Wu Fort Sugar Cake

Wu Fort Sugar Cake

　　The “mooncake” of Wu Fort, also known as “sugar-lifted mooncake,” is commonly called “sugar cake” by locals. Shaped like a full moon with an exquisitely patterned, brownish-yellow surface, it tastes crisp and sweet, making it one of the unique delicacies in the region. The “sugar cake” has a truly unique flavor, distinct from any other mooncake found elsewhere. Every stage of its production process is meticulously handled, requiring the cake makers to be highly skilled, efficient, precise, and experienced.

　　The main production steps are as follows: making the filling → kneading the dough → wrapping the filling → shaping → griddle baking → oven baking.

　　Making the filling: Mix brown sugar or white sugar with an appropriate amount of sesame seeds, peanuts, walnuts, melon seeds, and candied fruit strips, then stir in a small amount of wheat flour until evenly combined.

　　Kneading the dough: Boil water and let it cool to around 90°C, then quickly knead the dough to achieve the right firmness.

　　Wrapping the filling: Roll the kneaded dough into a round rod shape, then pinch off pieces weighing about 1.5 liang (approximately 50 grams, commonly called “doses”), flatten them by hand, and wrap in the filling.

　　Shaping: Place the wrapped filling into a mold, then press it firmly by hand before removing it.

　　Griddle baking: Place the shaped raw mooncakes on an iron griddle over a charcoal stove and bake them by flipping until both sides have developed a cooked color.

　　Oven baking: Put the griddle-baked mooncakes into the “running ring” beneath the iron griddle (a stove with a wide belly and narrow mouth, featuring a running ring on top), and bake until both sides turn golden.

　　Key inheritors of the “sugar cake” tradition include Song Junming, Song Kuanxin, Song Manyi, Wang Aihua, and others.

　　Source: People’s Government of Wu Fort County