Liucheng cloud cake

Liucheng cloud cake is of high quality Sticky rice , White sugar As the main raw material, with lard, honey, Osmanthus fragrans , Tangerine peel Sesame, etc., refined by many strict processes. Its color is white, the cake quality is soft, elastic, thin and even slices, can be rolled into a cylinder with the hand twist, curling back and forth constantly, sweet and delicious, imported from the home, travel, hospitality or gift friends of the best products, to improve appetite, help digestion and supplement nutrition effect. Since 1998, the annual output of Liucheng cloud cake is about 7,000 tons, and the main manufacturers are Liucheng Sugar Company Square Rice Cake Point factory (registered trademark" Palace lantern "), Fengshan Town Xinxing cloud cake processing plant, Xinhua cake factory, Fu Shou cloud cake factory, etc., products are mainly sold throughout the region and surrounding provinces, exported to Hong Kong and Macao, Southeast Asia, favored by merchants. Products won the Guangxi region Quality Food Award in 1984, designated sales products for the Asian Games in 1990, and won the fourth national minority in 1991 Sports meet In 1999, it won the silver award of the commodity exhibition of township enterprises in the whole district, and in 2001, it won the silver award of local characteristic products in the development of Western China.

(50kg finished product) stir-fry Glutinous rice flour 21.1 kilograms of wet sugar 25.5 kilograms lard 2.2 kg honey osmanthus sugar 1.1 kg.

1. Fried rice: Select the pure white glutinous rice produced locally, wash it with warm water, then scoop it with hot water (60℃), stack it for 1 hour, then spread it out, dry it for 20 hours after sifting, select the large grain glutinous rice. Stir-fry rice in quadruple sand with a little peanut oil (21.1 kg) Sticky rice Need about Peanut oil 42 g). Fry the glutinous rice until it is round and does not bloom.

2. Aging: The fried glutinous rice is ground into powder, the ground powder is stored in a cold warehouse for 3 months, so that its natural heat dissipation avoids drying, long-term aging, in order to shorten the array time, now use high moisture Mung bean sprout , wet Broad bean Abluent and Cake flour Mix and store for 4 to 7 days, turning once a day, so that the cake powder evenly absorbs water, then sieve.

3. Wet sugar: Will be 50 kg Granulated sugar Add 15 kg of water to stir, heat to 100 ~ 110℃, the syrup with a beater fine White sugar It is fermented in the tank, and the next day, the supernatant is poured out, and the precipitation is wet sugar.

4. Into molding: will store expired Glutinous rice flour Spread on cloth, cover tightly, and moisten powder at a certain humidity for 7 days. The good powder is stir-fried once with a low heat, so that the powder is loose, and then crushed and sifted with a grinder, and finally fed according to the formula. Use honey before shaping Osmanthus sugar Mix a small amount of glutinous rice flour to make good material, and then enter the mold forming.

5. Slice and package: After the cake is stewed and shaped, and then steamed for about 5 minutes, take out a layer of cooked flour and put it in a wooden box for heat preservation to make the texture of the cake more soft and moist. Take out the slices the next day, ask to cut thin and evenly, cut 25 pieces every 30 cm, and pack with the cut.

Quality standard form: uniform thickness, square shape, tight packaging.

Color: white.

Organization: delicate, soft.

Taste: Sweet Soft and moist Sticky teeth.