When did horseshoe crisp first appear?

Fujian water chestnut cake

Horseshoe Crisp, known as "Sweet Cake", is a famous scenic spot in Xiamen and Quanzhou. Tongan's horseshoe crisp is the most famous.

Horseshoe Crisp is a traditional pastry in Jiangyin. At the end of Qing dynasty, Zhenjiang cake with the same name was copied and improved into noodles. This product is made of refined flour and red beans as raw materials, nuts as auxiliary materials, and fermented with glutinous rice. Because the finished product is thick around and thin in the middle, it looks like a horseshoe, hence the name. Its characteristics are crisp, loose and soft, with good color, fragrance and taste.

Horseshoe Crisp was originally a court food in Tang Dynasty. According to legend, Li Shimin, the original wife of the Tang Dynasty, brought horseshoe crisp as a personal gift when she returned to Shaanxi to visit relatives. After tasting it, the villagers were amazed. With the consent of the Queen, the bride's family sent an ingenious person to learn the craft of making this beautiful spot from the accompanying chef, and later introduced it to the people. Fujian and Xinjiang were opened in the Tang Dynasty, and this kind of palace beauty was introduced into southern Fujian with southerners.

When making water chestnut cake, paste the cake on the wall of the shaft furnace and bake it. The cake is horseshoe-shaped, so it is called. A poet in Qing Dynasty wrote a poem praising horseshoe crisp, saying that it has a long history and is appreciated by poets.

Its raw materials are flour, sugar, malt and lard; It is divided into pastry, stuffing and other production processes. After kneading, stick it on the shaft furnace wall and bake it. This kind of cake is crisp and sweet, and its volume expands after boiling water, so it is also called "bubble cake".

Horseshoe crisp is a kind of portable food that you like to take with you when traveling, and it is also a good gift for your relatives and friends. It is hot and dry, caramel is rich in nutrition, fried with hemp, and it is also a hot tonic for women to "sit on the moon".

Before liberation, there were several old shops such as Shuanglu, Jinji and Chun Qing in Tongan, and Shuanghu in Xiamen had a history of 60 or 70 years. At present, several food factories produce horseshoe crisp.

Raw material formula (200 tablets): white flour 4.8 kg soft sugar 2.05 kg yeast 25 g maltose 75 g edible alkali 10 g soybean oil 1.95 kg.

Production method:

1. Put flour (1.8kg) into a flour jar, shred yeast seeds, put them in, put white sugar (350g) and soybean oil (350g) on both sides of the flour, pour in 500g boiling water, and mix and knead them into an oily sugar dough. Dissolve edible alkali (5g) in 25g hot water, pour it in, knead it evenly repeatedly, cut it and dry it in the air, and knead it together for about 3kg after five or six minutes. Dissolve edible alkali (5g) in 25g hot water, pour it into a flour jar, then add flour (3kg), soft sugar (1.6kg) and soybean oil (1.5kg), and knead it evenly to get 6.2kg sugar cake.

2. Knead the sugar oil noodles into strips, select 200 grains (each grain weighs 15g), and press them into round skins with thin edges and moderate thickness. Each grain is wrapped with sugar skin (3 1g), then knead them together and press them into a diameter of about 6.7cm with a pestle. When the barrel furnace heats up, put a little water at the bottom of the crisp blank, paste it into the furnace (each furnace can paste 100 tablets), cover the furnace with a water bowl and bake it with low fire. After 4 minutes, take out the water bowl, sprinkle the white sugar (50g) into the fire, cover the water bowl (to avoid air leakage), and plug the tuyere of the barrel furnace with a wet cloth and stew for about 3 minutes. When the sugar smoke dissipates and hot air emerges from the furnace, remove the water bowl and take it out.

Product features: golden color, soft, crisp and delicious, sweet and full of mouth, oily but not greasy.

Long county water chestnut cake

Horseshoe crisp, also known as honey stuffing, is named after its shape like a horseshoe. It was originally a precious cake when people in Longxian visited relatives and friends, especially the cakes made in the west of Zhagu City and Yulin.

According to folklore, horseshoe crisp was originally a court delicacy in the Tang Dynasty. Legend has it that when Li Shimin's original wife, Grandson Queen, went back to her hometown in Longzhou to visit relatives, a local ingenious chef learned the recipe and making method of horseshoe crisp from the accompanying chef, and later introduced it to the people (according to legend, it was handed down by the Tang Dynasty poet Li Bai). The eldest grandson was originally from Xiangquan Township, Longzhou, and now there is a princess tomb site in Sunjiazhuang. At present, the site of Niangniang Temple under Xianggong Mountain, Dongfeng Township, Longxian County, is an ancestral temple built in the Tang Dynasty to commemorate the virtuous eldest grandson and queen's visit to the holy land and to reduce taxes for Longzhou people.

It is said that the horseshoe crisp in Longxian county began in the late Guangxu period of Qing Dynasty. According to the Records of Longxian County, there is Wu Shan in the southwest of Longzhou, also known as Wuyue Mountain, which is known as the "West of Five Towns" and is a place of pilgrimage for the imperial courts in past dynasties. After the Yuan Dynasty, pilgrimage became more popular, with 1 sacrifice every three years. At the end of Guangxu reign, the Qing court sent personnel to pay homage to Wu Shan and visit Longzhou. The emperor gave an imperial envoy a "Man-Han banquet" and ordered the Imperial Chef Palace to accompany him. When cooking, Longzhou chef Jia learned about the Imperial Kitchen Palace, so he passed on the production technology of horseshoe crisp to Jia. In the early years of the Republic of China, Jia will be passed on to his son and apprentice, and gradually spread to. From then on, horseshoe crisp became famous in Gansu and Shaanxi, and became a precious folk food.

1960, when Longxian Food Factory was excavating folk precious products, Jia's apprentice Bian Lao artists passed on their skills and inherited and restored the production of horseshoe crisp, a precious food. At present, Longxian horseshoe crisp sells well both inside and outside the province.

Material selection and production:

Longxian horseshoe crisp is exquisite in materials and fine in production, with refined flour, cooked big oil, white honey and white cotton sugar as the main raw materials. Mix refined flour with water and a small amount of big oil to make leather noodles; Mix refined flour with large oil, and knead into crisp noodles; Roll the leather into a 2mm thick dough, wrap it into a crispy dough, roll it into a dough roll with a diameter of 3.5cm, cut it into several sections, press each section into a dough sheet with a width of 10cm, then fold the dough sheet into a donkey ridge, cut it into a 4mm thick dough sheet, circle it into a horseshoe shape, and fry it in an oil pan. The surface layer is opened, more like a horseshoe, lifelike. After cooking, take it out of the pot, and finally grout it with white honey, and then use white cotton icing to get the finished product.

Features:

Longxian horseshoe crisp has beautiful appearance, soft texture, distinct layers, crisp and sweet oil, chewy and non-sticky, rich nutrition and attractive appetite. It is not only a high-grade refreshment, but also a nourishing product, and it is also a precious gift for relatives and friends.