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What is Yongchun Ji Hong Cake? Authentic Fujian Yongchun specialty: Yongchun Jihong cake
Content summary:Do you want to know what Yongchun Jihong cake is? This article is a detailed introduction toFujian Yongchun specialty - Yongchun Jihong Cake. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Yongchun Jihong Cake. The full text takes about 3 minutes to read, mainly including the basic introduction of Yongchun Jihong Cake and the product characteristics of Yongchun Jihong Cake? How did the history of Yongchun Jihong Cake come about? The production method of Yongchun Jihong cake, etc
Introduction to Yongchun Jihong Cake
Jihong Cake is one of the famous products in Yongchun County, southern Fujian.
. It has a fresh and refreshing taste, delicious and fragrant, making it an ideal gift food. In Yongchun, Jihong cake has become an indispensable delicacy for wedding banquetsTender, sweet, fragrant, elastic, with a taste of kumquat after consumption, it is a great accompaniment to teaThe production method of Yongchun Jihong cake
The raw materials for making Jihong cake include glutinous rice, white sugar, and kumquat, but the craftsmanship requires delicacy: wash the glutinous rice in warm water, stir fry it in a pot until crispy, then grind it into powder, and sieve it with white gauze on a bamboo sieve. Take white sugar and boil it in another pot until it has a "inch silk" shape. When the sugar is slightly cold, add the prepared glutinous rice flour, mix 0.5kg sugar with 0.35kg glutinous rice flour, rub it with both hands, sprinkle a small amount of kumquat, and rub it with both hands again and again. In this way, the finished Jihong cake is finished. The next day, when cutting it into small cubes with a sharp knife, sprinkle some cooked "crushed powder"
Tender, sweet, fragrant, elastic, with a taste of kumquat after consumption, it is a great accompaniment to tea The raw materials for making Jihong cake include glutinous rice, white sugar, and kumquat, but the craftsmanship requires delicacy: wash the glutinous rice in warm water, stir fry it in a pot until crispy, then grind it into powder, and sieve it with white gauze on a bamboo sieve. Take white sugar and boil it in another pot until it has a "inch silk" shape. When the sugar is slightly cold, add the prepared glutinous rice flour, mix 0.5kg sugar with 0.35kg glutinous rice flour, rub it with both hands, sprinkle a small amount of kumquat, and rub it with both hands again and again. In this way, the finished Jihong cake is finished. The next day, when cutting it into small cubes with a sharp knife, sprinkle some cooked "crushed powder"The production method of Yongchun Jihong cake