The manufacturing process of Liuhuang cloud slice cake. Pen, fun, pavilion www. biquge。 info First of all, it is to make cake flour and anti-granulated sugar, and the glutinous rice is blasted into rice and then crushed to make cake flour; Boil white sugar into syrup, pour it into a blender, and then add maltose and repeat stirring is anti-granulated sugar; Then the anti-granulated sugar, cake flour and sesame, olive kernel, orange paste and other ingredients are mixed in a certain proportion, and the pressure cylinder is repeatedly kneaded and pressed until it is full and blended, and then it is poured into a special mold and pressed into a square shape to make a cake heart; The third step is the sandwich, in the special mold to participate in the cake powder compaction as the bottom surface, put the cake in the middle, and then add cake powder on the top to make the cake noodles, and then use a special cylinder mirror to compact, the snow-white and soft pastry is made; Finally, the pastry has to be sliced with a slicer and allowed to set naturally.

To make cloud slice cake, it is necessary to prepare Jiang rice flour, powdered sugar, white sugar, starch syrup, sesame oil, osmanthus essence, and cooked noodles. First of all, it is necessary to process the rice flour, wash the rice and mix it with sand to make mature rice rice, and there should be no stiff rice core and discolored paste rice grains. Then pass through the basket, remove the sand, and stop grinding. The ground Jiangmi noodles are usually stored for about half a year, so that the Jiangmi noodles absorb moisture and remove their dryness, so as to reach the request of soft and refreshing products.

Then moisten the sugar, put the powdered sugar, white sugar, starch syrup, sesame oil, and osmanthus essence in the jar and stir with water. Stirring evenly is called moistening sugar. After 12 hours, the powdered sugar is fully dissolved, and then it can be used. To mix the powder, take an appropriate amount of aged Jiang rice flour and mix it with moistened sugar to make it fluffy and soft, which is called flour.

Then decorate, weigh the amount of flour and put it in the aluminum mold to flatten, flatten it with a cake press, cut the powder billet in the mold into 4 strips with a knife, and then flatten it with "copper nai" on the surface, and put it into the hot water pot together with the cake mold to stew, pay attention to the temperature and fire when stewing, when the ordinary temperature is below 20 °C, the fire power should be small, if it is above 20 °C, the fire should be stronger, to prevent the rice noodles from swelling, and at the same time, we should also pay attention to the water temperature in the pot, and the water in the pot should always adhere to the slightly open state, so that the cake avoids too much water. After about 1.5~2 minutes, the stickiness of the cake flour is strengthened when it is hot, and the cake blank can be formed.

Finally, cool, slit, take out the aluminum mold, buckle the stewed cake blank on the table, the cake strip is close to the side of the aluminum mold is the surface, because of the abundant water absorption and lubrication and nourishment; The other side is the bottom, although it is flat but not as nourishing as the face, and after a little cooling, the cake strips are placed face to face and continue to cool. Put the cake blanks face to face and bottom to bottom in a special wooden drawer, and then steam them in the pot for about 5 minutes. Pay attention to the fact that when placing the cake strips in the drawer, the gap between the noodles should be smaller, and the distance between the bottom should be larger, so that the bottom can absorb water when returning to the pot, and increase its gloss and nourishment level.

Place it uniformly, return to the pot drawer, sprinkle a little cooked noodles dry, and use a copper mirror while hot, also known as copper nai. The cake strips are flat and beautified on the top and bottom and on all sides, so that they can be put into an impermeable wooden box, covered tightly with a cloth or quilt, and placed for 24 hours, the purpose of which is to make the cake blank absorb the moisture abundantly, so as to adhere to the soft texture and avoid mildew.

There is also a way, first of all, fry the rice, select the pure white glutinous rice for local consumption, wash it with warm water, and then use the hot water to fish it once, stack it for 1 hour, then spread it out, and after 20 hours of drying, sieve it, and select large glutinous rice. Stir-fry the rice with four times coarse sand, adding a little peanut oil when stir-frying. Stir-fry until the glutinous rice is round and does not bloom. Grind the fried glutinous rice into powder, and store the ground powder in a cold warehouse for 3 months, so that it can naturally dissipate heat to prevent dryness, and store and age for a long time.

