Sinan Flower Sweet Cake [Guizhou Sinan Specialty]

What is Sinan Flower Sweet Cake? Authentic Guizhou Sinan Specialty: Sinan Flower Sweet Cake

Content Summary:Do you want to know what Sinan Flower Sweet Cake is? This article is a detailed introduction toGuizhou Sinan specialty - Sinan Flower Sweet Cake. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Sinan Flower Sweet Cake. The full text takes about 12 minutes to read, mainly including the basic introduction of Sinan Flower Sweet Cake and how its history originated? The production method of Sinan Flower Sweet Cake, the tasting and eating method of Sinan Flower Sweet Cake, etc

Basic Introduction to Sinan Flower Sweet Rice Cake

Flower Sweet Rice Cake is a must-have New Year's item for people in Sinan County, Guizhou Province. It is an edible artwork that combines the cultural essence of Chinese rice cakes from both the north and south. It is the only food in the country that has been artistically created within its food, and the only food that embodies cultural connotations within its food.

. Its magic lies in that no matter how long the cake body is, it is cut horizontally and sequentially into thin pieces. Each piece of flower sweet cake has the same "flower" (pattern). Landscape, words, flowers, birds, fish and insects can be vividly presented in the cake, which can be called "one of the best in China"

The Tian family's foundation has been established for eight hundred autumns, and the Yongle flower fields have rested for two thoughts.

When disaster strikes, the walls are desolate and future generations are alarmed, while the sweet cakes are shrouded in mystery

How did the history of Sinan Flower Sweet Cake come about

Due to the scarcity of historical materials and the long history, the culture and history hidden in Sinan Huatianba have been forgotten by people, to the point where they can no longer answer the following four basic questions about Huatianba:

1. Why is Huatianba only available in Sinan

Method of making Sinan Hua Tian Ba

The characteristics of making Sinan Hua Tian Ba can be summarized by the "four monsters", namely: "sticky rice and glutinous rice for dating; raw and cooked dough for lifting (zhu à i); Flowers do inside but not outside; Each school has its own way of exposing characters

Sticky Rice and Glutinous Rice for Love

Sinan Flower Sweet (Field) Cake is a mixture of sticky rice (i.e. rice) and glutinous rice in a ratio of 1:2, washed and soaked for more than 12 hours, then filtered dry and pounded into rice flour; Or use a stone mill to push rice slurry and then dry it into rice powder (the flower sweet cake processed by this method has the finest and smoother taste). Due to the complementary advantages of the two types of rice, the cloying feeling of rice cake is eliminated, resulting in a sticky but not greasy taste and a smooth texture

Pulling of raw and cooked dough

"Pulling of raw and cooked dough" refers to beating and kneading the dough. That is, take one-third of the rice flour and heat it in a pot to stir and mature the paste. Then add the remaining rice flour and knead it into a non stick dough with a certain degree of hardness; Pulling ", also known as" Ta ", means lifting the body of the rice cake and forcefully" throwing "it onto the surface. Both are in the Sinan dialect, and there is a folk saying for" Ta Hua Tian Ba ", which refers to using techniques such as throwing, rubbing, kneading, and pressing to make the Hua Tian Ba into the desired state. After the "flower" is made, it needs to be further mashed into a slender cylindrical shape before steaming

Making Flowers Inside, Not Outside

"Making Flowers Inside, Not Outside" means making flowers inside the rice cake, commonly known as "embossing": the kneaded dough is rolled into long strips (the length depends on the complexity of making the flower shape, usually based on the ability to roll three to five layers), rolled into a strip of 3-4 cm wide dough, take the rice cake red (or green) and apply it to the rice cake surface, then roll it into a cylindrical shape, and use a pre made thin bamboo (wood) sheet to press several fine grooves around the center of the cylinder (the number of fine grooves determines the number of petals, usually 8 or 12), and then... Fold the fine groove together, then wrap it with a layer of unpainted dough. Finally, roll the dough horizontally, rub, knead, and press it (not vertically, only from the surface of the cylinder towards the center of the circle) to make a long cylindrical body with a cross-sectional diameter of about two inches

Each school has its own way of exposing characters

"Each school has its own way of exposing characters" refers to the different ways of exposing characters when pressing characters in the rice cake: this is the most advanced technique of Hua Tian Ba. With only some simple primitive tools, one can freely create their favorite characters in the rice cake, such as "Fu, Lu, Shou, Xi", and also create various exquisite flower and animal patterns, which has a touch of the magical painting style of Ma Liang

When making characters in Hua Tian Ba, not all characters are exposed from beginning to end, but some characters are exposed, some characters are not exposed, some characters are exposed on the front, and some characters are exposed on the back. In short, characters in Hua Tian Ba are divided into four types of exposure methods. For example, in the four characters of Fu, Lu, Shou, and Xi, the character for "Fu" does not have any visible characters at either end, and it is only when cutting sweet rice cakes that one knows there is "Fu"; The character 'Lu' only shows the reverse side of the character and not the front side; The character for 'longevity' is exposed on the front side but not on the back side; The word 'xi' is visible on both ends

Tasting and Eating Methods of Sinan Hua Tian Ba

After rolling the Hua Tian Ba into a long cylindrical body with a cross-sectional diameter of about two inches, it should be steamed vigorously over high heat and usually takes about 2-3 hours to fully ripen

Steamed Hua Tian Ba still needs to be placed in a cool and ventilated place to dry. When the cake becomes hard and non sticky to the hands, it is considered complete. It can be soaked and stored in cold water (stored in snow water for up to six months without spoilage). Of course, using vacuum sterilization packaging technology is currently the most ideal preservation method

When eating Hua Tian Ba, it is necessary to cut it into slices about half a centimeter thick, and then heat the slices until soft before eating. Steaming, boiling, baking, and frying are all acceptable, and each method has its own flavor and taste

The most convenient way to eat is the "fast food" style, which involves grilling sliced Hua Tian Ba over charcoal fire or stove. In rural or wild areas, it is also often cooked in ashes from a fire. The jade white body of the Ba is mixed with some roasted burnt yellow color, and the tempting aroma of paste is very appetizing

The most cultural way of eating is to dip the Hua Tian Ba slices with egg white one by one, then fry them in edible oil and serve them as Dim sum. This method almost does not affect the beauty of the floral sweet cake pattern. When a large group of people gather around a plate of floral sweet cakes that are colorful, fragrant, delicious, and have a perfect shape, they can enjoy the cultural connotation of floral sweet cakes in a leisurely and leisurely way, and have a cultural salon activity