Wuxue Cloud Cake [Hubei Wuxue Specialty]

What is Wuxue Yunpian Cake? Authentic Hubei Wuxue specialty: Wuxue Yunpian Cake

Content summary:Do you want to know what Wuxue Yunpian Cake is? This article is a detailed introduction toHubei Wuxue specialty - Wuxue Yunpian Cake. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Wuxue Yunpian Cake. The full text takes about 5 minutes to read, mainly including the basic introduction of Wuxue Yunpian Cake and the product characteristics of Wuxue Yunpian Cake? How did the history of Wuxue Yunpian Cake come about? The production method of Wuxue Cloud Cake, etc

Basic Introduction to Wuxue Cloud Cake

Wuxue Cloud Cake, also known as Ice Cream, is named after its thin and white color. Its texture is moist and soft, just like coagulated fat, which can be stored for a long time but is not hard. It is very exquisite in production. For example, fried glutinous rice flour, it usually needs to be stored for about half a year to get rid of its dryness; The selection of soft white sugar is also strict; As for the slicing requirements for the cake, they are also very high, with each cake block (22 centimeters long) generally requiring about 140 slices to be cut. Delicious but not greasy, rich in multiple vitamins

Good cloud cake looks snow-white, soft but sticky in the hand, can be torn apart piece by piece, smells of osmanthus fragrance, and tastes delicate and sweet in the mouth

Method for making Wuxue Yunpian Cake

1. Stir fry rice: Select locally produced pure white glutinous rice, wash it with warm water, then scoop it once with hot water (60 ℃), stack it for 1 hour, then spread it out, let it dry for 20 hours, sieve it, and select large glutinous rice particles. Stir fry rice with four times coarse sand, adding a little peanut oil (about 42 grams of peanut oil is needed for 21.1 kilograms of glutinous rice). Stir fry until the glutinous rice is round and does not bloom

2. Aging: Grind the stir fried glutinous rice into powder, store the ground powder in a cold and shady warehouse for 3 months to allow it to dissipate heat naturally and avoid drying. After long-term storage, age it. To shorten the aging time, use high moisture green bean sprouts and wet broad beans to wash and mix with the cake powder. Store for 4-7 days, flip it once a day to make the cake powder absorb water evenly, and then sieve it<3. Wet sugar production: Dissolve 50 kilograms of sugar in 15 kilograms of water, heat to 100-110 ℃, use a blender to grind the syrup into fine white sugar, and ferment it in a tank. The next day, pour out the upper clear liquid, and the precipitate is wet sugar

4. Molding: spread the glutinous rice flour that has expired in storage on the cloth, cover it tightly, and moisten it for 7 days under certain humidity. Stir fry the moistened powder again over low heat to make it loose, then crush and sieve it with a grinder, and finally feed it into shape according to the formula. Before molding, honey osmanthus sugar mixed with a small amount of glutinous rice flour is used as a kind of heartfelt material, and cloud cake

cloud cake

cloud cake

is molded

5. Slicing and packaging: The cake is stewed and shaped, then steamed for about 5 minutes before being removed and sprinkled with a layer of cooked flour. It is then placed in a wooden box for insulation to make the texture of the cake more soft and smooth. The next day, take out the slices and make them thin and even. Cut 25 slices every 30 centimeters and pack them as they are cut