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Product series No : |
1063 |
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Item : |
bai he
hong dou sha |
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Type :
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deep
fried |
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Category :
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Chaozhou-style
cake |
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Weight code :
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-5T, … |
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Ingredients :
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red bean,
sugar, flour, vegetable oil, starch, water, colouring |
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Production formula : |
sauteing and
boiling the stuffing ==>
rubbing the outer layer ==>
wrapping ==>
deep frying |
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Use
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daily consumption, [bai
he series] |
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best served in the Mid-Autumn Festival , [Chaozhou-style
moon-cake] |
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Crafts and culture : |
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. |
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(5 taels pack) =
(1063-5T)
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