Cake dumplings are one of the local traditional cake snacks in Guiyang, which was first created by the Lu surname of Guiyang during the Qing Guangxu period and has a history of more than 100 years. It has a square shape, pine bubbles like snow, and the cake filling is refined, sweet and delicious. Take a large bowl of dry lotus flour, wet it with a little cold water, then boil the water while simmering until it is translucent paste, add sugar and rose sugar to adjust the sweet aroma, put a piece of cake, and then sprinkle with cooked sesame seeds and chopped dry cakes, melon slices, peach kernels, preserved fruits and serve.
Main ingredients
Cakes
taste
Warm and tasty
Accessories
Melon slices, peach kernels, preserved green fruits
1. Introduction
Cake dumplings are one of the local snacks in Guiyang, which was first created by the Lu surname of Guiyang during the Qing Guangxu period and has a history of more than 100 years. It has a square shape, pine bubbles like snow, and the cake filling is refined, sweet and delicious.
Second, flavor characteristics
The cake is white, the lotus powder is transparent, and the taste is sweet and fragrant, smooth and refreshing.
3. Relevant history
According to records, in the last year of the Qing Dynasty, there was a surname Lu in Guiyang City, who first created this product, which was popular for a while and was known as "Lu Cake Dumpling". After Lu's death, there was no heir to inherit, and it was interrupted for about 20 years. It was not until 1926 that the Lee brothers (Lee Kuan Yew, Lee Kuan-ding) were simulated and the business was booming, so it was renamed "Lee Cake Dumpling". [2]
Fourth, the production method
Ingredients for production
About 150 grams of cake, 100 grams of lotus flour, cooked sesame seeds, dry cakes, melon slices, peach kernels, preserved green fruits, sugar, rose sugar and other appropriate amounts.
Preparation method
Wash, soak, filter the water with rice, grind it into powder with stone grinders, remove the coarse particles with a sieve, sprinkle fine rice flour with a little cold water and mix well, become a wet, loose rice cake, and put it into a small steamed pot with a wooden waist drum with a thickness of 2 cm and a diameter of 7 cm into a rustic aluminum pot with boiling water, and place it directly at the mouth of the pot for 2-3 minutes to cook before making a cake.
Technical Essentials:
When mixing cake powder, the water should not be sprinkled too much, loose and moist, and high-quality rice should be selected.
