Hui cake is the traditional dim sum of old Chongqing - this may not be known to many young people, and I used to be.
Although I often see cheap transparent plastic bags in small transparent plastic bags with traditional cakes written on them, I have never taken it seriously, and I have always thought that it is similar to naan and belongs to the dry food of ethnic minorities.
This is not the case.
In the past, In Chongqing, hui cake was a traditional snack with peanut candy, strange flavored beans, and peach slices. This hui refers to not the Hui at all, there are three theories: one says that the hui refers to the "tide" in the production, and the other says that the hui refers to the "huixiang" in the taste.
Moisture regains, stating that natural moisture is required after the oven and cannot be packaged until the next day.
Huixiang refers to the return of the cake in the mouth, the more chewed the more it will bloom a natural alkali fragrance.
The third theory is related to Yunnan. In fact, in addition to Chongqing, Yunnan also has its own back cake, but unlike the Chongqing back cake (flat as a white noodle pot helmet), the shape of the back cake in Yunnan is more three-dimensional pine bubbles, like a small steamed bun.
The invention and name of yunnan hui cake is closely related to an accident in the kitchen - it is said that a master who forgot to add eggs after kneading the dough, found that the dough had been fermented and sour, because he did not want to waste the raw materials, he added some baking soda to the dough and made it into a scone.
Because it is made of noodles returned from the noodles, it is called "back cake".
I bought the bread at the commissary near my house, which was piled up like a small pyramid at the cash register, next to the pile of 84 disinfectant, 8 dollars a bag, and ten cakes in a bag.
The girl who checked out for me looked younger than me, and she looked at me confusedly and asked, "Is this something to eat in soaking water?" ”
This was the first time I had bought a cake, so I looked at her and asked suspiciously, "Is this going to be eaten in water?" ”
"No, I haven't eaten, I'm asking you." She answered me.
"Then I haven't eaten it?" I frowned.
Finally, another older salesman broke the two of us's faces: "If you need to soak in water, you can eat it when you get it!" ”
So I immediately went home, took out a cake and held it in my hand: it was covered with a layer of white powder, which looked really unassuming, but it carried more weight than I thought.
After breaking it open, look at the internal texture, it doesn't look like a bun or a bread, and if you have to say it, it's quite similar to the hair cake.
Then eat it in your mouth, and the cake turned out to be sweet? I always thought it would taste like a white-faced pot helmet. The taste is interesting, both smooth and soft, the taste type is also very special, the fermentation of slightly sour mixed with the sweetness of white sugar, the powder on the cake surface is tasteless and can be degreased.
I don't know whether it is improper preservation or the problem of the ingredients themselves, but I personally feel that this cake is still a bit "tide", not as dry as it seems.
Can't say it was delicious, but it was also nice to eat dry food just for breakfast.
According to old Chongqing, it is becoming more and more difficult to find traditional return cakes in the mountain cities now, and the taste has changed. But I don't care about this, anyway, it's the first time to try it, just as a normal snack.
I could probably give it a 5 out of 10.
I heard that Yonghui and New Century have sold back cakes, if you are curious about its taste, you can buy a bag to try.