1. Yunpian cake recipe
20kg of glutinous rice, 24kg of sugar, lard 1.5kg, maltose 1kg, honey osmanthus sugar 1kg, peanut oil and salt.
2. The main equipment of cloud cake
Wok, sieve, pulverizer, blender, sugar storage tank, eggbeater, slicer, steamer.
3. Steps to make cloud cakes.
(1) fried
After removing impurities from glutinous rice, wash it with warm water at 35℃ to make the rice absorb water properly, and then wash it with water at 50℃. Pile it in a bamboo basket 1 hour and then spread it out. After about 8 hours, dry the rice. Sift the rice with a sieve. Stir-fry with 1 kg rice and 4 kg coarse sand. When frying, add a small amount of peanut oil, do not have hard rice hearts and discolored paste rice, and finally sieve. The fried glutinous rice is round and cannot bloom.
(2) Aging
Crushing the fried glutinous rice into powder. Then stored in a cool warehouse for 3 months, aged, in order to make the glutinous rice flour absorb water and lose its dryness, so that the product can meet the requirements of looseness, lightness and freshness.
(3) moistening sugar
It needs to be done in advance. Usually, sugar, oil and water are mixed evenly the day before, put into a jar and let them soak each other. Generally, the ratio of sugar to water is 100: 15. Boiling water should be poured on the sugar and stirred evenly.
(4) Rubbing cakes
Pour the cake powder on the chopping board, let it sink in the middle, then add the syrup and rub it with both hands. When you knead the cake, you should move quickly. If you rub it slowly, the cake powder will swell locally because of the moisture in the wet sugar, resulting in different degrees of hardness of the cake. If there is a blender, it can be fully stirred in the machine. Cover the kneaded cake powder with a wet cloth and let it stand for a while to make the cake powder fluffy and soft.
(5) Beating cakes
Mix honey sweet-scented osmanthus sugar with a small amount of cake powder to make a core, and then scoop it up from other leftovers around to make a cake. Tighten it with wood square, put it into aluminum mold or stainless steel plate, and flatten it with a cake press.
(6) stew cakes
Cut the pressed cake blank into four pieces, flatten the surface with a bronze mirror, and put it in a hot water pot with the cake mold for stewing. Standing at the water temperature of 50-60 DEG C for 5-6 minutes, and taking out; Stew at 80 ~ 90℃ 1.5 ~ 2 minutes and take out. The function of cake stew is to gelatinize the starch in the cake powder and attach it to sugar to form a cake blank. When stewing cakes, it is required to master the time and water temperature. If the temperature is high and the stewing time is too long, the sugar in the cake will melt too much, which will make the product too hard, otherwise it will make the product too loose. When cake powder meets hot air, its viscosity will increase. After the cake blank is formed, it can be taken out of the pot and placed on the table, and then the cake bottom and the cake bottom are combined, one side is close to the mold bottom and the other side is the bottom. Stack the cake blanks vertically, generally wait until all the cake blanks produced in daily life are cooked, and then focus on re-steaming.
(7) Re-steaming
Place the molded cake blank on the steaming grid at a certain distance, and cover it for steaming. The purpose is to make vapor permeation to the inside, so that the powder particles are gelatinized and bonded. The steamer should not be too close to the water surface to prevent water from splashing on the cake blank. The water is slightly boiling, about 5 minutes. Generally speaking, it can be shorter in summer and longer in winter.
(8) slicing
After re-steaming, sprinkle a little cooked vermicelli, flatten and beautify the top, bottom and periphery of the cake with a bronze mirror while it is hot, that is, put it in a closed wooden box, cover it tightly with a clean cloth, and leave it for 24 hours. In order to make the cake blank fully absorb water, keep the texture soft and moist and prevent pollution and mildew, slice it every other day and package it immediately after cutting.
4. Quality requirements of cloud cakes
Appearance: rectangular sheet with smooth surface, neat edges and corners, even cake thickness, non-stick and non-stick.
Color: snow white.
Texture: soft and delicate, can be bent into a semicircle without breaking.
Taste: sweet, soft and sweet-scented osmanthus.
5. precautions for cloud cakes
(1) In order to reduce the sugar content of the product and prolong the shelf life, rice can be directly expanded by a single-screw extruder, and then crushed and sieved. The rice flour prepared in this way has a high degree of gelatinization, and the starch is not easy to age after being made into cloud cakes, which can delay the hardening of the products and save the aging process.
(2) Another measure to prevent the product from hardening is to increase the content of reducing sugar in the formula, that is, increase the dosage of maltose and honey in the formula or directly use high fructose syrup, which is generally 50% of the dosage of sugar powder. The amount of oil can be reduced accordingly.