Chinese Patisserie

Osmanthus cake was created in the late Ming Dynasty. Its characteristics: soft and moist cake, white color, with a strong fragrance of osmanthus, the entrance into the dregs, taste fragrant, long-term best-selling province and abroad. Sichuan Provincial Bureau of Commerce assessed as 1979 annual quality products.

Raw material formula 16 kg of sugar 16 kg of sugar 4 kg of glutinous rice flour 4 kg of cooked oil 4 kg of honey osmanthus 2.5 kg of cooked flour 20 kg

Method of production 1. cooked flour: the flour will be loaded into the steamer to steam (time 20 minutes) removed and cooled down, and then hit fine with the pulverizer. That is, the mature powder.

2. Cake powder: Glutinous rice to 50 ~ 60 ℃ warm water washing 4 ~ 5 minutes, picked up and spread in the dustpan filtered dry water, the next day to the river sand (with vegetable oil system of river sand) fried foam (can not be fried yellow), and then use the electric grinder milled into a powder, that is, for the cake powder (also known as the male powder), and then the cake powder spread in the dustpan on the dew for 2 ~ 3 days, with the hand pinch powder into a ball does not fall apart can be.

3. Make sugar: 50 kilograms of sugar by the proportion of caramel 2 to 2.5 kilograms, 7.5 kilograms of water, boil 1 kilogram of oil under the boil to about 120 ℃, the sugar drops into the water can become a block, you can scoop up into the ice pot stirring to turn the sand, to become sugar.

4. heart of the system: according to the ingredients will be sugar, cooked flour, cooked oil cake powder, honey cinnamon mix well, sieve, remove impurities, that is, into the heart of the child.

5. Potting, molding: wooden frame. First of all, the mixing of the bottom, the material, with 1/5 into the frame, Ao thin layer as a base, the center of the heart, and then 4/5 of the bottom, the material is laid for the cake pastry, rolled out, pressed, with a thin knife into a rectangular strip, and then packaged.

Quality standard specification: rectangular strip, complete shape, uniform thickness.

Color: yellow and white, no spots, no impurities.

Organization: moist and fluffy, delicate dregs, no turning coarse, no sugar seeds.

Flavor: sweet and delicious, with a strong fragrance of osmanthus.