Melaleuca cake uses high-quality wheat as flour raw material. When the dough is mixed in a large basin, the old yeast head is used as the dough starter. When the dough wakes up, it is kneaded repeatedly, rolled into layers, and then pressed layer by layer to make it into a whole. Between layers, coat a layer of soybean oil, sprinkle with pepper powder and fine salt. When frying, a flat-bottomed iron pan is used, and crop straws are used as firewood. Baked until it is yellow outside and cooked inside, and when the fragrance overflows, it can be eaten.

The material selection requirements of Melaleuca cake are strict. The flour used is wheat produced on both sides of Dawen River, which is ground into flour with a stone mill and its refined white powder is taken. The cooking oil used is high-quality soybean oil made from soybeans produced in Huihewa, which is clear and free of impurities. The pepper noodles selected are the first-class pepper produced in Shanshenmiao Village of this township, with strong fragrance.

Practice 2

The stuffing is made of soybean oil, moss powder, soft sugar, caramel and other raw materials. The flour paste containing white sugar and soybean oil is wrapped with stuffing, rolled flat, folded in three equal parts, repeated several times, and finally rolled into a square cake, dipped in sesame seeds on the front, and baked on the wall of a pottery furnace. Hierarchical, sweet with salty taste, mellow and crisp.