Fajian (Minnan dialect) is a traditional pastry in Guangdong and Fujian. Some areas are also called hair cakes. Hakka is called Bowl Hairpin, Hairpin or Bowl Hairpin, which is a fermented rice cake. Nowadays, coastal areas, such as Chaoshan, Taiwan Province Province, Minnan and Hailufeng, have a tradition of making hair ornaments, which are usually made in major programs or major worship activities such as the winter solstice and the Spring Festival.

The biggest feature of hair follicle is that the surface of hair follicle expands and cracks due to the fermentation of yeast powder, which is shaped like a blooming flower, and sometimes lights up a little red on the petals separated from hair follicle. The bigger the hair, the deeper the crack, which symbolizes making a fortune and good luck, that is, the better the fortune. In ancient times, there was a saying that eating hair cakes in the New Year was a good omen. Hair cakes are homophonic to make a fortune, because hair is a symbol of making a fortune and making a fortune, which is deeply loved by the masses.

When I was a child, I grew up eating hairpins. Every time I go to a major festival, I eat the hairpin made by my mother. One by one, I laughed loudly and happily. Later, I asked my mother how to do it. Today, I'm going to share with you my steps of making hair cakes. It's simple. This is a small cake, but it tastes good. It doesn't matter how much I earn. It's hot in the second year of high school, so it's good to eat early.

Haifeng faxiang

-The raw materials needed-

600g of spontaneous cake powder, 350g of brown sugar, 50g of boiled water/kloc-0, and 300g of clear water.

Production steps:

1, prepare a small bowl, pour the brown sugar into it, then pour 150 degree boiling water into the small bowl to mix with the brown sugar and stir well. Because brown sugar is easy to agglomerate, use some boiling water first, and then let it cool.

2. Sieve the cake powder twice in advance, then sift it into the sugar water, and then pour in the right amount of water and mix well. We'd better add water while stirring, so that we can clearly see the state of flour.

3. The stirred batter can be sieved once, which is to make our batter more delicate and the finished product tastes great.

4. The stirred batter is flowable and a little sticky. Please refer to my battery status below for details.

5, get the pot ready, this pot is specially used to steam cakes, more like a cake cup. Then pour the batter we just stirred into the bowl, and it will take 8~9 minutes.

6. Pour an appropriate amount of water into the pot to boil in advance, put the bowl with batter in, cover the lid and steam for about 20 minutes.

7. It's time, you can open the lid and take it out. You don't need to simmer, so you get flower hair, which means hair and laughter. Just let it cool when you eat it and take it out. The method of demoulding is similar to Qifeng cake. Very good moral. Generally speaking, we all cook during the New Year or festivals in China, which means that eating is a good moral.

Tips:

1, I like the soft and waxy taste, so there will be more water, but it won't bloom too much when steamed. If you want to open it more beautifully and loosely, you can reduce the water a little.

2, the water in the pot can only be steamed after boiling, which everyone should pay attention to.

3. Mix the powdered water with eggs or chopsticks for many times, and finally the finished product will be more energetic.