Shunde Lunjiao cake, sweet from memory to now.

In Lu Xun's Talk about Ancient and Modern Lane Merchants, the writer once mentioned a kind of cake: rose candy cake. The Lunjiao cake mentioned here is a traditional pastry snack in Lunjiao Town, Shunde District.

Lunjiao cake

The book "Shunde County Records" written by Xianfeng in the Qing Dynasty contains: "Lunjiao bread, a hundred miles away before the literati, berthed the boat. There was only one famous person. Beside Huafengwei Bridge, there is a stone and a clear spring at the bottom of the river. Its home is suitable for setting stones to wash sugar, clarifying and removing turbidity, and is not used by others. " Lunjiao cake has a unique flavor because it is made of spring water. Later, the spring water silted up, and people explored the method of clarifying and removing turbidity from egg white, which continues to this day.

Lunjiao cake is famous for its crystal white. The surface layer is smooth and flat, and the inner layer is vertically and horizontally connected with small eyes. Uniform and orderly, soft and smooth, sweet and fragrant. After cooling, take a bite and leave a fragrance on your teeth and cheeks. In the past, people liked to eat Lunjiao cake to cool off the heat, but now it is a popular cake.

The seemingly ordinary cake making process is extremely complicated, from grinding to mixing, fermentation, steaming cakes, and finally cooling. Every process is elegant.

1. Endless

If you want to make the unique smooth taste of Lunjiao cake, you should choose high-quality separated rice, which is high-quality, gelatinous and of the right size. First, wash the rice and soak it in cold water. It takes a day and a night to change the water several times. After soaking, pour it out and rinse it, and even water is ground into fine powder. This step requires great patience, and the rice flour needs to be fine enough to get a smooth and smooth taste. After grinding, put it into a cloth bag, press off the water, and take wet powder for later use.

Mixed powder

Boil sugar and water into syrup first, and then add the prepared wet powder while it is hot. When adding syrup, you can't pour it all at once You can take a small amount of syrup and powder and mix them evenly, then pour them in two or three times until they are stirred into soybean milk. The purpose of using hot syrup and flour is to make the rice noodles half cooked and then fermented, which is why the Lunjiao cake is so crystal clear.

ferment

This process is a great test of carefulness and experience. Leave a little raw batter when making cakes in the morning and let it stand at night for use. The general dosage is one thirtieth, but it should be increased or decreased according to the weather and fermentation time. Whether the fermentation degree is moderate or not is generally based on experience. When the surface of the slurry is covered with foam and stirred like cold water, the cake can be steamed. You can still taste a little raw starch pulp in your mouth. If the acidity is too strong, it can be neutralized with a little lye. If the fermentation is not sufficient, the product will have fewer pores and poor transparency.

4. steamed cakes

This is the last and most crucial step. If the steaming is not good, the previous process will be wasted. Before steaming, put some water in the pot, soak the steamer cloth, spread it evenly in the cage, and then put it in the steamer. Pay attention to the distance between the water surface in the pot and the cage, and then boil the water.

The powder slurry is thin, and once it is poured into the cage, it will leak out from the cloth hole. So mix a little wet rice flour (preferably starch) with water in advance and pour it evenly on the cage cloth. First steam 1 min, let the cloth holes bond, and then pour the pulp. If the pressure is too great, it will also flow into the cage. Therefore, attention should be paid to reducing the pressure when pouring. At this time, you can sprinkle some osmanthus on the surface, cover it and steam for about 20 minutes.

When steaming, keep the water boiling but not boiling. If the water boils too much, it will splash on the cage and turn into a boiled cake. After coming out, you can enjoy the Lunjiao cake when it cools down.

People love to eat Lunjiao cake, not only because it can relieve summer heat, but also because it is delicious and healthy. Lunjiao cake is rich in protein, carbohydrate, vitamin b 1, iron, phosphorus, potassium and other nutrients, which is easy to digest and absorb, and has the effects of invigorating the middle warmer, benefiting qi, strengthening the spleen and nourishing the stomach.

A simple Shunde food needs to be made through complicated procedures, which has both delicious and dietotherapy effects, embodies the persistent pursuit of Shunde people for food and is also the crystallization of Shunde people's wisdom.