What are the processing methods for Renshou sesame cake?

Renshou sesame cake is one of the traditional famous specialty products of the Leshan area in Sichuan. Its characteristics: the cake texture is fine and tender, soft and melting in the mouth, sweet and fragrant with a refreshing taste, and it has a unique flavor.

Ingredients formula: sesame powder 7.5 kg, stirred sugar 34.25 kg, cake powder 3.25 kg, cooked flour 5 kg, bean powder 0.25 kg

Production method:

1. Making sesame powder: choose plump sesame seeds, wash them with clean water, remove impurities and sand, take them out and drain the water, then put them in the wok and roast. Roast over low heat until they turn grain-yellow, then take them out, spread them out to cool, sift out broken grains and foreign matter, crush the sesame seeds with a roller mill, then sift out the sesame husks and grind them into sesame powder.

2. Stirring sugar: using 50 kg of high-quality Sichuan white sugar as the proportion, add 10% water and 10% maltose, pour into the wok and boil until the boiling point, then take it out of the wok and put it into a refrigerator, at the same time add 2% lard, and stir constantly until it grains and cools.

3. Making cake powder: sift the glutinous rice, remove foreign matter and half-broken grains, pour into 60°C warm water to soak, stirring repeatedly. After about 5 minutes, take it out and cover with gunny sacks to let it "sweat." Then dry it in the air, and stir-fry it with river sand until it puffs. The puffed rice should be plump, then sift it and grind it into fine powder, and store it for half a year before use. If it is needed urgently, the cake powder should also be spread out with a sieve and placed on damp ground to let it absorb moisture naturally, and it can be used only after about a week.

4. Making cooked flour: send the flour into a baking oven to bake, the oven temperature should be even all around, and after it is cooked through, sift it and it is ready.

5. Mixing: (1) Cake center: mix sesame powder, cooked flour and 88.5% stirred sugar together evenly, and rub vigorously until fine and well combined. (2) Base flour: roll the cake powder and 11.5% stirred sugar with a roller until fine, sift, and it is ready to use.

6. Filling the mold and forming: for each mold, first take out 0.1 kg of cake powder as the base powder, pour it into the bottom of the powder mold and spread it out; then take out 1.75 kg of cake center, evenly pour it into the mold, spread it flat and press it tight, then use 0.15 kg of cake powder as the surface powder, cover it on the cake center and roll it flat and smooth; finally sprinkle a little bean powder on the surface. Let it stand for 1 hour, then it can be cut into pieces, formed, and packaged as finished products.

Quality standards

Specifications: the cake pieces are neat, and the cut edges are smooth.

Color: the appearance is milky white, with no spots and no impurities.

Texture: the cake texture is fine and tender, delicate, moist and soft, not grainy, and with no sugar crystals.

Taste: refreshing, with a rich sesame aroma.