Sand Cake

Sand Cake

　　Sand Cake

　　Sand Cake, also known as Scarred Cake. This type of scarred cake typically has a diameter of 26 to 33 centimeters. The cake is both thin and crispy, and its surface is uneven due to being baked on river pebbles, hence the name "Scarred Cake."

　　To bake scarred cake, first mix ingredients such as flour, cooking oil, eggs, salt, and five-spice powder, then roll them out into a round and thin cake base. Place a flat griddle over a fire to heat up, then wash differently sized pebbles collected from the river and place them in the grooves of the griddle. Once the pebbles are extremely hot, put the cake base on the heated stones and bake slowly over low heat until cooked. The ratio of ingredients for this cake can be adjusted based on eating preferences, but avoid adding too much oil to preserve its shelf life. If you prefer a sweet version, you can replace the salt with sugar to make a sweet scarred cake.