Taishi Cake

Taishi Cake

　　Taishi Cake, also known as Taishi Bing, is a product of the regions of Su and Ning. It has a history of at least 2,000 years.

　　Ingredients:

　　Dough: 10 kg of special flour, 3 kg of cooked lard, 1 kg of maltose

　　Shortcrust: 5.5 kg of special flour, 2.75 kg of cooked lard

　　Filling: 8.25 kg of steamed standard flour, 1 kg of osmanthus sugar, 1.05 kg of fried glutinous rice flour, 3.5 kg of cooked lard, 11.5 kg of granulated sugar, 16 kg of toasted sesame seeds (for sticking)

　　Preparation Method:

　　1. Make the dough: Spread the special flour in a bowl shape, pour in the cooked lard and maltose, add hot water and mix well to form the dough.

　　2. Make the shortcrust: First rub the sugar and pork fat together until the fat is released, then add water, steamed flour, and osmanthus, and mix well.

　　3. Make the cake blanks: Using the large-wrap-shortcrust method, wrap one portion of shortcrust and filling with one portion of dough, press into round cakes, dip both sides in water and coat with white sesame seeds, then arrange on an iron tray.

　　4. Bake: Place the cake blanks in the oven. After 2 minutes, when the surface of the dough begins to turn white, take out the tray, flip each cake individually, then return to the oven. After about 5 minutes, when the dough puffs up, the surface turns yellow, and the sesame seeds expand, the cakes are done. Remove from the oven, let cool, and then pack.

　　5. Storage: As these cakes are crispy, handle them gently when packing to prevent the crust from breaking or the sesame from falling off. Store in a ventilated and cool place.

　　Product Features:

　　The cakes are golden or orange-yellow in color, with a smooth and slightly raised surface. Both sides are evenly coated with white sesame seeds. The filling consists of white granulated sugar, osmanthus, and diced pork fat. They are crispy, fragrant, sweet, rich, and moist, and are very popular among consumers.