautiful pale red. Sleepy Spine God.

3. After the rice noodles are left for a while, rub them again with your hands to make them thinner, and if we pass through the sieve, it will be more delicate.

4. Put the sifted rice noodles into the silica gel film and put half of them first, then add a little bean paste or red dates, and sandwich the raisins in the middle. Then cover with rice noodles.

5. Boil water in a pot, put the finished cake mold into the steaming drawer, and steam it over high heat for 20 minutes.

6. Let the finished Dingsheng high cake cool and demold. It can be eaten immediately, and it can be steamed before each time you want to eat it and it will become very soft.

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