Taigu cake is a traditional famous food in Shanxi province, named after it is produced in Taigu County. Taigu cake, which began in Qing Dynasty, is sweet but not greasy, crisp but not broken, and delicious. It is famous all over the country for its fragrance, crispness, softness but not greasy, and enjoys the reputation of "king of cakes". "Pingyao Beef Taikoo Cake ..." This is a song sung by Guo, a famous Shanxi singer, when praising Shanxi native products. It is this song that made Taikoo Cake famous all over the world and became a typical representative of "Shanxi merchants' food culture". ?

Taikoo cake has two characteristics: the first is high quality and low price. Crisp but not hard, soft but not skin; Sweet and sweet, never tire of eating. The second is to have the characteristics of the cake. Taikoo cake is not only fragrant, crisp, soft and delicious when eaten fresh, but also tastes the same even if it is stored for a month. In addition, it is convenient to chew, not sticky, and can be said to be suitable for all ages.

Second, the production of Taikoo cake

Making materials of Taikoo cake:

1000g refined flour, 500g sugar, 500g sesame oil, 500g sugar, sesame seeds and edible alkali.

The characteristics of Taikoo cake: golden color, soft and sweet.

How to make Taikoo cake

1. Add 200 grams of refined flour to make paste for fermentation. Take 800 grams of refined flour, add sugar, sugar paste and cooked sesame oil, stir well, pour in alkaline batter, add appropriate amount of warm water, stir until soft and sticky, and the complexion turns from yellow to light yellow, white and smooth.

2. Put the mixed dough on the greased chopping board, divide it into 16 parts, knead it by hand into a flat cake with a diameter of about 10 cm and a thickness of about 2.5 cm, then stick sesame seeds soaked in boiling water and compact them by hand.

3. Brush the cake blank with sesame oil and bake it in a hanging oven for about 10 minute until the cake is golden yellow.

4. After the Taikoo cake is cooled, put it into an urn with a cold barrel in the middle and stew for 8 hours to make it fully absorb water to keep the cake soft.

The key points of making Taikoo cake: when baking in the furnace, the heat should be uniform, and the fire should not be too big to avoid burning.