Xiangtan wick cake [Hunan Xiangtan specialty]

What is Xiangtan wick cake? Authentic Hunan Xiangtan specialty: Xiangtan wick cake

Content summary:Do you want to know what Xiangtan wick cake is? This article is a detailed introduction to the special product of Xiangtan, Hunan Province - Xiangtan wick cake. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Xiangtan wick cake. The full text takes about 7 minutes to read, mainly including the basic introduction of Xiangtan wick cake and the product characteristics of Xiangtan wick cake? How does the history of Xiangtan wick cake come about? The production method of Xiangtan wick cake, etc

Basic introduction of Xiangtan wick cake

wick cake is a famous local Han Chinese cake specialty in Guixi, Jiangxi and Xiangtan, Hunan.. It not only looks like a wick, white and soft, with a sweet and spicy taste, cool and fragrant, constantly curved into a circle, but also can be ignited with fire, emitting a pure fragrance of osmanthus. And opening a box, starting from the first one and continuing until the last one, takes a full 24 hours

Form: Neat stripes with distinct edges and corners

Color: White and crystal smooth

Organization: The cake strips are soft and loose, tightly packed

Taste: Sweet but not greasy, pure aroma

How did the history of Xiangtan wick cake come about

How to make Xiangtan wick cake. Heat the iron pot over high heat, blanch the oil sand, and add glutinous rice. The ratio of rice to sand is 3:7. When stir frying, flip the rice frequently until it turns white, evenly sized, and crispy. Then remove from the pot and sieve twice. After being crushed and sieved through an 80 mesh sieve, the rice flowers are placed in cloth bags and aged for six months to one year to improve the quality of the rice

2. Sugar refining: Mix 99% pure white sugar with 50 kilograms of sugar and 13-15% water. Boil over low heat and stir continuously. Before leaving the pot, add 3.5-4 kilograms of boiled, filtered, and purified sesame oil (or refined lard) and continue stirring. Pinch with two fingers and try to pull apart 5-6 sugar strands. After boiling, spread the refined sugar evenly on a cutting board. In summer, it can be ventilated and cooled, and then rubbed and dispersed through a 16 mesh sieve before being put into a tank for fermentation. The time is one week in winter and 2-4 days in summer

3. Preparation of indica Rice noodles: wash, dry and grind indica rice, pass 80 mesh sieve, and bake for standby<4. Preparation of Traditional Chinese Medicine Powder: Screen and remove impurities from each Chinese medicinal herb separately, air dry, chop, then crush and sieve. Accurately weigh according to the formula, mix thoroughly, and finally store in a tank for later use

5. Cake making flour: spread the glutinous rice flour into a circle on the chopping board, add the refined sugar, and sprinkle the cake flour with uniform moisture and color. The amount of sugar added can be adjusted appropriately according to the season and climate conditions to ensure that the product is moderately soft and hard

6. Molding: First, put half of the cake flour into a basin and pound the cake. From the corner of the basin to the center, apply even force and connect the pounding marks. After pounding, add cake flour until it is full. Finally, use a sharp knife to flatten it along the edge of the bowl, and cut it into four parallel pieces, each cut to the bottom. Then remove the bottom of the bowl and let the whole cake fall on the cutting board. Wrap the cut cake cubes in white paper and place them in a clean wooden barrel for 12 hours of insulation. Cover the barrel mouth with a velvet cloth (the number of layers depends on the temperature). If the production capacity is high, it can be placed on wooden boards and insulated in a sealed wooden compartment. Cut the heat-treated cake into 4mm thick slices and then cut them into 3mm wide (86mm long) filaments. When slicing, sprinkle some cooked indica Rice noodles to prevent adhesion

7. Packaging: Pack neatly qualified wick cakes in 250 gram packs