Making cakes: one of the traditional foods that Koreans like best. Cake-making has a long history, which was recorded in Korean literature in the18th century. At that time, making cakes was called "attracting cakes" and was called one of the traditional foods. Nowadays, every family entertains relatives and friends with cakes on holidays or weddings. As the name implies, cakes are made. The main raw material for making cakes is glutinous rice. Where glutinous rice is not produced, use millet or millet; In addition to adzuki beans, there are soybeans, mung beans, pine nuts, chestnuts, red dates, sesame seeds and so on. It can also be used as the raw material of bean jelly. When making, the glutinous rice is washed, steamed, put into a cake-beating trough or slate, and smashed with a cake-beating hammer. When eating, dip a knife in water and cut it into small pieces to eat with the cake noodles. In autumn and winter, Koreans often make a small square rice cake (also called "rice cake"), the most common one is called "glutinous rice cake", which is refined from glutinous rice. As the Chinese New Year approaches, every household should prepare a lot of glutinous rice cakes and distribute them to neighbors, relatives and friends. From the beginning of this custom, there has been a saying of "eating cakes in the New Year". Rice cakes are essential holiday gifts, especially when giving gifts to parents. It is said that rice cakes also have the meanings of sincerity, love and filial piety. Koreans also have the custom of making rice cakes for their neighbors when they move. In the cold winter, people like to bake cakes on a fire bowl, and then pour diluted honey juice, sweet batter or cooked persimmon juice, which tastes very sweet. The glutinous rice cake can be regarded as a holiday food pillar in the traditional diet of the Korean Peninsula. Eating rice cakes on the Korean peninsula is almost as long as eating whole grains. In ancient Korea, nobles attached great importance to eating rice cakes on festivals. In today's Korea Museum and Korea Traditional Diet Research Institute, there are exquisite porcelain used by nobles to eat rice cakes hundreds of years ago and special utensils left by the people to make rice cakes. Among the murals unearthed on the Korean peninsula, there are scenes of making cakes. In the Korean dynasty, the rice cake culture on the Korean peninsula reached its peak. The practice of Korean rice cakes is similar to that of China, which is divided into "steamed cakes" and "beaten cakes", with glutinous rice and japonica rice as raw materials. Korean rice cakes are mostly made into cookies and fancy snacks of various colors. Most cookies and snacks have fresh, salty and sweet fillings. Cookies should be covered with petals and fried in a pot. Koreans like to make cakes to pray for peace on important days such as birthdays, going home, children being 100 years old, weddings and sacrifices. Festival cakes are also made in major traditional festivals, such as Spring Festival or Mid-Autumn Festival. Rhododendron cakes are made on the third day of the third lunar month, and muffins are made on the Mid-Autumn Festival. Korean Bakery Koreans like to eat baked cakes, just as the Han people in the north like to eat cakes. Every New Year's Day, you can see almost every household making cakes in villages and towns where Koreans live in concentrated communities. Raw material formula Korean rice cakes and rice cakes in some big cities are made of glutinous rice, but rice cakes are made of glutinous rice noodles, and rice cakes are made of glutinous rice. Accessories include bean paste, cooked bean noodles, sugar, salt and so on. How to make a cake requires four processes: washing, steaming, beating and cutting. 1. Wash the glutinous rice first and soak it in clear water for more than ten hours (warm water can be used for a shorter time if you are in a hurry) until you can crush it with your fingers, then take it out and drain it. 2. Put the rice in a steamer and steam it for about half an hour with high fire until the hardness is moderate. 3. Put the steamed glutinous rice on the chopping block and turn it over with a mallet. The person who hits should not use too much force at first, so as not to splash rice everywhere; People who turn over should wipe their hands with clear water and constantly wipe the chopping block, otherwise the cake will stick to the chopping block and cannot be turned out. This sticky cake needs to be beaten as evenly as possible. Generally, it is better to beat the rice grains out of sight. 4. Cut the beaten cake into small pieces and wrap it with bean paste or cooked bean noodles. If you like sweets, you can dip them in sugar. Those who like salt can eat it with salt. This kind of cake is more sticky and delicious than ordinary rice cakes, and it tastes particularly fragrant. The advantage of the new process is 1. Due to the adoption of "cold pressing molding", the process of steaming cakes is cancelled and the factors causing gelatinization layer are eliminated. Compared with the old process, the appearance, color and quality of the product have been improved. 2. The production is not affected by factors such as the temperature of steamed cake, heating time and the technical level of workers, and the process parameters such as pressure and compression are easy to control, and the product quality is relatively stable. 3. The cake steaming process is cancelled, and the steaming furnace, pan-turning machine and cooling equipment are reduced, which greatly simplifies the whole mechanized production equipment and greatly reduces the manufacturing cost. 4. Cancel the steamer, reduce the heat source and improve the working environment.