<h1 class= "pgc-h-center-line" > the origin of [rose] yellow bridge baked cake
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Hello everyone, the food we share today is from a battle. This delicacy carries our nostalgia for our history and pride as a Chinese!!! It's the Yellow Bridge Cake. So, let me introduce you to the origin of this Yellow Bridge Baked Cake.
Allusion to the Huangqiao baked cake: In 1940, the New Fourth Army marched eastward, opened up an anti-Japanese base area, and fought a battle here in Huangqiao Town, which was very fierce and became the famous Battle of Huangqiao. The New Fourth Army continued to fight day and night, sometimes without a meal for several days. The local people in Huangqiao Town were very anxious to see this scene. Later, they came up with a way to use this kind of burnt cake to comfort the New Fourth Army. People rushed to do it day and night, began to do it on a small scale, and then spread it, and the people of the whole town did it. The New Fourth Army ate this kind of burnt cake, increased its strength, and fought very vigorously in the battle. In the end, a great victory was finally achieved.
At that time, a widely circulated folk song was also left behind:
"The Yellow Bridge Baked Cake is yellow and yellow, and the Yellow Yellow Burnt Cake is comforting and busy.
The bread should be baked with heat, and the army should help the people.
Comrades are well fed, and they fight more battles and pay more guns. ”
In fact, in Xiang Xiang's view, our victory was not how much a role a burnt cake played, but in the harsh environment at that time, through this delicacy, we passed on to the soldiers on the front line a kind of military-civilian unity and victory. Therefore, this dish has been passed down to this day, and it also expresses this feeling of unity and unity is strength!
Having said all that, let's take a look at how this historic delicacy was made!!!
<h1 class= "pgc-h-center-line" > the recipe and production of [rose] Yellow Bridge baked cake
[Heart] leather surface raw materials:
Medium gluten flour 900g
Yeast 10g
Baking powder 10g
Cool water 200g
Hot water 250g
Lard 100g
[Heart] Production Process:
1. Mix the flour and baking powder, place on the dough case and open the nest in the middle.
2. Put lard in the middle of the flour nest, rinse it with hot water, then add cool water to mix well, and then add yeast to melt the yeast.
3. Fold the flour and form a smooth dough.
4. Cover with plastic wrap, let rise for 15 minutes and set aside.
[Heart] pastry ingredients:
Medium gluten flour 800g
Lard 400g
Chives green onion flower 200g
[Heart] Production Process:
1. Put lard, flour together.
2. Mix the flour with the lard to form a puff pastry dough by pushing back and forth.
3. Add the green onion and mix well.
4. Set aside for later.
[Heart] filling raw materials:
Lard 450g
Ham 250g
Green onion 150g
Salt 20g
Sugar 100g
Five-spice powder 10g
[Heart] Production Process:
1. Cut one-third of the pork fat into cubes and chop two-thirds of the pork fat into purees.
2. Add the chopped ham, green onion, salt, sugar and allspice.
3. Stir into fillings.
4. Place a backup.
[Heart] decoration raw materials:
White sesame seeds 200g
Caramel 100g
[Heart] Production Process:
1. Combine the ingredients under the skin and 18 grams under the puff pastry, using the method of small puff pastry.
2. Place the pastry into the crust, roll it out in half, roll it out, fold four petals from top to bottom, and roll out into a thin crust with a thick middle on both sides.
3. Wrap in the well-prepared filling and close. Roll out into oval-shaped cake embryos.
4. Brush the surface with egg mixture and dip in sesame seeds. Place in a preheated oven.
5. Preheat the oven at 220° heat and bake on a golden brown surface.
6. Brush the surface with caramel after baking and serve.
<h1 class="pgc-h-center-line" > [rose] small tip
Of course, we still have some things that need to be noticed in the production process, and the following is listed for everyone to prevent everyone from stepping on the thunder!
When making puff pastry dough, we don't knead the dough vigorously, and don't knead it for too long, as long as the flour is mixed evenly with lard. Mix into powder-free condition.
After wrapping the filling, it is not easy to wrap it in the hand for too long, so it is easy to break the crisp, affecting the beauty of the finished product. Wrap tightly without revealing the filling.
When dipping sesame seeds, we should put the sesame seeds firmly, pat them with our hands or lightly press them on the side of the sesame seeds on the table, which will prevent the roasted sesame seeds from falling at will and affect the beauty of the finished product.
Well, today it's time to say goodbye to everyone, tomorrow, let Tang Tang continue to share with you that it's okay! Favorite friends remember to collect attention! Every day, Xiang Xiang will share two different foods with everyone, see you tomorrow.