There were many beautiful pastries in ancient times, was it easy to make?

There are various kinds of ancient pastries, especially court cakes, horseshoe cakes, osmanthus cakes, milk cakes, in ancient times, because there were no ovens and other household appliances, so the production process is very complicated, for example, osmanthus cake, in order to ensure the taste, need multiple screening, raw materials also need multiple processing processesTherefore, it is not easy to make pastries in ancient times, especially in some places, which require many researches, and the dough also needs to be kneaded several times.

Ancient pastries need to go through multiple production processesAncient pastries were mostly ground into powder and made after multiple sieves. For example, osmanthus cake needs to be repeatedly screened and ground with high-quality glutinous rice flour, and decorated with selected fresh osmanthus flowers, and each process is a great test of the chef's craftsmanship. In ancient times, pastries were not a necessity of life, but a kind of dim sum studied by some cooks to be eaten at breakfast or as a dim sum for afternoon tea.

Ancient pastries are all handmade, in addition to sweet pastries like osmanthus cakes, there are many glutinous dim sums, such as the headline cake in "Ruyi", which is the glutinous rice cake with tendons and elastic teeth, which is wrapped in the red bean paste filling that is ground by himself, and it also takes a lot of effort in it, such as glutinous rice needs to be beaten countless times repeatedly, increasing the taste of glutinous rice elastic teeth soft glutinous tendons, the more beaten, the more glutinous rice is, the more tendony the glutinous rice is, and the same is true for red bean paste, Boiled red beans need to be ground repeatedly to make the red bean filling more delicate and residue-free.

Of course, we also saw a lot of pastries in "The Legend of Zhen Huan", such as peanut cheese or cow cheese, this is not an ordinary pastry, but a kind of dim sum made into milk jelly, just like the current milk tea, rich and sweet, peanuts after repeated grinding, in order to exude the fragrance in it, the milk is steamed, the milk flavor is completely locked in the cheese, after eating, every bite is a great satisfaction. Although in ancient times, there were not so many automatic appliances now, and they were completely ground by hand, but the things made by hand were more delicate than machines, and the taste would be better.

Because there were no household appliances such as ovens in ancient times, it was still very complicated to make, such as osmanthus cake, in order to ensure the taste, it also needed multiple processes, and the raw materials also needed multiple processing processes, which was not easy.

I don't think it's easy to do, after all, in ancient times, there weren't as many modern tools as there are now, and in ancient times, it was all about manual work, and it took skill.

I think it should be very difficult because the process is very complex and demanding.

1. Osmanthus cake.

The shape is complete, and the thickness is uniform. The color is yellow and white, no spots, no impurities. The tissue is moist and soft, delicate and slaggy, not coarse, and sugar-free.

2. Jujube paste. It is said to be a full seat of the Manchu and Han Dynasty.

One of the dishes is also dedicated to Cixi.

It was made by the Empress Dowager Cixi.

3. Mung bean cake.

Mung bean cake is a traditional specialty pastry.

One of them is a summer snack. According to legend, the ancient Chinese ancestors, in order to seek peace and health, would eat zongzi and realgar wine during the Dragon Boat Festival.

4. Donkey rolling.

This pastry is also one of Cixi's favorite pastries.

5. Pea yellow.

Each part of this pastry is made with peas.

The above content reference:Encyclopedia - Osmanthus cake.

The above content reference:Encyclopedia - Jujube paste.

The above content reference:Encyclopedia - Mung Bean Cake.

The above content reference:Encyclopedia - Donkey rolling.

The above content reference:Encyclopedia - Pea Yellow.

1.Osmanthus cake.

Osmanthus cake is a traditional specialty cake that originated in the Qing Dynasty with a production history of more than 300 years, with glutinous rice flour, osmanthus and sugar as the main raw materials, one of the top ten traditional dim sum in China, after years of development, a variety of practices have been born, so as to meet people's different needs for taste.

2.Mung bean cake.

Mung bean cake is a kind of traditional specialty cake made of peeled mung beans with wheat flour, vegetable oil, sugar and other ingredients.

3.Pea yellow.

Pea yellow is a kind of light yellow traditional snack made of ground peas and sugar as the main material, after grinding, peeling, washing, boiling, coagulation, cutting and other steps, it is named after the love of the Empress Dowager Cixi of the Qing Dynasty, and it is also a typical seasonal food in spring among the people, and it tastes refreshing and sweet.

Delicious snacks always have the charm of instantly arousing the appetite, and when family dinners and gatherings, delicious snacks come to entertain, and the atmosphere is relaxed and friendly; Occasionally, when you are under pressure at work and in a bad mood, you can comfort yourself with delicious snacks, and your taste buds will be satisfied, and your bad mood will disappear ......I have to say: "The food is really **! "So what's so good about traditional pastries?

1.Egg yolk crisp.

The soufflé is one of the traditional Chinese pastries with a golden appearance dotted with sesame seeds. Because of its high face value, it looks attractive. Traditional egg yolk crisp is mainly made from wheat, butter, and salted egg yolks.

