1-Gan Long's wrong title (clerical error)

"Cloud Cake"-When Qianlong went down to the south of the Yangtze River, he arrived in He Xia Town, northwest of Huai 'an City. At the request of the salt merchant Wang, he went to his garden, but there was snow outside.

Rectangular sweet rice cake

Fly. Gan Long enjoyed enjoying the snow by the window. The poem Snow Scene sang: "One piece after another, three pieces of four pieces of five or six pieces, seven pieces of eight pieces of ninety pieces ..." He just sang "One piece", but he didn't get to the fourth sentence, just looked at the heavy snow outside the window. At this time, the salt merchant Wang held a beautiful agate plate and offered refreshments to the emperor. Gan Long just took this opportunity of drinking tea to think about the following questions. Gan Long was attracted by two identical cakes in an agate dish. He forgot to use chopsticks, picked up two pieces and tasted them. They were sweet, soft, fresh and delicious. He praised them: "How can it be better? It's delicious! " He came bit by bit. After eating more than ten pieces, he asked the salt merchant Wang the name of the cake and whether there were any cakes on the market. Wang truthfully replied: "This is a snack handed down from generation to generation at home. It has no name, and there is no place to sell it outside. " The salt merchant Wang boasted about how good the cake was and asked the emperor to give him a good name. I agreed to the request of the salt merchant Wang and wanted to give this traditional delicious cake an elegant name. He thought for a while and suddenly remembered the poem he hadn't finished reciting. He couldn't help sighing: "Great! Is the color and shape of this cake like thin snowflakes flying outside? In my opinion, let's name this cake' Snowflake Cake'! " Hearing this, the salt merchant Wang quickly kowtowed to give thanks. Then, Four Treasures of the Study at home was quickly invited to ask the emperor for a title. Gan Long happily wrote "snow cake" as "cloud cake". Since then, the cake shop has been changed into a "cloud cake".

2. Yunyang peach crisp.

Yunyang peach crisp is famous all over the country. It is made by dozens of processes. It is said that this craft was first introduced from Zhejiang.

Yunyang taopian cake

A long time ago, there was a rich man's only son named Tang Cong in Zhejiang. This man loves sugar the most, and he lost his teeth when he was seventeen or eighteen. His father donated money to a county magistrate in Yunyang. At work, he took Chen Shi, who made candy at home, to Yunyang to make candy for himself. As time went on, Chen Shi was homesick and gradually became ill because of anxiety. Tang returned to China after three years in office, leaving him alone.

Near the county government, there lived two apprentices, Qiu Guang and Qiuli. When they see that honesty is pitiful, they take it home and treat it carefully. As the old people gradually recovered, he taught them the craft of refining sweets. After learning the craft, Qiu Guang made a humanoid cloud cake in Songjiazhai store, which sold out quickly. Since then, business has been getting better and better. In less than two years, the Song family became a big boss and betrothed their beautiful daughter to.

There is a son in Zuojiazhai store opposite. Because the candy business in the store is not good, he can't afford to read, so he has to drop out of school and work. Later, Chen Shi, an old man, agreed to marry Qiu Li. Under the guidance of the elderly, they also made cloud cakes, and the cloud cakes (peach cakes) produced by the two companies sell well both inside and outside the province. Both fast food restaurants have prepared luggage and money to send the old master back to Zhejiang to spend his old age. Peach cakes made by Qiu Li and Qiu Guang, as a specialty of Yunyang County, have been handed down from generation to generation for hundreds of years.

Cloud cake, also known as snow cake, is a famous scenic spot of Han nationality in Jiangsu, Chaozhou and Guangdong. Its name comes from the characteristics of film and white. Its characteristic texture is warm and soft, just like coagulated fat, it can be stored for a long time without hardening, and its production is very particular. For example, the fried glutinous rice flour should be stored for about half a year and dried; The choice of soft candy is also strict; As for the slicing of the cake, the requirements are also very high. Each cake block (22 cm long) generally needs to be sliced 140 pieces.

Production method 1

Raw material formula:

Jiang rice flour, powdered sugar, soft sugar, caramel, sesame oil, osmanthus essence, cooked noodles.

Production method:

1. Glutinous rice processing: Wash the glutinous rice and mix it with sand to make it mature, without stiff rice cores and discolored rice paste. Then go through the reeds and separate them all.

Rectangular sweet rice cake

Sand, grinding. Generally, the ground rice flour should be stored for about half a year (called aging), so that the rice flour can absorb water and be dried to meet the requirements of soft and refreshing products.

2. Moistening sugar: put powdered sugar, soft candy, caramel, sesame oil and osmanthus essence into a jar, add water and stir. Stir well and it is called moistening sugar. 12 hours later, it can be used after the sugar powder is completely dissolved.

3. Powder blending: Mix a proper amount of aged rice flour with moist sugar to make it soft and fluffy, which is called powder blending.

