Chongming Cake [Shanghai Chongming Specialty]

What is Chongming cake? Authentic Shanghai Chongming specialty: Chongming cake

Content summary:Do you want to know what Chongming cake is? This article is a detailed introduction to the Shanghai Chongming specialty - Chongming Cake. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Chongming Cake. The full text takes about 5 minutes to read, mainly including the basic introduction of Chongming Cake and how its history originated? The production method of Chongming cake, the tasting and eating method of Chongming cake, etc

Basic introduction of Chongming cake

Chongming cake is one of the Han ethnic specialty pastries in Chongming area of Shanghai, with a unique flavor snack. There are two types: sponge cake and hard cake. The selection of ingredients is meticulous, the ratio is reasonable, the sweetness is moderate, the fruit pulp is appropriate, the steaming and cooking is scientific, the fragrance is loose, sticky but not sticky, and it is popular both inside and outside the island

How did the history of Chongming cake come about

In the Song Dynasty, Chongming was the same age as Chongming cake. When it came to eating Chongming sweet glutinous cake, it was still called "In My Own House" cake. During festivals and holidays, every household cooked sweet glutinous cake with various grains and cereals, symbolizing the arrival of the Chinese New Year and the renewal of everything. Chongming cake, carefully selected ingredients, reasonable ratio, moderate sweetness, appropriate amount of fruit flesh, scientifically steamed and boiled, fragrant and chewy, glutinous but not sticky, sold well both inside and outside the island, is a characteristic flavor snack of Chongming, Baodao

The production method of Chongming cake

Chongming cake is made by selecting glutinous rice and white rice in a certain proportion. The main steps are: mixing rice, soaking, powdering, blending ingredients, and steaming

1. Rice pairing: Rice pairing is determined based on the characteristics of the selected glutinous and white rice. Generally, 7:3 and 8:2 ratios are preferred to achieve a glutinous but not greasy taste

2. Soaking: Soaking is the process of soaking rice in water for a certain period of time after mixing and washing, and the length of soaking time is crucial. After soaking, it is necessary to drain and gain weight

3. Powder making: After soaking, different machines are used to make coarse and fine powders. Coarse powder is easier to steam but has a rough texture, while fine powder is not easy to steam but has a delicate texture

4. Blending: Blending refers to adding all the necessary ingredients to Chongming cake and mixing it with water to make a paste. Among them, white sugar and brown sugar are necessary (there are also Chongming Cake without sugar, which can be eaten by diabetics, but it is difficult to steam, which greatly tests the skill of the baker). In addition, red dates, candied fruits, walnut kernels, preserved red and green fruits, sweet scented osmanthus, lard, pine nuts, melon seeds, etc. are added as needed, but the most popular ingredient is red beans, which can be made into bean paste for use

5. Steaming: This is the last and most challenging step for the steamed cake master's skill. Choose the appropriate steamer and adjust the appropriate steam intensity. First, place a clean damp cloth on the cake drawer, add cake powder and scrape it flat to make a base. Garnish the base with red dates, walnuts, red, green, and green candied fruits, as well as red beans or bean paste, and then steam over high heat with boiling water. When the color of glutinous Rice noodles changes from white to translucent, sprinkle red and green preserved fruit silk, and then continue to steam until the cake is ripe, then leave the fire. A good steamed cake maker can make Chongming cake steamed with fine flour, which has a sticky and non greasy taste compared to cakes made with pure glutinous rice

Tasting and eating methods of Chongming cake

Chongming cake has two types: sponge cake and hard cake

1. Pine cakes are usually eaten cold; 2. Hard cakes are usually eaten after being heated, sometimes steamed, and can also be made into fermented rice cake soup by adding some wine