Traditional Chinese Cake: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Cake. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 3143 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Types of cakes and how to make themCake, commonly known as "egg cake", is a delicious food made by filling the egg pulp tissue with air to form a loose and porous sponge-like tissue. It is a product that people love very much. It has a long history and appeared in Shanghai, Ningbo, Suzhou and other places in my country in its early days. The Soviet-style "steamed cake" produced successively, also known as "white cake", is the most famous in Shanghai. It started with primitive tools, such as water jars, bamboo brooms, steamers, ceramic bowls, wooden steaming grids, etc., hence the name "steamed cake". The surface of fresh steamed cake is smooth, white as jade, soft and elastic, and has a delicate and fragrant taste. It enjoys a high reputation among the people. With the continuous development of production and people's living requirements, roasted chicken cakes appeared again, so they were called roasted cakes. They were first made by the oven baking method, and the patterns gradually became more numerous, but they generally fall into two categories: one is named after the shape, such as "Plum Blossom Cake", "Dongtou Cake", and "Burned Square Cake"; the other is named after additional raw materials. Such as "Osmanthus Cake", "Fruit Cake", "Lard Bean Paste Sandwich Cake", etc. In particular, the "Lard Bean Paste Sandwich Cake" is more expensive and delicious. …
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