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What is Tengchong Songhua Cake? Authentic Yunnan Tengchong specialty: Tengchong Songhua Cake
Summary:Do you want to know what Tengchong Songhua Cake is? This article is a detailed introduction toYunnan Tengchong specialty - Tengchong Songhua Cake. It was reorganized and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Tengchong Songhua Cake. The full text takes about 3 minutes to read, mainly including the basic introduction of Tengchong Songhua Cake and the product characteristics of Tengchong Songhua Cake? The production method of Tengchong pine flower cake, etc
Introduction to Tengchong Songhua Cake
Songhua cake is made by adding natural pine pollen and red beans.
. The top layer is thick yellow natural pine pollen (pollen collected from pine trees during flowering), with some sesame seeds scattered on top of the pine pollen; The next layer of maroon is Red bean soup with red bean fragments; Add another layer of yellow pine pollen and brownish red bean paste. The bottom layer is cake making powder. Take a bite and the faint scent of pine flowers lingers in your mouthTengchong Songhua Cake is most famous for all the Songhua cakes made by Lin Dama in Heshun Ancient Town. The Songhua and bean paste used are fresh and free of preservatives and pigments
Method for making Tengchong Songhua Cake
1. Rice cake powder: First, sieve the glutinous rice through a 14 mesh wire to remove the rice bran powder, soak and wash it, then rinse and drain it, let it sit and dry, then heat it in a pot and stir fry with sand until the volume of the rice grains doubles, then cool it out of the furnace, sieve out the sand particles, and grind it into fine powder. Mix 10-15% dried mung bean sprouts with cake flour and mix evenly. Stir every half hour to prevent heating and clumping, about 5-6 times until the heat gradually decreases
2. Filling preparation: (1) Auxiliary material processing: Cut the plum tongue into small pieces with a knife, roll the peanut kernels into small pieces after deep frying, and stir fry the white sesame kernels and roll them into small pieces. (2) Mixing filling: Mix lard and sugar powder evenly, add cooked noodles and plum tongue and other ingredients, mix well to form a smooth filling ball, and then divide into small pieces
3. Making cake powder and shaping: Mix the fermented cake powder and sugar, roll and press it into a smooth cake powder. Take half of the cake powder and sieve it into a mold with a 60 mesh sieve. Fill it with filling blocks, then sieve the other half of the cake powder, flatten it, press it smooth, flip it over on a cake board, let it naturally solidify, and then put it into a box
Tengchong Songhua Cake is most famous for all the Songhua cakes made by Lin Dama in Heshun Ancient Town. The Songhua and bean paste used are fresh and free of preservatives and pigments
Method for making Tengchong Songhua Cake
1. Rice cake powder: First, sieve the glutinous rice through a 14 mesh wire to remove the rice bran powder, soak and wash it, then rinse and drain it, let it sit and dry, then heat it in a pot and stir fry with sand until the volume of the rice grains doubles, then cool it out of the furnace, sieve out the sand particles, and grind it into fine powder. Mix 10-15% dried mung bean sprouts with cake flour and mix evenly. Stir every half hour to prevent heating and clumping, about 5-6 times until the heat gradually decreases
2. Filling preparation: (1) Auxiliary material processing: Cut the plum tongue into small pieces with a knife, roll the peanut kernels into small pieces after deep frying, and stir fry the white sesame kernels and roll them into small pieces. (2) Mixing filling: Mix lard and sugar powder evenly, add cooked noodles and plum tongue and other ingredients, mix well to form a smooth filling ball, and then divide into small pieces
3. Making cake powder and shaping: Mix the fermented cake powder and sugar, roll and press it into a smooth cake powder. Take half of the cake powder and sieve it into a mold with a 60 mesh sieve. Fill it with filling blocks, then sieve the other half of the cake powder, flatten it, press it smooth, flip it over on a cake board, let it naturally solidify, and then put it into a box