5 thoughts on “What are the types of court pastry in the Qing Dynasty?”
Bryant
In the Qing Dynasty, Beijing Eight Pings have always been an indispensable gift and display of the royal family, royal sacrifice, ceremonial food, red and white affairs, and even in daily life. Traditional "big eight pieces": blessing cakes, Tai Shi cakes, Shou Tao cakes, hi -character cakes, silver ingot cakes, cancibic cakes, chicken oil cakes, jujube cakes. There are 25 patterns in the eight pieces, which are divided into three types: head, broken skin, and meringue. The tricks of "head": peach crisp (bat crisp, peach kernel, egg yolk crisp, square crisp, almond crisp, sesame crisp, white crispy, etc.), Bala cake, champion cake, etc. Eight wines are divided into two categories, with a total of seven varieties. Eight pieces of small wines are 18 pieces per catty, and 8 pieces of big wine skin are 12 pieces per catty. There are mainly blessings, wedding cakes, Lu -character cakes, jujube mud ideas, pepper pepper ideas, hawthorn screws. The eight pieces of meringue are a category of Beijing Eight, a total of eleven tricks. The processing is delicate and delicate, and it is also the essence of Beijing cake. The main tricks of eight pieces of meringue: green plums, yellow three -color cakes (yellow cakes), thin loose cakes, five -petaled cakes, three immortal cakes, tiger cakes, Fengyun crispy , Hihua and so on.
Zao Ni Yama cake not only appeared in "Zhen Huan Biography", but also a food in "Dream of Red Mansions". It takes effort to make Zao Mi Yam cakes. Wash the red dates for the nuclear, steam it for an hour after soaking it with warm water, and fry the oil and sugar with oil and sugar after peeling. Wash and steam the yam for an hour, peel it, grind it into mud, add powder, lard, sugar, and water, and steam for another 30 minutes. Then apply oil in the mold, put the yam, jujube, and yam mud, and then steam for several minutes after pouring out, that is, it becomes a nourishing dessert.
The plum cake originated from the Ming Dynasty. When it developed until the Qing Dynasty, it became the most famous snack in Jiangnan. According to legend, the Emperor Qianlong (big pig's hoof) saw that it was like plum blossoms when he was under the south of the river. The color was seductive. Because it is like plum blossoms, it is given a plum cake, which has been passed down to this day. There are plum cakes in the streets and alleys of Sucheng. Watching Huang Tianyuanmen on the streets and Xiaonongtang exit of Huqiu ...
Crab Crispy is the favorite of Hua Fei, and it is relatively complicated to make. Put the appropriate amount of flour, edible oil and sugar into a ball to make water and oil skin; knead the appropriate amount of flour, lard, and water into a ball, settle for half an hour, and make it into crispy crisps; ; Divide the water and oil skin and pastry into several agents; take a water and oil skin agent to roll into a circular shape, wrap a crispye, and then roll it into a beef tongue -shaped after rolling; Wrap the crab powder round and put it for 15 minutes; the dough is brushed with egg yolk liquid, sprinkle with sesame seeds into the oven and bake.
Taipa cake is a traditional Guangdong people's own snack cakes, and it is also a traditional street in Hong Kong. After the traditional Taipa cake is caused by yellow sugar, sticky rice noodles, etc., it is steamed in a tile -made small cricket; but most of the current method has been switched to small porcelain bowls. When I was eaten, I poured the Taipa cake from an early age and worn it with a bamboo stick. Some Taipa cakes are added with red beans; some of them are made of white sugar, so they are white.
In the Qing Dynasty, Beijing Eight Pings have always been an indispensable gift and display of the royal family, royal sacrifice, ceremonial food, red and white affairs, and even in daily life. Traditional "big eight pieces": blessing cakes, Tai Shi cakes, Shou Tao cakes, hi -character cakes, silver ingot cakes, cancibic cakes, chicken oil cakes, jujube cakes. There are 25 patterns in the eight pieces, which are divided into three types: head, broken skin, and meringue. The tricks of "head": peach crisp (bat crisp, peach kernel, egg yolk crisp, square crisp, almond crisp, sesame crisp, white crispy, etc.), Bala cake, champion cake, etc. Eight wines are divided into two categories, with a total of seven varieties. Eight pieces of small wines are 18 pieces per catty, and 8 pieces of big wine skin are 12 pieces per catty. There are mainly blessings, wedding cakes, Lu -character cakes, jujube mud ideas, pepper pepper ideas, hawthorn screws. The eight pieces of meringue are a category of Beijing Eight, a total of eleven tricks. The processing is delicate and delicate, and it is also the essence of Beijing cake. The main tricks of eight pieces of meringue: green plums, yellow three -color cakes (yellow cakes), thin loose cakes, five -petaled cakes, three immortal cakes, tiger cakes, Fengyun crispy , Hihua and so on.
Zao Ni Yama cake not only appeared in "Zhen Huan Biography", but also a food in "Dream of Red Mansions". It takes effort to make Zao Mi Yam cakes. Wash the red dates for the nuclear, steam it for an hour after soaking it with warm water, and fry the oil and sugar with oil and sugar after peeling. Wash and steam the yam for an hour, peel it, grind it into mud, add powder, lard, sugar, and water, and steam for another 30 minutes. Then apply oil in the mold, put the yam, jujube, and yam mud, and then steam for several minutes after pouring out, that is, it becomes a nourishing dessert.
The plum cake originated from the Ming Dynasty. When it developed until the Qing Dynasty, it became the most famous snack in Jiangnan. According to legend, the Emperor Qianlong (big pig's hoof) saw that it was like plum blossoms when he was under the south of the river. The color was seductive. Because it is like plum blossoms, it is given a plum cake, which has been passed down to this day. There are plum cakes in the streets and alleys of Sucheng. Watching Huang Tianyuanmen on the streets and Xiaonongtang exit of Huqiu ...
Crab Crispy is the favorite of Hua Fei, and it is relatively complicated to make. Put the appropriate amount of flour, edible oil and sugar into a ball to make water and oil skin; knead the appropriate amount of flour, lard, and water into a ball, settle for half an hour, and make it into crispy crisps; ; Divide the water and oil skin and pastry into several agents; take a water and oil skin agent to roll into a circular shape, wrap a crispye, and then roll it into a beef tongue -shaped after rolling; Wrap the crab powder round and put it for 15 minutes; the dough is brushed with egg yolk liquid, sprinkle with sesame seeds into the oven and bake.
Taipa cake is a traditional Guangdong people's own snack cakes, and it is also a traditional street in Hong Kong. After the traditional Taipa cake is caused by yellow sugar, sticky rice noodles, etc., it is steamed in a tile -made small cricket; but most of the current method has been switched to small porcelain bowls. When I was eaten, I poured the Taipa cake from an early age and worn it with a bamboo stick. Some Taipa cakes are added with red beans; some of them are made of white sugar, so they are white.