Bazhen cake is a dessert made of Poria cocos, white lentils, lotus seed meat, coix seed, Dioscorea opposita and Euryale euryales.
The historical story of Bazhen cake: One day in September of the sixth year of Guangxu in the Qing Dynasty, Cixi, the empress dowager, fell ill in the palace because she was addicted to greasy food. She doesn't think about diet, indigestion, abdominal distension, nausea and vomiting, loose stools and melancholy. The doctors are worried. Li Desheng, a doctor too much, led many doctors too much to consult "Lafayette".
It is believed that the disease is caused by weakness of spleen and stomach. After discussion by many doctors, it is believed that it is necessary to tonify the spleen and stomach for Lafayette, and eight prescriptions are both food and medicine: Poria cocos, Euryale euryales, lotus seeds, coix seed, yam, lentils, malt and lotus root starch, which are ground into fine powder, mixed with water and made into cakes, and named "Jianpi cake".
After eating this cake for a few days, the symptoms of "Lafayette" completely disappeared, and the appetite increased greatly, and the whole body was also strong. "Galeries Lafayette" changed the name of "Jianpi Cake" to "Bazhen Cake" as soon as he was happy. Since then, "Bazhen cake" has become Cixi's favorite food. No matter whether she is sick or not, always let the imperial kitchen make "eight treasures cake" for her to eat.
How to make Bazhen cake:
1, put yam, lotus seed, Euryale euryales, Coicis Semen, Poria, white lentils, Atractylodes macrocephala, Pseudostellaria heterophylla, Crataegus pinnatifida and Pericarpium Citri Tangerinae into a baking pan, bake at 90℃ 1 hour, take them out and cool them, then pour them into a high-speed blender grinding cup and grind them into powder.
2. Pour the mixed flour, glutinous rice flour, sticky rice flour and white sugar prepared in the first step into a deep bowl and stir well, then add maltose and appropriate amount of water, stir and knead until the dough is smooth. There is about 350g of clean water here, and the amount of water should be increased or decreased according to the dry humidity of the powder.
3. Divide the dough into 50g/ piece, then round it, brush the moon cake mold with oil, and put the dough into it to press out the pattern.
4. Put Bazhen cake into a steamer with oil paper, and steam it in hot water for 30 minutes.