![Xi'an Noble Consort Cake [Shaanxi Xi'an Specialty]](https://i.gtylx.com/i.png)
What is Xi'an Noble Consort Cake? Authentic Shaanxi Xi'an specialty: Xi'an Concubine Cake
Summary:Do you want to know what Xi'an Concubine Cake is? This article is a detailed introduction to the special product of Xi'an, Shaanxi Province - Xi'an Concubine Cake. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Xi'an Concubine Cake. The full text takes about 7 minutes to read, mainly including the basic introduction of Xi'an Concubine Cake and its nutritional value? What are the product features of Xi'an Guifei Cake? How did the history of Xi'an Noble Consort Cake come about? The production method of Xi'an Noble Consort Cake, etc
Introduction to Xi'an Guifei Cake
Guifei Cake is a traditional Han Chinese snack in Xi'an, Shaanxi Province.
. The main raw materials are Fuqiang powder, refined oil, white sugar, walnut kernels, sesame kernels, jujube paste, etc. It has a history of over 1000 years. It is a traditional famous food that originated in the Tang Dynasty. It was originally made by the imperial kitchen of the Li Palace specifically for Yang Yuhuan, the beloved concubine of Emperor Xuanzong of Tang. It was very popular among Yang Guifei and later spread to the people, known as "Guifei Cake"How did the history of Xi'an Noble Consort Cake come about<31. There is a story about the origin of mooncakes. On the 15th day of the eighth lunar month, Yang Guifei and Tang Xuanzong Li Longji enjoyed the moon together. On the table next to them, there were not only grapes, watermelons, pomegranates and other fruits, but also more than ten kinds of cakes and pastries, including sweet, salty, filled and unfiltered, square and round (ancient people called cakes square and cakes round). Yang Guifei picked up one of the stuffed cakes and tasted it. She found the taste excellent, so she greatly appreciated it and asked what the name of the cake was. Unexpectedly, no one present could name it. I called the imperial chef who made the cakes again, but I didn't even know his name. So, Li Longji said in unison with everyone, "Let's give the Noble Consort a name." The Noble Consort looked down at the round cake in her hand, then up at the bright moon in the sky, and casually said, "Let's call it mooncake." Everyone cheered in unison, and thus the "mooncake" specially designed for enjoying the moon on August 15th was createdMethod of making Xi'an Noble Consort Cake
Ingredients and formula: 1000g of strong powder, 600g of butter (white flour), 250g of water, 40g of quail eggs, 3 egg yolks, 500g of lotus seeds, 500g of white sugar, 650g of large oil, 150g of peanut oil, 75g of boiling water, 1000g of alkaline water, 10g of edible red pigment
1. Leather making: Place 500g of strong powder on a shaker, add water, 75g of butter, and 50g of white sugar. Mix the oil, water, and sugar evenly first, then add flour and rub thoroughly until smooth. Set aside and let it sit for 10 minutes for later use
2. Heart Noodles: 500g of Fuqiang powder is poured on top of a table, 525g of butter is added, and the oil painting is mixed evenly. Then, use your hands to wipe it evenly until it becomes a dough, and set it aside for later use
3. Filling: Mix the lotus seeds with alkaline water, soak for about 20 minutes, and then soak in boiling water for 1 hour (the boiling water is basically absorbed by the lotus seeds). Pour the lotus seeds into a bamboo basket, brush with a brush or rub with your hands, remove the outer layer of the seeds, rinse with clean water, poke out the heart of the seeds with a toothpick, soak in boiling water, and then steam until it is tender. Roll the lotus seeds into a paste using a mallet or rolling pin. Using a copper or stainless steel pot, add 600 grams of lotus paste and white sugar to the heat. Stir fry over low heat while stirring with a spatula. Once the sugar dissolves, turn to high heat. Once the paste is boiling, turn to low heat until it becomes thick. Slowly add large oil and peanut oil, and stir fry until all the oil is in. Remove from the pot and let it cool before use<4. Boil or steam quail eggs, remove the shell, and cut the yolk into two pieces for later use
5. Pasting: Place the pre made leather on the table and gently press it into a slightly thicker picture in the middle with your hand. Then place the heart of the dough in the center of the leather, lift it up with both hands, wrap it into a round ball, press it flat and roll it into a rectangular thin sheet. Use a knife to cut off the non crispy parts at both ends of the sheet and place it in the middle of the sheet. Cut two pieces horizontally from the middle of the sheet with a knife, and then divide them into two rolls from the edge of the knife for later use
