Many people know about wife cakes from jokes, and some people even like to eat wife cakes. So, why is wife cake called wife cake? What is the origin of wife cake?
Why is wife cake called wife cake?
Legend has it that there was a loving couple in the past, and the daughter-in-law was willing to sell herself to treat the family’s illness. The husband who lost his wife was not discouraged and worked hard to develop a flavor. The wonderful cake finally redeems his wife by selling the cake and leads a happy life again.
The preparation method of this delicacy has been passed down to this day, and it is called "wife cake"
The origin of wife cake
According to legend, during the late Yuan and early Ming Dynasties, the Yuan Dynasty The rulers continued to collect various taxes from the people, and the people were severely oppressed and plundered. There were endless uprisings across the country. One of the most representative teams was the uprising army led by Zhu Yuanzhang. Zhu Yuanzhang’s wife Ma He was a very smart man. In the early days of the uprising, because there were raging wars and food was often not enough, the army had to travel around to fight. In order to make it easier for the sergeants to carry dry food, Ma came up with the idea of ??using wheat, winter melon and other edible foods. The food was mixed together, ground into powder, made into cakes, and distributed to the sergeants. Not only was it easy to carry, but it could also be eaten anytime and anywhere, which was of great help to marches and battles. Because the cake made from such a mess of things was unpalatable, smart people updated the method based on this kind of cake. Finally, people discovered that sugared winter melon, wheat flour, cake flour, maltose, sesame and other raw materials were used to make fillings. The cakes made are very delicious, sweet and fragrant. This is the ancestor of wife cakes.
How to make low-sugar wife cake
Ingredients: 500 grams of flour, 200 grams of lard, 125 grams of water, 50 grams of cooked noodles, 40 grams of fat cubes, 80 grams of shredded coconut, peanuts 80g, 60g sesame seeds, 60g pork chop, 50g preserved fruit, 30g wolfberry, appropriate amount of flavor.
1. Mix cooked flour, sugar, fat cubes, peanut kernels, sesame seeds, pork chops, wolfberry, preserved fruit, 50 grams of lard, and essence into a filling.
2. Use 125 grams of lard to rub 250 grams of flour into a dry pastry; add 25 grams of lard to water and knead the remaining flour into a dough.
3. Wrap the dry pastry into the water-oil dough, flatten it and roll it into a rectangular sheet. Roll up the dough along the length, make two dough balls each of 50 grams, flatten the dough into sugar-free fillings, tighten the mouth of the dough into a steamed bun shape, flatten it into a round cake with a diameter of about 5 cm, and brush the surface with eggs. liquid, use a toothpick to make small holes.
4. Place the cake base into the baking pan, put it in the oven and bake over slow fire until the cake puffs up and the surface is golden brown.
Features: The product is golden yellow, crispy and sweet, and has high nutritional value.
Note: Be gentle when pressing into a round cake to avoid squeezing out the filling. The product has moderate sweetness, puffy texture and good elasticity.
Nutritional value
Flour is rich in protein, carbohydrates, vitamins, calcium, iron, phosphorus, potassium, magnesium and other minerals. It nourishes the heart and kidneys, strengthens the spleen and thickens the intestines. It has the effect of removing heat and quenching thirst.