With the continuous development of the times, in order to meet the needs of the public, the ingredients for making egg yolk crisp are also increasing and innovating. Flavors such as coconut, meat floss, and taro have appeared one after another, and have gradually become a kind of delicacy for Internet celebrities. Not only do they have a high face value, but they also taste great.

The skin is particularly crispy, sweet and delicious, and the mood becomes more pleasant after eating. It's almost the New Year, and it's still good to stock up on hospitality.

2.Pea yellow.

As one of the traditional pastries, pea yellow is also a very famous traditional snack in Beijing. It is said that Cixi loved to eat it and became famous. Pea yellow, as the name suggests, is a delicious food made from peas.

The peas are grinded, processed layer by layer, and finally cut into slices, and the color is pale yellow, and you will want to take a bite when you look at it. The pea yellow tastes particularly delicate and has a rustling feeling. The taste is sweet and delicious.

As the end of the year approaches, it's a good idea to stock up on some pea york to entertain guests. Make a cup of tea and put a few slices of pea yellow on it, it's simply delicious!

3.Glutinous rice balls.

Glutinous rice cake, also known as No. 1 rice cake, is a very famous traditional pastry, especially suitable for dessert or hospitality. A piece of glutinous rice cake with excellent taste is very particular about the choice of ingredients and cooking techniques. The most important thing to make glutinous rice cake is glutinous rice, which is pure and transparent in color.

After soaking and hammering, it becomes flexible and chewy, and it is very sweet and delicious when mixed with soybean flour, sesame seeds and other ingredients. Glutinous rice cakes are derived from many different flavors, such as coconut, peanut butter, mango, etc., which are rich and delicious.

Mung bean cake, white jade paste, chestnut crisp, walnut crisp, peach crisp, these traditional pastries are very good, can be used as the first choice for afternoon tea, and the taste is sweet and crispy, and the nutritional value is also very good.

Snow skin moon cakes, red bean glutinous rice cakes, osmanthus cakes, zongzi, lotus cakes, cold cakes, pea yellows, water chestnut cakes, mille-feuille cakes, mung bean cakes are all good to eat.

It is very refreshing, the taste is good, a lot of ingredients are added, it is a representative pastry, the overall feeling is different, and the ingredients are quite rich.

Osmanthus cake, rose cake, glutinous rice cake, brown sugar cake, sugar cake, moon cake, garlic moon cake, hibiscus moon cake, durian mille-feuille.

Japonica porridge, steamed cheese with sugar, steamed chestnut flour cake with osmanthus sugar, Ruyi cake, acacia soup, auspicious fruit, pearl jade glutinous rice balls, lotus leaf soup, plum blossom fragrant cake, fragrant herb drink, rose crisp, tangram dim sum, flower blossom rich jade celery shrimp dumpling.

Accumulate abalone cups, crystal winter melon dumplings.

Ancient Chinese pastries:

Osmanthus cake. Osmanthus cake has a history of more than 300 years. According to legend, in the last years of the Ming Dynasty, there was a vendor named Liu Jixiang in Xindu County who made delicious Han cakes made from glutinous rice flour, sugar and honey osmanthus flowers. It has a long history, delicious and refreshing, simple to make, and a variety of varieties to meet people's various needs for taste.

Mung bean cake. Mung bean cake is said to be ancient China, in order to seek physical safety and health during the Dragon Boat Festival, in addition to eating zongzi, but also to drink realgar wine, eat mung bean cake and salted duck eggs, these three cool foods, can avoid the disease of the summer brought about by the arrival of the summer solstice.

cold cake; Cool cake is one of the traditional famous spots of the Han nationality in the summer time in Beijing, which is sweet and soft, refreshing and delicious. In addition, the cold cake is also a special snack in Yibin, Sichuan, which is made of pure rice and the cake made of ordinary rice is completely different, the taste is tender and refreshing, and the silk is smooth.

red bean cake; Red bean cake is a special dim sum of the Han nationality in the Jiangnan area, and it is a delicate Jiangnan dim sum series, which is as light as a few red leaves, and each red bean filling hidden in it can be clearly seen from the translucent gel. Red bean cake belongs to dessert confectionery, diuretic conditioning, hypertension conditioning, edema conditioning, constipation conditioning.

rice cakes; Rice cake is one of the traditional snack foods of the Han nationality in China and has a long history. Rice cake is a cake steamed with sticky rice or rice flour, which is easy to process, resistant to storage, and has a variety of ways to eat, so it is very popular with the public. In the Han Dynasty, rice cakes were called "rice cakes", "bait", "glutinous cakes" and so on.

Yang Xiong of the Han Dynasty already had the title of "cake" in the book "Dialects", which was popular during the Wei, Jin, Southern and Northern Dynasties.

water chestnut cake; Horseshoe cake is one of the famous traditional desserts of the Han nationality in Guangdong and Fuzhou, Fujian. The earliest water chestnut cakes were made from a few simple ingredients, and these water chestnut cakes were symbols of ancient religious myths and miraculous superstitions.

mille-feuille cake; Mille-feuille cake is one of the Han flavor cake snacks in Beijing. With fine powder, flour fertilizer, sugar, preserved fruit, lard, alkaline noodles, Shao wine, etc. as raw materials, the cake body is soft, the layers are rich and clear, colorful, the taste is sweet and delicious, and it is suitable for hot food.

