Sake cake is a local traditional famous spot in Suzhou, Jiangsu Province, the spring seasonal dim sum, the appearance is similar to the small moon cake, the noodles are made with sake, due to the climate, often only suitable for selling one season, the best time to taste is before and after the Qingming Dynasty. There are meat and vegetarian dishes, and the main varieties are rose, bean paste, mint and other flavors. The wine cake is preferably hot food, and is characterized by sweet, fat, soft and tough, oily and crystalline, bright color and distinct taste.
By Xiaoyuan's Kitchen 【Douguo Cuisine Official Certified Master】
Dough material:
Flour 200 g
Sake (with juice with rice) 130 g
Filling ingredients:
White sesame seeds 80 g
Sugar 15 g
Sesame oil 8 g
1: Pour the ingredients into a bowl and use chopsticks to form a flocculent.
2. Combine into a smooth dough
3, put in a warm place to ferment 1 times larger (simple sake fermentation, so it is slower, about four hours, if you want to be faster, add 2 grams of yeast powder)
4, take advantage of the time to make the filling, put the sesame seeds into a dry pot, stir-fry on low heat, put it into the blender and beat it into powder, pour it into a bowl, add sugar, mix well with sesame oil and set aside.
5: Exhaust the prepared noodles and divide them into 35 grams.
6: Sprinkle with dry powder to prevent sticking, and roll out the dough with a rolling pin.
7: Put on the filling and close the mouth.
8, with a rolling pin roll thin (not too thick, not easy to mature)
9: Heat in a greased pan over medium-low heat until yellowish on both sides
10. Finished product
The filling can be adjusted according to each person's preference. Sake brewing is made by yourself, and there is less than enough soup outside, so this is a reference ingredient.
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