Hollow Cake

Hollow Cake

　　Hollow Cake is one of the traditional baked flatbreads of Wubao, made primarily from flour, fennel, salt, vinegar, and sesame seeds. With a long history, unique craftsmanship, golden-brown color, thin and hollow crust, and a rich lingering aroma, it is very popular.

　　The production process is as follows: first, the dough is fermented and neutralized with alkali, then kneaded into small dough balls and stuffed with secret seasonings such as fennel, salt, and dry flour. It is then rolled into a flatbread shape, brushed with vinegar and sprinkled with sesame seeds before baking. Next, it is placed on the surface of a stove griddle and baked until half-cooked, after which it is put inside the oven wall and repeatedly flipped and roasted until it turns golden, puffed up, and crisp. For an extra flavor twist, it can be stuffed with pig’s head meat or pork knuckle.

　　Although the Hollow Cake looks thick and solid on the outside, it is actually hollow inside, making it easy to bite through. First-time eaters often bite too hard and end up hurting their tongues, which is why it is also nicknamed “Tongue-Snap Cake.”

　　Residents of Wubao County such as Song Yuankai, Song Aisheng, Song Jianü, and Xue Chong have been making Hollow Cakes for over 30 years and have accumulated extensive experience.

　　Source: People's Government of Wubao County