Suzhou-style pastries are represented by the Suzhou area of ??Jiangsu Province. The fillings are often made of nuts and diced pork suet, and are flavored with osmanthus and roses. They have a sweet taste. Below is a list of recipes for Su-style pastries that I have compiled. Let’s take a look.

1. Plum Blossom Cake (2 types)

Among the dozens of dazzling cakes, plum blossom cakes that look like plum blossoms can be recognized at a glance. It is filled with bean paste, fresh meat, roses and other fillings, and the surface is sprinkled with red and green silk and melon seeds. Cover the cake mold with a hot iron plate and bake until done. The baked plum blossom cake is golden yellow, shaped like plum blossoms, soft and delicious, and suitable for all ages.

Plum blossom cake originated in the Ming Dynasty and became the most famous snack in Jiangnan by the Qing Dynasty. The making process of plum blossom cake is very simple, but the technical requirements are very high. The batter mixing, shaping, and heat must be just right. The special mold required for production has 19 plum blossom-shaped holes. When the fire is burning red, first use a brush to brush the hole of the copper mold with oil, then pour the thin batter into the mold hole, half the depth is enough, put the bean paste filling, and then add the batter into the mold hole until it reaches the mold hole. It is filled, sprinkle some red and green silk and melon seeds on top, cover it with an iron lid and bake it. Wait patiently for 8 minutes, and each fresh and lovely plum blossom cake will come out of the oven.

Tasting method: When you eat it, it has a little sour taste of fermented batter, and this is where the real taste lies.

Raw material formula (taking making 100 plum blossom cakes as an example):

4 kilograms of fine white flour, 3.5 kilograms of bean paste, 150 grams of white sugar, 500 grams of diced pork suet, 75 grams of red and green silk, 15 grams of edible alkali, and 25 grams of soybean oil.

Preparation method:

1. Put 2 kilograms of flour into a bucket, add an equal amount of warm water, stir evenly with a long-handled iron spoon, let it stand for 5-6 hours, and then add Mix 2 kilograms of flour and 3 kilograms of warm water and stir vigorously until the batter is even and sticky without lumps. Dissolve the alkali, pour it into a bucket, mix well, and pour it into a copper kettle for later use. Pour the soybean oil into a container and add 50 grams of water to make it into water and oil.

2. Place the mold and the iron cover on the stove and scald over medium heat. Use a brush dipped in water and oil to smear the mold holes. Take a copper pot and pour the batter into the mold holes in sequence (only fill half of the holes). Then lift the mold and turn it slowly to make the batter evenly adhere to the walls of the hole. Then place it on the stove, insert the bamboo piece into the hole and scrape the batter towards the four walls of the hole. Then add 35 grams of bean paste and 5 grams of diced sugar pork suet into each hole, then take 15 grams of white sugar and sprinkle it evenly into each hole. Then fill the holes with batter, sprinkle with about 15 grams of red and green silk, and add Cook with the lid on for 2 minutes, then open the lid and sprinkle 15 grams of white sugar evenly, cover with the iron lid and cook for another 3 minutes until cooked. Open the lid and use a shovel to separate the plum blossom cake from the mold, lift it up and put it on a plate.

Shanghai Plum Blossom Cake

Ingredients:

Ingredients: 2000 grams of wheat flour, 900 grams of adzuki beans

Seasonings: 8 grams of yeast, 15 grams of alkali, 25 grams of soda ash, 1610 grams of white sugar, 10 grams of osmanthus, 5 grams of roses, 100 grams of peanut oil. Method:

1. Break the dried rose petals and centers into balls. Add 5 grams of salted osmanthus, 100 grams of sugar, and 300 grams of water to make osmanthus syrup. Mix 50 grams of peanut oil with 50 grams of water to make water and oil. Dissolve the alkali into alkaline water with 35 grams of water, and beat the yeast into 2500 grams of old fermentation slurry.

2. Combine red beans, 50 grams of peanut oil, 900 grams of white sugar, rose hearts and 5 grams of salted osmanthus to make a wet bean paste filling (put the rose hearts into the pot and cook with the red beans, add the salted osmanthus) Add when boiling bean paste). ? 3. Add 15 grams of alkaline water, baking soda, 10 grams of white sugar, and 100 grams of sweet-scented osmanthus syrup to the old fermentation slurry. Stir it into a slurry. Add 1,900 grams of water and stir into a slurry. Then add all the flour and stir gently until it is smooth and fluffy, with no dry powder or stiff lumps. It will become a new ferment.

