Plum blossom cake

Steamed buns, flower rolls and other northern snacks are all shaped with dough first, and then cooked and eaten, which requires the dough not to be too wet and sticky. The Yangtze River Delta has different ideas, and there are many pastries that have a shape after they are cooked, such as cake dough and steamed child cake, which are steamed pastries. Plum blossom cake is different in that it is cooked in an iron dish, and at the same time has a sticky and crispy taste.

The mould for making cakes is interesting, with a honeycomb-shaped shape and cone-shaped, plum-shaped holes. The pastry chef will brush the grease inside the mold holes and then inject the paste into the rice milk. The upper end of the pastry is mixed with sugar noodles, bean paste, diced fruits, etc., and the surface is decorated with red dates, raisins, balls, etc., the color is gorgeous, the flavor is diverse, and the rice fragrance and fruit aroma are particularly rich. Plum blossom cake is named because of its appearance, but compared to plum blossoms, it is more like an ice cream cone, the handle is in contact with the hot mold, and it is scalded golden, which also enriches the taste, and the plum blossom cake has both sticky and crispy, and the taste is rare.

Chef Zuo's plum blossom cake is the most famous, with four choices of fillings: sesame, fruit, bean paste, and purple potato. Zhu's plum blossom cake and Lu's plum blossom cake are equally excellent, the former is full of bean paste, and the latter is coated with sugar before coming out of the pot. In addition, there are also mobile vendors in old alleys such as Xinjiekou and Nanhu, so if you encounter them, you can't miss them.