Wheel Cakes

Wheel Cakes

　　Wheel cakes are a specialty food from the Suqian area, primarily made with ingredients such as flour, white sugar, red and green candied fruits, raw pork lard, and rock sugar. They are commonly produced in towns such as Sucheng District and Buzi. These fried treats are meant to be eaten hot, featuring a golden color and a delicate texture. Although delicious, wheel cakes are high in sugar and fat, so they are not recommended as a main dish and are best consumed in moderation—typically 1 to 2 pieces at a time.

　　Ingredients

　　　　Appropriate amounts of fine white flour, white sugar, red and green candied fruits, raw pork lard, and rock sugar.

　　Preparation Method

　　　　1. Dice the raw pork lard, mix it with white sugar and let it marinate thoroughly, then combine with rock sugar and red and green candied fruits to make the lard filling.

　　2. Prepare the dough by making both a water-oil dough and an oil pastry dough. Wrap the oil pastry in the water-oil dough, knead several times until flaky, then shape into small portions. Wrap each portion with the lard filling, seal the edges, and the cakes are ready to fry.

　　3. Heat oil in a pan, add the wheel cakes, reduce to low heat, and gently fry until they puff up and turn golden brown.

　　Characteristics

　　　　With clear flaky layers, a golden hue, and a fragrant yet not greasy taste, wheel cakes are a traditional famous snack in the Suqian area.