4. Decoration: weigh a certain amount of mixed powder and put it into an aluminum mold, flatten it with a cake press, cut the powder blank in the mold into four pieces with a knife, flatten the surface with "copper nai", and put it into a hot water pot with the cake mold for stewing. Pay attention to the temperature and heat when stewing. Generally, when the temperature is below 20℃, the firepower should be small. If it is above 20℃, the firepower is strong and rice noodles are avoided.

Rectangular sweet rice cake

Prevent the water content from being too high. After about 1.5 ~ 2 minutes, the viscosity of cake powder increases when it meets hot air, and the cake blank can be cooked.

5. Cooling and demoulding: take out the aluminum mold and buckle the stewed cake blank on the table. The side of the cake blank close to the aluminum mold is a surface, which is smooth and moist because of its sufficient water absorption; The other side is the bottom, which is very flat but not as moist as the face. After a little cooling, put the cake blank face to face and continue cooling.

6. Put the cake blank face to face and bottom to top in a special wooden drawer, and then steam it in a pot for about 5 minutes. Note that when putting cake blanks in the drawer, the gap between the surface and the bottom should be smaller, and the gap between the bottom and the bottom should be larger, so that the bottom can fully absorb water and increase its smoothness and moisture when returning to the pot.

7. Orderly placing: after returning to the pot and taking out the drawer, sprinkle some cooked noodles, and flatten and beautify the top, bottom and sides of the bread strips with a copper mirror (also called copper nai) when it is hot, so as to put them in a closed wooden box, cover them tightly with cloth or quilt and leave them for 24 hours. The purpose is to make the cake blank fully absorb water, keep the texture soft and moist, and prevent mildew. The finished product will be sliced and packaged the next day.

Method 2

manufacturing method

1. fried rice: choose pure white glutinous rice produced locally, wash it with warm water, fish it once with hot water (60℃), pile it up for 1 hour, and then spread it out.

Rectangular sweet rice cake

After drying in the air for 20 hours, the glutinous rice with larger particles was screened out. Stir-fry rice with four times coarse sand and add a little peanut oil when frying (2 1. 1 kg glutinous rice needs about 42 grams of peanut oil). Stir-fry until glutinous rice is round and does not bloom.

2. Aging: the fried glutinous rice is ground into powder and stored in the cold storage for 3 months, so that it can naturally dissipate heat and avoid drying, and the storage time is long. In order to shorten the arrangement time, mung bean sprouts and wet broad beans with high water content were washed and mixed with cake powder, stored for 4-7 days, turned once a day to make the cake powder absorb water evenly, and then sieved.

3. Wet sugar production: 50 kg of granulated sugar is stirred and dissolved with 15 kg of water, heated to 100 ~ 1 10℃, the syrup is beaten into fine white sugar by a beater, fermented in a vat, and the supernatant is poured out the next day, and the precipitate is wet sugar.

4. Molding: spread the stored glutinous rice flour on a cloth, cover it tightly, and wet it for 7 days at a certain humidity. Stir-fry the wet powder with low fire once to make it loose, then crush it with a pulverizer and sieve it, and finally feed it according to the formula for molding. Before molding, honey sweet-scented osmanthus sugar is mixed with a small amount of glutinous rice flour as a material.

Rectangular sweet rice cake

Reentry molding.

5. Slice and package: after the cake is cooked and shaped, steam it again for about 5 minutes, then take it out and sprinkle it with a layer of cooked flour, and put it in a wooden box to keep warm, so that the texture of the cake blank is softer. Take out the slices the next day, cut them evenly, cut 25 pieces every 30 cm, and pack them with cuttings.

Quality standard form: uniform thickness, square shape and tight packaging.

Color: snow white.

Organization: delicate and soft.

Taste: sweet and soft.

Walnut cloud cake

Ingredients: Chaozhou powder 1 kg, sugar sand 1.2 kg, 500g walnut kernel, 50g rose sugar.

Rectangular sweet rice cake

manufacturing method

1. sugar making: white sugar is dissolved in clear water and boiled into syrup, boiled to 122℃, turned off the fire and stirred into sugar paste.

2. Wash walnuts with boiling water and add rose sugar.

3. Mix sugar sand and Chaozhou powder, sieve them, then divide them into four parts, one of which is put into a rectangular mold as the bottom layer, and then compact. Put two boards on both sides of the mold, then put a walnut cake powder, flatten it, remove the board, then spread the other two cake powders, and cover them with white paper after compaction.

Steam at 4.80℃ for 15 minutes, hide the demoulded cake blank in cooked flour for about 1 hour, and then take the flour and cut it into thin slices.

Quality standard form: rectangle with complete sides.

Color: white.

Organization: uniform thickness and beautiful pattern.

Taste: sweet and delicious, with walnut flavor.