Renshou Sesame Cake

Renshou Sesame Cake

Renshou Sesame Cake is a geographical indication protected product.

Renshou Sesame Cake is a geographical indication certification trademark.

　　Renshou County Sesame Cake is a unique local specialty product of Renshou. It has a fragrant taste, delicate and tender texture, smooth melt-in-the-mouth feel, sweet yet not greasy, nourishes the lungs and body, is rich in nutrients, suitable for all ages, and is highly favored by consumers. It has also won multiple product and quality honors. Production process: premium sesame seeds, walnuts, honey, white sugar, maltose, glutinous rice, premium flour, soybean flour, refined vegetable oil, peanuts, etc., are carefully selected and finely made according to a scientific formula.

　　Renshou Sesame Cake is one of the traditional famous specialty products in the Leshan area of Sichuan. Since Renshou County now belongs to Meishan City, it is named accordingly. Its characteristics: delicate and tender cake texture, soft and smooth melt-in-the-mouth feel, sweet and fragrant taste, with a unique flavor.

　　Renshou Sesame Cake Ingredient Formula:

　　Sesame powder 7.5 kg, stirred sugar 34.25 kg, cake powder 3.25 kg, cooked flour 5 kg, soybean powder 0.25 kg.

　　Renshou Sesame Cake Production Method:

　　1. Making sesame powder: Select plump sesame seeds, wash them with clean water to remove impurities and sand, drain the water, then stir-fry in a pan. Stir-fry over low heat until golden yellow, then take out to cool, sieve to remove broken particles and debris, crush the sesame seeds with a millstone, sieve again to remove the husks, and grind into sesame powder.

　　 2. Stirring sugar: Using 50 kg of high-quality Sichuan white sugar as the base, add 10% water and 10% maltose, pour into a pot and boil, then take off the heat and pour into a refrigerator. At the same time, add 2% lard and continuously stir until the sugar crystallizes and cools.

　　 3. Making cake powder: Sieve the glutinous rice to remove impurities and half-grain rice, pour into 60°C warm water and soak while stirring. After about 5 minutes, take it out and cover with a gunny sack to let it “sweat.” Then dry it, mix and stir-fry with river sand until the grains puff up. The puffed rice should be full, then sieve and grind into fine powder, and store for half a year before use. If urgently needed, sieve the cake powder and spread it on damp ground to allow it to naturally absorb moisture, and it can be used after about a week.

　　 4. Making cooked flour: Bake the flour in an oven with even heat around the oven, sieve after baking.

　　 5. Mixing: (1) Cake core: Mix sesame powder, cooked flour, and 88.5% of the stirred sugar evenly and rub vigorously. (2) Base flour: Grind the cake powder and 11.5% of the stirred sugar into a fluffy mixture using a roller, sieve, and it’s ready to use.

　　 6. Pouring into molds and shaping: For each mold, first take out 0.1 kg of cake powder as base powder, pour into the bottom of the mold and spread it out; then take 1.75 kg of cake core, evenly pour into the mold and press flat, then use 0.15 kg of cake powder as surface flour, spread over the cake core and roll flat; finally sprinkle a little soybean powder on top. Let it sit for 1 hour, then cut into pieces, shape, and package as finished product.

　　Renshou Sesame Cake Finished Product Standards:

　　Specification: Cake pieces are neat with smooth cut edges. Color: Appearance is milky white, free of spots and impurities. Texture: Cake is delicate, moist and soft, no sugar crystallization, no sugar granules. Taste: Refreshing with a strong sesame aroma.

　　Renshou Sesame Cake

　　 Administrative regions under the current jurisdiction of three towns in Renshou County, Sichuan Province: Wenlin Town, Dahu Town, and 1 Town (total of 3 towns)

　　 "Notice of the People's Government of Renshou County on Defining the Protection Scope of Renshou Sesame Cake as a Geographical Indication Product," Ren Fu Han [2013] No. 47

　　 Sichuan (Regional) Local Standard: DB511421/T6.2~6.3-2011 "Renshou Sesame Cake"