Chapter 112: Rice Cake. (Second update)...

By evening, Linzhi had also served himself a bowl of porridge. A young apprentice, a girl, passed by and jokingly asked, "Master, why did you make top-ranking scholar porridge today? Are you preparing for the Autumn Examination?"

"Zhuangyuan porridge?" Lin Zhi looked puzzled.

"You don't know?" the girl was surprised. She stepped forward and told Linzhi the story of how the two top scorers in the imperial examinations liked this porridge, and how people called it "Top Scholar Porridge." "Nowadays, before the Autumn Examination, every family with a scholar, as well as those at the Imperial College and other academies, will make this for good luck."

Lin Zhi had just learned of this saying, and was suddenly lost in thought. These days, studying for the imperial examinations is the most important thing people value, and most businesses related to it are profitable.

That same day, she discussed with Lin Sen and Song Jiaoniang the idea of ​​adding a Zhuangyuan Cake to her shop, selling it in gift boxes like the Dragon Boat Festival rice dumplings. She added, "Last Dragon Boat Festival gift boxes included fans and sachets, but this time, we'd like to give them book bags and pencil cases, which would be more suitable for candidates."

"That's a good idea, but what is Zhuangyuan Cake?"

"I also heard from others that it's a snack from the Jiangnan area, similar to osmanthus rice cake."

Linzhi replied, "The autumn examinations are when osmanthus flowers are in full bloom. People in the Jiangnan area eat osmanthus rice cakes to wish for good luck, such as achieving a high rank in the imperial palace or winning the first laurel in the imperial examination."

“There’s actually such a saying.”

"It was after Madam Qi's letter that I became curious about Hangzhou Prefecture and found out about it after asking around." Lin Zhi smiled and explained the method of making the champion cake. Basically, licorice water and glutinous rice are mixed evenly, then ground into powder, and then mixed evenly with rice flour and osmanthus powder. The mixture is lightly kneaded into a ball, which does not fall apart when rolled lightly and breaks into pieces when pinched. Then it is sieved, poured into a mold, sprinkled with osmanthus powder, and steamed.

By simply customizing different molds, mixing osmanthus syrup with red bean paste, and using that as filling, the shape can be made more refined.

"It sounds like the rice cakes sold in the market?"

"Whether this thing tastes good or not, it makes a huge difference." Lin Sen nodded and told the mother and daughter about what happened when they were still in Taiping Prefecture. The servant who used to serve Xi Langjun with him, greedy for convenience and money, did not go to the shop where Xi Langjun often ate to buy rice cakes, but bought one from a nearby store.

The result is predictable——

Lin Sen sighed, "Just for five cents, he received ten beatings with a stick and was driven out of the yard. When we left, he was still working as a water carrier in the kitchen."

"Because rice cakes seem easy to make?" Lin Zhi thought for a moment and smiled, "Actually, this rice cake looks very easy, but there are many details hidden inside it."

Lin Zhi casually mentioned: "For example, glutinous rice and japonica rice need to be soaked in clean water before being ground into powder."

In the production of Hangzhou Dingsheng cake, this process is called returning water.

"If there is too much water, the rice grains will become sticky and the taste will be bad; if there is too little water, the rice grains will not fully absorb the water and will become dry and crumbly."

Linzhi shrugged his shoulders and thought to himself that this step alone required an experienced chef to observe the conditions of the glutinous rice and japonica rice and carefully control the timing of the grinding process, otherwise the taste would be very different.

After a pause, she continued, "The ratio of polished rice flour to glutinous rice flour is another major challenge in subsequent production. The texture of the pastries will be significantly different if the ratios are different. The higher the proportion of glutinous rice flour, the chewier and stickier the texture will be. On the other hand, the higher the proportion of polished rice flour, the fluffier and softer the pastries will be."

"Even the humidity in different regions is completely different, so the ratio of glutinous rice flour to japonica rice flour also needs to be adjusted."

Lin Zhi explained a few things and then said with a smile, "Let me order a mold or two and make a few samples first, then let Mom and Dad try them."

She wrote and drew on paper, and soon she had the shape she wanted. She sent it to the carpenter's shop and asked them to make it.

It took half a month for the mold to be delivered.

Linzhi first cleans and dries the mold before starting to prepare glutinous rice and japonica rice.

Because the two types of rice absorb different amounts of water, Linzhi washes them separately, pours them into two baskets respectively, and then pours clean water into them.

At this time, her speed cannot be too fast or too slow. She has to stop and knead the rice grains from time to time to determine the state of glutinous rice and japonica rice.

Once Linzhi is sure that the japonica rice and glutinous rice meet the requirements, he drains the excess water and immediately sends them to the backyard.

At this time, one has to be thankful that there is enough space at home to raise a donkey and even install a stone mill, so that both kinds of rice noodles can be processed immediately.

The two types of rice flour are ground separately and cannot be used immediately after grinding. They need to be left for more than three hours before use.

It was not until the next day that Linzhi continued to take action.

The common ratio of japonica rice flour and glutinous rice flour is three to seven or four to six, and the specific adjustment depends on the state of the flour.

Linzhi mixes appropriate amounts of glutinous rice flour and japonica rice flour together, pours in licorice water and rock honey, stirs the two types of rice flour in with both hands, and gently mixes them evenly.

Her movements are neither too heavy nor too light, neither too fast nor too slow, as she forms the rice flour into balls of varying sizes. The degree of force required here is crucial: using too much force will overwhelm the dough, making it hard and sticky, while using too little will result in the dough not being cohesive enough and easily becoming loose and deformed after steaming.

