Bao Dou Cake: Small and exquisite, crispy and sweet

Bao Dou cake wrapped in salted egg yolk

BaoDou cake is square in shape, because of its shape like a gambling tool Yuanbao, it is also called Baobao Cake by the people of Southern Fujian, which has a history of nearly 100 years, and is a traditional dessert in southern Fujian, which is deeply loved by the people of Quanzhou.

There is an old shop selling BaoDou cakes in Shishi Chenghuang Street, and the owner, Lu Lizhi, has been learning to make Baodou cakes with her father since she was 13 years old, and her 54-year-old craftsmanship in making this pastry has been perfect. "Don't look at its small size, the process is quite complicated." Lu Lizhi introduced that Baodou cake is filled with mung beans, and the mung bean filling is made by herself, so she must first wash the mung beans and soak them in water for three or four hours, and then put them in boiling water for two hours until they are basically dissolved. Then filter out the mung soy milk, add sugar and oil to it, and stir continuously until it becomes a puree.

After the mung bean filling is ready, then make the crust. Flour, butter and egg paste are kneaded into a smooth dough, then the dough is divided into small pieces and flattened, wrapped in bean paste and salted egg yolks, and then fried in a pan of oil, during which the dough is pressed into small hexagonal pieces with a spatula. When the dough is golden brown, it is ready to come out of the pan.

"The practice of BaoDou Cake was handed down from Taigong's generation." Lu Lizhi recalled that her father was very good at making pastries, and was good at making more than 20 kinds of pastries such as Baodou cake and mung bean cake. 30 years ago, my father opened this small shop in Chenghuang Street, and Baodou Cake has always been the signature of the store.

Lu Lizhi made two flavors of Baodou cake, one wrapped salted egg yolk and mung bean filling, and the other only mung bean filling. The reporter picked up a piece of Baodou cake wrapped in salted egg yolk, the entrance skin was crispy and tender, the filling was rustling and sweet, and it was accompanied by salty egg yolk, which was very delicious.

"Now some pastry shops use machines to mix the filling, which is different from the taste of handmade." Lu Lizhi said that they have always insisted on handmade, the taste is softer, and the business in the store has been very good for 30 years, and there are many loyal "fans". Mr. Hong, who lives near Chenghuang Street, has loved to eat Baodou cake since he was a child, and he recalls that when he was a child, a small Baodou cake only sold for two or three dimes, and when he achieved good results, his parents would buy Baodou cake to reward him. When he grew up, he often took Baodou cake as breakfast or refreshment, "This kind of Special Pastry in Southern Fujian cannot be eaten outside the province." ”

Lu Lizhi said that the baodou cake in the store never stayed overnight, and the amount of baking each time was not much, and it would continue to be made when it was almost sold. In addition to local customers, every year, many overseas Chinese and ethnic Chinese come to the small shop to buy BaoDou cake, and some people specially buy it back and give it to relatives and friends overseas.