Ma Gao is a unique name in Changzhou and a local traditional pastry specialty in Changzhou, Jiangsu Province. Northerners call it "sesame cake" and Shanghainese call it "pie". Changzhou people called it "sesame cake" after Qianlong in Qing Dynasty, and it was also called "sesame cake" in ancient times. Because the ancients were very particular about the words of food names, "cake" mainly refers to rice flour food, and "cake" is the floorboard of pasta, so sesame cake was called "cake" in ancient times. During the Qianlong period from the Song Dynasty to the Qing Dynasty, there was a custom of "baking cakes". At that time, Hong Zeng, a famous scholar, recorded the customs of "Baiyun Stream clay woman making cakes, Gexianqiao king making cakes". It can be seen that during the Qianlong period of the Qing Dynasty, sesame seed cake was also called "sesame seed cake", which was already very famous. It is a completely different concept from the baked wheat cake in Taizhou.

Taizhou sesame cake is ground with sesame seeds and embedded in Momoka. Slices are slightly baked, slightly yellow, sweet and crisp. This is one of the traditional specialties of Taizhou, Jiangsu. It's crisp and sweet, and it smells like sesame. It's very delicious.

manufacturing method

1. Put the flour (3.5kg) into the flour jar, pour the cooked lard, and knead it into a uniform dough (5.25kg). Put flour (650g) and yeast seeds into a basin, and add 600 g of 50℃ hot water (70℃ hot water in autumn and winter and 30℃ warm water in summer) to mix the flour. After fermentation, 50 grams of lye dissolved in hot water was poured in and kneaded into dough (1.75 kg).

2. Wash the pork suet, tear off the film, chop it, put it in a basin, add salt and mix well.

3. Roll the dough into long strips, select 50 dough sheets (each weighing 35g), press dough sheets into round skins, wrap them in dough sheets (105g), gently press them after closing, flatten them with a pestle, roll them up from left to right, flatten them again, and stretch them. Sweet sesame cakes are each wrapped in sugar (25g), and salty sesame cakes are each wrapped in salted vegetable oil stuffing (20g) and chopped green onion (10g). After folding, squeeze them together and press them gently, and grind them with a pestle into a thickness of 1cm, a length of 17cm and a waist width of 65437. Beat the filling sugar into liquid with hot water100g, then spread it on the surface of the cake blank, then dip sesame seeds one by one, turn the cake blank over so that the sesame seeds face down, and then dip your hands in water and wipe it on the bottom of the cake. Paste the cake blank into a hot furnace, each furnace can paste 20 pieces, and bake with low fire. Cover the stove mouth with a water bowl. It will be cooked in about 4 minutes, and then gently shovel it out.

Changzhou sesame cake is an oval sesame cake with unique taste and flavor, and it is also the favorite traditional food of Changzhou people. When it is made, white flour, high-quality sesame seeds, white sugar, refined salt and other raw materials are selected and refined through kneading, stirring, kneading, stuffing, molding, baking and other processes. There are two flavors of salty and sweet for buyers to choose from. As soon as the qualified biscuits are baked, they are rich in flavor, yellow and moist in color but not burnt, moderate in salty and sweet but not greasy, crisp and delicious but not crisp, and good in color, smell and taste. In the past, Changzhou sesame cakes were mostly eaten by local people for breakfast. Nowadays, after reform and innovation, carefully packaged, elegant and easy to carry, it has become a necessary gift for people to visit relatives and friends.

The characteristics of sesame seed cake paper: golden color, crisp and soft, sweet and fresh, thin and crisp skin, distinct layers, which is a famous flavor point in Changzhou area.