White elephant cake is a famous pastry in Zhejiang area. It uses glutinous rice as the main material and sesame, white sugar, mandarin peel (or yellow pudding) or orange cake as auxiliary materials. After the unique cooking process, it is rich in nutrients, soft and crisp, pure white color. The fragrant, sweet but not greasy features have always been popular with people. 1. Recipe (2500 blocks, kilograms) Cake core: glutinous rice flour 5, sugar 12.5, sesame 2.5, orange cake 2.5, salt 0.3, cooked lard 2.5, fennel powder 0.025, caramel 2.5. Skin powder: glutinous rice flour 5, sugar 0.1, sugar 0.1. 2. Major equipment Bamboo rafts, grinders, iron pans, steamers, molds, sieves. 3. Production process points (1) cleaning cleaning Select the best glutinous rice to remove foreign matter such as sand and stone, wash it clean with clean water, and drain it in the rice basket. (2) Rice flour Drain the glutinous rice in the water and pour it into a wok. Slow fry until it is golden brown. Remove and crush the 80 mesh sieve. (3) Wheat production Wheat soaked in water after saturation. Pour boiling water and evaporate the epidermis. The characteristics of wheat skin tough, without water, non-stick powder. (4) Sugar powder Put sugar in a pan and add a little hot water to boil, pour it on the panel, cool it, grind it with a wooden hammer, and use it for spare. (5) Cake core The orange cake is cut into a fine shape with a knife. The sesame seeds are rinsed with water and the water is poured. The frying pan is put in a frying pan and simmered slowly. Fennel is roasted and ground into powder. (6) into powder The prepared glutinous rice flour and wheat with internal moisture content were mixed and mixed evenly by 1:1. After 12 hours, the glutinous rice flour absorbed the moisture in the wheat, and then the wheat was sieved out to form a fragrant cake powder. Features wet powder without touching and soft. (7) Forming Put the skin powder in the mold, scrape it, remove the excess skin powder with a copper knife, add the core powder, then spread the skin powder, flatten, stamp, cut, remove the mold, slide the sweet cake into the steamer, light Tap and spread evenly. (8) Steaming The steamer will be placed on the fire to stir steam on the fire, generally about 0.5 minutes after steaming the most suitable steam. It takes too long for the cake to shrink, and the short inlet is loose. 4. Quality requirements (1) Sensory index Color: Leather core black, pleasant color. Form: rectangular, mezzanine layered, angular. Organization: thin, soft, crisp, uniform profile. Taste: It has pure aromatic and sesame-specific aromas, sweet but not greasy. Impurities: No gums and visible impurities. (2) Physical and chemical indicators Acid price (fat content meter) 5 Peroxide value (% by fat) 0.25 Arsenic (calculated as As, mg/kg) ≤ 0.5 Lead (in Pb, mg/kg) ≤ 1.0 Does not contain any food additives (3) Microbial indicators Total number of bacteria (pcs/g) ≤750 Coliform bacteria (/100 g) ≤30 Pathogens may not be detected (4) Shelf life 3 months YT-H711 YT-H711 Shenzhen Sunshine Technology Co.,Ltd , https://www.yatwin.com