Liucheng Cloud Cake [Guangxi Liucheng Specialty]

What is Liucheng Cloud Cake? Authentic Guangxi Liucheng Specialty: Liucheng Cloud Cake

Content Summary:Do you want to know what Liucheng Cloud Cake is? This article is a detailed introduction to the special product of Liucheng, Guangxi - Liucheng Cloud Cake. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information about Liucheng Cloud Cake. The full text takes about 5 minutes to read, mainly including the basic introduction of Liucheng Cloud Cake and its nutritional value? What are the product features of Liucheng Cloud Cake? The production method of Liucheng Cloud Cake and the awards and honors of Liucheng Cloud Cake

Basic Introduction to Liucheng Cloud Cake

Liucheng Cloud Cake in Guangxi is a famous Han ethnic small dish produced in Fengshan Town, Liucheng County. It was already produced as early as the Qianlong period of the Qing Dynasty (1736-1795). The production of Liucheng Cloud Cake has a long history, and the product was well-known during the Ming Dynasty. It gradually developed into a famous specialty of Liucheng during the Qianlong period of the Qing Dynasty and was listed as one of the tribute items

It has the effects of enhancing appetite, helping digestion, and supplementing nutrition

Its color is snow-white, the texture of the cake is soft and elastic, the slices are thin and even, and it can be rolled into a cylindrical shape by hand, curled back and forth continuously, sweet and delicious, imported and self melting

How to make Liucheng Cloud Cake

Raw material formula: (50kg finished product) 21.1kg fried glutinous rice flour, 25.5kg wet sugar, 2.2kg lard, 1.1kg honey osmanthus sugar

1. Stir fry rice: Choose locally produced pure white glutinous rice, wash it with warm water, then scoop it once with hot water (60 ℃), stack it for 1 hour, then spread it out, let it dry for 20 hours, sieve it, and select large grain glutinous rice. Stir fry rice with four times coarse sand, adding a little peanut oil (about 42 grams of peanut oil is needed for 21.1 kilograms of glutinous rice). Stir fry until the glutinous rice is round and does not bloom

2. Aging: Grind the stir fried glutinous rice into powder, store the ground powder in a cold and shady warehouse for 3 months to allow it to dissipate heat naturally and avoid drying. After long-term storage, age it. To shorten the aging time, use high moisture green bean sprouts and wet broad beans to wash and mix with the cake powder. Store for 4-7 days, flip it once a day to make the cake powder absorb water evenly, and then sieve it<3. Wet sugar production: Dissolve 50 kilograms of sugar in 15 kilograms of water, heat to 100-110 ℃, use a blender to grind the syrup into fine white sugar, and ferment it in a tank. The next day, pour out the upper clear liquid, and the precipitate is wet sugar

4. Molding: spread the glutinous rice flour that has expired in storage on the cloth, cover it tightly, and moisten it for 7 days under certain humidity. Stir fry the moistened powder again over low heat to make it loose, then crush and sieve it with a grinder, and finally feed it into shape according to the formula. Before molding, use honey osmanthus candy mixed with a small amount of glutinous rice flour as a kind of heart filling, and then put it into the mold for molding

5. Slicing and packaging: The cake is stewed and shaped, then steamed for about 5 minutes before being removed and sprinkled with a layer of cooked flour. It is then placed in a wooden box for insulation to make the texture of the cake more soft and smooth. The next day, take out the slices and make them thin and even. Cut 25 slices every 30 centimeters and pack them together

Awards and honors of Liucheng Yunpian Cake

In 1984, it won the Guangxi High Quality Food Award, was designated as a sales product for the Asian Games in 1990, won the Dedication Award for the Fourth National Minority Sports Games in 1991, won the Silver Award for Township Enterprise Commodity Exhibition and Sales in 1999, and won the Silver Award for Local Characteristic Products in the Western Development of China in 2001