Peony cake is a kind of flower cake made of peony flowers, which is a specialty of Luoyang City, Henan Province. It is also called Hundred Flowers Cake and Peony cake. The main raw materials are peony flowers, as well as soybean powder, rice, peas, adzuki beans, red dates and whole milk powder.
Peony cake has a long history. According to legend, it was invented by Wu Zetian in Tang Dynasty. There are two main legends about the origin of peony flowers:
1 year, when the peony was in full bloom, Wu Zetian led the ladies-in-waiting to enjoy the flowers in the garden. On a whim, she ordered the ladies-in-waiting to pick a large number of flowers of various colors, mash them with rice and steam them into cakes after returning to the palace, and named them Baihua cakes, which were given to ministers as snacks respectively. Peony cake is also called the cake of the emperor, because Wu Zetian and Tang Gaozong are called the queen of heaven and the emperor.
2. Another way of saying it is said that after the death of Emperor Taizong, Wu Zetian was sent to Ganye Temple in Chang 'an to have a haircut in Nepal, and she accidentally made vegetarian cakes with peony petals as raw materials. After eating it, she felt the taste was very special, just in time for Emperor Gaozong's visit. Wu Zetian used Peony cake to entertain Emperor Gaozong and made love to the cake. Soon she will be able to return to the palace.
Second, the practice of peony cake
Exercise 1
Raw materials:
Flour, lard, water, peony petals, sugar, honey, peanuts, glutinous rice flour, egg liquid, sesame seeds.
Exercise:
1. Wash peony petals, air dry naturally, and mix with white sugar and honey to make peony bark. Stir-fry 300g flour with100g glutinous rice flour. Baked peanuts are peeled and mashed.
2. Stir the peony sauce, fried glutinous rice flour and chopped peanuts evenly, add appropriate amount of water, and make appropriate dry and wet stuffing.
3.220g flour +75g water +75g oil to make water-oil skin, 200g flour+100g oil to make cakes, and divide them into several small portions.
4. Roll the oil-water skin into a round sheet, wrap the skin into a ball like jiaozi, then press it into a flat sheet, roll it from one side, roll it into a rectangular sheet, fold the mixed skin into a small tofu block like a quilt, and roll it up.
5. After rolling, put a proper amount of peony stuffing in each cake bag, tighten it with a tiger's mouth, and put it into a plate after flattening. Brush the surface into a thin egg liquid and sprinkle with a little sesame seeds.
6. Preheat the oven at 200℃ for 10 minute, and then bake it at 180℃ for about 20 minutes.
Exercise 2
Raw materials:
Flour, peony, salt, water, sugar, vegetable oil.
Exercise:
1, put salt and sugar in flour, add water and make dough; Chop peony flowers, add sugar and a little salt to make peony stuffing.
2. Divide the dough into several portions, roll it into a cake crust, put peony flowers in the middle, wrap it, flatten it, and press it into a cake shape with a rolling pin.
3. Brush a layer of vegetable oil on the electric baking pan, put in Peony cake's biscuit, and fry both sides of Peony cake repeatedly until golden and crisp.