The purpose of leavening the dough is to make the cake body more loose and soft, without bitter taste. Leave to ferment for 1 to 2 days before use. After that, add 1.5 kilograms of flour to the dough, and stir together with lard, food powder, and water to form a dough. Adding an appropriate amount of water is to neutralize the acidity in the flour. The amount depends on the acidity of the flour. Then, roll the dough into a flat round shape. The dough must be rubbed evenly so that the finished product will be whiter and tougher. In order to achieve the quality standards of complete appearance, snow-white color and soft and smooth taste. Then put the prepared cake into a cake plate that has been sprinkled with flour, and then sprinkle flour on the surface of the cake. Finally, bake in the oven over medium heat. There is a thin layer of flour on the surface of the freshly baked Xiqiao cake. After it is baked, people use it to judge the hygiene of the cake. If the outer layer of the cake is gone, it means that the cake has been touched. Experts will use it to judge the hygiene of the cake. I won’t buy it, because Xiqiao pancakes are generally not allowed to move too much. If you see Xiqiao pancakes like this, don’t buy them.