Dongpo Cake [Hubei Ezhou Specialty]

What is Dongpo Cake? Authentic Hubei Ezhou specialty: Dongpo Cake

Summary:Do you want to know what Dongpo Cake is? This article is a detailed introduction to Dongpo Cake, a specialty of Ezhou, Hubei Province. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Dongpo Cake. The full text takes about 11 minutes to read, mainly including the basic introduction of Dongpo Cake and how the history of Dongpo Cake originated? The method of making Dongpo cakes, etc

Basic Introduction to Dongpo Cake

Dongpo Cake, also known as Hollow Cake or Thousand Layer Cake, is named in memory of Su Dongpo and is one of the traditional Han Chinese delicacies in Hubei Province. Made from refined white flour, eggs, and other ingredients, the hollow cake is round, yellow, crispy, and has a convex small hill shape. Layers of flat strips wrap around the top of the hill, neither breaking nor twisting together to change positions. Placed in a porcelain dish, sprinkle a layer of white sugar like a golden hill covered in white frost. Eating oil without being greasy, crispy and refreshing, exuding a faint fragrance

How did the history of Dongpo cakes come about

Method for making Dongpo Pancake

Method 1

1. Take the egg white from the egg, dissolve it in 500g of water, salt, and baking soda, pour in flour, and knead repeatedly until the dough is not sticky. Knead it into strips, pull it into 10 pieces of dough weighing 150g, knead it into a round ball, and place it on a porcelain plate containing 100g of sesame oil. Let it sit for 10 minutes

2. Spread sesame oil evenly on the cutting board, take out the pre cooked dough, press a long square thin dough sheet on the cutting board, roll it into a double tube shape from both ends to the middle, pull it into about half a long strip, and then roll it sideways from both ends to the middle into a large and a small round cake. Place the large round cake on the bottom layer, stack the small round cake on top, and immerse it in a porcelain plate filled with sesame oil for about 5 minutes to form a cake<3. Place the pot over medium heat and add sesame oil until it is 70% hot. Place the pancake flat in the pot and use chopsticks to loosen the pancake while frying. When the pancake floats, flip it over and fry again. Use chopsticks to stir the pancake core while frying until it is soft but cannot spread out. When it turns golden yellow, remove and drain the oil. Sprinkle 45 grams of white sugar (45 grams) on each pancake and serve

Method 2

Take 1250 milliliters of Xishan mineral water and pour it into the noodles, knead well, roll it into a round piece with a diameter of 23 centimeters, pour sesame oil on top, spread it evenly by hand, and then roll it into a long tube with a desired shape from both sides to the middle, pull it off from the middle, each roll into a long strip about 39 centimeters long and 54 centimeters wide, then apply a layer of sesame oil, roll it into a cylinder from one end, pick it up, press it with your hand, and roll it out into a round cake with a diameter of 17 centimeters. Fry it in an oil pan until it floats, and use chopsticks to press it while frying to make the pastry crack open. After frying, sprinkle with white sugar and it's ready to serve. When kneading dough, do not use baking soda. When rolling out the dough, apply even force and ensure that the thickness of the dough is the same

Features: Unique design, enticing color, sweet and crispy aroma, delicious and tasty

Method 3

1. Put salt, baking soda, and egg white in a bowl, add 500g of water and stir evenly. Slowly pour in flour and knead repeatedly until the dough is not sticky to the hands. Take it out and place it on a cutting board to knead into strips weighing 150g each. Knead into a round ball and place it on a porcelain plate filled with sesame oil for 10 minutes

2. Spread sesame oil evenly on the cutting board, take out the prepared dough, and press thin square shaped dough sheets one by one on the cutting board. Use both hands to roll the dough sheets into a double cylindrical shape from both sides to the middle, and then roll them sideways from both ends to the middle into a large and a small round cake. Place the large round cakes on the bottom layer and stack the small round cakes on top. After finishing them one by one, immerse them in a plate filled with sesame oil for about 5 minutes

3. Place a small pot over medium heat and add sesame oil until it is 70% hot. Place the cake flat in the pot, use one hand to build a fence with wire, and the other hand to use chopsticks to fry while stirring the cake. Use bamboo chopsticks to pinch and loosen the cake one by one to make it crispy. When the cake is fried until it floats, flip it over and fry it again. Use bamboo chopsticks to continuously stir the cake core while frying until it is crispy and not scattered until golden brown. Remove and drain the oil, transfer to a plate, and sprinkle a little white sugar on each side to make it ready