Beijing style snack "bowl cake"(jing wei er xiao chi wan er gao )

Beijing style snack "bowl cake"

Introduction:

"Some Beijing netizens asked me what is" bowl cake "and how to make it? As a matter of fact, I have already introduced the production method in the past diary, but what I wrote is not bowl cake, but grilled cake. Bowl cake and grilled cake are the same kind of snacks in old Beijing, but in the past they were called differently. Wan'er cake, also known as Bagao, is a kind of Beijing snack steamed with buckwheat flour and mixed with food. Because the utensils used in steaming are small bowls, it is also known as Wan'er cake. This kind of snack is very simple to make, the key is to master the consistency of the batter, and then beat it to smooth. The specific method of making this snack is as follows. "

Production steps:

Step 1: first with pepper, star anise, fennel, scallion, ginger, add appropriate amount of water to boil.

Step 2: boil for 5 minutes, cool and remove the spices.

Step 3: put a little salt into buckwheat flour and mix well.

Step 4: then pour in the cool perfume water and stir into paste.

Step 5: when mixing the paste, slowly add the spice water to make it thick and appropriate, scoop it up with a spoon, and then pour it out in a flowing state. If the paste drops down, it will prove that it is too thin, so the consistency of the paste should be well controlled. Let the batter stand for 10 minutes after mixing

Step 6: take four six inch bowls as containers, and apply a thin layer of edible oil inside the bowls.

Step 7: stir the batter again and pour it into a small bowl.

Step 8: steam for 20 minutes on medium heat and take out to cool.

Step 9: cool the steamed cakes and refrigerate for four to five hours.

Step 10: remove the bowl cake from the bowl after refrigerated.

Step 11: dip a knife in water and cut the cake into pieces or hob pieces.

Step 12: then pour on the mixture, sprinkle a little coriander powder and pickled carrot silk, mix well when eating.

Materials required:

Buckwheat flour: 250g

Coriander powder: appropriate amount

Pickled carrots: right amount

Pepper: 2G

Star anise: 2G

Fennel: 0.5g

Scallion: 10g

Ginger slices: 10g

Refined salt: 2G

Water: moderate

Zanthoxylum oil: right amount

Chili oil: right amount

Garlic juice: right amount

Sesame paste: right amount

Vinegar: moderate

Fresh soy sauce: right amount

Note: bowl cake features: Cool muscles, smooth entrance, strong fragrance, summer and autumn, this snack is most suitable for patients with hypertension and diabetes. Warm tips: 1. Don't put too much spice in the boiling water, just have a light spice flavor. 2. When stirring the batter, do not stir it back and forth, but stir it in one direction to make it smooth without bubbles and particles. It is best to use egg puff. If there is no egg puff, use a few chopsticks instead. After standing, stir the batter again before the bowl to make it thin and uniform. 3. Bowls and cakes are steamed, cooled and refrigerated before they are chilled. In the past, ice blocks were used to separate them. When the knife is dipped in water, it will cut neatly and will not stick to the knife. 4. The seasoning of bowl cake can be made according to your own preference. Traditionally, you need to sprinkle some pickled carrot and coriander powder. Big spoon of this old Beijing snack "bowl cake" is ready, for the reference of netizens who have consulted!

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Jing Wei Er Xiao Chi Wan Er Gao