Three meals a day, rice and grains, in addition to using a meal to satisfy their picky and delicate stomach on this day, they also need to use some sweet soup snacks from time to time to comfort the tip of the tongue that tastes sour, sweet and bitter. Snacks such as pastries cannot be used as a meal, but it is still a good choice to beat the teeth between three o'clock and three meals.
When I think of the pastry, I think of its sweet taste, crispy taste, and vague aroma. Although all kinds of cakes have different colors and different proportions, most of them are inseparable, and sweets account for the majority of them, or salty snacks interspersed with some pretzels, and most of them are the same.
However, in the Chaozhou area, there is a unique cake food, and it is estimated that its filling will scare off many people, in addition to the flour sugar oil necessary in the cake, it is also mixed with a certain amount of southern curd milk and garlic. Diners who smell this at first glance will be surprised: can this thing be eaten? But after tasting it, I am afraid that I will say from the bottom of my heart: Why is this thing so delicious? Quirky filling ratios have stood the test of time, with generations of diners using the taste buds on the tip of their tongues to sweep away all kinds of cuisine.
Teochew curd cake looks like an ordinary small cake, but under the simple appearance is the most bizarre filling recipe, ordinary people think that behind the simple and easy to make cake is an extremely cumbersome production process, the wrong on the wrong to make a clever food talk is also passed down from generation to generation of Teochew people.
Flip through the teochew curd cake recipes and touch its fillings: glutinous rice with flour, peanut sesame seeds, rice wine powder, diced white meat and winter melon strips, and garlic milk in the finale. If the last two flavors of this recipe are removed, it is a good idea to make a snack out of Seiko fine materials.
Adding garlic and curd to the pastry, if this pastry chef is not a genius, he must be a madman, after all, a sober-minded and skilled pastry chef would never have come up with such a recipe. As we expected, this flavored curd cake was the product of making mistakes.
This story should be told from the last years of the Qing Dynasty, Chaozhou has a treasurer surnamed Ding, the operator of a pastry shop, can not be said to be a daily gold but also a source of wealth, but this Ding boss is not a good owner, harsh, often find a head arrears to the workers.
This is another year of new year, this Ding boss's old problem has been committed again, delaying the payment of wages. The more a teacher in the pastry shop wanted to get angrier, he couldn't help but get angry from the bottom of his heart, and boiled the pastry ingredients stored in the shop into a large vat. This next tank can be lively, peanuts, sesame seeds, white pork, flour curd lactose oil wine came to a big reunion. This teacher also intimately helped the boss finally mix this cylinder of raw materials, packed up the line, and left angrily.
The next morning, when the wife of the boss opened the shop door, she suddenly smelled a strange fragrance, and along with this fragrance, she found the jar of material left by the teacher. The Ding family is a goose plucked on weekdays, not to mention that this jar of material is so exotic, Ding boss's wife does not care about three seven twenty-one, will be wrong to use this jar of fillings to make cakes to sell, not surprisingly, this cake once listed will be snapped up by the patrons. Two ingredients in the curd cake, which should have been regarded as heretical, became the finishing touch.
The procedures for making curd cakes are slightly cumbersome, after all, there are more than a dozen kinds of fillings inside, and just handling the fillings is a headache. Peanut sesame seeds are fried in parts, peanuts are milled, white pork sugar is marinated and diced, garlic curd is added in turn, and an appropriate amount of rice flour, powdered sugar, cake powder, lard is also added, and after mixing well, it is considered the original filling of the curd cake.
In order to make the pieces of curd cake moist and not dry in the baking process, in addition to the efforts of the baker's hands and the control of the temperature, the production of the crust cannot be taken lightly. Flour and soda and alkali after the dense sieve, oil and sugar oil after kneading hard, kung fu all in the pastry chef's hand strength, because to ensure that in the process of wrapping the filling, the skin is thin but not cracked, the filling is full but not exposed, the toughness of the crust must go up. Mold printing, and then into the oven, the bottom of the plate brush oil, the cake on the egg pulp, a series of processes are complicated and not chaotic, testing the patience and ingenuity of the producer.
After the pot, the curd cake is a small and delicate one, the entrance is sweet, the smell is fragrant, in addition to the inherent aroma of the cake, the addition of rice wine garlic and curd milk makes the cake have a special compound aroma. The traditional pastry is just a simple sugar oil noodle and other carbohydrates and fats, but the curd cake is creatively added to it, supplementing the lack of protein in the cake, and it is also a leader in the cake food industry.
Or that old saying, legend is a legend after all, Bo Jun smiled, not enough to believe. What's more, the boss Ding in the legend does not conform to the Chinese legend that good and evil are rewarded, the character image of moving evil to good, and the end of being miserly but the customer is also incredible. Not to mention that making food is also an art, the Ding couple in the story is like this, and they left the teacher, and they will not use good ingredients and good intentions when they make cakes. The specific origin of the curd cake is no longer known, perhaps the curd cake was really made after the cake master fought with the owner, but after this strange cake recipe was spread out, after the skillful Teochew people continued to improve and innovate, after repeated exploration, there was today's Teochew curd cake appearance. Sometimes it's wise to make a mistake, and this mistake may be the next opportunity.
Today's Chaozhou curd cake filling ratio has been so strict that the curd block accounts for 2.5 percent, the wine should account for two percent of it, and the mixing of the filling should also pay attention to the order of precedence, so that all kinds of finally achieved the delicious taste on the tip of the tongue, which is not an accidental work of an experiment.
It seems to be the most extraordinary, as easy as it is but hard. These two poems were originally used by Wang Anshi to praise Zhang Zhi, but now it is not necessary to put elegant and vulgar on a single pastry. From the moment the cake was prepared, it was decided that this was an unusual journey of taste, and behind the making of the cake there were also unknown hardships of the artist. This is true of cakes and cakes, and so is the way people are, and some people have unlimited scenery and live on the top of no one and look down on thousands of people, but the glory before people must be exchanged for the hardships and forbearance of people.
bibliography:
{1} "Chaoshan Cuisine" Ruan Bingzhao
{2{Research Progress on the Nutritional Value and Function of Curd Milk" Zhang Ting