Bowl ear cake, also known as "baby cake", guizhou Guiyang area traditional specialty cake bowl ear cake

<h1>Bowl ear cake </h1>

Bowl ear cake, also known as "baby cake", is a traditional specialty pastry 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. Bowl ear cake has a history of more than 100 years, is the traditional famous flavor snack of Guiyang, it is golden yellow (also white), elastic, large, cotton, fragrant, sweet, slightly sweet wine fermentation taste, very delicious. The production method is to soak the rice, wash it, grind it into a pulp, filter it, then ferment, mix some cooked mustard, liquefy and filter the red pond, mix it in the beaten rice milk, add alkali and mix it well to steam the mature cake. There are many door shops for bowls and ear cakes made in Guiyang, which are very popular with people.

Main ingredients

Bowl of ear cake

taste

Refreshing and sharp

Accessories

1 kg of rice, 20 g of brown sugar,

First, flavor characteristics

Bowl ear cake [1] golden color, large fluffy like a sponge, elastic, tough, cottony, refreshing and sharp, moisturizing and not greasy, sweet and fragrant.

Second, the production method

Ingredients for production

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.

Third, the history of development

Guiyang Bowl Ear Cake appeared about the Qing Dynasty, flourished in the 80s, when Guiyang had more business households, to Nanjing Street (now North Zhonghua Road) No. 83 store is the most famous, the masses beautifully called it "Nanjing Street Bowl Ear Cake", but also popular a sentence "Nanjing Street Bowl Ear Cake - steamed" after the break. 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.