Changzhou sesame cake: Difference between revisions
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[[Image:Sesame cake.jpg|thumb|Finished cakes covered in white sesame seeds]]'''Changzhou sesame cake''' ({{zh|c=常州大麻糕|p=Chángzhōu Dàmágāo}})<ref>http://changzhou.zaobao.com/pages/changzhou110105e.shtml</ref> is a type of elliptical, baked [[cake]] that originated in [[Changzhou]], [[Jiangsu]]. Ingredients for the cake include granulated sugar, [[sesame]] seeds, [[wheat flour]], and salt. After a dough has been formed by mixing water, oil, and flour, yeast is added, and the dough undergoes [[fermentation]]. Special attention |
[[Image:Sesame cake.jpg|thumb|Finished cakes covered in white sesame seeds]]'''Changzhou sesame cake''' ({{zh|c=常州大麻糕|p=Chángzhōu Dàmágāo}})<ref>http://changzhou.zaobao.com/pages/changzhou110105e.shtml</ref> is a type of elliptical, baked [[cake]] that originated in [[Changzhou]], [[Jiangsu]]. Ingredients for the cake include granulated sugar, [[sesame]] seeds, [[wheat flour]], and salt. After a dough has been formed by mixing water, oil, and flour, yeast is added, and the dough undergoes [[fermentation]]. Special attention is paid to the consistency and viscosity of the wheat dough. Afterwards, dough is cut, rolled flat, brushed with lard and stacked in layers, flattened again, and stuffed with a filling. In order to obtain the characteristic layered flakiness of cake, many layers of dough and lard are needed. Sesame cakes are made in both sweet and savory varieties; sweet fillings are made with sugar, and savory fillings are made with lard and [[scallion]]. Cakes are then covered in sesame seeds and baked. Finished cakes are roughly the size of a hand. They are crisp and flaky, with a thin golden crust, and served hot. Cakes are traditionally eaten for breakfast or as a snack, but are now commonly bought prepackaged and given as gifts.<ref>http://news.sina.com.cn/o/20080722/102914200409s.shtml</ref> |
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==See also== |
==See also== |
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Revision as of 00:56, 28 September 2014
Changzhou sesame cake (Chinese: 常州大麻糕; pinyin: Chángzhōu Dàmágāo)[1] is a type of elliptical, baked cake that originated in Changzhou, Jiangsu. Ingredients for the cake include granulated sugar, sesame seeds, wheat flour, and salt. After a dough has been formed by mixing water, oil, and flour, yeast is added, and the dough undergoes fermentation. Special attention is paid to the consistency and viscosity of the wheat dough. Afterwards, dough is cut, rolled flat, brushed with lard and stacked in layers, flattened again, and stuffed with a filling. In order to obtain the characteristic layered flakiness of cake, many layers of dough and lard are needed. Sesame cakes are made in both sweet and savory varieties; sweet fillings are made with sugar, and savory fillings are made with lard and scallion. Cakes are then covered in sesame seeds and baked. Finished cakes are roughly the size of a hand. They are crisp and flaky, with a thin golden crust, and served hot. Cakes are traditionally eaten for breakfast or as a snack, but are now commonly bought prepackaged and given as gifts.[2]