Chongyang Cake

Chongyang Cake

　　Chongyang Cake, a crispy pastry, features: distinct dual colors, crispy and fragrant taste. Cooking method: deep-fried. This pastry is a traditional food eaten during the Chongyang Festival on the ninth day of the ninth lunar month, hence its name.

　　The filling is made by mixing crushed rock sugar, diced orange cake, white sugar, melted lard, and a small amount of fried flour until well blended.

　　A portion of the oil-water dough is mixed with a little food coloring to turn it pink. The white and pink oil-water doughs are wrapped separately around the oil pastry dough, rolled and folded into round sheets, then filled with the prepared filling, sealed, and flattened into round cakes. The pink cakes are made slightly smaller and brushed with a bit of water to stick them onto the white cakes. They are then deep-fried in lard until done.

　　Key tips: Make sure the two colored cakes are firmly attached to prevent them from separating during frying.