【zhejiang Cuisine】—wushan Butter Cake

Name: 【zhejiang Cuisine】—wushan Butter Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Flour; 1 tablespoon Cold water; 55ml boiling water; 35g + 3 tablespoons Peanut oil; Some Sugar; Some Dried rose petals; Some Sugar Osmanthus

by Espresso light mood

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

[Wushan Butter Cake] is a traditional bright spot in Hangzhou. It has a history of 700 to 800 years and is known as the'No. 1 spot in Wushan'.
[Wushan Butter Cake] Alias "Dajiujia" and "Yiyibing".
It evolved from chestnut noodle butter cakes in Shou County, Anhui Province. It is made with oily noodles. The color is golden, once crisp, the top is pointed and the bottom of the garden is like a golden mountain, covered with fine white sugar, crisp but not broken, oily but not greasy, sweet and delicious, and melts in the mouth. In the Southern Song Dynasty, Wushan began to make the system.
Hangzhou traditional famous spot. It was named because it was often served in Wushan Scenic Area and was praised by Hangzhou Prefect Su Dongpo. 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 Southern Tang Liu Rengen fought in Shou County, Anhui, the local people used chestnut noodles to make butter cakes to support Zhao Jun. Later, Zhao Kuangyin became the emperor and often ordered the royal chef to make this cake for consumption. During the Gaozong period, when the capital was moved to Lin'an (now Hangzhou), this cake was often eaten. Later, it was introduced to the people by imperial chefs. People at Wushan Scenic Spots imitated this cake and used flour to make Wushan butter cakes. It is known as the first point of Wushan. Passed down to this day. "

Ingredients

【zhejiang Cuisine】—wushan Butter Cake

1. Take 1/3 of the flour (about 85 grams) and add 35 grams of peanut oil, mix well and knead thoroughly.

2. Make shortbread noodles.

3. Add boiling water to the rest of the flour.

4. Rub it with your hands into a snowflake shape, spread it out and let it cool.

5. After cooling, shake with 1 tablespoon of cold water, then add 3 tablespoons of peanut oil and mix well.

6. Knead until smooth, moderately soft and hard, to make a water-oily surface.

7. Wrap 2 dough pieces in plastic wrap for 30 minutes.

8. . Divide each of the 2 types of dough into 10 portions and round them.

9. Take 1 water and oil face agent, press flat, and wrap 1 piece of crispy face agent.

10. Wrap it up, with the mouth facing down.

11. Press flat and roll into long pieces.

12. Roll up from one end.

13. Press again to make a long piece.

14. Then roll it up from one end, roll it into a long piece about 3 cm wide, and roll it up. Rolling a total of 3 times.

15. Cut into 2 round cakes.

16. The knives face up.

17. Use a dough stick to roll out a round shortbread cake with a diameter of about 4 boxes of meters, and roll out all the cakes according to this method.

18. Put the oil in the pot, and when it is 60% hot, put the pot away from the fire and stir it with a spoon to rotate the oil surface.

19. Then put the cakes in batches (fried about 5 per pot is appropriate). Put the pot on medium heat, and continue to gently push the oil noodles with a spoon to prevent the oil cakes from coking

20. When the oil cake is deep-fried until it rises and the two sides become jade white, remove the oil and drain the oil and serve. Put a little sugar, sweet osmanthus and rose petals on each shortbread.