History of Tea Cake:
Jiujiang tea cake, also known as Xunyang Lou tea cake, originated in the Song Dynasty Lushan District Gutang Town, poet Su Dongpo once gave a poem praise: "small cakes such as chewing the moon, there are crisp and food"; prosperous in the Ming and Qing Dynasties, Jiujiang, Xingzi are abundant, but from the end of the Qing Dynasty to the liberation, Jiujiang City only "Yuanmao" a shop to make this cake as a famous product, generally only sell 5 pieces at a time, and the production method is strictly confidential; until after liberation, the production scale of tea cakes gradually expanded, becoming a festival beauty for the masses. On June 9, 2002, Premier Zhu tasted the Jiujiang tea cake and brought the Jiujiang tea cake back to Beijing. It is also a tribute.
To prepare the tea cake:
Jiujiang tea cake is made of fine powder, sesame seeds, tea oil, osmanthus flowers, caramel, cotton sugar, etc. as raw materials, and is refined by making skin, mixing filling, forming, roasting and re-baking.
1. Combine high-quality flour into a dough, mix well to make a skin;
2. Make sugar, tea oil, osmanthus flowers, sesame seeds, etc. into filling;
3. Take the skin and wrap it into the filling to make a cake blank, and then make the finished product through baking, re-baking and other processes.
Recommended Stores:
If you buy tea cakes in the market, it is recommended that Liang Yilong, Liang Qi, and Xunyang Lou can be, but I am more partial to Xunyang Lou.
Pay attention to the editor and take you into the Nanchang cuisine that you don't know.