Hair cakes; Fa cake is widely distributed in the southern region, and is a traditional Han cuisine in Longyou County, Zhejiang Province, Zhanjiang City, Guangdong Province, Maoming, Sichuan Province, Chongqing Municipality and other places. It is made by steaming glutinous rice, which has a clear and fragrant taste and is a popular cake food. Among them, "Longyou Hair Cake" is a non-heritage project with unique production technology, exquisite ingredients, white color like jade, fine holes like needles, fresh fragrance smelling in the nose, sweet but not greasy, glutinous but not sticky.

Its biggest feature is that it is fermented by adding an appropriate amount of glutinous rice wine during the production process, which is rich in nutrition and is especially suitable for the elderly and children.

Pea yellow. Pea yellow is a traditional snack in Beijing, and it is a seasonal product in Beijing in spring and summer. According to Beijing custom, pea yellow should be eaten on the third day of the third lunar month. Therefore, pea yellow is on the market every spring, until the end of spring.

There are two types of pea yellow in Beijing: court and folk. The peas are the best peas produced in Zhangjiakou. Pea yellow was originally a folk snack, which was introduced to the Qing court together with kidney bean rolls.

Folk brown pea yellow is a typical spring food, which is commonly found in spring temple fairs.

Osmanthus Cake, Qingtuanzi, Crystal Cake, Mung Bean Cake, Red Bean Cake, Aiwowo, Bean Paste Roll, Peach Blossom Cake, Peach Crystal Osmanthus Cake, Yam Cake, Nine-layer Cake, Mint Cake, Adzuki Bean Cake, Cool Melon Fruit, Sesame Ball, Lotus Cake, Pear Blossom Cake, Peach Cake, Pea Yellow, Kidney Bean Roll, Rice Ball, Donkey Rolling, Mandarin Duck Cake, Horseshoe Cake, Camel Trotter Cake, Mare's Milk Cake, Chestnut Cake, Rice Cake, Rose Cake, Flower Cake, Chestnut Noodles Wotou, Sesame Cake, Jujube Paste Yam Cake, Chinese Rice Cake, Puff Pastry Dim Sum, Purple Sweet Potato and Bean Paste Pancake, Two-color rose glutinous rice cake, osmanthus cake, pigeon glass cake, two-color horseshoe cake, bee cake, red date glutinous rice cake. Sugar steamed cheese, osmanthus sugar steamed chestnut flour cake, Ruyi cake, pearl jade rice balls, plum blossom cake, rose cake, tangram dim sum, flower blossom wealth.

Japonica porridge, steamed cheese with sugar, steamed chestnut flour cake with osmanthus sugar, Ruyi cake, acacia soup, auspicious fruit, pearl jade glutinous rice balls, lotus leaf soup, plum blossom fragrant cake, fragrant drink, rose crisp, tangram dim sum, flower blossom rich jade celery shrimp dumplings, Zhaoji abalone cup, crystal winter melon dumplings.

There are a lot of pastries, and I will give two examples of how to make crystals.

Specialty: This cake is delicious and refreshing.

Crystal Crafting Materials:Main Ingredients:

300g Excipients:

25 grams, Seasoning:

500 grams. Crystal practice:

1.Wash the rice

Wash and cut into fine pieces.

2.Will rice,

Add water and grind into a fine pulp.

3.Pour water into the pot and bring it to a boil and put it in.

Stir well, pour into a wooden mold after cooking, let cool and dry, and drizzle a little water to avoid crust.

4.Put the sugar in a bowl, pour in the water to melt and set aside.

5.Cut the cold cake into thin slices, put it in a bowl, pour in the sugar water, and serve.

Features: nourishing the brain and moisturizing hair, sweet and tender.

Ingredients: Ingredients:

150 grams Accessories: 50 grams of glutinous rice, 200 grams of pigeon eggs, Seasoning:

50 grams of practice:

1.Soak in boiling water for a moment and remove.

Fry crispy in oil; 2.Soak the glutinous rice in warm water, crush it into a puree, and pour it into a bowl;

3.Put 1000 ml of water into the cleaner, add sugar and stir after boiling, and stir into a thin paste;

4.Divide into 10 small bowls, or in a jar;

5.Fill a bowl with water and pour into the pigeon's eggs, boil another pot of water, push up the whirlpool and leave;

6.Gently slide the eggs into the pan and set.

on, reduce the heat to not make it wide open, slowly soak and then fish in the sheng.

in a small bowl.

Ingredient formulation. kg kg of sugar 3kg of butter 2kg of eggs 20g of soda Excipients:

Dough making molding and baking.

The material should be discharged in order; The dough should be fast, not too long, because the dough is prone to the phenomenon of "oil" after a long time, which affects the quality. (2) Making molding: Roll out the dough about centimeter thick, carve it with a round mold, and stick half of the noodles on the surface.