Fan Shiqing Cake
by Fresh water bamboo
Favorite
Difficulty
Normal
Time
10m
Serving
2
"Fan Shiqing Cake" is definitely a native product of Taizhou. It is a typical representative of finely prepared coarse grains. From the name, the name of Fan Shiqing Cake is also quite unique. In Huangyan dialect, sweet potato is called Fan Shi, and cake is steamed. The exact name is "fanshi steamed cake", but the pronunciation of "steamed" and "qing" in Taizhou are almost the same. It is written as "fanshiqing cake", and the word "庆" also contains The festive color is accepted by everyone. "The pastry tastes sweet, suitable for festive snacks, and can also be used as gifts for relatives and friends.
"Fan Shiqing Cake", the main raw material selected is the flour that is ground into shreds of sweet potatoes and dried, commonly known as "sweet potato flour." Add a certain amount of glutinous rice flour and brown sugar to the sweet potato flour, mix well, put it in a steamer with a cloth, sprinkle some sweet-scented osmanthus and sesame, and then put it in a pot and steam it, then turn it on the chopping board. can.
The recipe of Fan Shiqing Cake is simple, but how to control the ratio of sweet potato flour to glutinous rice flour is the key point. If there is less glutinous rice flour, the sweet potato cake will not be glutinous enough, and it will appear too hard; if there is too much glutinous rice flour, the sweet potato cake will be sticky and taste bad. Only when the proportion is right can it be fragrant and delicious. "
"Fan Shiqing Cake", the main raw material selected is the flour that is ground into shreds of sweet potatoes and dried, commonly known as "sweet potato flour." Add a certain amount of glutinous rice flour and brown sugar to the sweet potato flour, mix well, put it in a steamer with a cloth, sprinkle some sweet-scented osmanthus and sesame, and then put it in a pot and steam it, then turn it on the chopping board. can.
The recipe of Fan Shiqing Cake is simple, but how to control the ratio of sweet potato flour to glutinous rice flour is the key point. If there is less glutinous rice flour, the sweet potato cake will not be glutinous enough, and it will appear too hard; if there is too much glutinous rice flour, the sweet potato cake will be sticky and taste bad. Only when the proportion is right can it be fragrant and delicious. "
