Daoxiang Yipin Crispy Cake

Daoxiang Yipin Crispy Cake

　　Daoxiang Yipin Crispy Cake

　　"Daoxiang Yipin Crispy Cake" was originally a palace delicacy in ancient times, introduced to the folk of Qianxi during the late Qing Dynasty. Its main characteristics are: crispy upon biting, sweet and fragrant, rich but not greasy, with effects such as aiding digestion, refreshing the mind, and relieving hangovers.

　　Ingredients: Main – 30 chicken eggs. Secondary – 2500g salad oil (approx. 200g used), white sugar 500g, refined salt 2g, custard powder (Yunyunji) 50g.

　　Preparation Method: First, beat 30 local chicken eggs together and mix in white sugar, custard powder, and refined salt; pour 2500g of salad oil into a clay pot, and when the oil temperature rises to 90°C–110°C, reduce the heat to medium, pour in the mixed eggs, and continuously stir in one direction without stopping. When the egg mixture turns golden yellow, filter out the oil and drain it. Pour it into a prepared pressing tray, place a 50kg weight on top, and after 10 minutes, remove it, cut it into square pieces with a knife, plate it, and garnish. The Yipin Crispy Cake is now ready to serve.