Legend has it that a great general in the Eastern Jin Dynasty was very touched to see the soldiers fighting bloody battlefield day and night, and then ordered the baking of delicious cakes loved by the people to the front line to comfort the soldiers, in order to express "dim sum", and since then the name of "dim sum" has spread and has been used to this day.
Speaking of starting point snacks, I have to mention that it is Shanghai's pastries, Shanghainese people's enthusiasm for pastries, is from childhood to continue the whole process of life, many of Shanghai's pastries represent different meanings, like Dingsheng cake represents auspicious and festive, the elderly have to have shou cake and so on... There are also some pastries that many friends may not have eaten, follow the small editor to see it together~
Dingsheng Cake
Dingsheng cake is steamed with japonica rice flour, glutinous rice flour with red yeast powder, white sugar and a small amount of water and steamed in a mold, which is red.
The origin of Dingsheng cake in Shanghai comes from Hangzhou, which began in the Southern Song Dynasty. The cake is soft and loose overall, with a sweet bean paste flavor.
Stiaotou cake
Stiaotou cake, also known as bean paste stied cake, is made with rose sand as a filling and wrapped in a thin glutinous rice flour ball, which is very delicious.
Sprinkling sugar on the outside of the headline cake is the osmanthus strip cake, which is very popular in addition to being sweet and fragrant, and now there is an innovative way to sprinkle coconut paste, known as snowflake strip cake.
Chongyang cake
Chongyang cake, as the name suggests, is eaten during the Chongyang Festival, this practice began in the Tang Dynasty, the cake powder is inlaid with powder, the filling is bean paste, and the fabrics are red and green melon shreds, roses, walnut meat, melon seeds and so on.
The appearance of Chongyang cake looks colorful, which is very appetizing, because of the large number of ingredients used, the taste is also very rich.
Mint cake
Mint cake is a pastry made of mint as the main ingredient, dig a pond in the middle of the inlaid powder, add sugar, mint flavor and cold water, mix and rub through and then sift through with 16 eyes to sift into cake powder, use a mold to make raw cake blanks, and steam it on a high fire.
Mint cake with a faint fragrance, the color of the cake is turquoise and transparent, it is cool and delicious to eat, and it is most suitable to eat in the summer heat.
Osmanthus latte cake
Melt the sugar in hot water, put in the glutinous rice flour to make a paste, pour it into a plate coated with oil, steam it in a basket, sprinkle it with sugar and osmanthus flowers after cooling, and cut into pieces.
Osmanthus cake is jade white in color, sweet and sticky, and a straight person can't stop taking a bite.
Square cake
Fengxian square cake is steamed into 16 small square cakes, and Qibao square cakes are a large piece of molding.
Compared with Fengxian Fang Cake, the production process of Qibao Fang Cake Square Cake is three less, but the filling is much richer, in addition to bean paste, there are date paste, sesame seeds and so on.
Muffins
At the end of the Lunar New Year, the Shanghai area is popular for gifting muffins. Muffins are made of glutinous rice and japonica rice mixed with ground dry powder, brushed with sesame oil on the inside of the cage drawer, spread the cake flour, spread the bean paste, and finally sprinkled the lotus seeds, dates and walnuts on the cake surface, boiled over high heat, and put the sugar lard and roses until the cake was ripe.
The muffin paste is soft and moderately sweet, although the added bean paste dates are very sweet, but it will not be greasy at all, delicious and delicious.
Yellow muffins
Glutinous rice, japonica rice flour and brown sugar can be made into yellow muffins. This pastry originated in Suzhou, but became famous in Shanghai.
Yellow pine cake is crispy in the mouth, cold food and hot food.
Honey cake
Pit the dates, cut them into cubes with the walnut meat, mix well with glutinous rice flour, sugar, diced dates, diced walnuts, pine nuts, melon seeds and water. Spread gauze in the steamer basket, pour in the cake powder, and steam for about 10 minutes until the cooked honey cake is ready!
Honey cake color like roses, sweet fruit, because the color is happy also known as happy cake, eating a piece is also making people physically and mentally happy.
Mung bean cake
Shanghai's mung bean cake began in the Qing Dynasty, using mung bean flour, glutinous rice flour, sugar, vegetable oil soft mixed cake powder, filled with rose bean paste, basketed and steamed. The old brand should push wufangzhai and the old room.
