Son Doc puff pastry making - An old profession in a new town

22/09/2022 1457 1
Old things always create many emotions for people (tourists) through perception and touch, "old hometown", "old village", "old people", or "old profession" ... are typical examples that every time it is mentioned makes people feel nostalgic and nostalgic. Referring to "the past", it is a memory, a reminder, a preservation and preservation of precious values, not a one-sided thing that only talks about old, backward and outdated things. Visiting the bakery village visit Son Doc to learn about "old professions in new towns" to know, understand and feel the value of the profession - part of the values under the shade of coconut trees.

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Photo of the bakery team - Mr. Vo Trung Hiep's bakery (photo: TTTTXTDL)

Từ làng nghề bánh tráng Mỹ Lồng (xã Mỹ Thạnh), đi theo hướng về Ba Tri tỉnh lộ 885 khoảng 20km sẽ đến làng nghề bánh phồng Sơn Đốc (xã Hưng Nhượng, huyện Giồng Trôm).

From My Long rice paper craft village (My Thanh commune), follow the direction of Ba Tri, provincial road 885 about 20km to reach Son Doc puff pastry craft village (Hung Nhuong commune, Giong Trom district). Son Doc puff pastry craft village is more than a hundred years old, and perhaps like Mr. Dua - the sacred soul of the land of immense coconut forests, the craft village does not know clearly "when did it exist?". Through many ups and downs of formation and development, up to now the name has resonated far and wide, famous as "My Long rice paper, Son Doc puff cake". In 2006, the People's Committee of Ben Tre province recognized the traditional puff pastry craft village of Son Doc. On October 30, 2018, "Son Doc puff pastry making" was recognized by the Ministry of Culture, Sports, and Tourism as a National Intangible Cultural Heritage. Ben Tre province organized a ceremony to announce and receive the National Intangible Cultural Heritage on March 23, 2019. During the production process, workers have been creative, constantly improving, and applying advances in science and technology to their profession. At the bakery, Mr. Vo Trung Hiep used a coconut scraper and beater instead of human power to assist in all stages of the baking process. It can be said that some of the effort has been reduced, but working and keeping a job is not easy. To preserve the soul of the cake, the labor value of the workers is indispensable, which is the labor of the worker using his hands to spread dough and roll each small ball of dough into even round cakes. The work of making cakes begins in the middle of the night to roll the cakes in time to dry in the morning. The cake mats are dried under sunlight. When the cakes are dry enough, they will be peeled off and evenly placed in bags, one bag for every 100 cakes, and just like that, the puff cakes are carried all over the country.

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Picture of a craftsman rolling puff pastry - Mr. Vo Trung Hiep's bakery (photo: TTTTXTDL)

Currently, on the market there are many more popular types of puff pastry such as: wheat puffs, banana puffs... Among the many types of puffs, sticky rice puffs are still the mainstay, an ancient puff pastry. Because in that ancient cake is sticky rice - the pearl of heaven, coconut - the soul of the land of "Three Green Coconut Islands", the continuation of generations of descendants from the predecessors, and a reminder of " "Old professions in new towns" because with the development of science and technology, old villages gradually become new cities, and old professions are located in the heart of new towns. And for every son of Son Doc, the rhythm of the pestle is still a sacred thing, not just the sound of a clock replacing the sound of a rooster calling in the morning, but also the sky of childhood memories, and above all the rhythm of the pestle is " "beat", "life rhythm"" of the old profession in Son Doc puff pastry village.

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Image of a sticky rice puff cake rolled by hand by a craftsman - Mr. Vo Trung Hiep's bakery (photo: TTTTXTDL)

Simple and rustic like a craft, the puff pastry only needs to be baked to be used. Baking industrial cakes with modern ovens helps bake in large quantities. The cake is evenly golden in color. However, rural people find and like to use cakes baked on charcoal fire, especially coconut shell charcoal, as the most delicious cakes. Women often split a section of coconut leaf and spread it out like a fan to bake cakes. When baking, you must be skillful and quickly turn the cake so that both sides are evenly golden, so that the puff pastry is hot and crispy. Sip some tea, bite a piece of crispy cake, slowly enjoy the fatty taste of coconut, the gentle aroma of sticky rice mixed with the taste of kitchen coal, the taste of grandmother's affection... More than a century of establishment and development, the profession of making Son Doc puff pastry has affirmed its cultural heritage value such as: Being representative, expressing community and local identity; Reflects cultural diversity and human creativity, inherited through many generations; Resilient and long lasting; Consented by the community, voluntarily nominated and committed to protection. At the same time, it enriches the culinary culture of Coconut land. Son Doc puff pastry - a part of the taste of the Coconut land, is always present and indispensable in the conversations of grandparents, aunts, uncles, and village children, and especially during the traditional Tet days of the people. clan until later./.​

Doàn Tu

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