After kneading until there is no excess water and rock honey on the chopping board, you can put the dough of different sizes on the mesh plate and sift out the fine powder particles, thus completing the production of the cake flour.

The remaining steps are similar to those of ordinary people. Linzhi scoops out a portion of the rice cake using a sieve, gently shaking it back and forth to evenly distribute the flour into the mold. Once it reaches one-third of the way, she adds the pre-prepared sweet bean paste with osmanthus honey and shakes the sieve again to cover the filling. Finally, she scrapes off any excess flour with a scraper, then turns the mold upside down, and the raw cake is formed.

Then heat the pot until it is steaming, put the raw cake dough into the steamer, and steam it for half a cup of tea.

Lin Zhi brought a plate of freshly steamed rice cakes to the table and called Lin Sen, Song Jiaoniang, and the apprentice kitchen helper over. "Try them all and see how they taste. Is there anything you want to change?"

“It’s rice cake!”

"Master, you've been busy for two days just to make this?" The apprentice and the kitchen helper came forward, their eyes full of curiosity.

Linzhi did not hide the processing of glutinous rice and japonica rice from others, so they saw it all over the past two days, but they did not expect that Linzhi was making the common rice cakes in the market.

Unlike the others who were puzzled, Song Jiaoniang couldn't wait any longer. She picked up a piece and put it in her mouth. "While you were making it, I went to the kitchen several times. The aroma of rice is so strong that it makes me hungry."

The freshly baked rice cake is bright in color and soft, tender and chewy when you put it in your mouth. When you take a sip of it, the rice cake melts on the tip of your tongue, and the sweetness spreads and flows into your stomach through your throat.

The filling of the rice cake is made with sweetened red beans stewed in osmanthus syrup instead of red bean paste, which retains the granular texture of the red beans, making the taste richer and the aroma more pure and heavy.

Song Jiaoniang had always thought her daughter's rice cakes would be delicious, but she couldn't help but look surprised. "They're all rice cakes, why are they so different? Who would want to eat the ones from the street after eating what you make, Sister Zhi?"

Almost at the same time, the apprentice next to him, Fang Jie'er, sighed in almost the same way: "Wow, after having tasted the master's cooking, how can I still eat those street food?"

The girl who had just thought rice cakes were common held her face in her hands and nodded repeatedly: "That's right, they are completely different!"

"That's right! It's so different!"

"It's obviously a common rice cake, but it can be so different." The other apprentices also echoed it. It's not surprising that rare dishes have novel and unique flavors, but it is really shocking that such a common rice cake can be made so well.

Linzhi had originally wanted to ask for opinions, but instead received a barrage of praise. Unable to laugh or cry, she turned around and brought another dish from the kitchen: "Here are some rice cakes with different proportions. Try them and see which one is better."

Everyone ate it again, feeling very conflicted.

Everyone argued over whether the first or second dish was tastier, and soon the score was tied at 3:3.

Including Lin Zhi, everyone's eyes were on Song Jiaoniang, who did not vote, and the voices of persuasion were one after another.

Just as Song Jiaoniang was hesitating, Chen Yan's questioning voice came from behind her: "I heard your noise outside, what are you doing?"

"Brother Yan, you've arrived just in time." Song Jiaoniang looked at him, as if she had seen a savior, her face lighting up. She quickly pulled him in and asked him to try it too: "Which flavor of this Zhuangyuan Cake do you think is the best?"

"Zhuangyuan Cake?" Chen Yan couldn't help but think of the Zhuangyuan Porridge he had eaten a few days ago, and the corners of his mouth curled up. He picked up a piece and tasted it. It was soft and fluffy, while the other one was even softer, sticky and sweeter: "Hmm..."

"Brother Yan, which one tastes better?"

"Mr. Shen, which one do you think tastes better?"

As soon as Chen Yan swallowed the first mouthful, Song Jiaoniang and the others asked in unison.

Chen Yan, who had just been secretly delighted, froze in thought. He silently took another bite, and then another. He ate two pieces of each and quickly gave a very neutral answer: "I think they're both delicious."

The person who had been waiting for the answer for a while sighed and was too lazy to pay attention to Chen Yan and continue arguing about which one it was.

Lin Zhi thought for a moment, then returned to the kitchen. Soon, she brought out two more plates. "Here are the two dishes from before, and the third one I made. Rank them by taste and which one you like best."

After some discussion, the recipe for the "Zhuangyuan Cake" was finally decided. A month in advance, Linzhi spread the rumor throughout Jiangnan, letting people know about the name of this "Zhuangyuan Cake."

Regardless of whether it was a gimmick or not, there were always diners willing to believe it. In particular, Chen Yan and Tao Yingheng ordered dozens of boxes to give to their classmates and friends. After these classmates gave them to their classmates, the people in Bianjing gradually believed that such rumors were true in the far south of the Yangtze River.

Students from Jiangnan: “?”

Some of them couldn't help but feel confused: "How come I don't know? Have you ever heard of it?"

"I didn't hear it either..."

"Jiangnan is so big, it can't be said to be from your side." Chen Yan, who was passing by, saw this and interrupted him before he finished speaking.

You know what, you really shouldn't say that, it actually sounds quite reasonable!

The student suddenly understood, and the Jiangnan student next to him also gradually believed it after hearing this response and looking at the reactions of the others around him.

Unexpectedly, their performance also became a part of the inner circle. More and more people from other places saw the reaction of the Jiangnan students and were very sure: "That's the reason!"

Chen Yan, who was secretly adjusting public opinion, walked by and thought to himself: When he wins the title of No. 1 Scholar, this No. 1 Scholar Cake will naturally be well-deserved!