Raw materials of granny cake: refined flour, cake powder, white sugar, ghee, honey, hemp seed, eggs, salt and sodium dehydroacetate.
manufacturing method
1. To make winter velvet stuffing, select old wax gourd with ash, peel and remove seeds, steam it in a cage, take it out and beat it into velvet with a blender, then wrap it in gauze to squeeze out the water, put it in a hot pot with a little lard, add sugar and stir it constantly, then tick out a certain amount of thickening according to the degree of dryness, and finally add cooked melon seeds and cooked sesame seeds to mix well, and serve. Of course, you can also use wax gourd candy instead of wax gourd sauce as stuffing, which is easier to make: stir wax gourd candy into a paste, then rub it evenly with lard and Chaozhou powder (fried glutinous rice flour), and finally add cooked melon seeds and cooked sesame seeds and mix well. 2. The crust of an old woman's cake, which is a pastry crust, consists of an oil core and a water-oil crust. Its water-oil skin is made of 450g of low-gluten flour, 0/00g of high-gluten flour, 7g of baking powder, 0/0 of egg, 0/0g of lard and 0/0g of clear water. The oil core is made of 450g low-gluten flour, 350g cream and 550g lard. 3. The bread crust with stuffing is made by crunchy mouth. Take a small piece of water and oil skin, wrap a small piece of oil core, flatten it and roll it into the shape of ox tongue, then roll it into a cylinder from outside to inside, flatten it, fold it into three layers, and finally roll it into a circle, and the filling can be formed. The cake blank wrapped with the old lady's cake should also be pressed into an oblate shape, and two small holes should be cut on it with a knife (mainly to avoid the skin breaking caused by the expansion of the filling during baking), then the egg liquid should be brushed, sesame seeds should be sprinkled and baked in the oven for about 10 minute, and this delicious old lady's cake is ready.
Matters needing attention
The crispy layering of the "old woman cake" has a wonderful taste, which comes from the oily pastry as thin as cotton paper. It takes a lot of time to do this layering. First of all, in terms of materials, we should separate the water-oil dough from the cake, put the water-oil bread into the cake, open it and fold it again, and repeat it twice, making use of the incompatibility of water and oil to make a crisp and distinct layering! The master said that the whole process should be forced evenly, and the dough stalk should never be broken. When the two kinds of dough are mixed together, the layering is gone!
As for the sweet stuffing, the traditional Chaozhou "old woman cake" is also called "winter velvet cake" because it is wrapped with wax gourd. After it was introduced into Taiwan Province Province, the content of sweet stuffing was changed to pure sugar, which was as charming and delicious as sweet smell!