Ning Shi Bai Guo Gao

Baiguo cake is one of the seasonal cakes in early summer in Ning style. It is made of glutinous rice flour, white sugar powder and many kinds of nuts. It tastes sweet and moist. Raw material formula: 2.5 kg glutinous rice flour, 5.5 kg white sugar flour, 200 g walnut kernel, 300 g red and green melon (colored melon sugar), 100 g melon seed kernel, 100 g cooked sesame oil. Production method: 1. Steaming: add appropriate amount of water to the processed glutinous rice flour, mix well, steam it, and steam it for later use. 2. Cake making: the cooked glutinous rice flour is repeatedly folded, and the white sugar powder is continuously added until the sugar powder is used up, that is, the cake blank is made. Then brush oil in the iron grid, put all kinds of nuts on the bottom, put the cake blank into the grid, embed nuts around the grid, and finally brush a layer of oil on it to prevent crust. On the second day, the cake is poured out of the iron grid, which is the finished product. Quality standard: shape: rectangle. Color: jade white. Organization: The powder is fine and pure, and the size of nuts is even. Taste: Soft and waxy, with various nutty aromas.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)