Yulan cake(yu lan bing )

Yulan cake

Introduction:

"Yulan cake is a special snack in Jiangnan. It is made of glutinous rice and meat stuffing. Wuxi is a famous snack. Yulan cake was created in 1850 by Wuxi Sunji pastry group shop. It got its name because it was in the blooming season of Yulan. When making, use glutinous rice flour and boiling water to mix small pieces to make cake embryo. Wrap in the stuffing of vegetable lard, bean paste, fresh meat, rose, sesame and so on. Put it into a pan and fry it in oil to make it golden. The best quality is crispy skin, soft waxy inner shell, sweet and salty taste, and attractive fragrance. Meat first mixed seasoning, wrapped in glutinous rice and noodles, and then pan fried. The fried Yulan cake is attractive in color, crisp on the outside and fragrant in the inside. People in Jiangnan often use it as breakfast and soymilk to eat together. It's delicious and not easy to be hungry. "

Production steps:

Step 1: add salt, soy sauce, cooking wine, sugar, pepper and egg white into the meat stuffing and stir well.

Step 2: add proper amount of boiled water and dough to glutinous rice flour, slightly wake up.

Step 3: divide the glutinous rice dough into small balls slightly larger than the dumplings, and roll them into a slightly thicker skin.

Step 4: mix the minced meat with chicken essence, onion and ginger.

Step 5: put the meat in the dough.

Step 6: wrap it into a small round cake.

Step 7: brush a little oil in the pan, heat it to 50%, put in the small round cake, press it lightly, and bake it slowly.

Step 8: blanch until both sides are yellow and crispy, then the meat is cooked thoroughly.

Materials required:

Glutinous rice flour: 150g

Minced meat: 150g

Boiled water: appropriate amount

Cooking wine: a spoonful

Salt: a little

Pepper: a little

Soy sauce: a little

Chicken essence: a little

Egg white: a little

Shallot: a little

Jiang: a little

Sugar: a little

Note: 1. If you like, you can change the meat stuffing into bean paste stuffing. 2. When cauterizing in a pot, cover and cauterize slowly.

Production difficulty: ordinary

Technology: decocting

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Yu Lan Bing