Jinhua Crispy Cake (金华酥饼) has its origins in the Southern Song Dynasty and is first mentioned in the “Zhongkui Lu,” a cookbook by the Wu family from Wuzhou, Pujiang. Originally made with honey as the filling, the cake has evolved over centuries to feature a filling of dried vegetables, pork, and various other ingredients, becoming a beloved traditional pastry.
Production Process:
The creation of Jinhua Crispy Cake involves meticulous steps:
- Preparation: Key ingredients include flour, dried mustard greens (or preserved vegetables), fatty pork, sesame seeds, malt syrup, baking soda, salt, and rapeseed oil.
- Making the Filling: Dice the fatty pork and mix it with finely chopped dried vegetables and salt to create the filling.
- Dough Preparation: Mix flour with warm water and fermented dough to form a dough. Once the dough has risen to a sponge-like texture, add baking soda and knead thoroughly.
- Forming the Cake: Roll the risen dough into a rectangular shape, brush with oil, sprinkle with flour, and roll it into a log. Divide the log into portions, flatten each portion, fill with the prepared filling, and seal the edges. Flatten into a round shape, brush with malt syrup, and sprinkle with sesame seeds.
- Baking: Place the prepared cakes on the inner wall of a special ceramic oven or infrared oven. Bake through a long process of roasting, steaming, and baking until the cakes are golden brown and crispy.
Flavor Profile:
Jinhua Crispy Cake is cherished for its distinctive flavor:
- Appearance: Golden-yellow in color, round like a teacup, and resembling a crab shell, with a surface covered in sesame seeds, it is visually appealing.
- Texture: It has a crispy exterior and a savory, slightly oily interior that is not greasy. The perfect blend of the flaky crust and the flavorful filling creates a delightful aroma and taste.
Jinhua Crispy Cake’s unique combination of textures and flavors makes it a favorite among food enthusiasts, offering a delicious taste of Zhejiang’s rich culinary heritage.
