Sesame Cake

Sesame Cake

　　Ingredients: 23 kg cooked flour, 10 kg white granulated sugar, 3 kg maltose, 4 kg lard, 15 kg white sesame seeds, 0.5 kg baking soda, 1.5 kg powdered sugar, glutinous rice flour (glutinous rice powder, used to prevent sticking), and an appropriate amount of water.

Method: 1. Crush the flour. First, finely press and sift the cooked flour (also mix the glutinous rice flour with the powdered sugar, sift it, and sprinkle it on the work surface during operation to prevent sticking and make it easier to roll out leftover dough). 2. Make the dough. Place the cooked flour on the work surface to form a basin shape, then put the baking soda and cooked lard in the center. Separately, boil the granulated sugar with water to make a syrup and pour it in, stirring thoroughly while hot. After cooling, roll it into a thin dough sheet using a rolling pin or a flattening machine. Then use a hollow round tin mold to press it into silver-dollar-shaped raw cakes and sift off any loose flour. 3. Apply sesame seeds. Place the sesame seeds in a bamboo tray, moisten them slightly, pour in the raw cakes, and shake the tray. Once both sides of the raw cakes are coated with sesame seeds, sift off any loose sesame flakes. Nowadays, a “sesame coating machine” is used to complete this step. 4. Bake. Arrange the raw cakes in sequence on an iron tray and bake them in the oven at a temperature of 150–200°C. 5. Storage. Store in a sealed metal box to prevent moisture absorption.