The gift cake is made of flour, sugar, fennel and peanuts. Gift cake. It was originally a necessary gift to watch a wedding (to celebrate the festive events of relatives and friends), so it was called a wedding cake. Among them, it is also called "wife cake" for weddings; Giving birth to a child is also called "moon cake". Because the cake was so delicious, I made it later when I was walking around my relatives and friends' houses. In this way, it gradually evolved into a common flavor food. The key to making gift cakes is dough mixing and baking. Mix flour and yeast, similar to mixing steamed bread flour. However, when mixing the noodles of the gift cake, we must control the proportion of water, oil, eggs and sugar. Different proportions have different tastes. After the dough is kneaded, generally wet a dough according to 4 and roll it into a round cake. Leave it for a while, and the dough will soften after secondary fermentation, and then it can be baked in the pot. Use a small fire first, then a small fire, and finally a small fire, so that the cake can be cooked by heating without burning the crust. The biggest feature of gift cake is crisp, sweet and fragrant, as well as soft, moist and smooth family characteristics. Because in the production process, each family often has its own set of spices and cooking time, so it has different characteristics. Gift cake is the most authentic in Haiyang area. Gift cake is a famous product among Fujian-style cakes.

Its characteristics: the skin is as thin as paper, the cake stuffing is fragrant, fat and soft, and the flavor is unique. 6 per kilogram, about 1.5cm thick and 8 ~ 1 1cm in diameter.

Raw material formula

Leather: 5 kg of flour, maltose 1 kg, cooked lard 1.25 kg.

Fabric: sesame 3.5kg

Stuffing: cooked flour 10 kg, soft sugar 12 kg, diced white oil 12 kg, cooked peanut powder 2 kg, peeled jujube diced 1 kg, melon seeds 1.25 kg, walnut kernel 2.25 kg, sugar wax gourd 2 kg. If you make sweet stuffing, don't put salt and onions.

manufacturing method

1. Skinning: When flour, maltose and cooked lard are evenly mixed, add a little water (about 1.75 kg) to make dough, slightly expand it, and beat it with fists for about 20 minutes, so that the dough can expand and harden as much as possible, which is malleable and easy to package. Then divide the skin into four pieces, and each piece is picked into 30 small skin blanks.

2. Stuffing: Add a little water to the stuffing, stir well together, and make dough, which is divided into 10 pieces, and each piece is picked into 30 small pieces for use.

3. Blanking: Take dough with cake crust (accounting for 65,438+00 ~ 65,438+05% of the cake weight), press it into a round, thin and large-area crust with the palm of your hand, and wrap it with cake stuffing (accounting for 85 ~ 90% of the cake weight). When filling, pay attention to uniform thickness, no damage, tight seal, and then gradually flatten.

4. Baking: Bake the cake with small fire and slow time. The furnace temperature should be controlled between 130 ~ 150℃, and it should be rotated once or twice to avoid burning. When the periphery of the shell changes from turquoise to yellowish, it can be taken out and cooled. Quality standard: golden yellow appearance, no scorch spots, flat cake surface, no broken stuffing and obvious artificial pores. If the cake surface is uneven, it is because the air is not pressed away when filling, or there is too much water in the filling; If the edge of the cake is tilted and the center is sunken, it is caused by immature baking.

The taste is fragrant and fat, soft, refreshing and not greasy. Because this product contains a lot of fat and water, it should not be stored for a long time to prevent decay.