Fuling cake
A pair of special tools for drying poria cocos cakes, that is, two circular iron sheets, one end of which is hinged and the other end is equipped with a pliers handle. The diameter of the mold is 13 cm, and the concave pattern is engraved in the mold.
Production method 1. Making dough: Mix flour and starch into paste, which is slightly thicker than soybean milk. At the same time, heat the baking mold on the stove, put some oil in it, add a little batter with a spoon, immediately close the mold for a few seconds, press the batter into a thin round block, then open the mold and take out the baked cake crust.
2. Stuffing: Dissolve honey and sugar in a pot, evaporate some water to increase viscosity, and then add chopped walnut kernels and osmanthus into sugar and stir evenly.
3. Forming: Take 40 grams of stuffing and put it on the paved crust, and cover it with a crust. The finished product is as thin as paper and mainly filled.
Note: Bake the dough quickly, don't burn it, keep it white, don't spread the stuffing too full, and leave a margin of about 1 cm.
I wish you a happy life