Rushan wedding cake is a unique flavor of pasta, famous at home and abroad. "Lift the bride, send the bride, bow and get red makeup. Uncover the wedding box and present a gift, and a basket of jewelry fruit cakes (wedding cakes). " This folk song reflects the traditional wedding scene. With the changes of the times, the old wedding customs have mostly disappeared, but the custom of making and distributing wedding cakes at the time of marriage has been inherited to this day.
The cake is homophonic and merged. Wedding cakes are also called daughter-in-law's cakes because they are baked by women. The wedding cake was originally very small, the size of the chess. Wedding cakes in neighboring counties have maintained that style so far, but only Rushan wedding cakes have developed into oversized ones. This kind of big wedding cake has a strong regional flavor of Rushan. The reason for this situation is that Rushan people are simple and generous, sincere and kind, warm and hospitable, and they are proud of not giving people food. In the past, the sown area of wheat was small, and wheat flour was very expensive. Whose children get married, the wedding cakes are branded big and much, which will be widely praised by people. In order to show off and spread the fame, the happy owners competed with their partners to enlarge the wedding cakes. Therefore, there has been a situation in which one brand is bigger than the other. Of course, some people's competitive psychology has also played a role in fueling the situation. After disorder increased for a stage, people began to return to rationality. The cake is too big to be eaten, and marriage is a matter of harmony. It is unlucky to break it, and it is inconvenient to give it to relatives and friends. At the end of the Qing Dynasty and the beginning of the Republic of China, the big wedding cake was shaped and passed down to this day.
When young people in Rushan get married, it is a great event to bake wedding cakes. If the cakes are baked well, the reputation of the wedding will be improved. A few days before the wedding, my aunt and neighbors started to help make wedding cakes. Laughing, hilarious, this is a festive scenery in itself. The wedding cakes are regular and round, with a diameter of 14 to 16 cm and a thickness of 4 cm. Rushan 60 1 administrative village, housewives over the age of 60 will cook Rushan wedding cakes. However, the production technology of authentic Rushan wedding cake is very exquisite. 500 grams of flour can bake four wedding cakes, and the ratio of raw materials and the baking temperature are the key. Making authentic Rushan wedding cake is a time-consuming and strenuous job. Take baked 100 multi-happy cakes as an example. The first step is to send out "yeast": 5 kg of eggs, 3.25 kg of sugar and 2 kg of peanut oil, mix them evenly, add yeast for fermentation, and when the yeast bubbles, it is said that it is "open", that is, the fermentation is finished. The second step is dough mixing: add 12.5 kg of wheat flour to the dough, add warm water to the dough, knead it evenly, put the kneaded dough into a basin, then ferment it until bubbles form on the dough. The third step is to roll the cake: knead the cake blank according to the weight of about 200 grams of wet noodles, knead the cake blank once, and roll the cake with a small rolling pin after it is softened, so that it is round and uniform in thickness. Cover the rolled raw cake, ferment again, and ferment until the cake is round and fat and the cake surface is tender before cooking. The fourth step is to cook the pot: coat a little peanut oil on the iron pot and heat it with slow fire. Or spread a layer of clean sand on the bottom of the big iron pot, put a thin round metal pot sticker on the sand, heat it with strong fire until the pot sticker heats up, and then cook the pot with slow fire. The fifth step is frying: apply a thin layer of peanut oil to the pot and heat it until the oil does not emit black smoke. After adding the raw cake, it has been maintained with slow fire. It is necessary to turn it over frequently to make it evenly heated, so that the cake can be cooked by heating without burning the cake skin. Rushan wedding cake is characterized by its crisp, sweet and fragrant flavor, as well as family characteristics such as softness, smoothness and smoothness. "Japonica rice with white flour, every man means it". Because in the production process, each family often has its own set of fermentation time, seasoning addition, cooking control and other links, so there will be different taste aftertaste.
Wedding cakes have different names because of different uses. There are box cakes, which are put in the dowry suitcase by the woman, including 8 bottom cakes with a diameter of more than 30 cm. Hoard is a utensil for holding grain, and the cake at the bottom of hoard means that the family is rich in grain and happiness. The bottom cake should be cut into small fan-shaped pieces and distributed to close relatives and friends who come to attend the wedding. There are bridal chamber cakes (also called intimate cakes, eaten by the bride and groom) and running broker cakes (given to relatives and friends, neighbors). In the era of less wheat planting and low yield, people who bake more wedding cakes are admired and praised by people.
With the change of the times, the use of Rushan wedding cake is more and more extensive. On holidays, birthdays, having children, visiting relatives, children going to school, and going to work in other places, we should bake wedding cakes, distribute them to relatives and friends, and keep some for our own enjoyment to show our happiness.
Rushan wedding cake was listed as the intangible cultural heritage protection list in Weihai in 20 1 1 year.
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