Lift your hijab! My name is not "Xinjiang Cut Cake", my name is Maren Tang!
Overview
I have to admit that I am a lazy person. I’m too lazy to post the recipe because it’s troublesome to upload pictures. But this recipe must be published because it is about the truth. Let’s take a look at this paragraph first: How to cut cakes in Xinjiang: Ingredients: dried fruits, raisins, saccharin, mercury, rosin water. Tools: Iron plate, hammer, cauldron Method: Mix the raw materials! The result of this is: the mercury wraps the sugar in the water very tightly, allowing the water to evaporate instantly, thereby obtaining a high-density and overweight cut cake. The remaining mercury can also be used for antisepsis. When the cut cake is cool, use an iron plate and a hammer to hammer it for a whole day. After the cake is made, it is cut into three pieces and sold for a year. Xinjiang people themselves don’t eat it. Once upon a time, I was dubious about the above words, so much so that I thought cutting cakes was highly poisonous! Once upon a time, I laughed so hard while reading the 160,000-cut cake reply that I woke up my sleeping son in my arms! Until the day before yesterday, I learned about the past and present life of cake-cutting in Xinjiang. Out of my sincere repentance for my previous ignorance and respect for the intangible cultural heritage, I decided to lift its hijab and restore its true taste. By the way, this kind of delicacy is called maren candy, which is the Uyghur transliteration. It has a history of hundreds of years in the Hotan region of Xinjiang. On the famous Silk Road, together with water and dried meat, it is said to be the three major supplies that supported the camel caravans through the vast desert next door. In addition to being rich in nutrients and easy to store, maren candy has a mellow taste, moderate sweetness and sourness, is sweet but not greasy, and does not contain any artificial additives. It is an authentic, natural and pollution-free food.
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Ingredients
Steps
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Prepare sugar syrup. They are sold in bakeries and Taobao. Traditional marzipan uses glucose syrup instead of corn sugar or maltose because the viscosity of glucose syrup is much greater than the above two syrups. In other words, a little syrup can make many walnuts stick together, so that the finished product is not very sweet, but very fragrant. This is probably the difference between marran and nougat. In addition, compared to other syrups, glucose syrup is crystal clear, particularly beautiful, and does not stick to your hands.
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Prepare walnut kernels. It can be fully dried or air-dried. I chose microwave drying and dehydration, which only takes 3 minutes.
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Boil the syrup, clean the iron pot used for cooking, simmer over low heat to 115°C, stir constantly, consume the water, and improve the purity to the point where chopsticks become silky when dipped in them. You can’t choose a small pot, because there is physical labor behind it, and if the pot is too small, you can’t perform any operations.
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Pour in the walnut kernels while they are still hot. Then use a spatula to flip continuously until every corner of each walnut is coated with sugar. About 5 minutes. This process is very labor-intensive, and it takes time to wait until the sugar is lukewarm or lukewarm. If the time is long, it will cool down and cannot be poured out of the pot. If the time is short, the walnut kernels will not be heated, because the walnuts need to borrow heat to absorb the sweetness of the sugar juice. Pour in the walnut kernels while they are still hot. Then use a spatula to flip continuously until every corner of each walnut is coated with sugar. About 5 minutes. This process is very labor-intensive, and it takes time to wait until the sugar is lukewarm or lukewarm. If the time is long, it will cool down and cannot be poured out of the pot. If the time is short, the walnut kernels will not be heated, because the walnuts need to borrow heat to absorb the sweetness of the sugar juice.
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Brush the mold with a thin layer of olive oil, then pour the sugar mass into it, flatten the surface, and cut into pieces after cooling.
