Product series No :  

1061

Item :  

bai he yu ni bing

Type :  

deep fried

Category :  

Chaozhou-style cake

Weight code :  

-5T, ¡K

egg yolk code :  

-00, ¡K

Combination ref :  

5 taels, etc salted egg combination :  double eggs, etc

Ingredients :  

taro, sugar, flour, vegetable oil, starch, water, colouring

Production formula :  

sauteing and boiling the stuffing ==> rubbing the outer layer ==> wrapping ==> deep frying

Use :  

daily consumption, [bai he series]

best served in the Mid-Autumn Festival , [Chaozhou-style moon-cake]

Crafts and culture :  

In the Chaozhou area, sweet stuffing which is made from taro is usually known as taro mud, as its appearance resembles that of mud. Chaozhou people¡¦s art of making taro mud is unique. Only simple materials are required to make this tasty food product. The ¡¥bai he¡¦ in the name of this product comes from the skill associated with the production of this cake. Traditional bakers call it ¡¥solitary cake¡¦ during its production, not because they feel lonely when making it, but because the production technique is special and unique, as well as its principle. Traditional bakers call the cake ¡¥chai he¡¦ cake or ¡¥bai he¡¦ cake owing to its crisp skin, which has a spiral pattern spreading outwards. When baked, there are layers and layers of crisp skin which can be detached from one another. Master bakers give this unique crisp skin a beautiful name : ¡¥bai he¡¦ crisp skin. ¡¥Bai he¡¦ has become the generic name of a series of cakes. Traditionally, this cake has distinctive layers which can be easily counted, making it an object of appreciation. Layers of skin can be felt when eaten.

Note : This product can also be roasted, but it is more commonly deep-fried nowadays.

Roasting produces a white skin or a golden skin. Both are full of traditional flavour.

(5 taels pack) = (1061-5T)

(5 taels pack ; double-eggs) = (1061-5T-00)