Detailed Guide to Making Yang-Style Plain Jujube Cake

Ingredients and Formula Cake flour: 5 kg roasted glutinous rice flour, 5 kg soft white sugar, 400 g sesame oil

Filling: 10 kg roasted glutinous rice flour, 15 kg soft white sugar, 500 g sweet osmanthus sugar, 500 g kumquat cake, 3 kg sesame oil

Production method 1. Make cake flour: Before production, prepare the sugar and oil in the base and top ingredients by referring to the wet sugar method for snowflake cake. Mix the sugar and glutinous rice flour evenly, rub through, and sift for later use.

2. Make the filling: Bring water to a boil, cut the kumquat cake into fine pieces, then add all the filling ingredients into the boiling water and mix, and when it forms a dough, switch to low heat, and drizzle the sesame oil down from around the edge of the pot while stirring constantly to prevent sticking to the pot and burning on the bottom. After stirring thoroughly, take it out and let it cool slightly for later use.

3. Cut into blocks and shape: Divide 1 kg of cake flour into two parts, one for the base and one for the top. Put one part into a wooden mold 50 cm long and 20 cm wide, spread it level, and press it firm, then weigh out 1 kg of filling and spread it evenly on top, then add the other part of cake flour, spread it level, and press it firm. Before the cake flour goes into the mold, line the mold with a piece of paper so that it can be lifted easily after cutting into blocks. Use a knife to cut the large block into long blocks 4 cm long and 1 cm wide.