Peach Water Crisp Cake

Peach Water Crisp Cake

　　Ingredients: 10 kg of special flour, 3.5 kg of powdered sugar, 3.5 kg of cooked lard, 80 g of baking soda, 500 g of eggs.

　　Method:

　　1. First, place the dry flour on the work surface and spread it out in a basin shape. Then add the powdered sugar, cooked lard, eggs, and baking soda, and mix well until fully incorporated (in summer, mix lightly to avoid insufficient fluffiness or uneven rising during baking).

　　2. Then place the well-mixed semi-finished dough into a round wooden mold and press firmly to shape it inside the mold. Use a thin blade scraper to remove excess dough, then knock the raw Peach Water Crisp Cake out of the mold onto a tray for baking.

　　3. During baking, be careful not to set the oven temperature too high to avoid burning or uneven rising. A general temperature of around 200°C is ideal.

　　Quality Standards: Shape: Thick and round, neatly shaped pieces, no cracks or breaks, about 50 pieces per kilogram.

　　Color: Light yellow surface, neither undercooked nor burnt.

　　Texture: Fluffy, crisp, and rich in oil. Taste: Sweet and delicious.