Wedding cakes, also known as "Xi Bo" and "daughter-in-law cake", are a kind of dough cakes that girls must make when they marry in Jiaodong, Shandong Province, and take them to their in-laws 'homes. Now, both the man and the woman have to do it and distribute it to relatives and friends who come to see you, so that everyone can share the joy.
This kind of cake is completely made of eggs, oil and dough, so it is sweeter and crispy, and it is also suitable for us to eat as a daily dessert. No water is needed, so it is not afraid of drying and can be preserved for a long time.
Jiaodong Wedding Cake
By EdwinHerzog
Recipe Recommendations
- flour 700 grams
- eggs of 5
- yeast 8 grams
- warm water 100 ml
- peanut oil 100 grams
- white sugar 100 grams
- sweetening
- fried
- several hours
- simple
Steps for Jiaodong Wedding Cake
1
Materials are ready.
2
Dissolve the yeast with 100 ml of warm water at about 30 degrees Celsius.
3
Add eggs, peanut oil and white sugar in the basin where the yeast is placed, mix well with chopsticks;
4
Add the flour to the bowl, add, and stir until it is all mixed into flocculent, knead into a smooth dough, cover with plastic wrap, and place in a warm place to ferment.
5
Fermentation it to twice its size.
6
Sprinkle a little dry powder on the chopping board and knead it repeatedly into a smooth dough.
7
Divide the flour into 15 dough ingredients, 80 grams each, and knead them into smooth small dough.
8
Roll it into a cake one centimeter thick and nine centimeters in diameter.
9
Wake up in the warmth.
10
Heat to twice the size, brush the pan with thin oil, add the cake, cover, and fry over low heat. After one side is golden, turn over and brown the other side until golden.
11
Pick up another pot, brush oil, and use the same low heat. Stack up a few cakes that have been browned until both sides are golden yellow, put on gloves, slowly turn, and fry the sides until golden yellow.Jiaodong Wedding Cake Make Tips
1. The dough should be soft and soft. 2. The traditional formula without adding water is to speed up fermentation. We basically make small amounts now and make them as we eat, so use a little water to melt the baking powder. 3. Be sure to low heat, cover, and slowly fry until golden brown in a thick-bottomed pan, otherwise it will be easy to paste but not cooked. 4. Make another pot when piping, put a few cakes together, and wear thick gloves, otherwise it will be hot.