Mung bean cake is soft and delicate to eat, refreshing and refreshing, has the effect of clearing heat and detoxification, relieving heat and quenching thirst, reducing swelling, clear eyes, beautifying the skin and nourishing the face.
Red bean cake
In addition to the original flavor, Shanghai red bean cake also has rose red bean cake and osmanthus red bean cake, the cake flour is glutinous rice flour, japonica rice flour, white sugar, red yeast powder and bean paste mixed, steamed with lard, add rose or osmanthus to make rose red bean cake and osmanthus red bean cake.
Red beans have diuretic, anti-inflammatory, detoxifying effects, and often eating red beans is also excellent for women.
Orange red cake
Originating from Nanxun, orange red cake is a seasonal snack in winter, and the ingredients are fried glutinous rice flour, cotton sugar, sugar orange peel, sugar rose flower and red yeast rice noodles.
The finished orange red cake is a small piece of one centimeter square, with a special cool taste, exquisite shape, moderate sweetness, emitting the orange aroma of rose, sticky but not sticky, sweet but not greasy.
Cloud cake
The flour of the cloud cake is very exquisite, and the glutinous rice should be crushed off the skin of the rice, leaving the rice heart, and grinded very finely through the sieve before it can be used. Mixed with sugar, lard, olive kernels, sesame seeds, spices and mixed well, then compressed into shape, and finally by a sharp knife, cut into slices, as thin as a book page.
The texture of the cloud cake is simple and mellow, and the rice flavor has a moderate sweetness, which is simple but unforgettable.
Leaf soft cake
There are 3 varieties of soft cake square cake, vegetarian cake and osmanthus white sugar cake. The square cake is filled with lard, bean paste, jujube kernels, red and green melon shreds, cotton white sugar, vegetarian cake is mixed with the best cotton white sugar, osmanthus white sugar cake is made of whole glutinous rice plus osmanthus flowers, white sugar, lard, and bean paste.
No matter which kind of soft cake is loose, soft, sweet, fragrant, fat, but it will not be greasy, if you add mint is a good summer diet.
Mille-feuille cake
This is undoubtedly a famous point imported from Yangzhou, so Shanghai was preferably the old Banzhai and Green Yang Estate. Mille-feuille cakes are made with fermented noodles, sugar, cooked lard and sugar lard plates.
Mille-feuille cake is hibiscus-colored, translucent, a total of 64 layers, layers of sugar and oil, its white as snow, unveiled thousand layers, soft and sweet.
Melaleuca cake with date paste
In the process of making oil cakes, each folding noodle is coated with date paste while adding sugar and lard, and the finished product is a melaleuca cake with date paste.
The jujube flavor of the date mud mille-feuille cake is rich, and those who love to eat large dates must not miss it!
Mala cake
Shanghai Mara Cake is passed down from Guangdong masters, adapting to the tastes of Shanghainese and becoming a famous spot in Shanghai. Knead the fermented dough with sugar and cooked lard, add egg liquid to form a batter, and steam it in boiling water for 20 minutes. Shanghai mara cake is more luxurious than cantonese ancient fa-mara cake.
There are many stomata on the body of the mala cake, which is very elastic, and the fluffy taste of one bite is pleasing to people.
Hair cake
The craftsmanship of Shanghai Mara Cake originates from hair cake. In fact, most Shanghainese can't figure out the difference between the two. All are sweet, puffed and soft, and the section has rich holes. However, the cake does not add egg paste, kneaded fermented dough until the dough expands and bubbles and then steamed, generally sprinkled with dates on the cake, steaming method with Mara cake.
The taste is similar to that of mara cake, with the aroma of jujube, and it is dry and refreshing to eat.
Begonia cake
The process of making begonia cake is a bit more complicated, the filling is red bean paste, sugar and peanut oil, and the cake flour is wheat flour.
The charred yellow begonia cake is eaten while it is hot, and the feeling of bean paste flowing in the mouth cannot be better!
Plum blossom cake
From the technical point of view, plum blossom cake and begonia cake are similar. However, the shape of the mold is different, and there are more roses and salty osmanthus flowers as ingredients, which are more delicate than begonia cakes.
Plum blossom cake has more floral aroma than begonia cake, the shape is also very cute, and the sweet taste is very comfortable.
Think about the people of Shanghai is so happy, just the pastries have eaten so many tricks, is not stupid to move, the same slowly pulling grass!