Liulin Sesame Cake [Shanxi Liulin Specialty]

What is Liulin Sesame Cake? Authentic Shanxi Liulin Specialty: Liulin Sesame Cake

Content Summary:Do you want to know what Liulin Sesame Cake is? This article is a detailed introduction to the special product of Shanxi Liulin - Liulin Sesame Cake. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Liulin Sesame Cake. The full text takes about 8 minutes to read, mainly including the basic introduction of Liulin Sesame Cake and its nutritional value? What are the product features of Liulin sesame cake? How did the history of Liulin sesame cake come about? The production method of Liulin sesame cake, etc

Introduction to Liulin Sesame Cake

Liulin Sesame Cake is a specialty snack of Qin and Jin dynasties. It is made by baking high-quality white flour with sesame seeds, butter, alkali flour, and other ingredients. Sesame cake is fragrant, crispy, delicious, and has a chewy texture. It can nourish the stomach and aid digestion, especially for patients with chronic stomach diseases

How did the history of Liulin sesame cake come about

Liulin sesame cake was originally a noodle dish of various ethnic groups in the Western Regions, and later introduced from the Hu region. During the Eastern Han Dynasty, it was popular in the Central Plains and enjoyed by both emperors and commoners. The Book of Later Han records: "Emperor Ling was fond of Hu cakes, and the capital (Luoyang) all ate Hu cakes." The biography of Zhao Qi in the Book of Later Han records that during the reign of Emperor Huan, Zhao Qi "often sold Hu cakes in Shouguang City, Shandong Province, Beihai."

During the Sixteen Kingdoms of Later Zhao, Shi Le used the name Hu and changed it to Ma Bing. It became more prevalent during the Tang and Song dynasties. The Buddhist monk Yuanren's Travelling Record of Seeking Dharma in Tang Dynasty (Volume III): "On the sixth day of the first month of the sixth year, he was ordered to give Congee to the Hu Pie Temple at the beginning of the spring. The popular people are all familiar with Hu Pie." Bai Juyi's "Sending Hu Pie and Yang Huizhou": "The sesame cake is like Kyoto, and its face is crispy and its fragrance is fresh. If it is sent to Ambassador Yang Hungry and Greedy, does it look like a supplement?" Miscellaneous, new sample full of hemp

Hu cakes in the Ming Dynasty evolved into Shaobing (Baked cake in griddle). Jiang Yikui's "Chang'an Guest Talk: Cake" from the Ming Dynasty; "When the food is cooked in the oven, it is all Hu cakes, and today's Shaobing (Baked cake in griddle), sesame cakes, and crispy cakes are also Hu cakes."

The introduction time of Liulin sesame cakes is not recorded in historical data. According to local elderly people over seventy years old, they heard their grandfather's grandfather say that Liulin sesame cakes were fragrant and delicious when they were young. Based on this, it is speculated that sesame cakes appeared in Liulin before the Ming Dynasty

Method of making Liulin sesame cake

Liulin sesame cake is made with high-quality white flour as the main ingredient, supplemented with sesame, butter, alkali flour and other auxiliary ingredients, and baked in the oven. Crispy butter is made by boiling sesame oil in a pot, adding an appropriate amount of white flour to the oil and stir frying until it becomes a thick paste and turns yellow. Sesame seeds should be selected with plump granules, and the well should be treated in advance. Soak them in cold water to make them swell. After removing them, empty the water and put them in a basket. Rub them with your palm to make the skin peel off. Scoot off the peeled skin and use them while they are wet. Heat a pot of good mochi for coloring, add an appropriate amount of flour and stir to make a thick paste, then bring to a boil. Continue to add mochi and mix with warm water to make a thin paste

Roast sesame cakes using a hanging furnace, which is built with bricks and mud. The furnace is wide and the mouth of the furnace is gradually smaller, as big as Shaobing (Baked cake in griddle), burning black carbon inside. The furnace mouth was enlarged and the outer edge was raised last week; The Shaobing (Baked cake in griddle) bottom pan is placed on the top, and the pan is flat and concave in the bottom. With the baked cake bottom, the upper cover is hung and the pan is full of black carbon, burned into a strong fire, and moved forward and backward. Used for baking dough. When making, mix the flour with warm water to make the dough, knead it evenly, put it in a bowl, and let it ferment in a warm place. It must be fully cooked before the cake can be crispy. If it cannot be fully cooked, the baked cake will die. The amount of water used varies depending on the season. In winter, it is recommended to cool the water below the atmosphere, while in spring and autumn, it is advisable to keep it warm. In summer, a slightly warm water is sufficient. After the dough is ready, it is recommended to mix four portions of fermented dough with one portion of dough, knead them together, and sprinkle alkali on the dough while kneading. It is advisable to pat the dough with your hands without any bulging sound. If the dough is kneaded too much and there is a phenomenon of alkali leaching over time, it is necessary to add alkali as appropriate. After kneading, pinch a small piece of dough with your hand, spread it out into a thick cake with a small rolling pin, use your fingers to pick up a little butter, wrap it in as filling, and then roll it out into a thin edged and thick cake embryo. Place it in a small basket one by one, brush it with a brush once with coloring solution, and then sprinkle a layer of wet sesame seeds

After the dough is ready, put it into the hanging furnace and place it on the bottom pan. After about two minutes, listen to the sound of sesame seeds bursting, and then move the position of the cake away from the hanging pan. However, do not flip it over, in order to bake it all over. Then, use the hanging pan to bake for about one minute. When the dough turns brown yellow, it can be removed from the pan. Generally, one pan can bake five to seven pieces, and they can be extracted while being put into the pan, and lifted up and down the furnace at any time. One pound of noodles can be made into ten to fifteen pieces