Golden cake is also known as Beijing cake and hawthorn cake. It is made of hawthorn as the main ingredient and refined with white sugar and osmanthus. It can also be sprinkled with white sugar or mixed with pear shreds. It is sour, sweet, soft and delicious. How to make golden cake? What is the nutritional value of golden cake? Let's take a look.
Nutritional value of golden cake
1. The golden cake has the function of nourishing the stomach and eliminating food because of its sour, sweet and soft taste;
2. Hawthorn can prevent and cure cardiovascular diseases, and has the functions of dilating blood vessels, increasing coronary blood flow, improving heart vitality, stimulating central nervous system, lowering blood pressure and cholesterol, softening blood vessels, diuresis and sedation;
3. Hawthorn acid also has cardiotonic effect, which is beneficial to senile heart disease;
4、 Hawthorn has the effect of promoting blood circulation and removing blood stasis, which is helpful to relieve the local congestion and has auxiliary effect on the injury caused by falls;
5. Hawthorn has contractive effect on the uterus, has the effect of giving birth when pregnant women are in labor, and can promote the recovery of postpartum uterus;
6. The flavonoids, vitamin C, carotene and other substances contained in Hawthorn can block and reduce the generation of free radicals, enhance the immunity of the body, and have the effect of anti-aging and anti-cancer.
The practice of golden cake
raw material
500g red fruit, 350g white sugar, 5g osmanthus jam and 7.5G starch.
Production and consumption process
1. Wash the red fruit with clear water, put it into a copper pot, pour in clear water, boil for 10 minutes, remove the red fruit and rub it carefully, remove the skin and seeds, and put it into a pot with osmanthus jam for use.
2. Pour 150 grams of clear water into the copper pot, add sugar, heat and boil for 15 minutes. At the same time, put the starch into another copper pot, inject 50g of water, and heat until the starch dissolves.
3. Pour the boiled sugar water into the basin with red fruit, stir it in one direction while it is hot, then pour in the boiled starch water, and stir it evenly. Then pour it into a 7-minute-high rectangular iron mold, spread it out, and cover it with a piece of thin oil paper. Cool in the air and cut into 5-minute square pieces, then put them on the plate.
Brief introduction of golden cake
Golden cake is also known as Beijing cake and hawthorn cake. It is made of hawthorn as the main ingredient and refined with white sugar and osmanthus. It can also be sprinkled with white sugar or mixed with pear shreds. It is sour, sweet, soft and delicious.
Gold cake began in Qing Dynasty, originally called hawthorn cake. One day more than a hundred years ago, Empress Dowager Cixi, who was fed up with delicacies and delicacies, suddenly decided to order it to satisfy her appetite. Palace people rushed to find the most famous shopkeeper Zhang in Beijing to make Hawthorn cakes overnight. The Hawthorn cake made by carefully selecting raw materials and processing is ruddy and golden. Cixi is very fond of it after tasting. She not only appreciates its smooth, delicate, sour and sweet taste, but also loves the gold specially used by the royal family. After that, the princes and nobles followed the trend of purchase, so that for a time, the supply of gold cake was in short supply, and it was famous in Beijing.