Gorgon Fruit Cake

Gorgon Fruit Cake

　　Gorgon Fruit Cake gets its name from the addition of gorgon fruit powder. This product has a loose structure, fine and moist texture, is easy to digest, and aids in stimulating appetite and strengthening the spleen, making it a suitable food for children.

　　 Ingredient formula: 25 kg of stirred sugar, 25 kg of cake flour, 0.9 kg of gorgon fruit powder

　　 Production process: Weighing ingredients → Mixing the cake → Loading into molds and cutting → Resting → Packaging → Finished product

　　 Production method

　　 1. Weighing ingredients: Calculated for each 1.4 kg finished product, measure 0.7 kg of stirred sugar, 0.7 kg of cake flour, and 25 grams of gorgon fruit powder.

　　 2. Mixing the cake: Combine stirred sugar, cake flour, and gorgon fruit powder on the workbench and mix by rubbing until the mixture becomes moist. Sift through a 60-mesh sieve to form the cake batter powder (avoid over-rubbing to prevent excessive air incorporation).

　　 3. Loading into molds and cutting: Fit a 35×36 cm mold frame onto the mold base, fill it with the prepared cake batter powder, even out the mixture by hand, level it with an iron comb, and lightly press with a copper press (do not press too tightly). Cut into rectangular pieces of 5×9 cm. Remove the mold frame and let it rest for about 1 hour (to allow the cake flour to hydrate and set), then wrap individually with printed paper to form the finished product.

　　 Quality standards Specifications: Rectangular pieces of 5×9 cm, with uniform thickness, neat and square shape, each wrapped piece weighing 50 grams.

　　 Color: White.

　　 Texture: Soft, fine, and moist; sugar and cake flour are evenly mixed with no sugar granules.

　　 Taste: Pure sweetness, with the distinctive aroma of cake flour, free from burnt, bitter, or off-flavors.