Wheel cake heat
The main raw materials of wheel cake are flour, sugar, green shredded pork, pig fat, rock sugar and so on. Crispy skin is layered, golden in color, fragrant but not greasy.
Japanese wheel cakes and Taiwan Province wheel cakes are different from Suqian wheel cakes, because they contain more sugar and fat, so they are not recommended as staple foods.
Nutrients that can generate heat in food include protein, fat, sugar and carbohydrate, which are oxidized to generate heat for the body to maintain life and exercise.
Does anyone have any advice on what preparations should be made?