Shaoxing cake is a special traditional pastry in the Shaoxing area of Zhejiang Province. Fine white japonica rice is ground into rice noodles, accompanied by an appropriate amount of Chinese medicine cloves, sand kernels, white root, cardamom, fennel and powdered flavors, and then mixed with pure white sand sugar, and powdered, put on the white charcoal fire to bake, so that the baked cake is yellow but not scorched, hard but not firm, crunchy and sweet, and has the function of depressing, and medium, appetizing, and spleen. Shaoxing fragrant cake has a variety of varieties, and the best is to refine the osmanthus fragrant cake.
Shaoxing cake has a history of more than 200 years, was once used as a tribute to the imperial court, and is now one of the specialties of Shaoxing. The taste is sweet and beautiful, and it is deeply loved by consumers.
Shaoxing fragrant cake is ground into rice noodles with fine white japonica rice, accompanied by an appropriate amount of Chinese medicine cloves, sand kernels, white zhi, cardamom, fennel and powdered flavors, and then mixed with pure white sand sugar, and powder molded, put on the white charcoal fire to bake, so that the baked cake is yellow but not scorched, hard but not firm, crunchy and sweet. Shaoxing fragrant cake has a variety of varieties, the best refined osmanthus fragrant cake, in 1984 by the Ministry of Commerce as a high-quality product and Zhejiang Province quality products.
There are many varieties of cakes, and the taste is also sweet and peppery. Yellow ones include gin cake and asagiri cake (which resembles wat), and white ones include chicken bone cake and osmanthus cake with osmanthus flavor. Its raw materials are mainly refined white rice and sugar, supplemented by spices made of Chinese medicines such as cloves, white root and cardamom, so it has the characteristics of sweetness, aroma and crispness. In the Qing Dynasty, it was listed as one of the eight tributes of Shaoxing.
Shaoxing fragrant cake is the unique flavor of Shaoxing. This cake has been passed down for more than 200 years. Before liberation, fragrant cakes were also spread to the Nanyang area with overseas Chinese. Even in Shaoxing, people often use this cake as a gift for relatives and friends.
Preparation method
Ingredients Grade A japonica rice 75.4 kg White sugar 24.1 kg Sugar osmanthus 300 g Spice 150 g
Preparation Method:
1. First wash the rice, soak it in an appropriate amount of water (about 3 to 5%) for 10 to 16 hours, so that the water content of the rice grains reaches about 26.8%, grind it into a fine powder, sift it with 529 mesh, and re-grind the coarse powder.
2. Mix the sieved fine rice flour with sugar, simmer for 2 to 5 hours, dissolve the sugar, and then sift it finely with 36 mesh and bake it at 60~100 °C over charcoal. However, it should not be over-dried to avoid flying losses.
3. Then mix in the spices, cut into die-cut slices and steam for 30 to 40 minutes.
4. After taking it out, bake it for 12 to 15 minutes with a low flame of 80 to 100 ° C, so that the water evaporates, and then bake it on a stove fire of 100 ~ 120 ° C for 6 to 8 minutes, flip and bake for 5 to 7 minutes to be the finished product.