Chifeng hada pancake

Speaking of the advent of hada cake, it was an accident. It is said that about 150 years ago, when pastry chefs in Chifeng were making Nansha cakes and bean paste cakes, the pastry chefs thought of a way to roll out the pastry heads and wrap them with crisp cakes and sugar pancakes, because the pastry heads were not crisp, oily and less stuffed, and the results were particularly popular. The major restaurants in Chifeng have been produced one after another, making a name for a while. Hada cake is a kind of cake similar to dim sum, and its cost is relatively high. It is made by rolling water, oil and pastry into skin, filling with dried fruit and baking. The production process is to make the cake blank first: add white oil (coarse cream) or cream to the flour to make crisp noodles. In addition, flour, white oil and water are used to make water-based oil dough, and then the water-based oil bread is used to make crispy noodles, which are rolled into round pieces to form cake blanks; Stuffing: add white oil, melon seeds, sesame seeds, walnuts and white sugar to cooked flour to make sweet stuffing; Finally, cooking: spread the stuffing evenly on the crust, roll it from both ends, then roll it into a round cake shape, roll it into a lotus leaf cake shape, put it in a pan, bake it in tiger skin color with low fire, bake it out of the pan, and cut it into two halves or four petals. The made Hada cake has the characteristics of falling into the ground and crushing, no need to chew when put in the mouth, crisp and sweet.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)