Pine nut cake

Pine nut cake is the famous point of Ning-style pastry, which is named because of pine nuts in the filling. Raw material formula: base fabric: flake powder 5.5 kg white sugar 5.5 kg stuffing: flake powder 10.5 kg white sugar powder 18 kg cooked flour 6.5 kg osmanthus 500 g pine nuts 500 g cooked cotton oil 1 kg production method: 1. Stuffing: mix white sugar powder and cooked oil with appropriate amount of warm water and cooked powder evenly, and add flake powder and stir evenly. 2. Roll-out: roll the stuffing into invalid slices with a thickness of about 1 cm on the operating table. 3. Fabric application: Rub the white sugar and flake powder thoroughly, brush a small amount of cold boiled water on the rolled stuffing core, and then screen the rubbed fabric evenly on the stuffing core with a metal screen. Flatten with a copper plate and cover with a piece of paper. Put the other side in the same way, cover it with paper and wood, and leave it for 2 hours. 4. Molding: cut the cake into cubes with a length of 4 cm and a width of 1.5 cm with a knife, and then pack it with a red seal. Quality standard: shape: the size and thickness of the block are consistent, and the thickness of the bottom and surface is not more than the filling core. Smooth surface. Color: silvery white. Structure: Fine powder and even stuffing. Taste: soft and moist, with pine nut fragrance.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)