What's the white waxy in the egg yolk cake?
The white waxy in the egg yolk cake is the skin of Xuemei Niang. The main ingredients are glutinous rice flour, modified starch, sugar, etc., which are snowy white after baking. Xuemei Niang Pi can increase the taste and layering of the souffle, which is very chewy and has a little more flavor than the traditional souffle. Crispy egg yolk is a traditional Chinese pastry made of wheat, butter and egg yolk. In recent years, with the continuous upgrading of materials, souffle has gradually become a online celebrity product. There are many similarities between the practice and the Soviet-style moon cakes. The traditional souffle is made of lard, but now more butter is used, which eliminates the trouble of boiling lard and enhances the taste, making the souffle have a strong milk flavor.
The origin of the souffle
The history of the souffle begins with the souffle. An ancient dim sum called SuBrei in Turkey may be the transliteration of the Chinese word "souffle", which basically points to the earliest birthplace of souffle: Central Asia. In the 7th century, during the Abbasid Dynasty, the pastry took shape. After occupying most of the Middle East, North Africa and West Asia, in 751, the Arabs defeated the powerful Tang Empire in the Battle of Juros, so they obtained a considerable range of cultivated land and opened the door to the South Asian subcontinent: India. Since then, wheat flour originated in Central Asia met with auxiliary materials and spices such as butter, syrup, nuts, cheese and cinnamon, all of which were born at that time. In the 13th century, the Ottoman Empire inherited the mantle of the Arab world and began to invade Eastern Europe and Southern Europe in the Christian world, and the pastry was also brought to these places. Later, with the rise of Europe and the arrival of the colonial wave of great navigation, the pastry was brought to the whole world by Europeans.
lard or butter is different for souffle
. The effect of using lard to make pastry is a common technique in various snacks. The traditional production process of egg yolk pastry is also using lard to make pastry. The finished product made by lard is crispy and soft, and it melts in the mouth, which is better than butter to make pastry, and lard is cheaper than butter. However, the egg yolk cake made of lard has a little lard flavor, which is not good for halal people who don't like the taste of lard. At this time, butter can be used instead. Although its shortening effect is weaker than lard, the finished product has a milky flavor and tastes creamy and crisp. Although lard and butter are both animal oils, lard is a saturated higher fatty acid glyceride extracted from pig fat, and its fat content is relatively high. 1 grams of lard contains 99.6 grams of fat and only .2 grams of water, while butter is processed from milk. After fresh milk is stirred, some water is filtered from the thick objects on the upper layer, and its fat content is relatively low. 1 grams of butter contains 92 grams of fat and 6.2 grams of water.
What are the disadvantages of eating too much egg yolk cake?
1. Hyperlipidemia and hypercholesterolemia: Too much fat in egg yolk, especially high cholesterol, can be absorbed into the blood after being ingested, and can be deposited on the blood vessel wall, which can form thrombus and block blood vessels for a long time;
2. Fatty liver: The daily protein required by human body has a certain upper limit, and the excess protein is converted into hepatic glycogen by the liver, which can be turned into fat for a long time, causing obesity and even fatty liver;
3. Dyspepsia: After eating too much egg yolk, it is difficult to digest, and it is digested slowly in the gastrointestinal tract, which may cause gastrointestinal discomfort symptoms such as abdominal distension and belching. Therefore, it is recommended to eat egg yolk in moderation, one or two eggs a day, while people with relatively poor liver and kidney function are not suitable for eating egg yolk to avoid increasing the burden on organs.