In Beijing, most of the delicious sesame paste biscuits come from halal restaurants: for example, halal biscuits from niujie into Hutong are a daily sight; Houhai Li Ji Sauced Meat Fried Belly Shop, the sesame seed cake should be served with mutton soup; Li sesame seed cake in Huimin district outside the East Fifth Ring Road is also famous in Fiona Fang for several kilometers. Even people who live in Yanjiao have good taste. His home is crowded with people every morning, and the most popular one is chop suey soup/bean curd soup sesame seed cake. In addition to eating baked wheat cake directly, with mutton soup and barbecue, and eating it as a staple food after hot pot rinsing, you can also cut the baked wheat cake from the middle and stuff it with a few elbow pieces of meat or mutton and beef in sauce, which is a meat folder with "baked wheat cake with meat, not enough to eat".
Lao She wrote in Camel Xiangzi: "Xiangzi saved money for three years and bought his first car; I was so happy that I decided to buy a car for my birthday. In order to live this big day, the first business must bring a well-dressed person, and then you have to eat a meal at the best rice stall: for example, hot cake with fried mutton. " In the eyes of Xiangzi, an ordinary citizen in the old society, hot baked wheat cake with fried mutton can be enjoyed as a birthday dinner.
According to historical research, sesame seed cake originated from Ban Chao's mission to the Western Regions in Han Dynasty. It is recorded in the Book of Continued Han Dynasty: "Lingdi loves Hu cakes." Hu cake is the earliest sesame seed cake, which was popular in Tang Dynasty. According to Zi Tong Zhi Jian. Xuanzong ",during the Anshi Rebellion, Xuanzong and Yang Guifei fled to Jixian Palace in Xianyang, and Prime Minister Yang Zhongguo went to the market to buy Hu cakes. At that time, Chang 'an was famous for making sesame cakes, and the earliest promotion was a shop called Fuxing Square. For this reason, the poet Bai Juyi wrote a poem saying: "Sesame cakes are like Kyoto, and their faces are crisp and oily." I sent it to Ambassador Hungry Yang, and the smell of incense seems to be auxiliary. "The practice of sesame seed cake is to use clear powder, sesame spiced salt noodles, clear oil, alkaline noodles and sugar as raw and auxiliary materials, ferment dough, add crispness to taste, draw agent to shape, brush sugar color, stick sesame seeds, and bake in the furnace, so Bai Juyi said that the noodles are crisp and oily. This practice is similar to modern sesame seed cake.
Zhao Yongshou, the imperial chef of the Qing court, devoted himself to studying the production technology of sesame cakes and developed a unique multi-layer sesame cake production technology. Ordinary baked wheat cake is about 15 layer, while Zhao Yongshou's baked wheat cake can reach 2 1 layer, and there is no difference between hot and cold baked wheat cakes. After the demise of the Qing Dynasty (the early years of the Republic of China), Zhao Yongshou went into exile and opened a biscuit workshop, specializing in making multi-layer sesame paste biscuits in old Beijing. 1925, Zhao Renzhai, Zhao Yongshou and other former chefs set up imitation meals in Beihai Park, dealing in cakes, snacks and flavor dishes in the Qing Dynasty. 1955 Fangshan was changed to state-owned and 1956 Fangshan Hotel was renamed.
Tian Dezhong studied under Zhao Yongshou in Fangshan Restaurant, and learned the skills of multi-layer sesame paste biscuits in old Beijing, becoming the second generation of multi-layer sesame paste biscuits in old Beijing. After Tian Dezhong was transferred to Long Fu Temple Snack Bar as a chef, Wang Fuyu studied under Tian Dezhong and became the third generation successor. Later, Feng Huaishen became the fourth generation descendant from Wang Fuyu. Feng Huaishen is worried that the old Beijing baked wheat cake may be lost. In order not to lose this craft, he took two apprentices, twenty in all. 20 17, Feng Huaishen applied for intangible cultural heritage for the production technology of old Beijing baked wheat cake in Fangshan District and became the inheritor. The technology and culture of multi-layer sesame paste sesame cake in old Beijing have been passed down to this day.
Maybe you are used to queuing up at old brands to buy a bag of baked wheat cakes and eating them slowly at home, but you can also try to make one at home in your spare time. I remember when the epidemic broke out around the Spring Festival, many people learned to mix dough at home and successfully made steamed buns and steamed buns. The same is true of sesame cakes. You don't know until you try, but you will know when you try. It turns out that cooking can also be very interesting and addictive ... Today, I will share with you the home-made practices of old Beijing baked wheat cakes. If you are interested, try it together ~
First, the production method of old Beijing sesame paste sesame seed cake:
Ingredients: flour 250g, baking soda 2g, cooking oil 10g, sesame paste 50g, water 140g, pepper noodles 2g, fennel noodles 2g, salt 3g, sesame seeds 2g, soy sauce 50g and sugar 2g.