Bowl of ear cake
The baby eats and grows tall
Bowl ear cake, also known as "baby cake", is a special pastry of the Han ethnic group in Guiyang, Guizhou
Shaped like a small tea bowl, it is named because it is made of "bowl ear candy", and children especially love to eat
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Guiyang Bowl Ear Cake appeared around the Qing Dynasty, flourishing in the 80s, when Guiyang had many business households, to Nanjing Street (now North Zhonghua Road) No. 83 store is the most famous, the masses called it "Nanjing Street Bowl Ear Cake", and therefore popular a sentence "Nanjing Street Bowl Ear Cake - steamed" after the break. Its soft and sweet glutinous sticky is very suitable for children and the elderly. Because of its close price, it has become a popular snack in Guiyang. In 1984, the dim sum was rated as a famous snack in Guiyang City.
Guiyang's bowl ear cake has long been changed from manual grinding to electric grinding pulp for mass production. In addition to maintaining the traditional flavor varieties, there are also products with white sugar and snow white, and there are also sorghum that are used to make purple or black and gray with buckwheat, with different flavors and varieties. In guiyang city large and small restaurants and food stalls of the morning tea night market, you can see this point.
<h1>/Craftsmanship/</h1>
Introduction of ingredients
1 kg of rice, 20 g of brown sugar, 30 g of sugar, 5 g of edible alkali.
Production process
1. After washing the high-quality rice, soak it for 4-6 hours, change the water and grind it into rice milk
2. Heat part of the rice milk in the net pot to mature the mustard, pour the remaining rice milk from the fire to mix evenly, when the cooked rice milk is not agglomerated, slowly ferment until the surface is large, apply alkali neutralization according to the degree of awakening, and then mix evenly with the brown sugar that has been dissolved, filtered and removed from impurities, injected into the steamer model, and steamed in the atmosphere for seven or eight minutes.
Production key
1. When adding cooked mustard, it should be stirred evenly until there is no agglomeration, so that the finished product has good elasticity, toughness, and no greasy mouth.
2. The red and white sugar sand mud is heavy, and it needs to be dissolved, filtered and treated with water to avoid affecting the flavor.
3. Master the relationship between temperature and fermentation, the fermentation time is short in summer, and it can be properly warmed and stirred in winter. After fermentation, an appropriate amount of alkali is applied to neutralize, remove the fermentation sourness, highlight the sweetness of white sugar and the clear flavor of rice.
<h1>/Flavor characteristics/</h1>
The bowl ear cake is golden in color, large fluffy like a sponge, full of elasticity, toughness, cotton, refreshing and sharp, moisturizing and not greasy, sweet and fragrant.