Alkaline Crispy Cake

Alkaline Crispy Cake

　　Ingredients and Formula:

　　(for 100 kg of finished product) Dough: high-quality flour mixed with rice syrup 40 kg

　　Crumb: lard (or vegetable oil) + flour 12.8 kg

　　Filling: granulated sugar, sesame flakes, double-cooked flour, candied tangerine peel, candied longan, baking soda, total 35.6 kg

　　Coating: white sesame seeds 8.5 kg

　　Main Production Method:

　　1. Making the dough: First, focus on the technique of scooping the rice syrup slurry. When boiling the syrup, the key lies in the amount of alkali used. The proper amount of alkali can be judged by the small bubbles in the slurry — when the small bubbles cling together without bursting, the alkali amount is just right. Finally, mix the rice syrup evenly with high-quality flour and cooking oil, then divide and fold the mixture uniformly.

　　2. Making the crumb: Mix 9 kg of high-quality flour with 3 kg of lard and 1 kg of vegetable oil, then knead thoroughly until well combined and uniform.

　　3. Making the filling: Granulated sugar, cooked flour, and baking soda must all be sifted in advance. The tangerine peel should be chopped finely, then adjust the amount of cooking oil according to the weather temperature before mixing it evenly with the filling.

　　4. Baking: This type of alkaline crispy cake must be baked repeatedly in a traditional Seven-Star Oven. The heat must be carefully controlled to ensure the surface puffs up, the filling does not leak out, the edges of the cake display fine chicken-feather-like cracks, and the texture is flaky and layered.

　　Product Features: Thin crust with generous filling. The surface of the white sesame-coated cake is inlaid with black sesame seeds forming the Chinese character “玉” (Jade), which is not only pleasing to the eye but also offers a fragrant, crisp, and flaky taste. It is hailed as an outstanding delicacy among crispy pastries.