Chinese Name Chongming Cake Nature One type of traditional cakes in Chongming, Shanghai has two special features: muffin and hard cake. The ingredients are selected carefully, the ratio is reasonable and the sweetness is moderate.
catalogue
1 manufacturing method
2 eating methods
Production method editing
Chongming cake is made of selected glutinous rice and white rice in a certain proportion. The main steps are: mixing rice, soaking, pulverizing, blending and steaming.
Chongming cake pictures
Chongming cake pictures
1, rice blending: the rice blending depends on the characteristics of the selected glutinous rice and white rice, and generally 7: 3 and 8: 2 are selected, so as to achieve a waxy but not greasy taste.
2. Soaking: Soaking means soaking in water for a certain period of time after rice blending and elutriation, and the length of soaking time is the key. After soaking, it needs to be drained and fattened.
3. Powdering: After soaking, different machines will produce coarse powder and fine powder. The coarse powder is easy to steam but the taste is rough, while the fine powder is not easy to steam but the taste is delicate.
4. Blending: Blending refers to adding all the necessary auxiliary materials to Chongming cake, adding water and mixing into paste. Among them, white sugar and brown sugar are necessary (there are also Chongming cakes without sugar, which can be eaten by diabetics, but it is difficult to steam them, which is quite a test of the skill of the steamed cake master). In addition, red dates, candied fruit, walnut kernels, red and green preserved fruit shreds, sweet-scented osmanthus, lard, pine nuts and melon seeds are added as needed, but the most popular ingredient is red beans, which can be made into bean paste for later use.
5. Steaming: This is the last step and the most important step to test the skill of the steamed cake master. Choose an appropriate steamer and adjust the appropriate steam intensity. First, spread a clean wet cloth on the cake drawer, put in cake powder and scrape it flat to make a powder embryo, and then scrape it flat with red jujube meat, walnut meat, red and green candied fruit and red beans or bean paste, and then steam it with boiling water. When the color of glutinous rice flour changes from white to translucent, sprinkle with red and green preserved fruit shreds, and then continue steaming until the cake is cooked. A good steamed cake master can make Chongming cake steamed with fine powder, which tastes waxy but not greasy and sticky than cakes made of pure glutinous rice.
Edible method editing
When the cake is cooked, slice it and eat it, or eat it in fermented soup or slightly fry it in oil.