How to make Poria Cake 1
Ingredients: (1 200 finished products) 1.25 kg white flour, 5 kg starch/filling: 18.75 kg soft white sugar, 18.75 kg walnuts, 18.75 kg honey, 9.25 kg osmanthus 1.25kg
Special tools: A pair of special Poria cake baking molds, which are two circular iron pieces, one end is connected by a hinge, and the other end is equipped with a clamp handle. The diameter of the mold is 13 cm, and the inside of the mold is engraved with Concave pattern.
Preparation method
1. Make cake crust: Mix flour and starch into a paste with a consistency slightly thicker than soy milk. At the same time, heat the baking mold on the stove, apply some oil inside, spoon in a little batter, immediately close the mold for a few seconds, press the batter into a thin disc, then open the mold and take out the baked crust.
2. Make the filling: Dissolve the honey and sugar in a pot, let it evaporate some water and increase the viscosity, then add the finely chopped walnut kernels and osmanthus into the sugar and mix well. .
3. Forming: Place 40 grams of filling on the flat pie crust, and cover the filling with another piece of crust. The finished product has a paper-thin skin and is mainly stuffed.
Notes: Bake the pie crust quickly, not scorch it, keep it snow-white, and don’t spread the filling too full, leaving about 1 cm around the edge.
Method 2
Ingredients: Poria fine powder, rice flour and white sugar in equal parts
Preparation: Add the above 3 flavors to an appropriate amount of water, mix into a paste, and put it on a flat medium over low heat Spread in a pan and fry into very thin pancakes.
Usage: Take as often as you like.