Appropriate amount of glutinous rice

condiments

Proper amount of walnuts (fresh)

Proper amount of sugar

Suitable maltose content

Peanut oil right amount

Walnut cake steps 1

Back grinding: soak glutinous rice for 7 days, filter dry, stir-fry with sand, grind into fine powder, pass through 100 mesh sieve, and then put it in a specially designed high humidity environment to absorb water and become back grinding. The powder return time is about 7 days, and the powder can be kneaded into a ball by hand without collapsing.

Second step

Sugar mixing: 89% Sichuan white sugar, 5.5% peanut oil and 5.5% maltose are mixed. Method for making sugar while making powder cake

Third step

Sugar powder: Mix sugar with flour and roll it repeatedly to soften it. Then, 40% of the powdered sugar is screened out by a 40-mesh sieve as the powdered sugar on the bottom and surface. The remaining powdered sugar is used as the middle powdered sugar.

Fourth step

Ingredients: Chopped crispy peach kernels, wet with white sugar Shui Piao. The sugar water system is formed by dissolving 45% Sichuan sugar in a boiling water pot (the amount of water is 25% of the sugar used). Then mix the remaining Sichuan white sugar and mix it evenly with the middle layer sugar powder.

Step five

Potting: Use autocratic wooden pots. When filling the pot, the bottom and top powdered sugar account for half, and the middle powdered sugar accounts for 2/3 of the total. First, fill and smooth the bottom powdered sugar with a bronze mirror, then fill and smooth the center material (middle powdered sugar), and then fill and smooth the top powdered sugar.

Step 6

Molding: after filling the pot, cut into pieces in the pot according to the specifications of length of about 4.5cm, width of 1.5cm and thickness of 1.5cm.