Raw material formula First-class Sichuan white sugar 16 kg sugar extraction 4 kg glutinous rice flour 4 kg cooked oil 4 kg honey osmanthus 2.5 kg cooked powder 20 kg.
Method of making 1. Cooking flour: put the flour into a steamer, steam it for 20 minutes, take it out, cool it, and grind it with a pulverizer. That is, mature powder.
2. Making cake powder: wash glutinous rice with warm water at 50 ~ 60℃ for 4 ~ 5 minutes, take it out and spread it in a dustpan to drain water, fry it in river sand (which is made of vegetable oil) the next day (it can't be browned), then grind it into powder with an electric mill, that is, cake powder (also known as male powder), then spread it on the dustpan for 2 ~ 3 days, and expose it by hand.
3. Sugar extraction: Add 2-2.5 kg of maltose and 7.5 kg of water according to the proportion of 50 kg of white sugar, boil it, add oil 1 kg, and boil it to about 120℃. When the sugar liquid can be dropped into water to form a block, scoop it up and put it in an ice pan and stir it until it is turned over to become sugar extraction.
4. Making the core: according to the ingredients, evenly mix the white sugar, cooked flour, cooked oil cake powder and honey osmanthus, sieve and remove impurities to form the core.
5. Potting and molding: wooden frame. First, put the mixed bottom and fabric into the frame with 1/5, with a thin layer as the base and a center core in the middle, then spread 4/5 of the bottom and fabric as cake dough, roll it flat, compact it, draw it into rectangular strips with a thin knife, and then pack it.
Quality standard specification: rectangular strip, complete shape, uniform thickness.
Color: yellow and white, no spots, no impurities.
Tissue: moist and soft, fine and slag-melting, no thickening, no sugar.
Taste: sweet and delicious, with a strong fragrance of osmanthus.