Then make wet sugar, add 50 kg of granulated sugar and 15 kg of water to dissolve, heat to 100~110 °C, the syrup is beaten into fine white sugar with a beater, put in the vat for fermentation, pour out the supernatant the next day, and the precipitation is wet sugar. Put the glutinous rice flour that has expired on the cloth, cover it tightly, and moisten the flour for 7 days at a certain humidity. The moistened powder is fried once with a slight heat to loosen the powder, and then crushed and sieved with a crusher, and finally fed and formed according to the formula. Before molding, mix a small amount of glutinous rice flour with honey osmanthus sugar as a good expectation, and then mold it.

Finally, the cake is sliced and packaged, stewed and shaped, and then re-steamed for about 5 minutes, then taken out and sprinkled with a layer of cooked flour, put into a wooden box to stop keeping warm, so as to make the texture of the cake more and more moist. Take out the slices the next day, ask to cut them thin and evenly, cut 25 slices every 30 cm, and pack them as you cut.

A good cloud cake is of good quality, with an average thickness of the form, a square shape, and a tight package. Color: Snow white; The tissue is delicate and soft; The taste is sweet and soft. The shape is rectangular, the appearance is smooth and smooth, the edges and corners are regular, the thickness of the cake is average, it is not scattered and not sticky, it is intact and not broken, and it can be bent into a semicircle without breaking. The specifications are 10.5 cm× 6.4 cm× 2.3 cm, and each slice is 45~50 pieces. The hygienic index is coliform 0/100 grams; Miscellaneous bacteria below 2000/g.

Cloud cake is a special product of Liucheng, the best heard from Chengguan Town, from the Qing Dynasty Qianlong period, has a history of more than 200 years. The ingredients are very simple, fried glutinous rice flour with sugar and lard. The process is a bit complicated, and it is very time-consuming, glutinous rice is washed in warm water, fished in hot water, dried and sieved and fried into powder with coarse sand, aged for three months, and often turned in the middle; making granulated sugar into wet sugar; Then at a certain temperature, it is moistened, re-fried, molded, and finally sliced and packaged, and each step is full of experience and skills.

Good cloud cake looks snow-white, soft but sticky in the hand, can be torn apart from time to time, smells the fragrance of osmanthus, and eats delicate and sweet in the mouth. The novel cloud cake is the most delicious, and it is not an exaggeration to say that it melts in the mouth. I heard that 25 pieces of high-quality cloud cake can be opened in a fan shape with a flick of your hand, and because the sugar and oil are sufficient, it can be completely extinguished by igniting with fire.

The word "cake" was first seen in the Han Dynasty. "Shuo Wen Jie Zi" explains: "Cake, bait." Generally speaking, the dim sum of soft tires is called "cake", the dim sum with fillings is called "dot", and the dim sum with sugar and honey is called "wrap"; Dim sum with no fillings inside and no hanging ingredients on the outside is called "food". Cake is one of the famous foods in China, and it is consumed all over the country. However, the essence of the manufacturing process, the variety and the taste are complete, and I heard that the pastries in Suzhou are the most famous. There was such an evaluation among the people: Eating cakes must also be done in Suzhou.

The use of cloud cake is full of the love and wisdom of life, and the cake takes the homonym of "high", which has the meaning of rising step by step, seeking blessing and ominous. Cloud cake is also a must-have cake in the customs of Xiaxi Town, Wujin District, Changzhou City, Jiangsu Province and other towns and towns to send village rules, every time there is a wedding and funeral and other major events, the common people have to buy some food cakes and distribute them to every household in the village, which is called to send the village rules, the younger generation gives the junior New Year's money, and the ordinary also puts the New Year's money in the red paper of the packaging cloud cake, sending them wonderful blessings to the juniors. In Changzhou, there is also another name for Ruyi cake.