Soviet-style pastries occupy an important position in the history of the development of pastries in China and are one of the main types of pastries in China. According to relevant historical materials, Su-style pastries sprouted in the Spring and Autumn Period, originated in the Sui and Tang Dynasties, formed in the Two Song Dynasties, developed in the Ming and Qing Dynasties, inherited, carried forward and innovated in modern times.
Suzhou was the capital of Ji County, called Wu County, and in the ninth year of Emperor Wen of Sui's reign (589 AD), Wu County was abolished and renamed Suzhou. For more than 300 years from the Sui to the Tang Dynasty, Suzhou has become a prosperous metropolis in Jiangnan due to its unique geographical advantages, fertile land, rich products, convenient transportation, prosperous city and merchants. It is under such conditions that Suzhou's pastry industry is booming. The Sui and Tang Dynasties are the origin period of Su-style pastries, and also the period when Su-style pastries began to flourish and develop.
Su-style pastries have been restored and developed, the production scope of Su-style pastries has expanded to the vast areas of southern Jiangsu and northern Jiangsu, and the production methods of some varieties have spread to other provinces and cities, and even abroad, and the famous pine nut jujube mud cake, sesame shortening and other products are exported to Hong Kong and Macao and exported to Southeast Asian countries. In particular, since the Third Plenary Session of the Eleventh Central Committee of the Communist Party of China, the Party Central Committee and the State Council have made a series of decisions on the development of the food industry, so that the Soviet-style pastry has been further restored, carried forward and developed, and many famous varieties have been restored, such as Qingshui Rose Mooncake, Exquisite Hundred Fruit Mooncake, White Hemp Salt MoonCake, Lard Sandwich MoonCake, Wen Dumpling (Fresh Meat Dumpling), Pine Nut Jujube Mud Hemp Cake, Three-color Hemp Cake, Lard Hibiscus Crisp, Lard Rice Cake, Dafang Cake, Pine Nut Yellow Thousand Cake, Pine Nut Rice Maple Cake, Rose White Hemp Shortbread, Pretzel Salt Black Hemp Shortbread, And Four-Color Slice Cake There are also restored traditional varieties, such as lard ham mooncake, gancai lard dumplings (dried vegetable dumplings), mille-feuille crisp, green onion nectar crisp, lard pine nut crisp, tricolor cake, chicken cake, steamed cake, qiaoguo, fried food, loquat stem, meat oil rice candy, sugar rice cake, bagel honey cake, Dingsheng cake, pine nut cloud cake, peach kernel cloud cake, jade belt cake, pretzel peach slices, spiced hemp cake, fire hot cake, printing cake, etc. In recent years, many Su-style pastries have won the title of ministry and provincial high-quality food, such as almond crisp, pine nut date mud hemp cake, refined cloud cake, Huishan oil crisp (diamond navel), sesame shortbread, eight treasure cakes, etc. In addition, the reform and innovation of puff pastry mooncakes, old and young cakes, curry dumplings, round sandwich cakes, pretzels, bee milk Shisei cakes, moss fruits, dates and other varieties.
Cloud cake
There are many raw materials for cloud cake, and the process is extremely delicate. The main raw materials are glutinous rice, sugar, lard, olive kernels, sesame seeds, spices and other more than ten kinds. Each ingredient should be selected. Let's talk about glutinous rice, glutinous rice should be crushed off the skin of the rice, leaving the rice heart.
When frying, one should be cooked thoroughly and the other should be white; the milled powder should be continuously sieved, requiring it to be as fine as noodles; the white sugar does not use grain sugar, but uses the "granulated sugar" of the soil sugar Liao to take its small grain, loose quality, and instant solution. Various raw materials are processed separately, and then mixed and mixed well, compressed into shape. Finally, the slicer holds a sharp knife and cuts it into slices, as thin as a book page. When you open a cloud cake of the shape of a small sixteen-book cloud, the snow white color and the fragrant smell will amaze you. If you tear off another piece and send it to the mouth, it is like a snowflake melting, light
Chew lightly, and the sweetness and delicacy will make you intoxicated. The most famous are the cloud cakes of the "Wanyuan Zhai" and "Xiangquan Zhuang". Their cloud cakes, peel off a piece that can be rolled into a ring, and light a match that can be turned into flames.
