It is said that the origin of the wine cake is also related to the cold food festival, legend has it that at the end of the Yuan Dynasty, Suzhou, there is a man named Zhang Shicheng, because of the accidental injury to a person's life, so with the old mother to escape, when it was the cold food festival, a few days without food. His mother was so hungry that she fainted, and Zhang Shicheng was so anxious to be starved to death that he sobbed uncontrollably. An old man passed by and saw that Zhang Shicheng was very filial, and the mother and son were very poor, so he made a cake with only a few wine lees at home for his old mother to eat, and Zhang Shicheng's old mother was saved. A few years later, Zhang Shicheng rebel in the Soviet Union as king, remembering the life-saving benefactor, in order to commemorate the incident, Zhang Shicheng ordered the cold food festival to eat wine lees cake, named "save mother cake". Later, Zhang Shicheng was captured alive by Zhu Yuanzhang and killed himself on the way to Yingtianfu. At that time, no one dared to call the cake "rescue cake", but the people of Suzhou were still very affectionate towards Zhang Shicheng, and quietly changed the name of "rescue cake" to "wine cake". So the custom of Suzhou people eating "wine cake" in spring has been passed down to this day.

Ingredients: 250 grams of flour, 50 grams of wine, 2 grams of yeast (can be left out), 150 grams of red bean paste filling

Specifications

Step 1: Mix 250 grams of flour, add 50 grams of wine, and stir to combine. 2 grams of yeast is melted in warm water, and added to the flour. Prepare a bowl of warm water, while stirring, add warm water in small amounts several times, stirring the flour into a floury consistency. Then form a dough with the palms of your hands. Let it rise in a warm place until it doubles in size. You can make it without yeast, but I added yeast to speed it up

Step 2: Make the biscuits

The dough will be sticky, so you need to add more dry flour to knead and deflate it until it's smooth, then roll it into long strips and divide it into even-sized dosage pieces. Each one is about 40 grams. Since the cuts in the dough are sticky, we kneaded them in, rounded the dough and rolled it out into a crust that is slightly thicker in the center and thinner at the edges. Put in the bean paste filling. Authentic wine cake needs to add lard to the red bean paste filling

Then wrap the bean paste filling like a bun, tighten the mouth. Then go to the panel and press flat, form a round cake biscuit is ready. For the rest of the dough, use the same method, wrapped in the filling, to form a cake blank and set aside.

The fourth step, cooking wine cake

I use the electric cake pan, you can also use the pan, I always control the temperature of the pan is not good. Preheat the electric cake pan on medium heat in advance, and put the wrapped biscuits in it, leaving some gaps in each one directly, not right next to each other. Then cover and cook for 2 minutes, after the bottom turns color, turn over and continue to cook for 2 minutes, both sides become golden brown, it is cooked.