White Sugar Cake, a traditional pastry that originated from the East but enjoys the reputation of "London Cake", has a charm that transcends borders behind its name. As the name suggests, the main ingredients of white sugar cake are white sugar and sticky rice flour. These two seemingly ordinary ingredients can be blended, fermented, and steamed to create an amazing taste and flavor.
The charm of white sugar cake lies not only in its sweet but not greasy, glutinous but not sticky taste, but also in the culture and history behind it. In traditional Chinese culture, white sugar cake is often regarded as a symbol of family harmony and sweet life. Whenever the festive season comes, white sugar cakes are always indispensable on the dining table of every household. The reason why white sugar cake can endure in the long history is because of its unique taste and flavor on the one hand, and because of the fineness and attention to its production process on the other hand.
Although the process of making white sugar cake may seem simple, it contains many tips and precautions. First of all, choose high-quality rice flour and sugar, and mix evenly according to a certain ratio. Next, the fermentation time and temperature should be controlled to allow the batter to fully expand and ferment. When steaming, it is also important to control the heat to ensure that the white sugar cake can be steamed, and to avoid it being too soft or too firm.
White sugar cake, a simple but not simple traditional pastry. It is not only a food, but also a transmission of culture and emotion. In this fast-paced era, we might as well slow down and make a white sugar cake by ourselves, so that the family can feel the warmth and sweetness of home while tasting the food. I believe that as long as you make it carefully, you will be able to make white sugar cakes comparable to those sold in major restaurants.
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