Speaking of begonia cake, the earliest history can be traced back to the Qing Dynasty, because the cake resembles a begonia flower. Begonia cake is the older generation in the heart of the snack, and the young people are afraid that many of them have not eaten.
The begonia cake on Qibao Old Street is made by following the most classic tastes. The ingredients and recipes follow the craftsmanship handed down from the ancestors, paying attention to meticulousness and original taste. Their outer layer is a flour skin, and inside is a bean paste filling, baked in a special mold.
The freshly baked pastry is very hot, but it is wrapped in only a small piece of yellow paper. Like the customer bought a begonia cake, do not care about the hot and steaming temperature, quickly take a bite first, and when the reaction is about to burn the mouth, a large mouthful of bean paste stuffing has entered the stomach.
The rich aroma of begonia cake is inseparable from the quality of bean paste. Selected red beans, after boiling and stirring with water, the appropriate temperature is slowly simmered to be the best product. Then quickly pick up the batter and cover the bean paste filling. This pick and wrap pays attention to speed and experience, of course, it is inseparable from the flexibility and strength contained in the batter itself. Place a lump of pork fat on top of the dough, then buckle the copper plate and bake it with the bottom facing up. The wrapped cake balls, as the oil temperature in the mold hole rises, emit a ripe noodle fragrance.
The production of begonia cake icing is also extremely important. When the begonia cake is almost cooked, put some sugar and sesame seeds on the copper lid, and then pour the prepared begonia cake on top and heat it again. The next time you pull it up, a golden crisp brushed icing will form.
The faint smell of burnt stirred the appetite of every passerby. The crimson cake noodles are full of luster, one by one falling in people's sight, taking advantage of the fresh heat to take a bite, the soft dough and the crisp caramel on the surface, with a little crispy taste in the fluffiness, full of heartwarming taste.
Childhood preference led to the birth of Shippo Begonia Cake, and the sharing of traditional flavors gave Begonia Cake its own portal on this street.
A little hard work, all kinds of taste, the sweetness and beauty of begonia cake, along with the development of the old street food culture, to share to more people.