Lunjiao cake is made by fermenting and steaming rice pulp. Its cake body is crystal clear and white, and the surface layer is smooth and smooth; The inner eyelets are connected horizontally and vertically, even and orderly; Soft and smooth, sweet and fragrant. This product is named after Lunjiao Town, which originated in Shunde County, and has a history of hundreds of years. The book "Shunde County Records" written by Xianfeng in the Qing Dynasty contains: "Lunjiao Cake, every hundred miles away from the former literati, berthed in a boat. In fact, at that time, there was only one famous person. Next to Huafengwei Bridge, there was a stone at the bottom of the river, and a clear spring emerged. Its home was suitable for setting stones to wash sugar, clarify and remove turbidity, and it was not used by others. " However, later generations adopted the method of adding egg white to remove turbidity when cooking sugar, which has been handed down and spread to all parts of Southeast Asia with the footprints of overseas Chinese.

the method of LUN jiao cake

main ingredient: 15g of indica rice flour (dry and fine)?

Accessories: 15g of Gu Mi,

Seasoning: 15g of white sugar, 1g of white wine

Material 1: 1/2 of rice in Laimi

Material 2: 1/2 kg of white sugar

Material 3: 1T

Practice:

1. Wash and soak the rice in Laimi.

2. Boil two cups of water, pour in 1/2 kg of sugar, rush into the rice slurry while the water is hot, and stir at the same time to make the rice slurry semi-cooked.

3. 1 tbsp of yeast powder is dissolved in 2 tbsp of warm water.

4. After the rice slurry is cooled, add yeast powder and stir to ferment it.

5. put it into a processed steamer and steam it.

6. Take out and cut into small pieces. Eggs should be added to make the cake taste better and more nutritious.