Zhejiang cuisine Wushan butter cake

Zhejiang cuisine Wushan butter cake

Introduction:

"[Wushan butter cake] is a traditional bright spot in Hangzhou. It has a history of seven or eight hundred years, and is known as" the first spot in Wushan. ". Wushan butter cake is also known as "dajiujia" and "coir raincoat cake". It is evolved from chestnut pastry in Shouxian, Anhui Province. It is made of pastry. It is golden in color. It is crispy and crispy. It looks like a golden mountain. It is covered with soft white sugar. It is crisp but not broken. It is oily but not greasy. It tastes sweet and delicious. It melts immediately. It was first made in Wushan in the Southern Song Dynasty. Hangzhou's traditional famous spots. It was often supplied in Wushan scenic spot in the old days, and was praised by Su Dongpo, the governor of Hangzhou. Wushan butter cake has a long history. About 1000 years ago (at the end of the Five Dynasties and Ten Kingdoms), when Zhao Kuangyin and Liu Renxun of the Southern Tang Dynasty fought in Shouxian County, Anhui Province, local people made butter cakes with chestnut flour to support the Zhao army. Later, when Zhao Kuangyin became emperor, he often ordered the imperial chef to make this cake. When Emperor Gaozong moved his capital to Lin'an (today's Hangzhou), he often ate this cake. Later, it was spread from the imperial kitchen to the folk. People in Wushan scenic spots imitated this cake and made it into Wushan butter cake with flour. It is known as the first point of Wushan and has been handed down to the present day. "

Production steps:

Materials required:

Flour: 250g

Cold water: 1 tbsp

Boiling water: 55 ml

Peanut oil: 35g + 3tsp

Sugar: right amount

Dry rose petals: moderate

Sweet scented osmanthus: appropriate amount

matters needing attention:

Production difficulty: ordinary

Technology: deep fried

Production time: one hour

Taste: Original