4. Take a small amount of new fermentation slurry and place it on a hot iron plate to test the cake sample. When mature, it will have many small pores (like mung beans in winter and rapeseed in summer), and have a fragrant and aromatic appearance. Slight green is preferred. If the pores are large, it means the fermentation is heavy and lacks alkali; if the pores are yellow and have an alkali smell, it means the alkali is heavy; if the pores are too small, it means the fermentation is light or there is too little soda; if there is a sour smell and a dark color, it means there is a lack of alkali, all of which need to be adjusted appropriately.

5. Put the new fermentation slurry into a special pot. The pot must be open and have a wide mouth to facilitate fermentation. One pot contains 1125 grams of fermentation paste, and the bean paste is divided into 6 bowls, each bowl is about 450 grams.

6. Place an iron plate on the stove where the fire is lit. When the cake mold is hot, use a wire brush dipped in water and oil to brush the cake tube for a week to clean away the residue and lubricate the cake tube. If you hear a popping sound at this time, you can pour the yeast into the cake tube, pour 1/3 first, then put the cake mold upright and turn it on all sides so that the yeast is evenly adhered to the four walls of the cake tube. Then insert the bean paste in the bowl into the cake tubes with cake inserts, add about 25 grams of bean paste to each tube, and sprinkle 50 grams of white sugar on the bean paste, and then cover the bean paste in each cake tube with the rest of the yeast. Sprinkle the top on the bean paste, sprinkle some rose petals on the yeast, pull out the hot iron plate from under the cake mold and cover it on the cake mold, close the oven door and reduce the bottom fire. After about 2-3 minutes, the cake is half cooked, put the iron plate back on the stove, open the door to heat, then sprinkle 50 grams of white sugar and 50 grams of wine and osmanthus syrup on the cake, then pull out the iron plate to cover the cake again. Place the cake on the mold, close the oven door, and bake for about 3-5 minutes. Insert a cake skewer into the body of the cake. If there is no more raw pulp overflowing, the cake is ready. Then use a cake skewer to cut along the lines on the surface of the model, and use a cake crochet hook to pick out each piece one by one.

19 pieces per furnace, repeated 6 times.

2. Begonia cake

Begonia cake was created in the Qing Dynasty. It is famous because the shape of the cake resembles a crabapple flower.

Begonia cake is one of the oldest snacks. Nowadays, many young people may have never eaten it. Slightly smaller than the plum blossom cake, it has the shape of a flower, amber syrup, and bean paste filling. The 7 mold holes form a beautiful crabapple flower with 7 petals, and five colors such as fruit shreds, melon seeds, and sesame seeds are added on top. embellishment. There was once a poem praising it: "Begonia cakes are so good that Nong wraps them up and sends them to Lang Zhinong, who is heartbroken."

How to taste: sweet and delicious, especially hot food.

　≮Raw materials≯ ? Main ingredients: flour, fermented yeast, bean paste, purified lard suet? Supplementary ingredients: alkali, white sugar, red and green melon shreds, peanut oil

　≮Method≯ ? 1 , add alkali to water and turn it into water. Pour the flour into the vat, mix with cold water to make a batter, add fermentation and alkaline water, mix well until the batter turns a hundred colors, pour it into a copper pot and set aside.

2. Add appropriate amount of water to peanut oil and mix it into water-oil. Put the bean paste into a bowl, add sugar, water and oil and mix to form a wet bean paste filling. Cut the pork suet into cubes, add sugar and mix to make sugar suet cubes.

3. Brush the cake mold with water and oil, put it on the stove over low heat, pour the batter from the copper pot into the cake mold holes, and when the mold holes are half deep, put some batter in each mold hole. Pour the bean paste filling, then pour the batter into the mold hole to cover the bean paste. After the mold hole is filled, add diced sugar suet and red and green melon shreds on top. After baking for about eight minutes, use the cake in the mold hole. Pick out the copper solder and place it on another iron plate sprinkled with a layer of white sugar. Place the pastry on the iron plate with the bottom side facing up. Then place it on the stove to bake. When the syrup overflows on the iron plate and turns red in color, Take out the cake body and serve on a plate.

