The formula ratio of malt cake is: the ratio of malt powder to dough is 10 to 1.5. Malt powder is too hard if it is less, and it can't be molded if it is more. Proper proportion makes the malt cake collapse, not rotten, not sticky or greasy, and it has a bit of q-strength. In the production process, the dosage of malt powder and verbena are important factors affecting the taste and quality of malt cakes. Bobo collapse is a characteristic traditional refreshment in Jiangsu and Zhejiang provinces, and it is also one of the local specialties. This is a local snack. People here in Tomb-Sweeping Day like to have broken malt cakes for breakfast. When they are busy in the field, the broken malt cake has become a good dry food for people to satisfy their hunger, and when they put on a scene to eat "smoked mung bean tea", this timely delicacy is naturally indispensable.