Plain Big Pot Cake

Plain Big Pot Cake

　　Plain Big Pot Cake, shaped like a full moon, features evenly baked patterns with sesame seeds scattered on the surface like stars. It boasts a rich, sweet, and fragrant taste, making it a unique delicacy of the Plain area.

　　The baking of the Big Pot Cake involves meticulous ingredient selection and refined craftsmanship. During preparation, premium refined wheat flour is mixed with clean warm water to form dough, which is then left to ferment at an appropriate temperature until it becomes starter dough. Once fermented, an appropriate amount of edible alkali is added, followed by more flour and water to knead into a dough. The dough is then repeatedly pressed on the workbench using a rolling pin until it achieves the right elasticity and firmness.

　　The dough (around 3 kilograms) is rolled out into a round cake about 50 centimeters in diameter and 3.5 centimeters thick. One side is sprinkled with sesame seeds and then placed on a flat pan (commonly called an 'ao zi') for baking. The heat is kept consistently moderate throughout, ensuring the cake develops evenly baked patterns. Once baked, the cake turns a bronze color, exuding a rich aroma. Each finished cake weighs about 2.5 kilograms, offering a sweet flavor, chewy texture, and a perfect balance between softness and firmness.

　　Plain Big Pot Cake continues to be made using traditional methods, with Yuan Family’s version being the most renowned.

　　Source: History Office of Pingyuan County