3． Scallion Lard Cake

The Scallion Lard Cake that old Suzhou people remember best is white and crystal clear, crispy green onions, soft, waxy and moist, oily but not greasy. In the past era of material scarcity, the fat lard cake, sandwiched with flatbread or fried dough sticks, was undoubtedly a filling and nutritious breakfast.

Lard cake, also known as fat cake, has been famous as early as the Qing Dynasty. "Yuanhe Weiting Zhi" calls it "the best made in Wuzhong".

Tasting tips: Old Suzhou people say that in addition to eating scallion lard cake directly, it can also be cut into small pieces and cooked with pumpkin.

General consumers have the illusion that lard cakes are made of lard. In fact, this is not the case. The lard cakes produced by Zhuhai Liji Bakery use high-quality vegetable oil and grape ingredients, and are cooked with low-temperature firewood. After four hours of natural cooling, it is packed by automatic machinery, making each piece of lard cake soft and delicious, suitable for the trend. The New Zealand candy is full of milk and peanut flavor, and tastes first-class.

Production method

(1) Cook oil, glucose and other raw materials over low-temperature firewood for four hours, cut into 1.7 cm square lard cake strips, cool naturally and pass through automatic machinery Packaging.

(2) Put the fine glutinous rice flour and fine japonica rice flour into a wooden barrel and mix well, make a nest in the middle, add refined salt (100g) and 1.5kg of water, mix well with your hands, until When "kneaded, it becomes a ball and spreads like sand", put it into a sieve and sift everything.

(3) Take a large wooden steaming bucket, put a bamboo grate on the bottom, apply soybean oil, first spread 30% cake powder on the bottom of the bucket, put it on a boiling water pot to steam, and wait until the steam When the cake flour is passed through, add 20% more cake flour. The evaporated cake flour is almost cooked. Place the diced salted pork suet into the remaining raw cake flour, mix it briefly, put it into a bucket and spread it evenly, and then add the remaining cake flour. Add the ingredients one after another as in the previous method, cover with a wooden lid, and steam until the cake powder turns jade-white. Remove the lid, add green onions evenly, cover again and steam for about 3 minutes until cooked.

(4) Place a clean white wet cloth on the chopping board, pour the cooked cake powder on it, wrap it with the wet cloth and press it firmly. Turn it over and pat it flat to nearly 6.7 cm thick (the upper and lower corners need to be square and smooth), remove the cloth and use a knife (dip in cold water) to cut into 100 rectangular pieces.

PS: According to personal taste, you can add walnuts, dates, coconut, sesame, etc. for a better taste~

4. Money square cake (2 types)

There are two types of square cakes in Suzhou-style cakes: large and small. But no matter which one they are, they are all truly square in shape, with neat edges and corners, and the center of the filling. The taste can be meat or vegetarian, salty or sweet. Mint, rose, bean paste, pumpkin, fresh meat, etc. can be used as fillings, and the color comes out from the inside.

Tasting method: thin skin, heavy stuffing, white color, hot steaming makes it more delicious.

Square cake 1 ingredient formula (calculated based on 16 pieces per plate):

320g glutinous rice flour 480g rose (fruit) 440g honey-soaked lard cubes 80g Vegetable lard, fresh meat, 480 grams of bean paste

Production method

1. Knead the flour: Combine the glutinous rice flour and the japonica rice flour, add water, stir, and knead thoroughly (the flour needs to be Wet, but not too wet).

2. Sieve: Sieve the kneaded flour to remove coarse particles.

3. Slotting: Place the sifted fine powder into the template, scrape it flat, and then open it into 16 square slots.

4. Place the stuffing: Put the stuffing in the slot. The stuffing is made of rose (hunk fruit), diced honey-soaked lard, vegetable lard, bean paste, etc.

5. Covering powder: Sprinkle the sifted fine powder evenly on the template surface.

6. Printing plate: Press the printing plate engraved with the pattern and store name on the template.

7. Cut the strips: Use a thin iron ruler to divide the strips into 16 equal pieces, put them in a steamer and steam them for 15 minutes before they are done.

