廣州排名第一的糕點，做法竟如此講究！【小廣探非遺】

this is the secret sauce of fermented tofu flavored chicken cake what's in this? it is secret can you tell us? -- it is secret please teach me find Cantonese food Beijing Lu Yuki, we'll be there in four minutes go we haven't got there did you get it wrong? it is over there Just two minutes' walk I don't buy it at all it is there we are going to learn to make chicken cake Is there chicken in it? I think no Like no pineapple in the pineapple bun no wife in the wife cake that is funny take you to have a look there golden chicken cake hello -- hello what would you like to get? -- we came to learn how to make chicken cake it is not that easy Lu Zhengyu, the fifth generation of the craft you need to learn hard really? do you know anything about it? not anyone can learn here what should we do now to make you teach us? I get a test for you Let’s start with the fatty pork ok Come in the first test Let me teach you how to handle the fatty pork first slice and thred it dice it then as big as the fingernail do the prep work before marinating it Why is there fat pork in the chicken cake? fatty pork will turn transparent after marinade it is a must for the recipe how do you think? not even in size so hard to do I can eat Yuki makes it no. I won't make it for you pork will be marinaded for 3 to 5 days it turns transparent mix it well with sesame, peanut and other nuts this is the secret sauce of fermented tofu flavored chicken cake what's in this? secret can you tell us? it is secret add it to the pork and mix it well doesn't it smell good? this is glutinous rice flour why is it needed? Glutinous rice flour can give it a chewy texture Mix it thoroughly in the shortest possible time sit it for ten minutes which generation are we? You are the 5.1 generation Only 5.1 generation You are the 5.2 generation speechless shape the filling now Flatten the wrapper with your palm press it into a rectangle roll it out about there Now we put the stuffing on it and roll it up this is called hammer roll it out slowly In the process of pressing Press back the overflowing stuffing wrap the filling in the last step how to cut it nicely run the cleaver and cut it not that hard it will be hard then she gives it a try. I can't do this not that hard You need to practice more she is doing it well she is a quick learner this is pork. can you see it? does this qualify? it depends on whether it is even the four sides should look the same it is not qualified if not even in thickness There is another way to make it press the wrapper thinly with your fingers This is the most traditional method Put the stuffing in the middle and wrap it up Then can I take any shape? sure it depends on you in different shapes brush egg wash the last step brush the egg wash different egg wash is required for different dish this is the whole egg wash Why brush with egg wash? add the taste and the color it will look glossy and attractive after being baked take it out out of the oven have a look this is so weird in the shape a bit like a volcano like a volcano it doesn't look good what is this? horn? like UFO This innovative cake is pretty good you ate what we made. can you teach us now? the last test for you. you need to sell it go sell it what is this? Freshly baked chicken cake this is soft and this one is crispy. tasty can I get 250g of this? yes My favorite part is how to make it me too. just like my UFO The chicken biscuit smells good Although I don't like the fatty pork in it But it is chewy the chicken biscuit has no chicken in it if you visit Guangzhou come and taste it. you will love it It tastes good. I like it. please try it Such a big UFO it seems I can't reject you I’ll teach you how to make Xiaofeng cake next time