Bean paste cake(dou sha gao )

Method of bean paste cake:

Raw materials for making bean paste cake:

300 g yundoumian (cooked), 150 g Dousha stuffing.

Processing steps of bean paste cake:

Divide yundoumian (cooked) into two parts, and make them into pieces of the same size with a knife respectively. Put Dousha stuffing in the middle and stack them together. Put white sugar mixed with green pigment on the top, spread evenly and press flat. Cut them into small pieces with a knife and put them on the plate.

Bean paste cake

Created in the late Qing Dynasty, Dousha cake is a traditional cake in Quwo area. It is made of pea, gardenia and persimmon. It is said that after the Taiping Rebellion conquered Jiyuan, Henan Province, it recruited local young and middle-aged soldiers and led them northward to capture Jincheng, Changzhi and other places, and continued to advance to the south of Shanxi Province. When the troops were stationed in Quwo, some disabled soldiers from Jiyuan saw that Quwo was rich and beautiful, and the market was prosperous, so they didn't think about their hometown and stayed in Quwo to make a living.

brief introduction

During the period of the Republic of China, bean paste cake stalls were everywhere and became a local snack with unique flavor. They also made up a mantra: "come to Quwo County, live in dadongguan, copy a pair of burden, earn some bean paste money." Bean paste cake business, neither occupy the site nor open shop, easy to get raw materials, small profits and quick turnover.

Raw material formula

1500 grams of glutinous rice flour, 500 grams of sugar, 500 grams of bean paste stuffing, 500 grams of Jinggao and green plum

Production method 1

1。 First, the glutinous rice flour is kneaded into dough with warm water. Steam it in the drawer. After it is cooked, let it cool. Add sugar and knead it well. Take 1 / 2 of the dough, knead it well, roll it into rectangular slices, then spread a layer of bean paste on the top of the slices, and then roll the remaining dough into slices of the same size and put them on the top. Then cut the four sides of the bean paste cake, cut it into long strips, and then cut it into rhombic shape with a knife.

Rose lard Dafang cake has more than 20 kinds of stuffing, sweet and salty. Sweet peppermint, sesame, vanilla, lemon, jujube paste, sweet scented osmanthus, lotus antler, hundred fruits, Jiasha, etc.; salty fresh meat, shrimp pork, shrimp fresh meat, etc., each with its own characteristics.

Production method 2

1. Grind the dried rose petals into crumbs and sift the red yeast rice flour. Put the fine japonica rice flour (400g) into a bowl, scoop in boiling water (about 500g) and mix well, then add soft sugar, rose sauce and Monascus rice flour to make a thin brine like filling.

2. Mix the fine glutinous rice flour and japonica rice flour (6.1kg) in a wooden bucket, dig the nest in the middle, scoop in 2kg of clean water, mix well by hand, let it stand for 3 hours (no need to stand in summer), and sift into cake flour.

3. Spread the wet cake cloth on the square cake board (37cm square, full of small round holes), put on the cake frame, shovel in the cake powder with an aluminum shovel, scrape it flat, scrape the cake powder into 16 concave squares (5cm square, 1cm deep) with an open grid, scoop in the filling Center (53.5g) with each grid, then add sugar oil dice (17.5g) respectively, and sift a thin layer of cake powder with a silk screen. Sprinkle a layer of cake powder on the engraving board, then gently cover the cake surface, and tap with a stick to print the pattern. Take off the flower board and divide each cake into 16 pieces of 8 cm square and 1.7 cm thick with a long knife. Then evenly sprinkle the pine nuts (16g), remove the frame and put the cake board into the steaming box.

4. Steam the steamed cake box on the water pot of wanghuofo for about 15 minutes until there is no white mark on the bottom of the cake and the edge of the cake is not loose. Take it out of the pot, cover it with wet cake cloth, turn it over, remove the bottom cloth, turn it back, remove the cake cloth, sprinkle with dry rose crumbs, and put it on a plate.

Product features

Fine production, beautiful shape, fragrant pine soft run, sweet fat with brine, is one of the characteristics of Suzhou.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Dou Sha Gao