Quzhou baked cakes have a long history of being passed down in the region, and it has been difficult to trace their roots. The baked cake can also be called baked cake, because the cake should be pasted on the wall of the charcoal oven and baked until cooked, so it is more appropriate to call it baked cake. This tasty and inexpensive snack, which can only be found on the streets of Quzhou, is made with great care.

To make authentic Quzhou baklava, you must have a special charcoal oven, and you can't bake authentic Quzhou baklava with an ordinary oven.

The flour is good white flour, and it should be left to wake up for a while until it doesn't stick to your hands, and if you like it to be a little bit more sinewy, you can also add eggs to the flour.

The filling is made of chopped green onion and pork, and you can also add You can also add dried mustard greens, squash, etc. as per customer's request. Bread the white bread into the pork. Scallion, sealed with the palm of your hand to press the dough flat, 3 to 4 millimeters thick, and then paste the cake into the wall of the special charcoal stove, charcoal stove openings but very only about a foot in diameter, so that will be in the stove to form a convection, the aroma is well preserved. But ask the masters who make baklava, they mostly say that this design can put as many small baklava as possible. Bake on a little while, the small grill cake began to squeak direct oil flow, the aroma is also from the narrow opening string out, then you can use tongs one by one clip out, to the customer to eat.

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