The cake after fermentation is delicious. Beat an egg in flour, add a spoonful of vegetable oil and a proper amount of honey, then add water and stir. Add water while stirring, but not too much at a time. You can scoop it up with chopsticks. Then continue to stir for ten minutes, cover the dough with a cloth, and let the dough ferment at a suitable temperature until it becomes larger and has many holes.

Hair cake is a traditional snack of Han nationality in Zhanjiang, Maoming and other places in Guangdong, which is widely distributed in southern China and is deeply loved by people. The finished hair cake is as white as jade, with fine pores like needles, fresh and fragrant, sweet but not greasy, waxy but not sticky, and its biggest feature is that a proper amount of glutinous rice wine will be added in the production process. Hair cake is rich in nutrition, especially suitable for the elderly and children. If you want to save the cake for the next day, you need to steam it before eating it to avoid being too hard.