Baked Cake

Baked Cake

　　Mainly made from rice flour, this crispy cake is produced through a process of mixing the flour, filling molds, stewing the powder, shaping, and baking.

　　Baked Cake is one of the famous local specialties of Guang’an City, Sichuan Province. It is characterized by its pure white color, crisp and delicious texture, and fragrant taste, making it a unique variety among glutinous rice products.

　　[Ingredients] Sichuan white sugar 18.85 kg, glutinous rice 28.7 kg, refined lard 1.65 kg, maltose 0.8 kg

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　　[Production Method]

　　1. Flour Making: Select high-quality glutinous rice, wash it clean with warm water (not too hot to touch), then sprinkle with 85–95°C hot water, mix well, and wait until the rice “sweats.” Stir-fry the rice with sand until puffed, then grind it into rice flour.

　　2. Moistening the Flour: Choose a well-ventilated and relatively humid floor, lay a bamboo mat as a base, spread the glutinous rice flour evenly on it to absorb moisture. The ideal thickness for spreading the flour is 5 cm. It should be stirred frequently to prevent clumping, ensure even moisture absorption, avoid molding or spoilage, and reach a state where it can be formed into a lump by hand but falls apart when shaken.

　　3. Sugar Boiling and Granulating: Dissolve the white sugar, add maltose and refined lard, and boil until the mixture can be pulled into threads by hand. Then stir thoroughly while hot to make the sugar granulate, resulting in fine sugar crystals. Alternatively, the white sugar can be processed into powdered sugar, mixed with water, refined lard, and adjusted into a thick syrup.

　　4. Mixing Sugar and Steaming the Cake: Mix the moistened flour with the fine sugar, evenly blend with a wooden rolling pin, then place it in a tin cake mold and steam until the texture is neither too soft nor too hard, and does not fall apart.

　　5. Slicing and Baking: Remove the steamed cake batter, let it rest in flour for 16 hours (called curing the batter), then slice and bake to produce the final product.

　　[Quality Standards]

　　Size: Even thickness, no missing corners or broken edges.

　　Color: White with slight yellowish tint.

　　Texture: Crispy and delicate, without coarse grains.

　　Taste: Crisp and melt-in-the-mouth, sweet and fragrant, with the distinct aroma of glutinous rice.