Zhongjiang Babao Oil Cake

Zhongjiang Babao Oil Cake

　　Zhongjiang Babao Oil Cake is a renowned snack from Zhongjiang County, Deyang City, Sichuan Province. With a history of more than 200 years, it is meticulously crafted from eight key ingredients. It features a plum blossom shape with a smooth, glossy finish. The taste is rich but not greasy, crispy outside and soft and delicate inside, with a fragrant and chewy texture. Packed with various vitamins, it is considered a premium among pastries.

　　Zhongjiang Babao Oil Cake is primarily made from refined flour, essential oil, and honey, blended with peanuts, melon paste, walnut kernels, eggs, fresh rose paste, preserved cherries, sesame seeds, and white sugar. It is a high-quality pastry made entirely by hand. Thanks to its special craftsmanship, premium ingredients, fine production, and rich nutrition, it is crispy on the outside, soft on the inside, sweet and delicious, with outstanding quality. It has been awarded as a quality confectionery four times at the provincial, regional, municipal, and county levels, and is praised as a unique traditional and nutritious food in Zhongjiang. The characteristics of Babao Oil Cake include being rich without being greasy, crispy without being dry, with moderate sweetness and appropriate fragrance. It is nutritious and easy to digest, making it an excellent nourishing delicacy. 80

　　Ingredients formula for Zhongjiang Babao Oil Cake: 80

　　9 kg eggs, 13.5 kg Sichuan white sugar, 3 kg honey, 8.5 kg peanut oil, 6 kg flour, 2 kg melon slices, 2 kg walnut kernels, 1 kg preserved cherries, 1 kg fresh rose paste. 80

　　Production method for Zhongjiang Babao Oil Cake: 80

　　1. Mixing ingredients: Crack the eggs into a bowl, mash the yolks by hand, then add Sichuan white sugar, peanut oil, flour, honey, and fresh rose paste into the bowl and mix evenly. 80

　　2. Filling: Use a specially designed copper mold in the shape of a plum blossom. Clean and dry the molds, arrange them in a specialized flat pan, and lightly grease them with vegetable oil. Then use a spoon to transfer the mixed batter from the bowl into the molds, filling each to half its volume. Sprinkle a small amount of chopped walnuts and melon slices on top, and place one preserved cherry in the center. 80

　　3. Baking: When using a stove oven, the bottom heat should be slightly higher than the top heat. Bake until the cake rises and the surface turns golden-yellow. Remove from the oven and allow to cool before packaging. 80

　　Finished product characteristics of Zhongjiang Babao Oil Cake: 80

　　Color: Brownish-yellow, with an oily and glossy surface. Texture: Crispy on the outside, soft and fine inside, glutinous, and free of impurities. Taste: Purely sweet, fragrant, highlighting the flavors of eggs and various fruits. 80