Yongchun Fragrant Cake [Fujian Yongchun Specialty]

What is Yongchun fragrant cake? Authentic Fujian Yongchun specialty: Yongchun fragrant cake

Content summary:Do you want to know what Yongchun fragrant cake is? This article is a detailed introduction toFujian Yongchun specialty - Yongchun fragrant cake. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Yongchun fragrant cake. The full text takes about 4 minutes to read, mainly including the basic introduction of Yongchun fragrant cake and the product characteristics of Yongchun fragrant cake? How did the history of Yongchun fragrant cakes come about? The production method of Yongchun fragrant cake, etc

Basic Introduction to Yongchun Fragrant Cake

Fragrant cake is a famous food in Yongchun with a history of more than 300 years. The main ingredients of fragrant cakes are flour, brown sugar, lard, and spices. They are finely made, have an elegant appearance, are sweet and delicious, and have a unique flavor. They are essential gifts for folk weddings in Yongchun

The freshly baked fragrant cake emits a strong aroma, with a "xi" character on the front of the cake. The size of the fragrant cake is about 10 cm * 10 cm, with a thickness of 0.5 cm. When put in the mouth, the skin is crispy and crunchy, and the middle layer is sweet and chewy. The fragrance of winter melon and kumquat lingers in the mouth, leaving an endless aftertaste

The method of making Yongchun fragrant cakes

Whether fragrant cakes taste good or not depends on the skin and filling. Li Shaobao, a shop owner in his 50s, said that the crust of fragrant cakes was made by mixing refined flour, rapeseed oil and a small amount of white granulated sugar, and the stuffing was made by mixing glutinous rice flour, white granulated sugar, kumquat, winter melon, onion oil, etc. Mix the skin and filling in a ratio of 1:3 to achieve thin skin, abundant filling, and good taste

Li Shaobao's son Li Cheng'en put the mixed skin and filling into two filling buckets of a machine, inputted the weight of each skin and filling on the machine operation panel, and then started the machine. Soon, one by one, the packaged embryo cakes fell onto the conveyor belt below the filling bucket. Along the conveyor belt, they passed through the cake press machine, and thin and round finished fragrant cakes were pressed one by one. Li Cheng'en and his wife quickly flipped over the fragrant cakes one by one and placed them on the baking tray, then put the baking tray into the electric oven. After more than ten minutes, the steaming hot fragrant cakes were out of the oven. Li Shaobao turned over the baked pancakes one by one, facing up, and turned on the electric fan to cool them down