The selection of materials for cold cakes is very simple. The main raw materials are organic rice, ultra-deep natural well water and natural organic brown sugar, so as to ensure that the cold cakes are clean and pollution-free, and are delicious in the original ecology.

Firstly, the rice is soaked in deep well water for about 3 hours, ground into slurry, poured into a boiling pot and constantly stirred by a machine. In the process of boiling, carefully grasp the heat. After boiling, put it in a cleaning bowl and place it in a specific area for natural cooling; After cooling, cut and rinse in a clean water tank to remove excess alkali to ensure no astringency; After rinsing, scoop it into a storage box and transfer it to a cold storage room for preservation. The temperature of the storage room must be kept at about 5 degrees Celsius. If the temperature is low, it will be frozen, and if the temperature is high, it will be hot. Only when it is just right can the quality and cool, soft and tender taste be guaranteed.

Production method editing

Persimmon cake

raw material

Glutinous rice 140g, rice 600g, dried persimmon 20g, pine seed powder 10g, cinnamon powder 0 .5g, sugar 15g, salt 1g, sesame oil 10g and jujube 20g.

step

1, mix glutinous rice and rice and grind. Pour salt water and noodles here.

2. Relax the seed powder, cinnamon powder and sugar in the smashed jujube and persimmon, and mix well to make stuffing.

3. Pour sesame oil into the cake pan and bake until the temperature reaches 1 10℃, and spread the dough to a thickness of 0.3cm for frying. When one side is cooked, turn it over and continue frying the other side. Spread the prepared stuffing on the cake and roll it up.