Historical story: According to legend, Wang Maolong of Xikou opened a Wang Yongshun cake shop during the Guangxu period of the Qing Dynasty, which has a history of 100 years. Once, when his brother made a cake, he added some Fenghua specialty moss powder. As a result, the cake was fragrant and had a special flavor, and customers were crowded for a time. After that, we used moss powder as auxiliary material to make shortcake, which is called "Maolong Melaleuca Cake". It has been handed down from generation to generation by master and apprentice, and its reputation is far-reaching and its sales are enduring, so that it has come a long way to visit my humble tea table. I see. The black thing on the cake surface is dark green moss powder, which is vague and heavy in color, but clearly sets off the white sesame seeds on the cake surface, with countless particles.
Melaleuca cake is covered with a leather bag, and there are more than a dozen layers inside, which are separated from each other. After baking, the outside is yellow and the inside is soft, oily, not greasy when eaten hot, and delicious when eaten cold.
The practice of Xikou Melaleuca Cake: The main raw materials are flour, taro powder, sugar, refined salt, vegetable oil, sesame seeds, moss and so on. The method is to mix taro powder with flour, add seaweed, roll into thin slices, then fold and bake with charcoal fire. The entrance is crisp and sweet.
Taboo: 1. Most people can eat it, especially those who are partial to food. White flour lacks dietary fiber and other nutrients, and long-term consumption will affect the gastrointestinal function of human body and cause malnutrition; People with damp heat should not eat noodles. It is not advisable to drink tea immediately after a meal, nor to drink tea while eating.