Beibei is a good place for people to excel, with their backs to Jinyun Mountain and their feet on the Jialing River. There are also countless celebrities who have come out of Beibei, such as Lu Zuofu, Zhang Zizhong, Lao She, Academician Xiang Zhonghuai, Academician Hou Guangjiong, Academician Yuan Longping... They are all celebrities of Beibei. Beibei is also known as the "Pearl of Jialing Riverside", "Chongqing City Garden", "Chongqing Main City Back Garden" reputation.
Beibei is not only a good place for people to excel, but also a good place to produce food, even if many native Beibei people, not necessarily all of them have eaten. Today, Xiaobian introduces you to a delicacy of Beibei - Tutuo Ma Cake, which is a small snack to pass the time after tea and dinner.
Tutuo Ma Cake is a traditional Han Chinese name in Beibei District, which belongs to Sichuan-style pastries. The origin is located in the town of water and soil, which has a history of more than 80 years. In 2014, it was also selected as a municipal intangible cultural heritage. Tutuo mochi cake is also known as the pot puff pastry hemp cake, also known as hanging pot puff pastry hemp cake, originated in the 1920s of the last century, in Beibei has a history of more than 90 years, is a household name for the local traditional snacks, for the Beibei people, it is not only a delicacy, but also a memory of history.
The bottom surface of the tuotuo hemp cake is this brown, the block shape is full and complete, each piece is 50 grams, the skin is thin and filling, the crisp is moist, the taste is sweet and fragrant, and the flavor is unique.
Preparation Method:
1. Raw materials: the main ingredients are flour, white sugar and sesame oil, supplemented by walnut kernels, peanut kernels, sesame seeds, rock sugar. According to the variety, gold hooks, ham, osmanthus flowers, roses, date paste and other concentrates are added.
2. The crust is made of water skin and puff pastry: the water wave is made of dough, sesame oil and hydration, and the water consumption is about 50% of the flour; the puff pastry is made by full kneading of flour and sesame oil; the water skin is wrapped in the puff pastry, which is the skin. The proportion is: 60% of the water crust and 40% of the puff pastry.
3. Filling: Mince the melon and fruit material, crush the rock sugar into the size of mung bean grains, and then mix the cooked noodles, cotton sugar, sesame oil, roses, osmanthus flowers, etc.
4. Packaging: after making the skin and filling, it can be wrapped, and the ratio of skin to filling is 3:7.
5. Baking: After filling, press the cake blank into a flat circle, stick sesame seeds, and then put it in the hanging stove, and bake in the open stove with a high temperature (the oven temperature is about 500 ° C, the time is about half a minute). After cooling, it can be packaged from the factory.