Is Ding Sheng cake delicious? How does it taste?
Ding Sheng cake in Southern Song Dynasty began in Song Dynasty and has been loved by Hangzhou people for thousands of years. The outer layer of Ding Sheng cake is refined fragrant rice and glutinous rice flour. Rice noodles are delicate and even, with bean paste stuffing inside and a small amount of sugar and osmanthus in the middle. The color of Ding Sheng cake is crimson. Among them, there is a beautiful story. It is said that it was specially made by the people in the Southern Song Dynasty for Yue Jiajun to go out and inspire soldiers. The "Ding Sheng" on the cake symbolizes victory.
Does it taste good？ What's that smell?
Put the prepared rice noodles into a special printing plate, add red bean paste in the middle and steam for a while. This kind of cake has the word "Ding Sheng" on it, so it is called "Ding Sheng cake". The taste is slightly sweet, the color is bright red, soft and fragrant, and the entrance is sweet and waxy. It has the effects of preserving health in spring and postoperative conditioning.
Where can I buy Ding Sheng cake?
Ding Sheng cake is not uncommon. It belongs to Hangzhou snacks and can be found anywhere in Shanghai. Generally, you can buy it in both places, and the price is very cheap. You can buy one for a few dollars! Pay attention to choose reliable big stores, and don't go to black workshops to buy them!
Calorie and Weight Loss Effect of Ding Sheng Cake
364 kcal (100g)
These dishes are usually light and low in calories, and can only be eaten when obvious fat and grease are removed during weight loss.
Practice steps
condiments
600 grams of japonica rice and 400 grams of glutinous rice flour.
condiment
5 grams of red yeast rice and 200 grams of white sugar, each with an appropriate amount.
Ding Sheng cake practice
1. Put japonica rice flour and glutinous rice flour into a container, add red rice flour, white sugar and a little water, mix well and let them swell 1 hour.
2. Put the rice flour into the Ding Sheng cake model, compact it, scrape it flat with a knife, steam it in a cage for 20 minutes until the surface of the cake is mature, take it out and turn it over on the chopping board.