On the way to travel, there are not only beautiful scenery, but also addictive food, the city of Zibo, Shandong, China, even if it is only for it, it is worth visiting once! ——— Zhoucun baked cake.
As an area with many cultural monuments and natural scenic spots, Zibo's traditional famous foods are also diverse. Among them, the "Zhoucun Baked Cake", which is a specialty of Zhoucun, is a more famous example.
The origin of Zhoucun baked cake has experienced a rather long history. The word Zhoucun baked cake is actually a general term for the unique baked cake from the Zhoucun area that people in the non-Zhoucun area. Authentic Zhoucun people generally call it "fragrant shortbread" or "big shortbread".
It originated from the Han Dynasty's Hu Cake, around the middle of the Ming Dynasty, Zhoucun developed into an important commercial and trade hub in Luzhong, and a variety of seasonal snacks followed, and a kind of "Hu Cake Oven" with baked Hu Cake on it was introduced to Zhou Village. By chance, the pastry chef found that the bulging part of the sesame thick cake was thin and crisp, and with sesame seeds, it was fragrant but not greasy to eat, so he borrowed the method of baking on the pepper cake oven and the production characteristics of the thin and crispy burnt cake, and gradually successfully tried to produce "Zhoucun Baked Cake".
In modern times, Zhoucun baked cakes are based on the development of a master named Guo Yunlong, which finally formed today's characteristics. When Chef Guo was baking the original thick shortbread, he stumbled upon the bulging part of the cake that was thin and crispy, and with sesame seeds, it was delicious but not greasy. So he boldly tried to produce new products, which were loved by everyone and inadvertently popularized.
Zhoucun baked cake shape is round and thin, the front is covered with sesame seeds, the back is covered with crisp holes, which is likened to the leaves of the poplar tree dried after autumn, with salty and sweet flavors, known for its thin crispy aroma, full of roasting flavor, eating a mouthful of incense, if you lose your hand, it will all become fragments.
The main ingredients are wheat flour, sesame seeds, white sugar (or table salt), which have their own unique production process and require skillful skill. The water and noodles are first hair-grown, then cut into finger-thumb-sized agents, and kneaded on the board to increase toughness and extensibility.
The spherical agent is placed in the extension plate, the hand is dipped in water to extend into a round and thin raw cake, and then the fried sesame seeds are put into the wooden shaking plate, shaken back and forth so that it is evenly spread out, the maker gently clips the raw cake with both hands, and the hemp in the shaking plate, a touch is immediately attached to the oven, it can be baked in a few minutes, the whole process, by a person in a very short period of time, in one go.
1. Except for the black and white sesame seeds, put them in a container and stir well
2. Scoop the mixed batter and spread it flat on the heated pancake machine
3. Spread the flat paste
4. Sprinkle black and white sesame seeds
5. The more sesame seeds, the better
6. Cover and bake for 8 minutes
7. Increase or decrease the baking time according to the taste. Remove to cool and bag as a small snack
8. If you want to eat sweet, you can exchange the salt for double the sugar
Cooking skills
1. Kneading the dough should be sufficient, the ductility of the dough is better, in order to roll out the thin and tough dough;
2. The dough should be softer after waking up, and it is easier to roll out without rebounding;
3. The baking pan must be flat, if it is not a non-stick baking pan, please add tin foil.
4. The oven temperature per person is different, so the time and temperature may not be consistent, put into the oven at any time to observe, the color of the dough cake becomes burnt color can be taken out.