Concubine Chef Youxi: Lord, Master, stop

Chapter 461 Sponge Cake
Mi Xiaoye often makes some delicious pastries and sends them to Ma Xiaoni. Apart from practicing her skills, she also creates more opportunities for the two of them to get along alone.

Now Li Yu and Yun Muqing are full of food.

Mi Xiaoye's pastry making skills are becoming more and more proficient. With this pastry skill alone, Mi Xiaoye can make a fortune by opening a pastry shop.

Seeing the colorful cakes made by Mi Xiaoye reminded Li Yu of muffins.

In fact, there were also sponge cakes in the Shang Dynasty, which were slightly different from the sponge cakes in Korea.That day Li Yu accidentally mentioned the sponge cake that misses Korea, but gave Mi Xiaoye a lot of reminders.

The sponge cake is soft, sweet, delicious, and is a must-have pastry for engagement, marriage, and gift giving in Jiangnan.Every year during Chinese New Year, many families also steam muffins and eat them, praying for prosperity in the coming year.

There are also several types of sponge cakes from the Shang Dynasty. Mi Xiaoye remembers traditional sponge cakes, dwarf sponge cakes, Longquan sponge cakes, etc. Of course, there is also the Korean sponge cake that Li Yu misses.

"Mi Xiaoye, are you serious?" Li Yu couldn't believe her ears, "Do you really want to make muffins for me?"

Mi Xiaoye proposed to make some sponge cakes, eat them at home, and ask Jun Yize to deliver them to Ma Xiaoni, which made Li Yu very excited.

"Of course it's true, when did I lie to you?" Mi Xiaoye asked.

Li Yu smiled and said, "That's great! After coming to Dashang, I haven't eaten Korean sponge cake for a long time. If I can eat it, I will definitely give you a big gift."

"The gift is free." Mi Xiaoye said with a smile, "Anyway, I'm still not proficient in the craft of Baian, and I need to practice more. It just so happens that you mentioned sponge cake, so I'll try to make it."

"Great, I'll help you." Li Yu said happily.

In fact, most traditional sponge cakes are made of glutinous rice, brown sugar, and fat meat, and are filled with red dates, walnut kernels, and sweet-scented osmanthus.The brown hexagonal sponge cake is steaming when it comes out of the oven. The surface is decorated with red dates and sweet-scented osmanthus, and the inside is filled with shiny fat meat and walnuts. It is fragrant.

The traditional sponge cake made by Mi Xiaoye is exquisite in craftsmanship.The japonica rice that has been ground into noodles is mixed with sugar and turbid wine to ferment the noodles.Then, the jujube used for seasoning is pitted and cut into shreds, the cockscomb leaves are washed, and the black sesame seeds are fried.

Put the reconciled noodles in a steamer with a clean sackcloth, and put jujube, cockscomb leaves, black sesame, and stone fungus on top as seasonings.After steaming, cut into rhombus after cooling.

Mi Xiaoye still remembers that the sponge cake is most famous for a kind of sponge cake called "dwarf sponge cake". White sugar, steamed and cut into pieces.

The sponge cake is made and eaten right away. It tastes soft and soft, sweet and salty, and the osmanthus flower dotted on it makes it very fragrant.This sponge cake is sweet, glutinous and soft when eaten hot, but it is more firm and sweet when eaten when it is slightly cooled.

There is also a Longquan sponge cake with colorful fruit strips and sesame seeds sprinkled on the surface.The sponge cake is soft and elastic.

In the end, Mi Xiaoye started to make Korean muffins, using mung beans in addition to rice.Mung beans need to be peeled after soaking. This is a slow and meticulous work. After peeling the mung beans, add sugar and knead them into fillings.The soaked and milled rice is kneaded with hot salt water to make a round flat dough, and then put in mung bean filling to make sponge cake.

Next, the difference between Korean sponge cake and Dashang sponge cake is to spread a layer of scalded perilla leaves in the steamer, arrange the prepared sponge cakes neatly, steam them, and then wash them in cold water After drying, apply sesame oil and put it on a plate.

(End of this chapter)