Suzhou "fairy cake"

Suzhou "fairy cake"

Introduction:

"Every year the lunar calendar" April 14 ", this day can be said to belong to the people of Suzhou, is the traditional carnival of Suzhou people - rolling God. The word "Zha Shenxian" is used in Suzhou dialect. In Suzhou dialect, Zha means "crowded", which is equivalent to "crowded". People in Suzhou say "Zha Naomeng". The temple fair is held in Jinchang District, a prosperous place where merchants gather and treasures are abundant. It is a gathering place of Wu culture and folk customs. It is said that the bashen temple fair originated in the Chunxi period of the Southern Song Dynasty, went through the yuan and Ming Dynasties, and was particularly prosperous in the Qing Dynasty. Since the Song Dynasty, it has been said that Lu Dongbin, one of the Eight Immortals in Taoism, would come to the world to treat the common people's diseases and eliminate disasters in disguise on his birthday, April 14 of the lunar calendar. Lu Chunyang is one of the so-called eight immortals. The surname of Lu Xian is Lu Mingyan, with the word Dongbin, known as "Lu Zu". LV Dongbin is the core of the eight immortals. In the south of the Yangtze River, it is almost a household name with many legends. It is said that Lu Xian vowed to save all living beings in the world and began to ascend to heaven. He not only wandered in the world and was happy to cure the common people and eliminate the demons, but also was easygoing and humorous. He was the image of the immortal savior in the eyes of the world. Therefore, in the three days before and after his birthday, people went to the immortal temple to worship him, hoping to meet him. Because of the large number of people, it was very lively. Later, this folk religious activity gradually evolved into a big temple fair. Fuji temple was originally in the depth of the alley. The narrow road was very quiet. When it came down, there were many people, but it also seemed crowded and busy, so it was not careful that there were many people. Suzhou people are mild in nature and have a lot of humor. In addition, they are all from the countryside. Even if they are crowded, they just smile. Besides, it happens to be the birthday of the immortals, so they joke that "even if they are run over by the immortals" to win a lot of praise. In Suzhou dialect, crowding is called "rolling", so to describe this crowding phenomenon, there is a saying of "rolling the immortal". As a result, on the 14th day of the fourth lunar month, a grand temple fair is held in changmen, Shilu and Shantang areas of Suzhou, with "rolling immortals" as the leader and immortals temple as the core. It highlights the theme of fashion stone road and elegant mountain pond, inherits history and highlights characteristics. It not only pays attention to the excavation of traditional culture, but also pays attention to the elements of fashion culture at that time. Its main contents include various folk activities, such as Da Shen dip, traditional Chinese medicine sacrificial activities, folk sacrificial activities, God rolling, flower market, commercial market and so on. On this day, all the food and articles are known as "immortal". There is also a kind of cake that people in Suzhou must eat on this day, that is "immortal cake". Every year, near April 14, the time-honored food stores in Suzhou, such as Huang Tianyuan, sell "Shenxian cake". Shenxian cake is actually a kind of muffin, which is made by adding raw materials such as bean paste, sesame, melon and fruit silk. It tastes sweet and glutinous. It is said that even LV Dongbin could not resist the temptation, so he was also called "immortal cake."

Production steps:

Step 1: take a small bowl and pour in 150 grams of warm water not higher than 35 degrees. Use cold water in summer. Add 10 grams of white sugar and stir evenly to form white sugar water.

Step 2: put 300 grams of glutinous rice flour in the mixing basin and pour in a small amount of sugar water.

Step 3: after adding water to the glutinous rice flour each time, mix the glutinous rice flour and water evenly by hand, and rub the glutinous rice flour finely by hand.

Step 4: rub the glutinous rice flour to absorb water, but not into dough, nor into rice paste, but into loose dry wet powder.

Step 5: hold a handful of loose dry wet powder in your hand and knead with your fingers close to the center of your hand. The wet powder is easy to form dough.

Step 6: twist the dough with your fingers.

Step 7: the dough can be scattered into loose dry wet flour, and the glutinous rice flour is rubbed well.

Step 8: take a sieve with a big hole, put the glutinous rice flour in the sieve, and twist the lumps when meeting the lumps.

Step 9: get the fine glutinous rice flour which can absorb water, and put it aside for 1 hour.

Step 10: take a container and brush a layer of edible oil evenly on the bottom.

Step 11: grab a proper amount of wet glutinous rice flour to absorb water by hand, and sprinkle the glutinous rice flour evenly and loosely on the bottom of the container.

Step 12: put water in the pot, support the steaming rack, put the container on the steaming rack, do not cover the pot, open the fire to steam.

Step 13: take right amount of red bean paste stuffing, clap it into a round cake with the same diameter as the glutinous rice flour, and cover it on the glutinous rice flour.

Step 14: sprinkle a layer of glutinous rice flour evenly on the top. Steam over high heat until steaming.

Step 15: remove the black seeds in the middle of the Dried Kiwi fruit, cut it into thin strips, evenly sprinkle it on the glutinous rice flour, and gently press it with your hand to make the kiwi fruit closely connected with the glutinous rice flour.

Step 16: sprinkle a layer of white sesame evenly on the kiwi fruit, and gently press with your hands, cover the pot, and steam for 15 minutes until cooked.

Materials required:

Glutinous rice flour: 300g

Sugar: 10g

Warm water (not higher than 35 ℃): 150g

Dried Kiwi fruit: 100g

Homemade red bean paste: right amount

Appropriate amount of white sesame. : appropriate amount

Note: 1. Pay attention to the mixing of glutinous rice flour. Water should be added in several times. After adding water each time, mix the glutinous rice flour and water evenly by hand, and rub the glutinous rice flour by hand. 2. Pay attention to the kneading of glutinous rice flour: when the glutinous rice flour absorbs water, it does not form dough or paste, but loose dry wet flour. Hold a handful of loose dry wet flour in your hand and knead it with five fingers close to the center of your hand. The wet flour is easy to form dough. Then knead the dough with your fingers, and the dough can be scattered into loose dry wet flour.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: sweet