Wheat was born in a small town, and I hardly left from elementary school to junior high school. The opportunity to go to the county seat is also very small, and the snacks you can eat are also very limited. I remember once because of a naughty injury, my mother took me to the county hospital to see the injury out, just at the gate of the hospital there was an aunt pushing a cart is selling. Because I didn't eat breakfast, my mother bought me one, which was the first time I ate "iron cake", the shell was crispy and the cake inside was hot and tender.
Later, when I went to high school in the county, I would definitely buy a copy every week when I was out of school. It was the most relaxing and fun time of my stressful high school life. So many years later, I felt bad mood or nervous and wanted to buy a copy. It was only later that I grew up that I learned that this snack is available in many places, and all have their own characteristics. Many places in Chongqing can also be bought, and perhaps the more people grow up, the more they miss their childhood, and they will have a special preference for things at that time.
The iron cake in my hometown is said to have been made in the sixteenth year of the Republic of China by a man named Xia Qixuan in Pengxi County who imitated the sweet iron cake and adjusted the recipe. So it is different from most local iron cakes, it is mainly salty. The main ingredient is rice, and the supplement is baked with tempeh, lard, egg, chives, bean sprouts, etc. The shell color is brownish yellow, the outside is crispy and the inside is tender, suitable for young and old.
method:
1, 200g of rice soaked for 4 hours after draining, 100g of glutinous rice steamed to 5 minutes cooked and soaked rice mixed well, add a small amount of water to grind into rice milk and add 5g yeast fermentation.
2, 2g baking soda and water melt, add rice milk in parts and stir well, then add 2 egg whites, lard, tempeh, bean sprouts, etc.
3: Heat the mold and brush the oil, pour in the rice milk, bake until brown and brown on both sides, and sprinkle a small amount of green onion.
This is based on folk craftsmen paraphrasing, and the home version of the method of operation wheat has not been experimented with. If you have one, you can share it!