Wugang Empty Cake [Hunan Wugang Specialty]

What is Wugang Empty Cake? Authentic Hunan Wugang Specialty: Wugang Empty Cake

Content Summary:Do you want to know what Wugang Empty Cake is? This article is a detailed introduction toHunan Wugang specialty - Wugang Empty Cake. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Wugang Empty Cake. The full text takes about 4 minutes to read, mainly including the basic introduction of Wugang Empty Cake and the product characteristics of Wugang Empty Cake? Wait

Basic Introduction to Wugang Empty Cake

Empty cake is a unique specialty of Wugang, which is a type of filling in southwestern Hunan without any color, with a hollow special mooncake in the middle

It is an ancient custom in Wugang to taste empty cakes on the Mid-Autumn Festival, which has a history of more than 500 years. On the night of Mid-Autumn Festival, people worship the moon god. Empty cakes are an indispensable tribute for people in Wugang to burn pomelo and worship the moon god. Wugang empty cake began in 1466. It is said that it was accidentally created by a master chef of the Duke of Duliang. During the Mid Autumn Festival, when the imperial chef was making sugar cakes, he was reluctant to discard them because of too much alkali. As a result, they were baked as usual. As a result, the sugar cakes were crowned with a ball, and eaten when taken, they were dry, crisp, sweet, and unique in flavor. Dedicated to the king, he said, 'Empty cakes.' That's why it's named so today

Wugang air cakes are made purely by hand, with flour as the main ingredient Maltose, sesame, etc. Maltose is boiled using ancient methods, and orange peel is added during the boiling process to blend the aroma of the orange peel into the sugar core. The surface of the empty cake is golden, the skin is thin and hollow, and the bottom is filled with sesame seeds. The inner cavity is wrapped in a thin layer of malt sugar coating, which combines crispness, aroma, and crispness. When you gently bite open, you can hear the crisp sound of "chugga chugga", and the mellow aroma of flour and the burnt aroma of sesame seeds hit your face. Freshly baked empty cakes are the best to eat. After a period of time, the empty cakes will become soft. In the past, almost every person in Wugang had a clay pot at home, and half a pot of quicklime was placed underneath to prevent moisture and maintain the crispness of the empty cakes. Now with the microwave oven, you can put softened empty cakes into it and turn it for thirty seconds to revive them with full health. The clay jar that stored empty cakes has retired with honor

The production of Wugang empty cakes involves ten processes: kneading dough, kneading filling, kneading filling, wrapping filling, pressing cakes, rolling cakes, adding sesame seeds, rolling cakes again, and baking. In the 1940s, Yin Songqing (Yin Taixiang), the inheritor of Wugang empty cake making, began making empty cakes. After several generations of inheritance, the "Yinji Qinggong Empty Cake" has a long history and is a product of passed down skills for generations. It has a distinct traditional Chinese cultural background and profound cultural heritage

The surface of the empty cake is golden, the skin is thin and hollow, and the bottom is filled with sesame seeds. The inner cavity is wrapped in a thin layer of malt sugar coating, which combines crispness, aroma, and crispness. When you gently bite open, you can hear the crisp sound of "chugga chugga", and the mellow aroma of flour and the burnt aroma of sesame seeds hit your face