Tengluo cake is one of the famous Beijing-style four-season pastries in Beijing. The pastry is rich in layers, sweet and palatable, crispy and soft, and has a strong fragrance of fresh vine flowers.

Every spring in the past, Beijingers liked to use flowers and noodles to make seasonal foods, and wisteria cake is one of them. The vine flowers bloom in April and have a sweet and elegant fragrance. The fragrance is both tranquil and long-lasting, which is profound and inspiring. In mid-spring, wisteria is in full bloom, purple clouds abound, climbing vines wrap around the frame, and the garden is filled with fragrance. This is the most appropriate time to eat wisteria cakes. There are two kinds of wisteria cakes: store-made and home-made. The store system is based on Beijing’s old-fashioned pastry shops. The made furry vine cakes and rose cakes are puffed up in layers, and the skin is as white as snow and as thin as cicada wings. When you turn it over, the layers of white skin rise up like pieces of goose feathers, so they are called furries. This kind of cake is also known as the best among all the pastries made in old-fashioned pastry shops. The "Yanjing Years of the Year" written in the late Qing Dynasty records: "In the early March of the third month, you pick the elm money and steam it, combine it with sugar noodles, and call it elm money cake. Those who use wisteria flowers as it are called wisteria cakes. All are in accordance with the time. Food. ”

Ingredients

[Refined flour][White sugar][White oil][Wine flower][Peach kernel, etc.]

Preparation method

Add white sugar to flour and mix with water to form a soft and moist dough; mix flour and white oil, and knead until the pastry is even and moderately soft and hard; add water to the sugar in the pot to dissolve it, add maltose, and cook Until the sugar threads can be pulled out, add the flour and white oil that have been soaked into the syrup, and mix until the sugar filling is suitable and there are no lumps (add fresh vine flowers when used); remove the dough and press it into a flat round Shape it into a shape, wrap it with pastry dough and fillings, put it in the oven with a built-in baking pan at about 160 degrees, and bake it for about ten minutes, and it's ready.