Sake stuffed cake
Sake cake is a traditional famous spot of han ethnicity in Suzhou, Jiangsu Province, the seasonal dim sum in spring, the appearance is similar to the small moon cake, the noodles are made with sake, due to the climate, it is often only suitable for selling for one season, and the best tasting season is around the Qingming Dynasty. There are meat and vegetarian dishes, and the main varieties are rose, bean paste, mint and other flavors. The wine cake is preferably hot food, and is characterized by sweet, fat, soft and tough, oily and crystalline, bright color and distinct taste.
Ingredients ingredients
2 cups gluten flour, 3 tbsp sake, 2 tbsp sugar, 3/4 cup warm water, 225 g bean paste
method:
1. Mix the sake, sugar and warm water first, then pour it into the flour and mix well, slowly pour in warm water, knead it into a smooth dough, cover it with a damp cloth and put it in a warm place to ferment (about 4 hours).
2. When you see it expand into double size, rub it into long strips, and then divide into 10 equal parts of small pieces, each piece wrapped in a little bean paste, first rub the circle and then press flat.
3. Heat the pan, wipe a little oil with a tissue, then put down the sake cake and bake it on low heat, about 15 minutes, and take it out when you see golden brown on both sides.
Lard cake
Lard cake, also known as fat cake, belongs to the Fujian-style pastry. Guangdong, Fujian, Zhejiang Wenzhou area Han specialty pastries. It was already famous as early as the Qing Dynasty, and the Yuan and Wei Ting Zhi called it "Wu Zhongjia System". Lard cake is made of lard, white and crystalline, green onion, soft and moist, and the entrance is oily but not greasy.
Ingredients: glutinous rice, glucose, glutinous rice flour, soybean oil, sugar
steps
(1) Cook oil, glucose and other raw materials on low-temperature firewood for four hours, cut into 1.7 cm square lard cake strips, cool naturally and then packaged by automatic machinery.
(2) Put the fine glutinous rice flour and fine japonica rice flour into a wooden barrel and mix well, stir the nest in the middle, add refined salt (100 grams) and 1.5 kg of water, mix well by hand, and put it into the sieve when "pinching is a ball, spreading like sand", and all are sieved.
(3) Take a large wooden steaming bucket, put the bamboo grate under the bottom, smear with soybean oil, first take 30% of the cake powder on the bottom of the bucket, put the boiling water pot on the steam, when the steam passes through the cake powder, then spread 20% of the cake powder, evaporate the cake powder is nearly cooked, take the salty pork plate oil cubes in the remaining raw cake powder, mix it slightly, put it into the bucket to spread evenly, then add the remaining cake powder as before, cover the wooden lid, steam until the cake powder is jade white, remove the lid, evenly put in the green onion section, and then add the lid to steam for about 3 minutes to cook.
(4) Spread a piece of white wet cloth on the board, pour the cooked cake powder on it, wrap it in a damp cloth, and solidify it. Flip it over, pat it flat to nearly 6.7 cm thick (need to be smooth in the upper and lower corners), remove the cloth and cut into 100 rectangles with a knife (dipped in cold boiling water) and serve.
Lard cake is white and crystal clear, green in green, soft and moist, and the entrance is oily but not greasy.
Su-style small square cake
Ingredients: Pure milk
Accessories: light cream, milk powder, minced coconut
Seasoning: corn starch, sugar
1. Materials and containers: a bag of pure milk 240ml or 250g, light cream 100g, corn starch 40g, sugar 40g, coconut paste, any variety of milk powder 5g (can be noted), a high-temperature container, I use the Glass glass bowl of Le buckle, model llg421, the above amount just to make such a bowl.
2. Wash and dry the container, and lay a layer of coconut at the bottom. Mix cornstarch with about 1/3 of the milk and stir well.
3. Pour the remaining milk and light cream, milk powder, sugar into the pot and turn on medium heat.
4. Stir while cooking to let the sugar melt faster.
5. When the milk in the pot is boiling, quickly stir the mixture of cornstarch and milk again and pour it into the pot.
6. Immediately use a high-temperature shovel to keep stirring, at this time the liquid in the pot is easy to become viscous, it is just five or six seconds of effort.
7. Turn off the heat when the milk sauce in the pan thickens and does not drip smoothly.
8. Pour the sauce from the pan over the heat in a prepared container.
9. Cover and refrigerate overnight. The next morning open the lid and use a fruit knife to gently "don't" on the four walls of the container, so that the finished custard is free from the four walls of the container.
10. Place a plastic bag on top of the container.
11. Buckle the container upside down on the plastic bag.
12. Cut into small pieces, pour all the coconuts on all sides and plate.