Zitong Crispy Cake, formerly known as Bocuizi, is a famous traditional Chinese pastry in Zitong, Sichuan, China and one of the local specialties. Zitong shortcake is mainly made of wheat flour, rapeseed oil, lard, first-class sugar, sesame and so on, using traditional technology and unique formula. Charcoal fire was used in the old days, but now it is baked in an infrared oven. It has the characteristics of full moon shape, light yellow color, bright luster, uniform and clear crisp lines, fragrant and crisp, slag melting at the entrance and elegant aftertaste. The variety has developed from one sweet taste in the past to eight kinds such as lemon, banana, pepper and salt. It is suitable for all ages, and it is packed and packaged for a long time. It has different specifications and is rich and exquisite. It is known as a delicious food, a gift to the top grade, and one of the two unique cakes of Zitong. It is a nutritious and hygienic convenience food for consumers to travel at home.

According to the way I used to watch my mother make shortbread, I first mixed a large bowl of mother flour for fermentation. After the mother flour was completely fermented, I used a basin to hold a proper amount of freshly ground wheat flour, poured it into it, and put some saccharin or salt according to my personal taste. Then I kneaded it while adding water, and completely kneaded the mother flour, flour and water into a dry, thin and moderate dough. After kneading, I put it in the basin and waited for the dough to ferment. When kneading dough for a long time, the dough should be dry and thin, and the pastry will be soft and crisp. After the dough is fermented, first take the dough to a clean table and knead it evenly, then roll it flat with a rolling pin, and the thickness is appropriate. After rolling the dough flat, lay it flat on the table for a few minutes. At this time, you can clean a steamer and prepare some lotus leaves. Then put sesame oil on the surface of the dough, and then sprinkle sesame, leek and chopped green onion evenly. After sprinkling, you can gently press it with your hand. Then roll the dough into a long tube shape, and there is no need to have a gap in the middle. Roll the cylindrical noodles from the beginning, roll them into a snail-shell-shaped ball and lay it flat in a steamer covered with lotus leaves. After about half an hour, put the steamer on the boiling water pot and steam it over strong fire for about half an hour. Remember to rub some cold water on the surface of the dough roll with your hands when you put it on the steamer, so as not to crack the cake steamed out because of the dry surface. After the shortcake is cooked, cool it for a certain period of time, and then cut it into four pieces with a knife, and you can eat it.