Xiamen ice cream (a specialty of Xiamen, Fujian)

Introduction to Xiamen Ice Cream

Xiamen ice cream, also known as cloud cake, is named after its thin and white color. Its characteristic texture is moist and soft, just like coagulated fat, which can be stored for a long time but is not hard. It is very particular in production. For example, fried glutinous rice flour, it usually needs to be stored for about half a year to get rid of its dryness; The selection of soft white sugar is also strict; As for the slicing requirements for the cake, they are also very high, with each cake block (22 centimeters long) generally requiring about 140 slices to be cut

Color: The color is snow-white

Taste: Sweet and soft. Organization: delicate and soft

Form: The thickness of the film is uniform, the shape is square, and the packaging is tight

Appearance: rectangular, smooth and flat surface, neat and regular edges and corners, uniform thickness of the cake, not loose or sticky, intact and not broken, able to bend into a semicircle without breaking

How to make Xiamen ice cream cake

Raw material formula:

Rice noodles, sugar powder, soft white sugar, maltose, sesame oil, osmanthus essence, cooked noodles

How to make it:

1. Processing Rice noodles: wash the rice and mix it with sand to make mature rice, without hard rice kernels and discolored paste rice grains. Then go through the basket, remove all the sand, and grind it into powder. The milled Rice noodles are generally stored for about half a year (called aging) to absorb moisture and remove dryness, so as to meet the requirements of soft and refreshing products

2. Moisturizing sugar: Put powdered sugar, soft white sugar, maltose, sesame oil, and osmanthus essence into a jar and mix with water. Mixing evenly is called moistening sugar. After 12 hours of fully dissolving sugar powder, it can be used

3. Flour mixing: take a proper amount of aged Rice noodles and mix it with moistened sugar to make it soft, which is called flour mixing<41

to prevent excessive water content. After about 1.5 to 2 minutes, the stickiness of the cake powder increases when it comes into contact with hot air, and the cake is ready to be cooked<5. Cooling and Slitting: Remove the aluminum mold and place the stewed cake on the countertop. The cake strips should be tightly attached to the side of the aluminum mold, which is smooth and moisturized due to sufficient water absorption; The other side is the bottom, although it is flat, it is not as moisturizing as the face. After a little cooling, place the cake strips face to face and continue to cool

6. Dish and return to the pot: Place the cake strips face to face and bottom to bottom in a dedicated wooden drawer, then steam over high heat for about 5 minutes. Attention should be paid to placing the dough sticks in the drawer, with a smaller gap between the noodles and a larger gap between the bottoms, so that the bottom can fully absorb water when returning to the pot, increasing its smoothness and moisture

7. Neat placement: After returning to the pot and placing in the drawer, sprinkle a small amount of cooked flour to dry. While hot, use a copper mirror (also known as copper cloth) to flatten and beautify the top, bottom, and four sides of the cake, and then pack it in an airtight wooden box. Cover it tightly with cloth or cotton quilt and let it sit for 24 hours. The purpose is to fully absorb the moisture in the cake, so as to maintain a soft texture and prevent mold growth. The finished product will be sliced and packaged the next day