1. Variety introduction
Yellow cake is a very famous snack in Yibin, Luzhou, Guizhou (Bijie City, Qiannan Prefecture) and other places. It is also eaten as rice cakes during the Spring Festival. Its color is crystal yellow, and its taste is fragrant and soft. It can only be eaten. Small yellow cake is generally steamed, boiled, fried, roasted, and heated in the microwave to soften for consumption; long yellow cake is generally steamed, boiled, fried, and fried for consumption. The production process is also known as "dry" yellow cake. This product is made with exquisite craftsmanship and complex processes, especially the heat. It belongs to typical glutinous rice products. Put this product on this website for everyone to try in their spare time. This product adopts an improved method in southern Sichuan. The finished product is golden in color, and the basic color is provided by brown sugar. What is more important is the decomposition and discoloration of starch and sugar caused by long-term constant temperature during "drought" processing, as well as the coloring changes during the cooling process after the process is over. Different from the Maillard reaction at high temperatures. Therefore, the requirements for the early proportional formula are higher, and the formula also has a direct impact on the taste of the finished product.
2. Summary of Quality
1. Summary of color matching in Guizhou:
The yellow cake in this area is red, bright and sweet, so people have always mistakenly thought that a large amount of brown sugar has been added to the yellow cake to color and season it. In fact, this is not the case. The yellowness and sweetness of the yellow cake are entirely due to this long cooking. The glutinous rice mixed with yellow soy milk juice is boiled and fermented for a long time in a closed wooden steamer to decompose a large amount of sugar. The color of the glutinous rice also changes from white to yellow, and at the same time it becomes more and more fragrant and glutinous. The yellow cake is also named from this, and this is also the biggest feature of the yellow cake-its true color and its original flavor are all produced by itself.
2. Summary of color matching in southern Sichuan:
The traditional toning method in this region is synchronized with the seasoning method, mainly provided by brown sugar. There are high requirements for the quality of brown sugar itself. If we consider the factors affecting color from the perspective of "taste and technique", the weights given can be roughly divided into 6:4. The finished product should be red, bright and slightly brown.
yellow cake
By ZoieParisian
Recipe Recommendations
- glutinous rice 5000g
- pig fat 2000g
- brown sugar 3000g
- orange 10g
- sweetening
- steamed
- a day
- senior
Steps for yellow cake
1
Remove impurities from glutinous rice and soak them through
2
Fat is grains; rice is coarse-cut rice pulp with less water;
3
Crush brown sugar; finish with orange light
4
Rehydrate the bamboo leaves, soften them, wash off the fluff, and trim the head and tail for later use
5
Steaming. Drain the soaked rice, place it into a steamer, steam it for about 2 hours until it is done.
6
Mix. Take a large basin and put brown sugar, fat fat, orange red, and rice paste into the basin and mix well. Add the glutinous rice out of the drawer while it is hot and stir. If the resistance is too great during the mixing process, add a little water until it is completely mixed. At this time, due to the action of heat, the aroma of sugar, meat, and orange are all stimulated, and the color is light yellow
7
Stop sweating. Stir well the rice until it is slightly warm, and then take appropriate amount of the rice evenly and spread it onto the leaves
8
Forming. Take leaves with rice, first gather them from both sides towards the center, and use the straight lines of the leaves. The other two ends follow the previous method to retract into a roughly rectangular shape. The back is folded from the shorter ends towards the center, and the other sides are also folded towards the center, showing a rectangle. Then take one leaf edge and make a bundle.
9
Air the blanks. Place the molded blanks individually one by one, with the core mouth facing upwards, usually for 2 to 6 hours, so that excess water can seep out through the bamboo leaves.
10
Steaming. Put the yard into the cage upright, and do not stack too much to avoid affecting the shape. After high heat, cover and steam for about 90 minutes, then change to low heat steam (dry) for 4 to 8 hours before coming out. Disperse water. After the mature products have cooled a little, place them independently to cool, so as to reduce their moisture content, that is, increase their hardness and extend their storage time. (The picture shows the color of the finished product just out of the pot)
11
Save. Usually in winter, when placed at room temperature for about 7 days after preparation, the surface of the bamboo shell will become mouldy. At this time, directly put the yellow cake into the cage again and steam it thoroughly, and pick it out to disperse the water. This method can generally be repeated twice. (Picture shows the color of the finished product after cooling)yellow cake Make Tips
1. The smaller the brown sugar, the better it will be easier to dissolve later. When choosing brown sugar, it is better to return to the mouth without bitterness (the bitterness is usually caused by overboiling the soup or the action of saccharin) and the hardness of the sand is not particularly high (excessive hardness is usually due to the action of white sugar). 2. You can also choose rice dumplings instead without bamboo shells. However, the finished product is only about 50g. 3. Fat grains and chopped brown sugar must be mixed while they are hot, otherwise they will not be melted evenly. 4. Steaming after forming. The above water vapor starts counting. After 90 minutes of strong fire in the early stage, the "drought" system will be changed to medium and small fires. Boiling water is advisable to mix water halfway, and mixing cold water will "flash" and affect the effect of the product. 5. About glutinous rice. Due to its high starch content, glutinous rice is highly sticky and difficult to cook. Therefore, it must be ripened once during steaming, and the cover must not be removed halfway, otherwise it will cause irreversibly to become stale due to the "heat sealing" effect of the glutinous rice.