Square cake 2 ingredients:

300g japonica rice flour, 150g sugar, 100g green plum, kumquat, melon seeds, red silk ***

Preparation method : 1. Pour the japonica rice flour on the chopping board, make a small pool in the middle, pour 80g warm water, 125g white sugar, mix into snowflakes, knead and disperse, then chop the green plums and kumquats, add white sugar, melon seeds, and red silk, mix well and set aside. .

2. Take a wooden frame with 20 squares in the middle, place it in a steamer covered with a clean wet cloth, use a sieve to evenly sift the mixed flour into the 20 squares, and sprinkle it with The mixed nuts are steamed in a basket pot. After steaming, take out the mold and put the square cake on a plate to eat hot.

5. Hundred-fruit honey cake

Honey cake is as sweet as sugar, and its name is extremely festive. In the early years, when people in Suzhou visited relatives and friends during the Chinese New Year, they brought a box of honey cake, which was considered a noble gift. Today's honey cake is wrapped with walnut kernels, pine nuts, dried green plums, rose jam and other fruit ingredients, and has a richer taste.

Tasting tips: Honey cakes are made with special craftsmanship and will not become moldy or deteriorate if left for a longer time.

Main ingredients: 1500 grams of glutinous rice flour Accessories: 600 grams of white sugar, 25 grams of walnuts, 25 grams of pine nuts, 25 grams of pumpkin seeds, 10 grams of candied dates

Production process

1. Remove the core of candied dates, cut into pieces together with walnut kernels, add glutinous rice flour, sugar, pine nuts, melon seeds and 300 ml of cold water, stir evenly.

2. Line the cage with gauze, then put the cake powder, and steam over high heat in a boiling water pot for about 10 minutes.

3. When the steam comes out, the cake powder changes from white to jade color, and the cake has been steamed. Take out the cake, pour it on the table, cover it with a clean wet cloth, and knead it with both hands while it is hot. Until smooth and grain-free, then roll into strips about 6 cm wide and 10 cm high.

4. After cooling, cut into 1 cm thick slices.

6. Dingsheng cake

The Dingsheng cake, which is large at both ends and thin in the middle, has always played an important role in people's relocation, house building, birthday celebrations and other happy events in Suzhou. Dingsheng cake not only tastes good, but more importantly, it has a good taste.

Tasting method: The light red color of Dingsheng cake is naturally colored with red yeast powder, and it must be made with coarse rice flour.

Making materials

Main ingredients: Japonica rice (600g) Glutinous rice flour (400g) ? Seasonings: Red yeast rice (5g) White sugar (200g)

1. Put the japonica rice flour and glutinous rice flour into a container, add red yeast rice powder, white sugar and a small amount of water, mix well, and let it rise for 1 hour.

2. Put the rice flour into the Dingsheng cake mold, press it firmly, scrape the surface with a knife, put it in a basket and steam it for 20 minutes, until the cake surface is firm and mature, take it out and flip it on the chopping board. Serve.

In the Tang Dynasty, people in Changshu came up with an excellent way to make one or two cakes bigger, which would be auspicious and please officials.

Use pear wood Containers carved into the shapes of various flowers and leaves can just hold a couple of wet rice noodles. The water used to mix the rice noodles is mixed with the juice of various flowers and vegetables, some red, some yellow, and some green; the container The mouth is large and the bottom is small, making it easy to pour out; the patterns include half peach, morning glory, plum blossom, line board, edge, five stars, etc. Pour it out, steam it in a steamer, cover it with a red seal while it's hot, and name it "Dingsheng Cake".

7. Pine Nut Yellow Dried Cake

Pine nut yellow dried cake, which is made of rice as the main raw material, is a seasonal pastry in late spring and early summer. It is soft and creamy. A long time ago, a famous cake shop had a daily quota of pine nut yellow cakes, and you had to get up early to get them.

Tasting method: rich in the fragrance of pine nuts and the sweetness of caramel.

