In Chaoshan Province, every day the Chaoshan people have a lot of pastries, there must be curd cakes.
Curd cake
The production of curd cake requires several essential spices, pork, nuts, white wine, garlic and, finally, the core of the whole cake, curd milk.
Fatty and lean pork, rich in fat and protein.
pork
Sautéed nuts provide oil and flavor substances.
nut
After the garlic is ground, the cell wall and nuclei synthesize a spicy sulfur-containing substance.
Garlic
The high liquor brings a mellow quxiang aroma.
Liquor
Each ingredient has a very different taste, and when curd is added, a new flavor is formed.
fermented bean curd
Stirring, filling, demoulding, each process, seemingly ordinary, but to ensure that the cake after baking, thin and not cracked, is not simple.
model
At a high temperature of 180 degrees, the surface of the cake will produce a Merlard reaction of synthetic aroma, which will also allow the molecules of grease to decompose continuously, and the pores of the flour will gradually expand and be shaped, until the crust is completely crispy, and it can be baked.
Baked and formed
The freshly baked curd cake, wine aroma, garlic aroma is clear, the hot crystal meat fat is particularly plump, and more importantly, the filling is entangled with each other due to the high temperature, forming a soft taste of fragrant sticky cotton.
Fragrant and soft
The cooled curd cake is the best tea with tea.
The simplicity of tea and the complex fat aroma of the cake are both layered and beaded.
Tea with