Yellow rice cake (made in South Sichuan)(huang ba chuan nan zhi fa )

Yellow rice cake (made in South Sichuan)

Introduction:

Huangba is a famous snack in Yibin, Luzhou, Guizhou (Bijie, Qiannan) and other places. It is also used as New Year cake during the Spring Festival. Its color crystal Ying Huang run, taste fragrance soft, edible side to make. Xiaohuangba is usually steamed, boiled, fried, roasted and microwave heated to soften; huangba in cage drawer is usually steamed, boiled, fried and fried after slicing. The production process is also known as "dry" yellow cake. The production process of this product is exquisite, the process is complex, especially the heat. It belongs to typical glutinous rice products. Put this product on this website for you to try in your spare time. This product is made by the improved method in southern Sichuan. The color of the finished product is golden, and the basic color is provided by brown sugar. What's more important is the decomposition and discoloration of starch and sugar caused by constant temperature for a long time during the "dry" process, and the color change during the cooling process after the process. It is different from Maillard reaction at high temperature. Therefore, it has a higher requirement for the proportion formula in the early stage, and the formula also has a direct impact on the taste of the finished product. 2、 Quality summary 1, Guizhou color summary: the color of huangba in this region is bright red and sweet, so people always mistakenly think that a large amount of brown sugar has been added to huangba for coloring and seasoning. In fact, it is not. The Huangrun and sweet of huangba depend entirely on this long cooking. Glutinous rice mixed with soybean milk juice, after a long time of cooking and fermentation in an airtight wooden steamer, decomposes a large amount of sugar, and the color of glutinous rice also changes from white to yellow, and at the same time, it becomes more fragrant and glutinous, hence the name of huangba. This is also the biggest feature of huangba - its own color, flavor and package flavor. 2. South Sichuan color matching summary: the traditional color matching method and seasoning method in this area are synchronous, mainly given by brown sugar. The quality of brown sugar is required to be high. If we consider the influence factors of color from "taste type and technique", the weight can be divided into 6:4. The color of the finished product should be bright red and slightly brown. "

Production steps:

Step 1: soak the glutinous rice thoroughly after removing impurities

Step 2: fat is grain; rice is coarser cut with less water;

Step 3: brown sugar is crushed; orange is ground

Step 4: the bamboo leaves are softened and washed to remove the hair, and the head and tail are repaired for standby

Step 5: steam. Drain the soaked rice and steam it in the cage for about 2 hours.

Step 6: mix. Take a large basin to mix brown sugar, fat, orange and rice paste. Add glutinous rice while it is hot and stir. If the resistance is too high, add a little water until it is completely mixed. At this time, due to the thermal effect, the sugar, meat and orange fragrance have been stimulated, and the color is light yellow

Step 7: sweat. Mix the rice well and let it warm slightly. Then take some rice and leave it on the top

Step 8: molding. Take the leaves with rice, first fold them from both sides to the center, and use the straight line of the leaves. The other two ends follow the front method to get a roughly rectangular shape. After that, it collapses to the center from the two short ends, and the other two sides also collapses to the center, showing a rectangle. Then take a leaf edge to make a binding.

Step 9: air the blank. Place the preform individually one by one, with the core opening upward, generally for 2 to 6 hours, which is conducive to the excess water seeping through the bamboo leaves.

Step 10: steam. Vertical code into the cage, not too much, so as not to affect the shape. After steaming for about 90 minutes, it is changed to steaming for 4 to 8 hours. Loose water. After the mature products are slightly cooled, they should be placed separately to cool, so as to reduce the moisture content, increase the hardness and prolong the storage time. (the picture shows the color of the finished product just out of the pot)

Step 11: save. In winter, when the bamboo shell is placed at normal temperature for about 7 days, mildew spots will appear on the surface of the bamboo shell. At this time, the yellow cake will be directly steamed into the cage again and the loose water will be picked out. This method can be repeated twice.
(the picture shows the color of the finished product after cooling)

Materials required:

Glutinous rice: 5000g

Rice milk: 1500g

Pig fat: 2000g

Dried bamboo shell: 1000g

Yellow sugar: 3000g

Orange: 10g

Note: 1, the more broken the brown sugar, the better, easy to dissolve later. When choosing brown sugar, it is better that there is no bitterness in the mouth (bitterness is usually caused by boiling too much soup or the effect of saccharin) and the hardness of frosting is not very high (hardness is too high, usually due to the effect of white sugar). 2. If there is no bamboo shell, you can choose Zongye instead. The finished product is only about 50g. 3. Fat granules and brown sugar chips must be mixed while they are hot, otherwise they will not dissolve evenly. 4. Steaming after molding. After 90 minutes of high fire in the early stage, it was changed to "dry" system of medium and small fire. Boiling water is the best way to mix water in the process, and cold water will affect the effect of the product. 5. About glutinous rice. Glutinous rice is not easy to ripen due to its high starch content and high viscosity. Therefore, in the steaming process, it is necessary to ripen at one time, and do not remove the cover midway, otherwise it will cause irreversible intergrowth due to the "heat sealing" effect of glutinous rice.

Production difficulty: Advanced

Process: steaming

Production time: one day

Taste: sweet

Chinese PinYin : Huang Ba Chuan Nan Zhi Fa