Jujube Bean Cake comes from jujube cake, is a Han Chinese pastry cuisine has been, the original Qing dynasty palace cakes, had the first palace cakes of the name, is the "Han Chinese feast" one of the top ten cakes. Passed to the present, there is a history, about 200 years. Jujube Bean Cake its flavor far away, the entrance to the sweet, quite able to replenish the spleen and stomach, beneficial to the vitality of the body; contains vitamin C, protein, calcium, iron, vitamin P and other nutrients, there is to protect the liver, increase muscle strength, skin and prevent the effects of aging.
Jujube Bean Cake originates from jujube cake, originally from the Qing Dynasty palace cakes, once had the first palace cakes of the reputation, is the "Manchurian feast" one of the top ten cakes. It has been passed down to the present, with a history of about 200 years.
Jujube Bean Cake has a far-reaching flavor and sweetness in the mouth, which can nourish the spleen and stomach, and benefit the qi and body fluid.
Jujube Bean Cake contains vitamin C, protein, calcium, iron, vitamin P and other nutrients, which can protect the liver, increase muscle strength, and nourish the skin to prevent the effects of aging.
Materials: 105kg of fresh jujube, 90kg of sugar, 90kg of sugar, 90kg of sugar, 90kg of sugar.
Features: Mudong Jujube was created at the end of the 19th century and has a history of nearly 100 years.
Operation: 1. Select jujube: select fresh, red color, full grain, uniform, no flower spots, no insect eyes, no flat seed of fresh jujube. Yangshan jujube is good. 2. Scratch jujube: use the special row of needles. Needle spacing of about 3 millimeters, in the jujube body 25 ~ 30 longitudinal traces, traces of about 3 millimeters deep, in order to remove astringency and honey penetration. 3. Cooking jujube: two times: the first time with a strong fire to cook for about 10 minutes, remove the black foam, to be live soft jujube body, scooped into the water tank soak; the second time to cook jujube only 5 to 6 minutes, the foam turns white, scooped into the water tank and then soak, in order to remove the net astringent water. 4. Syrup: Sichuan white sugar dissolved in water, and after purification boiled. With candy about 80% of the ingredients, the amount of water for the amount of sugar 25-30%. Boiled to about 105 ℃, the concentration of about 60 degrees, the syrup is completely divided into juice, clear to the bottom, can "hang" when you can. 5. Cooking honey: two times: the first cooking honey: syrup (35Be′) in the pot, with a strong fire to cook for about 3.5 hours, without stirring, and keep the syrup soaked through the date blank. Syrup due to water evaporation is reduced, you should add syrup (cooking to 2.5 hours before adding syrup of 35 degrees of boomerang, after that, it is a time to add the boomerang 60 degrees of syrup) 25 ~ 30 kg. To be concentrated to more than 60 degrees of syrup, the body of the date was golden yellow, you can start the pot, along with the sugar water in the tank static. The second cooking honey: the cylinder after 12 hours of resting (up to 4 days) of the date billet together with the sugar water into the pot, heating and boiling for about 10 minutes, to be convinced that the syrup once again shrunk to about 70 degrees can "hang", you can get up the pot of sunshine system. 6. sun jujube: will cook the good jujube billet in the hot sun continuous exposure for 6 days (rainy days can be baked, drying room temperature shall be about 50 ℃, time about 48 hours), from the third day onwards at least two times a day turning. Sun until the dates do not stick, hand pinch not deformed can be. 7. wipe: with a clean white cloth bag, soaked in boiling water (sterilization), wrung out, loaded with sun-dried jujube, rubbed by hand for 2 ~ 3 minutes, to remove the date surface sugar stains and dirt. Then, dry the surface water in the sun, which is the finished product. Quality standard Specifications: Jujubes in original shape, complete body shape, no over-small particles. Color: golden yellow, slightly transparent. Tissue: skin slightly hard, jujube honey through, hair sand surface about 2/3. Taste: delicate and moist, slag from the nucleus, pure sweet and refreshing, jujube aroma pleasant.