Sugar cake? Lunjiao cake? Sweet and tough with a hint of wine aroma, worthy of the taste of Lao Guang【Ingredient Preparation】【Operation Steps】

Lunjiao cake is named after the town of Lunjiao in Shunde, which is a rice cake with a long history in Shunde, but it is often mistaken for "London cake" by ByteDance.

Although all the ingredients used are common ingredients, each process is very exquisite, and it needs to be ground flour - and powder - fermentation - steamed cake - out of the basket cooling, etc., in order to make the appearance crystal clear.

"Eat it while it is cold" is the essence of Lunjiao cake, after baking and cooling Lunjiao cake, the ratio of sweetness and sourness is just right, refreshing and chewy, and there is a faint wine aroma after eating.

Legend has it that Lu Xun also likes this traditional cuisine, and in the "Lu Xun Diary", there are also records about pastries, let us appreciate its flavor together

<h1 class="pgc-h-arrow-right" > [Ingredient Preparation].</h1>

Sticky rice flour 100 g

Caster sugar 50 g

Purified water 180 g

Yeast 2.5 g

Corn oil 3 g

Water 15 g

<h1 class="pgc-h-arrow-right" > [operation steps].</h1>

1. Mix the sticky rice flour with water and fine sugar and stir well.

2. Heat over minimum heat and stir the pulp constantly.

3. The bottom has solidification immediately away from the fire, continue to stir evenly, put aside to spread the cold.

4. Add the yeast to warm water and stir well.

5. Pour yeast water into the slurry where the temperature drops to about 30 degrees, stir well, cover with plastic wrap and let stand for 5 minutes.

6. Cover with plastic wrap and let rise in an oven at 535 degrees for 60 minutes.

7. Add corn oil, beat the foam of the rice paste, and ferment for a second time for 20-30 minutes.

8. After the water is boiled, steam on the pot for 20 minutes.

Home and dry

The taste is superb