wedding cake

Overview

Rushan wedding cake is also called daughter-in-law cake and fruit cake. It is a traditional Han pasta unique to Rushan City, Shandong Province and is well-known in Shandong. It is mainly made of wheat flour, sugar, eggs and other raw materials and is baked by baking machines based on experience. The finished product will be slightly yellow in color, fragrant and unique in taste. Its most prominent role in the Rushan area is the traditional food given out to each participant after weddings, weddings, and banquets, with a standard of 4 cakes, so it is called: wedding cake. It has long retained the authentic taste of traditional wedding cakes. Over the years, people in Rushan City have a special affection for wedding cakes due to their soft texture, delicious taste, plump texture, and portability. I ate Rushan wedding cake once at a relative's wedding in May this year. I can't forget its sweet and soft texture. I finally started making it today. To avoid waste when making it for the first time, try a small amount first. The finished product was very popular, and the elderly and children liked it very much. Even though I have never been a fan of pasta, I also have a soft spot for it. Since no drop of water is added, the wedding cake can be stored for 5-6 days at room temperature by tying it tightly with a plastic bag. The taste remains the same and it doesn't dry out at all. Great food for outings or traveling, highly recommended!

Tags

• staple food
• baking
• home cooking
• children
• afternoon tea
• cake
• all-purpose flour
• egg
• milk powder
• soft white sugar
• yeast
• milk
• vegetable oil

Ingredients

Steps

1. 1 Warm the milk, add 55 grams of yeast and let it sit for a few minutes.

   

2. 2 Put 115 grams of eggs, 45 grams of vegetable oil, and 63 grams of sugar into a container and mix thoroughly.

   

3. 3 Put 350 grams of flour into a basin, add 10 grams of milk powder, add the milk yeast liquid in 1 and the mixture in 2, stir with chopsticks into a fluffy form, and knead into a smooth dough. Knead as many times as possible.

   

4. 4 Fermentation.

   

5. 5 Deflate the dough and divide into 9 equal parts, each weighing 70 grams. Knead each small piece of dough thoroughly and roll into a ball.

   

6. 6 After rising for 5 minutes, use a rolling pin to roll it into a round shape and place it on a non-stick baking pan for the second fermentation.

   

7. 7 The second fermentation is completed.

   

8. 8 Preheat the oven to 175 degrees, second to last level, hot air. Cover an empty baking pan with a layer of tin foil.

   

9. 9 degrees for 30 minutes, take out the tin foil from the baking sheet, and adjust the oven temperature to 190 degrees for 5 minutes to color. After the wedding cake has been in the oven for about 10 minutes, take out the baking sheet and turn the wedding cake over. (Each oven is different, the temperature needs to be adjusted by yourself, and you need to be careful in the last ten minutes to avoid getting too dark a color.)

   

10. 10 After cooling, put it in a plastic bag and tie it tightly. It can be stored at room temperature for several days.