6. Molding: Press and pull the slightly curled material at the joint, and then press the material flat into skin.
How did the history of Xi'an Noble Consort Cake come about<31. There is a story about the origin of mooncakes. On the 15th day of the eighth lunar month, Yang Guifei and Tang Xuanzong Li Longji enjoyed the moon together. On the table next to them, there were not only grapes, watermelons, pomegranates and other fruits, but also more than ten kinds of cakes and pastries, including sweet, salty, filled and unfiltered, square and round (ancient people called cakes square and cakes round). Yang Guifei picked up one of the stuffed cakes and tasted it. She found the taste excellent, so she greatly appreciated it and asked what the name of the cake was. Unexpectedly, no one present could name it. I called the imperial chef who made the cakes again, but I didn't even know his name. So, Li Longji said in unison with everyone, "Let's give the Noble Consort a name." The Noble Consort looked down at the round cake in her hand, then up at the bright moon in the sky, and casually said, "Let's call it mooncake." Everyone cheered in unison, and thus the "mooncake" specially designed for enjoying the moon on August 15th was createdMethod of making Xi'an Noble Consort Cake
Ingredients and formula: 1000g of strong powder, 600g of butter (white flour), 250g of water, 40g of quail eggs, 3 egg yolks, 500g of lotus seeds, 500g of white sugar, 650g of large oil, 150g of peanut oil, 75g of boiling water, 1000g of alkaline water, 10g of edible red pigment
1. Leather making: Place 500g of strong powder on a shaker, add water, 75g of butter, and 50g of white sugar. Mix the oil, water, and sugar evenly first, then add flour and rub thoroughly until smooth. Set aside and let it sit for 10 minutes for later use
2. Heart Noodles: 500g of Fuqiang powder is poured on top of a table, 525g of butter is added, and the oil painting is mixed evenly. Then, use your hands to wipe it evenly until it becomes a dough, and set it aside for later use
3. Filling: Mix the lotus seeds with alkaline water, soak for about 20 minutes, and then soak in boiling water for 1 hour (the boiling water is basically absorbed by the lotus seeds). Pour the lotus seeds into a bamboo basket, brush with a brush or rub with your hands, remove the outer layer of the seeds, rinse with clean water, poke out the heart of the seeds with a toothpick, soak in boiling water, and then steam until it is tender. Roll the lotus seeds into a paste using a mallet or rolling pin. Using a copper or stainless steel pot, add 600 grams of lotus paste and white sugar to the heat. Stir fry over low heat while stirring with a spatula. Once the sugar dissolves, turn to high heat. Once the paste is boiling, turn to low heat until it becomes thick. Slowly add large oil and peanut oil, and stir fry until all the oil is in. Remove from the pot and let it cool before use<4. Boil or steam quail eggs, remove the shell, and cut the yolk into two pieces for later use
5. Pasting: Place the pre made leather on the table and gently press it into a slightly thicker picture in the middle with your hand. Then place the heart of the dough in the center of the leather, lift it up with both hands, wrap it into a round ball, press it flat and roll it into a rectangular thin sheet. Use a knife to cut off the non crispy parts at both ends of the sheet and place it in the middle of the sheet. Cut two pieces horizontally from the middle of the sheet with a knife, and then divide them into two rolls from the edge of the knife for later use
6. Molding: Press and pull the slightly curled material at the joint, and then press the material flat into skin.