Lunjiao cake is made from rice pulp by fermentation and steaming. Its cake body is crystal clear and white, and its surface layer is smooth and flat; Inner eye holes are connected vertically and horizontally, even and orderly; Soft and smooth, sweet. This product, named after Lunjiao Town, originated in Shunde County and has a history of hundreds of years. The book "Shunde County Records" written by Xianfeng in the Qing Dynasty contains: "Lunjiao bread, a hundred miles away before the literati, berthed the boat. In fact, at that time, there was only one famous person. Next to Huafengwei Bridge, there is a stone at the bottom of the river, and a clear spring emerges. Its home is suitable for setting stones to wash sugar, clarifying and removing turbidity, and is not used by others. " However, later generations used the method of adding eggs to remove turbidity when cooking sugar, which has been handed down and spread to all parts of Southeast Asia with the footprints of overseas Chinese.

Practice of Lunjiao Cake

Ingredients: indica rice flour (dry fine) 1500g?

Accessories: West Gu Mi 150g,

Seasoning: sugar150g, liquor10g.

Material 1: in Milai 1/2.

Material 2: sugar 1/2kg.

Material 3: yeast powder 1T

Exercise:

1. Wash the rice, soak it in water for later use, add a glass of water and beat it into rice slurry.

2. Boil two glasses of water, pour in1/2kg of sugar, pour in the rice paste while it is hot, and stir at the same time to make the rice paste half cooked.

3. 1t spoon of yeast powder is dissolved in 2 spoonfuls of warm water.

4. After the rice slurry is cooled, add yeast powder and stir for fermentation.

5. Put it into a processed steamer and steam it.

6. Take it out and cut it into small pieces. Add eggs, so that the cake tastes better and is more nutritious.