DaGao: one of the traditional foods that Koreans love most. The history of cake-making is relatively long, which was recorded in the Korean literature as early as the 18th century. At that time, cake-making was called "attracting cake" and it was called one of the traditional foods. Nowadays, every family treats relatives and friends with cakes on holidays or weddings and funerals. As the name implies, the cake is made. The raw material for making cakes is mainly glutinous rice. Where glutinous rice is not produced, millet or millet is used; Besides adzuki bean, soybean, mung bean, pine nuts, chestnuts, red dates, sesame seeds, etc. can also be used as the raw materials of the sprinkled bean noodles. When making, first clean the sticky rice, steam it, put it in a cake-beating trough or on a slate, and break the rice grains together with a cake-beating hammer. When eating, cut it into small pieces with a knife dipped in water and eat it with cake noodles. In autumn and winter, Korean people often make a kind of small cube rice cake (also called "rice cake"), and the most common one is called "glutinous rice cake", which is refined from glutinous rice. When the Chinese New Year is approaching, every household should prepare a lot of glutinous rice cakes and distribute them to neighbors, relatives and friends. From this custom, the saying of "eating cakes for the New Year" came into being. Rice cakes are indispensable for holiday gifts, especially when giving gifts to parents. It is said that rice cakes also have the meaning of sincerity, love and filial piety. When Koreans move, they also have the custom of making rice cakes and giving them to their neighbors. In the cold winter, people like to bake the cake on a fire bowl and then pour it with dilute honey juice, sweet batter or cooked persimmon juice, which tastes very sweet. Glutinous rice cake can be called the pillar of holiday food in the traditional diet of the Korean peninsula. Eating rice cake in the Korean peninsula is almost as long as eating grain. In ancient Korea, nobles attached great importance to eating rice cakes on festivals. In today's Korea Museum and Korea Traditional Diet Research Institute, exquisite porcelain used by nobles to eat rice cakes hundreds of years ago and special utensils left by the people for making rice cakes are displayed. In the murals unearthed on the Korean peninsula, there is a scene of making cakes. By the Korean dynasty, the rice cake culture on the Korean peninsula reached its peak. The practice of Korean rice cakes is similar to that of China, which can be divided into "steamed cakes" and "beaten cakes", and glutinous rice and japonica rice are mostly used as raw materials. Korean rice cakes are mostly made into cookies and fancy snacks of various colors. Most cookies and snacks have fresh, salty and sweet fillings, and the cookies should be covered with petals and fried in pan. Koreans like to make cakes to pray for peace on important days such as birthdays, going home, children's centenary and one year old, marriage and sacrifice. Festival cakes are also made on major traditional festivals such as the Spring Festival or Mid-Autumn Festival. Rhododendron cakes are made on the third day of the third lunar month and muffins are made on the Mid-Autumn Festival. Korean cake-making Koreans like to eat cake-making, just as northern Han people like to eat cakes. Every New Year's Day, in villages and towns where Koreans live together, you can see that almost every household is making cakes. Raw material formula Korean rice cakes and rice cakes in some big cities are all made of glutinous rice, but rice cakes are made of glutinous rice noodles, while rice cakes are beaten with glutinous rice. Accessories include bean paste, cooked bean noodles, sugar, salt and so on. How to make a cake requires four processes: washing, steaming, beating and cutting. 1. Wash the glutinous rice first, soak it in clear water for more than ten hours (if you are in a hurry, you can soak it in warm water for a shorter time), soak it until you can crush the rice with your fingers, then take it out and drain it. 2. put the rice in the steamer and steam it for about half an hour with high fire until it is soft and hard. 3. Put the steamed glutinous rice on the chopping block, and turn it over with a mallet. The person who hits can't use too much force at first, so as not to splash the rice grains everywhere; People who turn over should wipe their hands with water and constantly wipe the chopping block, otherwise, the cake will stick to the chopping block and will not turn over. This kind of sticky cake needs to be beaten as evenly as possible. Generally, it is better to beat the rice grains out of sight. 4. Cut the beaten cake into small pieces, and wrap it with bean paste or cooked bean noodles to eat. If you like sweets, you can dip them in sugar. Those who like salt can eat it with salt. This kind of cake is more sticky and delicious than ordinary rice cakes, and its taste is especially fragrant. Advantages of the new process: 1. Because of the adoption of "cold pressing molding", the steamed cake process is cancelled, and the factors causing gelatinization layer are eliminated. The appearance, color and quality of the product are improved compared with the old process. 2. The production is not affected by factors such as steamed cake temperature, heating time and workers' technical level, and the process parameters such as pressure and compression are easy to control, so the product quality is relatively stable. 3. Cancel the cake steaming process, and reduce the steaming furnace, pot turning machine, cooling and other equipment, which greatly simplifies the whole mechanized production equipment and greatly reduces the manufacturing cost. 4. Cancel the steamer, reduce the heat source and improve the working environment.