Wine Stuffed Cake is a snack with flour as the main ingredient.
Chinese Name
Wine Stuffed Cake
Main Ingredients
Flour
Categories
Home Cooking
Flavors
Desserts
Positioning
Regional Famous Dishes of Suzhou, Jiangsu Province
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Methods Practice 3 Nutritional Value
Dish Characteristics
Wine Stuffed Cake is a local traditional famous dish in Suzhou, Jiangsu Province, a seasonal snack in spring, similar in appearance to a small mooncake, with the surface being made from brewed sake, which is often only suitable for sale for one season due to the climate, and the best time to savor it is around the time of the Qingming Festival. There are meat and vegetable varieties, and the main varieties are flavored with rose, bean paste, and mint. Wine stuffed cakes are best eaten hot, characterized by sweet, fat, soft and tough, oily and crystalline, bright color and taste.
The wine stuffed cake is a seasonal snack in spring, similar in appearance to a small mooncake, the surface is made with sake brewed to hair, due to the climate, it is often only suitable for sale for one season, the best time to taste it is around the time of the Qingming Festival. Only one season a year can be eaten in the spring of Sioux City representative of seasonal snacks - wine cake, made the simplest flavor, bean paste filling.
The origin of the wine cake
The origin of the wine cake at the Cold Food Festival is said to have begun at the end of the Yuan Dynasty, when a man named Zhang Shicheng (張士诚), who was the first to be born in the city, was killed. At that time, there was a Zhang Shicheng (1321 - 1367) in Suzhou, because of the accidental injury, he took his mother to escape, it was the cold food festival, and nowhere to beg, a few days without food. His mother fainted from hunger, and Zhang Shicheng sobbed uncontrollably when he saw that he was going to be starved to death. An old man saw that Zhang Shicheng was very filial to his mother and son very poor, with only a few wine lees at home to make cakes to him, Zhang Shicheng's mother was finally saved.
Wine Cake
A few years later, Zhang Shicheng rebelled in the Soviet Union, remembered the life-saving benefactor, in order not to forget the matter, Zhang Shicheng ordered to eat wine dregs cake on the cold food festival, named "save the mother cake". Later, Zhang Shicheng was captured alive by Zhu Yuanzhang and killed himself on the way to Yingtianfu. At that time, no one dared to call the cake "rescue cake", but Suzhou people were still very affectionate towards Zhang Shicheng, and quietly changed the name of "rescue cake" to "wine cake". To this day, Suzhou people still have the custom of eating "wine cake" in the spring.
Suzhou wine cake is a representative food of the spring season, with local winter wheat and wine as the main ingredients. The wine is good at dispersing and penetrating, so it can be used as a medicine to activate blood circulation and menstruation, disperse knots and reduce swelling. Suzhou's famous old store Tong Wan Xing is best known for its wine cake.
The wine cake has meat, vegetarian, varieties mainly rose, bean paste, mint and other flavors. The cakes are best eaten hot and are characterized by their sweetness, fatness, softness, oily and crystalline texture, bright color and distinctive taste.
Ingredients
2 cups all-purpose flour, 3 tablespoons glutinous rice wine, 2 tablespoons sugar, 3/4 cup lukewarm water, 225 grams of bean paste
How to do it
Documentary on the process of making "glutinous rice wine cake", with a strong wine flavor
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1. Mix the wine, sugar, and warm water, then pour into the flour and mix well, slowly drizzle in warm water, knead into a smooth dough, cover with a damp cloth and place in a warm place to allow it to ferment (about 4 hours).
2. When the dough has doubled in size, roll it into a long strip and divide it into 10 equal pieces, cover each piece with a small amount of bean paste, roll it into a circle and then flatten it.
3. Heat a wok, grease a paper towel and bake on low heat for about 15 minutes, until both sides are golden brown.
Other practices
Crust: flour, wine, sugar
Meat: brown sugar, flour
Practice:
1, wine with warm water and stir well into the flour, add the side of the snowflake-like stirring, kneaded into smooth dough, covered with a damp cloth and placed in a warm place to ferment until doubled in size.
2. Take out the dough and knead it, divide it into two equal parts, and then into small equal-sized pieces.
3. Take one small dessert, knead it, flatten it, and roll it out slightly to form a cake, which is the original flavor of wine cake. Cover with plastic wrap and let rise for about 30 minutes.
4: Take a small dosage, roll it out thinly, wrap it in brown sugar or other fillings you like, such as bean paste and sesame, pinch it tightly and then roll it into a cake, cover with plastic wrap and let it rise for 30 minutes.
5, the pan is hot, add a little oil, turn the heat down, put the biscuits, cover and fry until one side is slightly yellow, turn and fry until the other side is also slightly yellow, add half a bowl of water, about no more than one-third of the cake, cover and turn the heat to medium, wait for the water to dry up, open the lid and fry on both sides until golden brown
.