Pía biscuits have become a cultural characteristic of Soc Trang; As a ceremony of offering, gifts during holidays, Tet, contributing to preserving traditional cultural values. The moon is famous for the ancient temples of Khmer Nam Bo, as well as festivals The attractive tradition is full of identity. But not only that, with mesmerizing travelers, Soc Trang is also a full destination attracted by the products that carry the identity between the three cultures of Kinh, flowers and Khmer cultures such as water vermicelli, Sausage, Pía cake, pie, meside, cake .. It has a cake that has been out of the national border to be available in some parts of the world
. In the century XVII, some Minh Huong (Trung National) When migrating to Vietnam sheltering the war of war, bringing local products to streak food, including Pía cake. Pía Pía ('' Pía '' / '' Pi-É '' According to Chaozhou means cakes) originated from the Moon Cake of Chaozhou (Matators), usually made on Mid-Autumn Festival and Tet. In daily activities, Minh Huong people still Making paws for family needs and also keeping the hope of trying to huong
This day is concentrated in Phu Tam commune (associated with Vung Thom), Thuan Hoa and An Hiep, Chau district Thanh, Soc Trang Province. At, Soc Trang has about 50 large large cake ovens, though the same names of paws, but each oven has its own secret, creating a characteristic flavor of its brand. But raw materials and procedures make the pawle is almost the same. The raw material is used to make pacifers only wheat flour, green beans for human beans, today, the cake has also added tarile taste, durian, eggs Salt, lotus seeds, Xau. The baking segment is quite a lot of stages that require much meticulousness. Cake-making processes include steps: making cake shells, cake, baking, packaging. Ca Canh is still made in a traditional way but some stages use replacement machines such as: mixing powder, stuffing flour. Cake shells have two layers, made from powder oil / intestinal powder and water powder / Powder shells. Powder made from a mixture of cassava starch and flour, then mix with fat (cooking oil) and stuffed water into plastic cakes and stuffed water. Water powder is a mixture of flour, sugar, a little fat (oil), water is stuffed into a soft block but does not flow
Water powder is made of very thin shells out of the same, do not stick the oil powder inside. Traditional bakery made of non-shelled green beans are soaked with one night, cooked, smooth, mixed with sugar, fat has chopped Small, extra canopy leaves (saline cabbage) and some herbs (esoteric), salt egg yolks. Fat used to make puffs must be fats, grease concentrated around the abdomen, buttocks, delicious pig thighs. The old Pía cake of Chinese people are made of duck meat, Chao along with pig fat or sheep fat, shell Made with wheat flour or millet, grilled fire coal.When the Chinese settled in the southwest suite gradually processed the taste of Vietnamese people. The cake shells have many thin layers of skin stacked and can easily peel off each layer so there is also a "skinny cake." Pía pancakes The day is quite simple, the cake has two parts: the outer shell made of flour Noodles and parties called vessels away from leaves (greaseed green bean cake) or are far away from leaves (grease jam cakes) and especially cans (saline cabbage) - Names of the first types of pits appeared in the region Vo Vang. Multiplying the pudding with salt eggs, taro, red beans, vegetarian cakes. Cake, the cake is finished, the maker will shape cakes. From the coil of the powder causing the cake, the hierarter turns into even dough, called "cat eyes" and continues the stages: rolling and cutting cakes; Place multiplication; Seal. The cake package also requires skillful skills and meticulousness of artisans and bakers. The baking person must roll herelf to roll the dough so beautiful before the package in, each adjusted thoroughly, meticulously. According to the weight of the cake but the artisans, the skilled workers will use the amount of powder Case to roll. Rolling powder must form a round, multi-layer and slightly concave shell in the middle to put the cake into and pack it so that it is cleverly putting the shells that are not torn and aligned to the central position And the casing shells are external (not to imbalance in many shells, less shells). The next is placed. Previously, multiplied by the cake was divided into partially to make cakes but today, with the support of machines, multiplying the cake is added to the machine and the machine automatically breaks into pieces that are sufficiently enough to put it on the cake, run out On a conveyor belt. The multiplier was given the middle of the shell, grabbed and sealed, flipped the eyelid part, pressed for a slightly flattened. Old, a wooden carpenter, the sign with red is printed in the middle of the cake, using grease has won with egg yolks on a layer on the cake, making the cake with eye-catching yellow. Currently, baking facilities seals the cake brand name by applying red food on the mark, printing on the cake or just dotting a red circle on the cake. Baking technology changes according to the play Trade of society. Previously, cakes do X . Dịch vụ:
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