Melaleuca cake uses high-quality wheat as flour raw material. When the dough is mixed in a big pot, the old yeast head is used as the dough starter. After the dough wakes up, knead it repeatedly, roll it into layers, and then press it layer by layer to make it a whole. Between layers, coat a layer of soybean oil, sprinkle pepper and fine salt. When frying, use a flat-bottomed iron pan and use crop straw as firewood. Bake until the outside is yellow and the inside is cooked, and you can eat it when the fragrance overflows.

The material selection requirements of Melaleuca cake are strict. The flour used is wheat produced on both sides of the Dawen River. It is ground into flour by a stone mill and its refined white powder is taken. The edible oil used is high-quality soybean oil boiled with soybeans produced in Huihewa, which is clear and free of impurities. Pepper noodles are made of the finest peppers produced in Shanshenmiao Village of this township, with rich flavor.

Exercise 2

The stuffing is made of soybean oil, moss powder, soft sugar, caramel and other raw materials. Wrap the batter containing white sugar and soybean oil with stuffing, roll it flat, fold it into three equal parts, and repeat it several times. Finally, roll it into a square cake with sesame seeds on the front and bake it on the wall of a pottery furnace. Hierarchical, sweet and salty, mellow and crisp.