Current location - Recipe Complete Network - Healthy recipes - What is Chongyang cake
What is Chongyang cake
It will soon be the Chung Yeung Festival, Chung Yeung Festival has the tradition of eating Chung Yeung cake, what is Chung Yeung cake? What is the production method of Chongyang cake? Here's a look at it!

1

What is Chongyang cake

Chongyang cake is also known as "flower cake", "chrysanthemum cake", "five-color cake" and so on. It is a traditional food unique to the Chrysanthemum Festival. The main raw materials of Chongyang cake are: rice flour, bean flour after fermentation and refined, molded with chestnuts, raisins, walnuts and sugar steamed.

The Jade Candle Canon: "Nine days of meal bait, when the corn and broomcorn millet and harvest, so sticky rice with flavor.

2

Method of making Chongyang cake

Materials: glutinous rice flour, round-grained rice flour, powdered sugar, bean paste, jujubes, pumpkin seeds, sliced almonds.

Specific steps:

1, prepare 150 grams of glutinous rice flour, 100 grams of round-grained rice flour, 50 grams of powdered sugar;

2, glutinous rice flour, round-grained rice flour, powdered sugar, mix well, and slowly add water, adding and mixing into a half-dry, half-wet state;

3, will be mixed with the rice flour rubbed loose;

4, and then into the sieve sifted, you can Select the empty slightly larger sieve and borrow a spatula while pressing the side of the sieve;

5, sieve rice flour, a hand holding the sieve shaking a hand press the rice flour, so that can sieve and fast and even;

6, ready molds, and in the bottom of the paved with greaseproof paper;

7, molds spread a layer of sifted rice flour and scrape the flat;

8, steamer pot of water boiling, on the steamer for 5 minutes;

8, the steamer pot water boiling, the steamer on the cage After 5 minutes, take out and spread the bean paste;

10, spread a layer of sifted rice flour and scrape it flat, and pitted the dates on the cake, continue to steam for 18 minutes;

11, sprinkle the surface of the cake with fried pumpkin seeds and sliced almonds, then enjoy.

3

The legend of eating Chongyang cake

Legend has it that Kang Hai, the top scholar of the Ming Dynasty, was a native of Wugong, Shaanxi. After he took the countryside examination in August, he was sick in Chang'an, and after the release of the list in August, the newspaper of good news was sent to Wugong, but at this time, Kang Hai had not yet arrived at home.

There was no one at home to pay the reward, the newspaper refused to go, must wait until Kang Hai came back. When Kang Hai got well and came home, it was already the Chongyang Festival. It was only then that he sent the newspaper, gave him the reward money, and steamed a pot of cakes for him to use as dry food on his return trip. He also steamed some more cakes and distributed them to his neighbors.

Because this cake was used to celebrate Kang Hai's success in the Scholarship, so later on the family with children in school, also in the Chung Yeung Festival steamed cake distribution, for a good omen. This is how the custom of eating cakes on Chongyang Festival spread.