Nanjing Plum Blossom Cake [Jiangsu Nanjing Specialty]

What is Nanjing Plum Blossom Cake? Authentic Jiangsu Nanjing specialty: Nanjing Plum Blossom Cake

Summary:Do you want to know what Nanjing Plum Blossom Cake is? This article is a detailed introduction to the special product of Nanjing, Jiangsu Province - Nanjing Plum Blossom Cake. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Nanjing Plum Blossom Cake. The full text takes about 5 minutes to read, mainly including the basic introduction of Nanjing Plum Blossom Cake and how its history originated? The production method of Nanjing plum blossom cake, etc

Introduction to Nanjing Plum Blossom Cake

Plum Blossom Cake is a famous flavor and specialty snack in Jiangnan regions such as Nanjing, Suzhou, and Wuxi in Jiangsu Province. Originating from the Ming Dynasty, it became the most famous traditional specialty cake snack in the Jiangnan region during the Qing Dynasty. According to legend, when Emperor Qianlong went to Jiangnan, he saw that it was shaped like a plum blossom and had an attractive color, so he tasted it. The entrance is sweet but not greasy, moderately soft and crispy, with an endless aftertaste, surpassing the imperial court's pastry, and applauding with applause. Due to its shape resembling a plum blossom, it was named Plum Blossom Cake and passed down through generations. Plum blossom cake is similar to crabapple cake, golden in color, soft and delicious, suitable for all ages<21

The Yuanxiao (Filled round balls made of glutinous rice-flour for Lantern Festival) above is "very sticky", the raisins are "very fragrant", and the bean paste inside is "very fine". With the burnt fragrance of melted white granulated sugar and colorful decorations, the red bean paste (or jam) wrapped in a slightly tough shell has a soft taste, a concentrated sweet flavor, and a warm filling to delight all the taste buds to be put in your mouth

Emperor Qianlong, who led the way in poetry, was somewhat reminded of his predecessors' praise for plum blossoms, and coupled with the fact that this pastry somewhat occupied the shadow of plum blossoms in form, so he made a decision - plum blossom cake is also suitable

Method for making Nanjing Plum Blossom Cake

1. Take 2 kilograms of flour and put it in a bucket, add an equal amount of warm water, stir evenly with a long handled iron spoon, let it stand for 5-6 hours, then add 2 kilograms of flour and 3 kilograms of warm water, and stir vigorously until the batter is uniform. Dissolve the caustic soda and pour it into a bucket, mix well, and then pour it into a copper pot for later use. Pour soybean oil into a container and add 50 grams of water to make water oil mixture<2. Place the mold and iron cover on the furnace and heat them with medium heat. Use a brush dipped in water and oil to coat the mold holes. Take a copper pot and inject the slurry into the mold holes one by one (only half of the holes are filled). Then lift the mold and slowly rotate it to make the slurry evenly stick to the hole wall. Then place it on the furnace and insert bamboo slices into the holes to scrape the slurry towards the four walls of the holes. Next, add 35 grams of bean paste and 5 grams of sugar pork plate oil cubes to each well. Then, take 15 grams of white sugar and evenly sprinkle it into each well. Fill the holes with flour slurry, sprinkle about 15 grams of red and green silk, cover and burn for 2 minutes, open the cover and evenly sprinkle 15 grams of white sugar, cover with an iron cover and burn for 3 minutes until cooked. Open the lid and use a shovel to separate the plum blossom cake from the mold, then lift it up and load it onto a tray