Caitoubing

Caitou cake is a traditional delicacy in Fuzhou. White radish produced in this place is selected as the filling, which is sweet and refreshing and has a unique flavor. It is a commonly used cake for festive banquets. Ingredients: leather: refined flour 25 kg lard 3.75 kg pastry: refined flour 17.5 kg lard 8.75 kg stuffing: cooked refined flour 1.9 kg cake flour 1.9 kg white sugar 9.5 kg lard 2 kg fat meat 7.75 kg fried peanuts 2.4 kg fresh radish 1.5 kg fried lard 17 kg. Production method: 1. Make water, oil skin and crispy dough. 2. Crispy wrapping: cut the water-oil dough into pieces, rub it into strips, divide it into small pieces, wrap it one by one, roll it thin, roll it into a cylindrical shape, roll it thin for 5-6 times to make it thread-shaped, and cut it into two sections evenly by force for later use. 3. Stuffing: wash the white radish, peel and wipe the silk, add a small amount of white sugar and mix well, squeeze out some water for later use. Remove the fascia from the fat meat and cut it into fine dices. The stir-fried peanut kernels are ground and heated. Mix flour and cake powder well first, then add white fat diced meat and lard and stir to make a moist filling. 4. Filling molding: Crush the pastry into stuffing, then put a little shredded radish in the stuffing, tightly wrap the mouth, flatten it to form a cake blank, and put it on an iron plate for frying. 5. Frying: put the cake blank with an iron pan into an oil pan with an oil temperature of about 80℃, fry it to 110℃ with slow fire, turn it over when the cake floats, fry it thoroughly, fish out the drained oil, place it and cool it, and pack the finished product in layers.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)