[Wushan Butter Cake] is a traditional bright spot in Hangzhou. It has a history of seven to eight hundred years and is known as the 'No. 1 spot in Wushan Mountain'.
[Wushan Butter Cake] is also known as "Great Rescue" and "Coir Coat Cake".
It evolved from chestnut flour butter cakes in Shou County, Anhui Province. Made of crispy oil dough. Golden yellow in color, once crispy stacked, with top tips and bottom gardens, shaped like a golden mountain. It is covered with fine soft white sugar. It is crisp but not crushed, oily but not greasy. It is sweet and delicious, and it melts immediately in the mouth. It was first established in Wushan during the Southern Song Dynasty.
Hangzhou is a traditional famous place. It got its name because it was often supplied in Wushan Scenic Area in the old days and was praised by Su Dongpo, the prefect of Hangzhou. Wushan butter cakes have a long history. About a thousand years ago (the end of the Five Dynasties and Ten Kingdoms), when Zhao Kuangyin and Liu Renshan of the Southern Tang Dynasty fought in Shou County, Anhui Province, local people used chestnut noodles to make butter cakes to support the Zhao army. Later, when Zhao Kuangyin became emperor, he often ordered the imperial chef to make this cake for consumption. During the reign of Emperor Gaozong, the capital was moved to Lin 'an (now Hangzhou), and this cake was often eaten. Later, it was spread to the people from the imperial chefs. People copied this cake in the Wushan Scenic Spot and used it to make Wushan butter cakes. It is known as the first point in Wushan Mountain, and has been passed down to this day.
Wushan butter cake
Recipe Recommendations
- flour 250 grams
- cold water 1 tablespoon
- boiling water 55 ml
- peanut oil 35 grams+3汤勺
- white sugar appropriate amount
- sugar Osmanthus appropriate amount
Steps for Wushan butter cake
1
Take 1/3 of the flour (about 85 grams), add 35 grams of peanut oil, mix well, and knead thoroughly.
2
Make into crisp dough.
3
Add the remaining flour to boiling water.
4
Rub it with your hands into snowflakes, spread it out to cool.
5
After cooling, toss in 1 tablespoon of cold water, add 3 tablespoons of peanut oil and mix well.
6
Knead until smooth, moderately soft and soft, and make into a water-oil surface.
7
Wrap the 2 dough in plastic wrap and soak for 30 minutes.
8
. Divide the two dough into 10 portions and round to the ball.
9
Take 1 oily flour agent, press it flat, and wrap it in 1 crispy flour agent.
10
Wrap it tightly and close it down.
11
Press flat and roll into long slices.
12
Roll it around at one end.
13
Then press the flat roll to grow into slices.
14
Then roll it from one end, roll it into a long piece about 3 centimeters wide, and roll it. Roll it three times in total.
15
Cut it into 2 round cakes.
16
The blade pattern faces up.
17
Use a dough stick to roll out a round butter cake blank with a diameter of about 4 boxes of meters, and roll out all the cake blank according to this method.
18
Put the oil in the pan and heat it over high heat until it is 60% hot. Remove the pan from the heat and stir with a spoon to make the oil surface rotate.
19
Then add the cake blanks in batches (it is advisable to fry about 5 cakes per pot). Place the pan on medium heat, and continue to gently push the oil surface with a spoon to prevent the oil cake from burning
20
After frying the oil cake until it floats and turns jade white on both sides, pick up and drain all the oil and plate. Put soft sugar, a little sweet-scented osmanthus and rose petal fragments on each butter cake.