Pengxi Iron Cake [Sichuan Pengxi Specialty]

What is Pengxi Iron Cake? Authentic Sichuan Pengxi specialty: Pengxi Iron Cake

Content summary:Do you want to know what Pengxi Iron Cake is? This article is a detailed introduction to the Sichuan Pengxi specialty - Pengxi Iron Cake. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Pengxi Iron Cake. The full text takes about 6 minutes to read, mainly including the basic introduction of Pengxi Iron Cake and its nutritional value? What are the product features of Pengxi Iron Cake? How did the history of Pengxi Iron Cake come about? The production method of Pengxi iron cake, etc

Basic Introduction to Pengxi Iron Cake

In Pengxi County, Suining City, Sichuan Province, there is a famous snack that is suitable for all ages - iron cake. This famous snack has a long history. According to legend, it was originally a Han Chinese rice cake snack in the imperial palace of the Ming Dynasty. Later, it spread to Pengxi County and became a folk specialty snack that integrated into local dietary habits. Iron cake comes in two types: sweet and salty. It is crispy on the outside and tender on the inside, with a sweet and refreshing aroma. The ancient iron was used as a tool for baking, hence it is called iron cake. The outer color is yellow with a brownish red tint, the skin is crispy, and the inside is tender, which is deeply loved by the public

Iron cake is named after the iron used as the baking tool. In the Ming Dynasty, irons were mostly made of copper, resembling small soup pots with interfaces for inserting wooden handles. People could heat clothes by placing red charcoal inside the bucket through the bottom, and the structure of this iron was also suitable for baking food. Pengxi Iron Cake was created by Xia Qixuan of Pengxi County, who cooked rice, oil, eggs, syrup, and other ingredients in an iron roasting bowl for consumption. It is usually freshly baked and sold, and customers usually witness the process of the food being baked - placing a specially made iron roasting bowl resembling an ancient iron on a charcoal fire, brushing it with water and oil after it is heated, scooping in the cake slurry, and roasting it until it reaches the cover. Then, add an appropriate amount of sweet or salty filling in the middle of the cake and continue roasting until it turns light yellow. When the rice cake has hardened, use a fine iron stick to loosen the edges of the cake, flip it over and drizzle with a little cooked lard. Continue to bake until both sides of the rice cake turn golden yellow. Wait until the skin is soft and crispy, and the core of the cake is completely solidified. Pengxi Iron Cake is sweet but not greasy, moisturizing but not sticky, and its unique appearance can most evoke the nostalgia of old Pengxi people

The baked iron cake has a yellow brown red outer shell, crispy on the outside and tender on the inside, making it extremely delicious

How did the history of Pengxi Iron Cake come about

Method for making Pengxi Iron Cake

1. Material selection and soaking: Wash and soak 350 grams of rice for 4 hours, then drain; Steam the rice (150 grams) in a cage until it is half cooked, mix it well with the soaked rice, and grind it into rice slurry with an appropriate amount of water. Fermentation of fermented noodles, stir well with a wooden stick until the fermentation does not stick when it expands<2. Remove the sour taste and stir to make a cake slurry: Dissolve the alkali in a small amount of water, add it to the rice slurry in portions, stir while adding until the sour taste is removed, then add chicken egg white, cooked lard, and honey osmanthus and stir to make a cake slurry

3. Forging and shaping: Place a specially made iron roasting bowl on a charcoal fire, brush it with water and oil after it is heated, scoop in the cake slurry, and bake until the cover is reached. Add an appropriate amount of jam in the middle of the cake and continue to roast until the skin appears light yellow. When the crust is hard, use a fine iron stick to loosen the edges of the cake, flip it over and drizzle a little cooked lard. Fry until both sides are golden yellow, the skin is soft and crispy, and the cake core and juice are completely solidified