Raw material formula

Chaozhou glutinous rice flour 19.25kg Chaojiang rice flour 7.5kg white sugar 9.5kg pine nuts 2kg sugar osmanthus 300g caramel color appropriate amount

Production method

1. Preparation of sponge cake rice flour dough: Mix soft white sugar, caramel color, and moist rice flour together, and sift through a coarse sieve. Basically no water is added during preparation. If water is added, the amount of water added should be determined according to the moisture content of the rice noodles. Too much water content will cause the cake to form clumps, seriously affecting the operation and the quality of the product. Add the amount of caramel color until the product turns brown. It is not advisable to mix too much when preparing the cake, just mix well.

2. Forming: Take 1/4 of the cake and mix it with the pre-cut pine nuts (use a knife to cut each pine nut into four pieces) and sugar-osmanthus for filling; divide the remaining 3/4 into Use a coarse sieve to sift the two portions into the steamer one after another as the base and dough. Finally, use fine flour noodles that have been sifted through a 60-mesh sieve, then smooth them out with a special tool, and use a long knife to cut dense cross ribs on the surface of the cake. The horizontal ribs are thicker and the vertical ribs are slightly thinner. 3. Steaming: Steam for about 30 minutes, then cover the pot and simmer until it is fully steamed.

4. Cut into pieces: After the product comes out of the steamer, it can be cut and cut.

8. Pine nut, pepper and salt sandwich cake

Put the cakes made of glutinous rice and stem rice on both sides, add salt and pepper flavored pine nuts, or other ingredients such as jujube pine lard, purple Taro and other fillings are sandwiched in it, and you can choose different toppings according to your taste.

Tasting method: This is the simplest and most common three-color sandwich cake. In addition, it can also be made into five-color sandwich cake according to different needs. Just choose a few more auxiliary ingredients to make it together.

9. Melon seed kernel and rose pulled cake

When it comes to pulled cake, the first thing that people think of is undoubtedly the famous Suzhou specialty "Zao Ni pulled cake". In fact, it is called "pulled cake" because when eating, you use chopsticks to pick it up, pull it apart, and then put it into your mouth. Because different auxiliary ingredients are produced in different seasons, there are many different types of rice cakes. Such as melon seed kernel rose pulled cake, pine nut pumpkin pulled cake, mint pulled cake and so on.

Tasting tips: When making steamed pulled cakes, the best time to remove them from the pot is when the chopsticks do not stick to the touch. After cooling, cut into diamond-shaped pieces and put them on a plate.

Ingredients for jujube mud pulled cake:

100g red dates, 400g glutinous rice flour, 300g japonica rice flour, 30g pine nuts, 150g pork suet diced, 200g white sugar, cooked 80 grams of lard and a little peanut oil.

Preparation method:

1. Wash the red dates and steam them in a basket, remove the skins and cores and grind them into date paste. Add sugar and cooked lard to the pot to make soup. .

2. Mix glutinous rice flour and japonica rice flour evenly, add slightly cooled soup and mix well, then add diced pork suet, knead evenly and stick pine nuts on it and put it into a mold brushed with peanut oil. , put it in a basket and steam for about 50 minutes, take it out to cool and then put it into a plate and serve.

10. Cloud Piece Cake

Thin slices, snow-white color, occasionally with a little osmanthus and roses sandwiched in between, break off each piece and put it in your mouth, it is soft and sweet. The most amazing thing is that it can be stored for a long time without getting hard. After a little thought, I realized that this small piece of cloud cake is very particular in its production. For example, super-glutinous rice flour usually needs to be stored for about half a year to remove its dryness before use.

Tasting method: moist and soft, like gelatin.

Ingredients for walnut cloud cake:

1 kilogram of Chaozhou powder, 1.2 kilograms of sugar (also known as sugar), 500 grams of walnut kernels, and 50 grams of rose sugar.

Production method

1. Make sugar: Dissolve white sugar in water and cook into syrup. Cook to 122°C, turn off the heat and stir into sugar sand.

2. Wash the walnut kernels with boiling water and add rose sugar.

3. Mix the sugar sand and Chaozhou powder and sift it into four parts. Place one part in a rectangular mold as the bottom layer and compact it. Place two wooden boards on both sides of the mold, and then put Take one portion of walnut cake flour, flatten it, remove the wooden board, then spread the remaining two portions of cake flour, compact it and cover it with white paper.

4. Steam for 15 minutes at 80°C, hide the demolded cake base in cooked flour for about 1 hour, take out the dough and cut into thin slices.