Bean paste cake is a traditional snack in old Beijing, and it all depends on "hand kung fu" to make it.
Bean noodle cake, commonly known as "donkey rolling", although it is a common snack, but the past practice is not the same as today.
Today, let's follow the story of Feng Huaishen, a generation of snack masters, and look for memories of the old Beijing snacks "bean paste cut cake" and "bean noodle cake".
The following is Mr. Feng Huaishen's self-report
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Bean paste cut cake
Bean paste cake is a traditional snack in old Beijing.
Old Beijing snacks have a common feature, that is, it looks very simple, but it is not easy to do.
Bean paste cut cake turned out to be a real street snack, there are carts to pick and drink, the sound of shouting is still very good; there are sitting shops to sell, if someone wants to buy, they use knives to point out the boundaries, cut and sell, so it is called cutting cakes.
The knife they use, called the tea knife, when cutting, dipped in a little water to cut the liliso.
Don't underestimate the street vendors, they are really skilled people.
Later, a catering company was set up, and some people made cake cutting in the unit. The bean paste I make is a purely traditional method.
Knead with whole rice.
It all depends on the kung fu of the hand, kneading the scattered grains of glutinous rice into a whole. As the martial arts novel says, it is necessary to instill true qi in the rice.
Of course, I don't have the mysterious true qi of the big and small weeks.
I only have true power.
Making bean paste cut cake is very tired, making baked cakes and falling mountains is ingenious, kneading cakes, not only to be clever, but also to find a feeling, so that rice and their hands are connected, just like basketball in the hands of basketball players, as long as in the hand.
Kneading and rubbing, I came to a state, it seemed to have rice, and it seemed that there was no rice. The rice is glued together into a whole piece, and then a layer of rice is put into a layer of bean paste. Add dates and fruit on top.
When cutting, be serious! Every millimeter is infused with the chef's skill, and it can't be confused.
【Raw Materials】
Glutinous rice, red bean paste, fruit
【Features】
Red and white, sticky and smooth, cool and sweet, suitable for eating in summer.
Bean noodle cake
Lately I've seen popular battle groups among young people. It is about a certain issue, and the two factions each want each other to approve of it.
For example, whether to put coriander in the pancake fruit, and whether to put the tomato sauce in the pot bun meat. The focus of everyone's debate is which is authentic.
I don't play PvP, but I have similar problems.
Like the old snack bean noodle cake commonly known as "donkey rolling", can it not be sprinkled with rock sugar residue, fruit, sugar and cooked sesame seeds?
Sprinkle it, now everyone is trying to make it simple and convenient. No, it's not the same as what I learned.
Bean noodle cake is passed down from Chengde. Because the yellow rice produced there is of good quality.
The method is not difficult, now it is even simpler, reconcile the yellow rice flour, roll the red bean paste, and live together.
But the stuffing of the past was not like that. The most original bean noodle cake, mixed with yellow rice noodles, brushed with a layer of brown sugar juice inside, and then rolled up.
Later, the taste of diners was high, and only the brown sugar juice felt that it was not good enough, so when serving, sprinkle rock sugar residue, fruit, sugar and cooked sesame seeds on it.
In this way, it is a deluxe version of the donkey rolling.
As for the simple version of donkey rolling with only red bean paste filling, I don't know if it is still an authentic bean noodle cake.
Yellow rice flour, bean paste filling, cooked soybean flour
Sugar, sesame seeds, rock sugar residue
Plums, sugar, osmanthus flowers
Commonly known as "donkey rolling", the outside is wrapped in a layer of brownish yellow bean noodles, dry and fragrant, the section can see the yellow rice noodles surrounded by brown bean paste, soft and strong to eat, sweet with sesame flavor, endless aftertaste.
Source: "Snack Art: Old Beijing Snacks in Memory" by Feng Huaishen