The oil cake is golden in color, crispy in skin, soft in meat, oily but not greasy, has a sweet aroma, and is popular among all ages.

Preparation method: Take white flour, sugar, oil, and water as raw materials. Boil the water first, then pour the white flour into the boiling water pot and mix well. When the hot noodles are not sticky to the touch, turn them over on the dough board.

After cooling, mix 500 grams of hot noodles with 150 grams of dry noodles, knead well and pile them up. Leave them for 2 hours when the weather is hot and 4 hours when the weather is cool.

Then wrap the sugar filling and flatten it, put it into the oil pan and fry it over a slow fire. Take it out after frying the outer skin until golden brown, cut it into small cubes with a knife, sprinkle with sugar and you can eat Babao Oil Cake. Babao Oil Cake is a traditional specialty of Zhongjiang County.

, with a history of more than 200 years.

This product is refined from 8 main raw and auxiliary materials.

It has a plum blossom shape in appearance and an oily and smooth surface. It is oily but not greasy when eaten, crispy on the outside and soft on the inside, fragrant and waxy. It is also rich in many vitamins and is a treasure among pastries.

Raw material formula: 9 kg of eggs, Sichuan white sugar, 13.5 kg of honey, 3 kg of peanut oil, 8.5 kg of flour, 6 kg of honeydew melon slices, 2 kg of peach kernels, 2 kg of honeyed cherries, 1 kg of fresh rose mud, 1 kg. Process flow: Preparation of raw materials → Mixing → Loading → Baking →

How to make the finished product packaging: 1. Mixing ingredients: Crack the eggs into a bowl, squeeze the yolks with your hands, then add Sichuan sugar, peanut oil, flour, honey, and fresh rose mud into the bowl and mix evenly.

2. Loading: Use a special plum blossom-shaped copper cake box.

When loading, wash the box, dry it, place it in a special pan, and apply a small amount of vegetable oil.

Then use a spoon to spoon the mixed dough in the bowl into the box. The amount is 1/2 of the volume of the cake box.

Then sprinkle a little mixed chopped peach kernels and honeydew melon slices on top, and put a honey cherry in the middle.

3. Baking: When baking in an oven, the bottom fire should be slightly larger than the cover fire.

Bake until the cake body swells and the cake surface turns pale yellow. Remove from the pan.

Pack after cooling.

Quality standards: Specifications: Plum blossom shape, complete body shape, slightly convex surface, no burnt or sandwich phenomenon.

Color: brownish yellow, oily and smooth surface.

Texture: Crispy on the outside, soft on the inside, soft and waxy, without impurities.

Taste: Purely sweet and refreshing, highlighting the taste of eggs and various fruits.