Yellow Crispy Cake

Yellow Crispy Cake

　　Yellow Crispy Cake: The top recommendation is the masterpiece of Huang Hui from Huang Jiaqinxing, who possesses unique craftsmanship. For the dough surface, the kneaded dough is poured into a basin and worked until smooth. With rapid back-and-forth hand slapping, the foam is removed, and the dough is kneaded into shape in one go, achieving neither too tough nor too soft consistency. During the kneading process, the dough is also pounded from all directions with a hammer, sliced with a knife, and repeatedly rolled and kneaded until the dough is full of life, reaching the standard of “shiny hands, shiny basin, and shiny dough.” When making the cake, the crisp layer is made from oil that has been returned to the pot after being used in a sunken vat. The filling includes scallions, salt, and steamed flour powder, which are added to the dough in sequence. The dough is then kneaded into a piece over a foot long, shaped like a tadpole, coiled several times, evenly flattened into a round shape, coated with sesame seeds, and pressed onto the oven wall to bake. The baking heat is controlled so that the cake is fully cooked but not burnt, crispy but not flaking, with both the outer crust and inner core becoming flaky. The crispy filling is crunchy, the outer layer golden and crisp, and the crispness doesn’t stick to the teeth. Eating the Yellow Crispy Cake with a fried dough stick is highly praised: “A crispy cake wrapped around a fried dough stick beats any delicacy or fine dish.”