Who has not eaten the wife cake , but do you know the legend about it? From the Chaozhou Dim Sum wife cake in Guangdong , the skin is baked into an attractive golden yellow. The layer of oil in the inside is as thin as cotton paper. The crispness is too much. When you bite down the crumbs, it will fall to the ground. Every bite will taste honey. Sugary sweet taste! Why is it called Chaobao, the name of the wife? Then look.
The wife's cake is favored by the boss!
According to legend, in Guangzhou, there is an old-fashioned tea house founded in the late Qing Dynasty. It is famous for all kinds of snacks and cakes. On one day, a dim sum chef from Chaozhou in the teahouse brought all kinds of signature teas in the store to go home. After the wife ate, I couldn’t think of his wife’s eating. Not only did he not praise the delicious snacks in the store, but he even disliked it: “The snacks in the teahouse are so bland, not comparable to my mother’s dim sum melon!â€
After listening to the master, the teacher was naturally not convinced, and asked his wife to make a "winter melon" for him to taste! The wife used the melon, sugar, and flour to make a "winter melon" that was chic and yellow; the Chaozhou master ate, the flavor was sweet and delicious, and I couldn't help but praise the wife's dim sum!
The next day, the Chaozhou master brought the "winter melon" back to the tea house and invited everyone to taste it. As a result, the owner of the tea house was full of praise after eating it. Who asked which one of the teahouses was a snack? The masters said: "It was made by Chaozhou's wife!" So the boss said that it was "Chaozhou wife cake", and asked the Chaozhou master to improve it and sell it in the tea house. The result was highly praised! The "wife cake" was named after it.
Stacking a layer of crispy layering
The wonderful taste of “wife cake†comes from the layer of thin, cotton-like oil meringue inside; the chef of “Migo Bakery†chef Liu Zhe, said that it takes a lot of work to make this layering, first on the material. To separate the water-oil dough from the pastry, put the water-oil bread into the pastry, and then fold it up again. Repeat this twice, using the incompatibility between water and oil to make a crisp and distinct layering! The master said that the whole process should be uniform, and the stalk must not be broken. When the two doughs are together, the layering will be lost!
As for the sweet stuffing, the traditional Chaozhou “wife cake†is wrapped in winter melon, so it is also called “winter mushroom cakeâ€. After being introduced into Taiwan, the sweet stuffing content is changed to simple sugar, sweet and sweet. Just as charming and delicious!
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