Kaiping Beef Ear Cake [Guangdong Kaiping Specialty]

What is Kaiping Beef Ear Cake? Authentic Guangdong Kaiping specialty: Kaiping Niu'er Cake

Summary:Do you want to know what Kaiping Niu'er Cake is? This article is a detailed introduction toGuangdong Kaiping specialty - Kaiping Niu'er Cake. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Kaiping Niu'er Cake. The full text takes about 5 minutes to read, mainly including the basic introduction of Kaiping Niu'er Cake and the product characteristics of Kaiping Niu'er Cake? How did the history of Kaiping Niu'er Cake come about? The production method of Kaiping beef ear cake, etc

Basic Introduction to Kaiping Beef Ear Cake

As the name suggests, "Beef Ear Cake" is named after its resemblance to the ears of a cow Niu Er Bing, made using traditional Hakka craftsmanship, handmade techniques, and folk ingredients, has become a unique and renowned delicacy both domestically and internationally. Its crispy and fragrant taste leaves an endless aftertaste

It is said that the earliest appearance of the cow ear was during the Warring States period from 475 to 221 BC. Due to the constant wars and insecurity in various regions, some small lords formed alliances with each other to jointly resist foreign enemies. When the lords met, the main ally would cut off the cow ear, take blood, and place it in a cup. The main ally would hold the cup and distribute it to each lord, making a drink as an oath to show their commitment. This method is called holding the cow ear; After the alliance, the cut cow ears will be cut into pieces and made into cakes, which will be distributed to various lords to bring back to their own territories. This kind of cake is called cow ear cake. Later, people thought that cow ear cake didn't sound good, so they changed it to cow ear cake. This formed the ancestor of cowear and the earliest cowear in the world. In the 12th and 13th centuries, cowear was first introduced to Arab countries, and then to Greece, Europe, and even various parts of the world

Method for making Kaiping Beef Ear Cake

Formula

(1) Leather

A, 380g of water, and 260g of fine sugar

B. 250g of salad oil

C. 1300g of medium gluten powder, 10g of Xinyi special Maibao improver, and 10g of Xinyi high soup powder

(II) Filling

A, 370g water, 240g granulated sugar, 250g salad oil

B. 1200g of medium gluten powder, 15g of Xinyi beef flavoring powder, 50g of Nanru, 7g of stinky powder, 3g of black pepper powder, and 4g of salt

Preparation

(1) Leather

1. Stir part A until sugar dissolves

2. Add part B to 1 and stir evenly

3. Sift the mixture of part C and add it to part 2. Mix until the dough rolls up and let it relax for later use

(II) Filling

1. Stir part A until the sugar dissolves and mix thoroughly

2. Sift and mix part B, add it to 1, mix until the dough rolls up, let it relax and set aside

(III) Forming

1. Use a dough press to press the mixed skin into a rectangular shape with a thickness of about 5mm for later use

2. Use a dough press to press the mixed filling into a rectangular shape with a thickness of about 5mm, and the size should be the same as above

3. Stack the pressed filling on top of the leather, spray it with water mist and roll it up. Put it in the refrigerator and freeze for about 2 hours

4. After freezing until slightly hard, take it out and use a slicer to cut it into thin slices about 2mm thick, then place them in a baking tray

5. Fry: Heat at 180 ℃ for 4 minutes until golden brown