The history of Xikou mille feuille, how to recommend Xikou mille feuille

Dear, I will find for you: Xikou mille-feuille cake, a special product of Xikou Town, Fenghua District, Ningbo City, Zhejiang Province, and a product of China's National Geographical Indication. Mille-feuille cake has the characteristics of fragrant, crispy, crispy, and not tired of eating, and is quite popular with people's laughter.

Although this cake is only 4-5 centimeters square and about 2 centimeters thick, there are 27 layers inside, from which the name "mille-feuille cake" comes from. Mille-feuille cake was made by the Qing dynasty king Mao Long from the fourth year of Guang Obixu (1878) and has a history of more than 100 years. It is made of flour mixed with taro flour, adding sugar, refined salt, vegetable oil, sesame seeds, seaweed, etc., rolling out thin slices, then folding them, cutting them into small pieces of one inch square, and baking them in a special circular oven made of yellow clay.

Chew a bite, crispy and refreshing, sweet and salty taste, was rated as one of the three major specialties of Fenghua, Zhejiang.

【Ingredients】Flour.

Xikou mille-feuille.

Ingredients: taro flour, moss, sesame seeds.

Seasoning] sugar, refined salt, vegetable oil.

Method] The method is to first mix taro flour and flour together, add seaweed, roll it into thin slices, and then fold it up and bake it over charcoal, which is crispy and sweet in the mouth.

The nutrients contained in flour are mainly starch, followed by proteins, fats, vitamins, minerals, etc.

Vitamins mg protein grams.

Fat grams, carbohydrate grams.

Micrograms of folic acid. grams of dietary fiber.

Milligrams of cholesterol.

Vitamin A 351 mcg.

Mg of thiamine.

Riboflavin mg.

Milligrams of niacin. Vitamins mg calcium mg.

After wheat is milled and processed, it becomes flour, also known as wheat flour. Flour is divided into two categories: grade flour and special flour according to different processing accuracy and use:

1) Grade powder: according to different processing accuracy, it can be divided into three categories: special powder, standard powder and ordinary powder; (2) Special flour: special flour is flour made by grinding special varieties of wheat; Or according to the needs of the purpose of use, on the basis of the grade powder, add edible whitening agent, edible leavening agent, edible flavor and other ingredients, and mix evenly to make flour.

The types of special flour are diverse, the formula is accurate, and the quality is stable, which provides good raw materials for improving labor efficiency and making good quality flour products.

Flour is rich in protein, carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium, magnesium, etc., which has the effect of nourishing the heart and kidneys, strengthening the spleen and intestines, removing heat and quenching thirst.

Therapeutic effect: wheat is sweet, cool, and enters the heart, spleen, and kidney meridians;

Nourish the heart, benefit the kidneys, remove heat, quench thirst;

It is mainly used for the treatment of irritability, heat irritability, thirst, diarrhea, carbuncles, traumatic bleeding and scalds.

Compendium of Materia Medica: Chen decoction drinks, stop sweating.

Compendium of Materia Medica: Wheat flour, replenishing the skin of the real person, thick stomach and strong strength.

"Materia Medica" summarizes its functions into four types: nourishing the heart, benefiting the kidneys, and blood, and strengthening the spleen.

The "Compendium of Medical Forestry" also summarizes its four major uses: removing annoyance, stopping bleeding, facilitating urination, and moistening the lungs.

It can be eaten by the general public, but it is especially suitable for picky eaters. Refined white flour lacks nutrients such as dietary fiber, and long-term consumption will affect the gastrointestinal function of the human body and cause malnutrition; People who are sick with dampness and heat should avoid eating noodles.

It is not advisable to drink tea immediately after eating, nor should it be allowed to drink tea while eating.

In August 2008, Jiang Xiaoyan came to Xikou for the first time. As a member of the Jiang clan, Jiang Dingjun enthusiastically gave his home-produced "mille-feuille cake" to Jiang Xiaoyan to taste. Although he has been in Taiwan for many years, Jiang Xiaoyan's attention to Fenghua Xikou has never decreased, and he also knows that there is a special product called "mille-feuille cake" in his hometown.

So after he ate this cake in his hometown, he asked someone to call Jiang Dingjun, hoping to buy 200 boxes of "mille-feuille" to bring back to Taiwan for relatives and friends to taste before leaving. The next day, Jiang Dingjun and his wife took 200 boxes of biscuits to the hotel where Jiang Xiaoyan lived.

Speaking of this cake, we can't fail to mention the innovative Wang Maolong. This Xikou farmer is very good at using his brains, he groped to improve the processing method of the cake, made a special oven with yellow mud, and added several sweet and salty flavors, and made a mille-feuille cake with a unique taste, which later became a famous specialty of Xikou.

And there is another reason for calling it "the first bread in the world". Fenghua Xikou is the hometown of Mr. Chiang Kai-shek, after the Chiang family took power, he missed his hometown specialties very much, and once sent someone to call the descendants of the Wang family to his side, specially baked hometown cakes for him, and constantly invited people to taste, this kind of cakes became famous, and finally was known as "the first cake in the world". This kind of cake does not use much oil when making, especially animal oil, which is in line with the nutritional concept of modern people; The cake is not easy to break after it is done, and it can be shelved for two or three months at room temperature; The development of tourism has also promoted the prosperity of local flavor industries.

As a result, more and more special cake shops in Xikou have opened. Now, in addition to Wang Maolong's old shop in Xikou, there are also Wang Laotou mille-feuille cake shop, Jiang Shengtai's old shop, Chen's shop, etc., they are lined up on Wuling Road in Xikou Town, there are no less than dozens of large and small, each of which has a special oven, paying attention to freshly baked and sold. The mille-feuille cake made by Jiang Shengtai's old store is finely selected, using nutritious seawater plants - moss, and improving the traditional process, and is made through 13 processes, the cake can reach 27 layers, and has won the "Best Taste Award" in the local flavor production competition.

The first cake in the world, whose real name is "mille-feuille cake", was originally a kind of small cake produced locally, and the main raw materials are flour, taro flour, sugar, refined salt, vegetable oil, sesame seeds, moss, etc. The method is to first mix taro flour and flour together, add seaweed, roll it into thin slices, and then fold it up and bake it over charcoal, which is crispy and sweet in the mouth.

Mille-feuille cake was founded in the Qianlong period of the Qing Dynasty and has a history of more than 200 years. Its raw materials are mainly flour of Huai Kumu, plus sugar, sesame, peanuts and an appropriate amount of vegetable powder, after 12 cakes making process, especially the last roasting must be very careful, the heat is appropriate, in order to make food with good color and flavor. The mille-feuille cake is about 2 centimeters thick, with at least 27 layers of overlapping flakes, crispy and mellow, pine and lead are unusually crispy, moderately sweet and salty, and fragrant on the teeth and cheeks.