Li Cake is a traditional pastry with a strong local flavor in Minqing
。 For a long time, it has always carried the traditional culture of male and female engagement dowry, which is favored by people, and even in Minqing
"The cake is polite, but the other is not polite".
In Minqing,
In the gift of engagement
It doesn't matter if there is anything else missing
Gift cakes are indispensable
The large one weighs five pounds, of course, there are also three pounds, two pounds, half a pound, about 2 centimeters thick. Generally, the shape of the cake is flat and round
It is larger than a mooncake, the skin is thin and crispy, and the filling is full of flavor. People who like to eat will feel that the filling of the cake is fragrant and delicate, moist but not fat.
It is called a gift cake
As the name suggests, it is related to "etiquette"
Because of the cumbersome craftsmanship as well
The cost is high
Today it is passed down from the craft
There are fewer and fewer shopkeepers
"Nowadays people want traditional and like the old taste." The Liu family's Amei cake shop in Baizhang has a history of 80 years, and the owner Liu Liqun said that the shop was handed down from her grandfather and was the fourth generation to her nephew.
Pinch, wrap, turn, turn
Deceptively simple action
It's not that simple
Every step is required
Full of skills and experience
Mastery of strength and time
Especially important
MinQing cakes are also sweet and salty
Unique taste
The so-called "salty"
In fact, it is sweet and salty
It's just that
The filling of the sweet cake was added
Green onions, salt and other ingredients
The shape is not bad, just the taste is different
Add green onions to the filling
Compared with other pies, the method of the cake is very elaborate, its filling in the winter melon strips, plum tongue, green onions, peanuts, sesame seeds, etc. are readily available, the most special material in the cake is the fat meat marinated with sugar, the fat after marinating is white, the teeth are cut as crisp and delicious as the winter melon strips, there is no greasy feeling of fat, and because of the sweet taste, the charm of the cake is irreplaceable.
The filling is mixed with oil and kneaded in proportions to form a ball
Some customers are in
It will also be requested when ordering
Add the salted egg yolks to the filling
Makes the cake more flavorful
The crust is pounded many times
, in order to be crisp and thin. The filling is placed on the crust, and in a series of continuous kneading and swirling, the prototype of the cake comes out. Liu Liqun said,
In the filling, each cake maker has his own unique method, and the three chefs in the shop have three different production methods.
Hand-wrapped filling
Wrapped gift cake
Pressed forming
Stamp the center with red letters
Not ready to put in
Baked in a charcoal oven
Press the cake embryo into a round cake shape and cover it with a red letter
It is worth mentioning
The surface of the cake is still wrapped
A solid layer of white sesame seeds
A little bit of unsparing white sesame seeds
Baked fragrantly
It's hard to resist
A toast wrapped in sesame seeds
If you want to make a good cake
In addition to paying attention to the toppings of the filling
Charcoal-baked heat and
The time should also be just right
In this way, the gift cake is guaranteed
Crispy and sweet
Burn charcoal in advance
Compared to electric grilled
Charcoal-baked cakes are baked to make them more fragrant
Relatively oily
The electric-baked salutatory cakes appear drier
Relatively fluffy
Freshly baked gift cake
The aroma is fragrant
The owner said that after the cake was baked
Leave it for two hours before eating
The skin was crispy at that time
It's the best food
Crust wrapped in sesame seeds
Crispy and sweet
Take a bite
It's evocative
Produced by Minqing County Rong Media Center
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Image: Lin Ling
Planning Editor: Lin Ling
Proofreader: Xu Hongbin
Review: Xu Xiaolong Wu Junqing