The cut cake is made from corn and wheat flour, with a lot of dried fruits and preserved fruits added to it.

Everyone knows that cornmeal and wheatmeal are staple foods in the north. At that time, most of the people traveling on the Silk Road were northerners, so it was natural to use flour to make cakes.

Xinjiang has been rich in a variety of fruits and dried fruits since ancient times, such as walnuts, peanuts, sunflower seeds, raisins, etc. They are all extremely rich in nutrients. The ancient people have understood their importance to the human body during their long-term consumption, so they

It is not surprising that they are added to the cut cakes made of flour. These alone are not enough. The cut cakes must also meet the requirements of being easy to carry and preserve.

In an era when science was very underdeveloped, people could only rely on their daily life experiences to understand the usage and functions of various things, such as the story of Shennong tasting a hundred herbs.

A lot of traditional knowledge that has been handed down to this day may seem commonplace today, but at that time, it may have been learned by people after many lessons of blood and tears!

Well, it is rich in nutrients and can be stored for a long time without deterioration. These two conditions have been met, so how can we make it easy to carry?

This involves the production method.

Northerners have the habit of steaming pasta when eating it, such as steamed buns, steamed buns, and wowotou, so we naturally chose the method of steaming and cutting cakes. When kneading the dough, we add an appropriate amount of dried fruits and preserved fruits, as well as a large amount of sucrose.

After mixing with brown sugar and flour, after a period of fermentation, it can be steamed in a steamer. The general process is similar to making cakes and steamed buns. The key lies in the next processing method after cutting the cakes and steaming them.

After the cake is cut and steamed, put it into a very strong wooden trough while it is hot (the wooden trough is surrounded by several separate thick wooden boards, fixed together with thick hemp rope and large bent iron nails at both ends), and then

Use a thick wooden board to cover the cut cake, and then put some heavy objects on the wooden board, such as stones or iron blocks. In short, it should be heavy and heavy enough. It is understandable if you want to find a few fat guys to stand on it.

In this way, the cut cake is slowly pressed until it is very tight, and a lot of moisture inside slowly flows out through the gaps at the bottom of the wooden groove.

Two days later, after removing the heavy objects or the little fat ones, prying up the iron nails, untying the hemp rope, and taking off the wooden board, a solid and fragrant cut cake appeared in front of us!

The cut cake made in this way has a high density, like a compressed biscuit. A small piece is enough to fill the stomach. It is rich in nutrients and does not deteriorate easily. It is very popular among customers.