Teaching in Foshan ShundeLun
There is a kind of pastry
Fermented and steamed with rice syrup
Its cake body is crystal white
The top layer of oil is moisturized and smooth
The inner layer of small eyes is connected horizontally and vertically
Uniform and orderly
Soft and lubricated
The taste is sweet and fragrant
This product is named after the lunjiao town that was first created in Shunde County
Lunjiao cake
The history of Lunjiao cake can be traced back to the five years of Qing Xianfeng
The birth of food depends on the water and soil of one party
Shunde is located in the central area of the Pearl River system
Since ancient times, it has been a paradise for rice growth
Rice can be ripened twice a year
People can have surplus food to make snacks
To satisfy a variety of appetites
"Lunjiao cake, the former Mingshi doctor every hundred miles, mooring boat." In fact, at that time, the well-known people stopped a family, next to the Huafeng Wei Bridge, there were stones at the bottom of the river, qin out of the spring, and their homes were suitable for setting up stones, taking washed sugar, clarifying and removing turbidity, not for others to use. ”
"Shunde County Chronicle" contains
All you need is rice and sucrose
It has made it a legend
Even Mr. Lu Xun mentioned it in "Ancient and Modern Talks on Longtang Business"
"Sugar Rose LunJiao Cake"
Slightly sour in the mouth, chewed delicately and sweetly
Refreshing and flexible, fragrant and sticky teeth
This is how Lunjiao Cake feels to diners
The acid comes from the fermentation of rice milk
Sweet is produced in the hydrolysis of starch
The original Lunjiao cake was steamed with brown sugar
However, brown sugar has more impurities
Later, Liang Licheng, the founder of Lunjiao Cake, invented the Qingquan washing sugar method
The steamed cake is pure and sweet
With the improvement of production techniques
Instead, it was made with coarse sugar
And figure out how to flush the egg white to remove impurities when cooking sugar
Late-made rice is used to grind into a pulp
Then add the cake seeds to ferment and steam
Therefore, it has been called white sugar cake since then
The taste is sweeter and more refreshing than brown sugar cake
It has been passed down to this day
The shop of Liang Guihuan, the fourth generation of Lunjiao cakes
Today
Lunjiao cake has become a common pastry on people's tables
Eating methods are also integrated into various trendy attempts
Crispy Lunjiao cake
Egg fried Lunjiao cake
What doesn't change is
People's childhood memories and feelings about Lunjiao cake
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