Raw material:
White flour, fatty pork, olive kernels, melon seed meat, sesame seeds, walnut meat grains, egg liquid, sugar, maltose, mung bean flour, oil, southern milk, dried shallots, salt, cooking wine, water.
Production process:
1. Cut the fat pork, olive kernels and walnut meat grains into red bean sizes, add white flour, sugar, mung bean powder, melon seed meat, sesame seeds, southern milk, salt, oil and cooking wine, mix well, and knead into filling.
2. Take an appropriate amount of white flour, add water and maltose to knead into a powder ball, divide it into several agents, roll out the original dough skin, wrap in an appropriate amount of filling, press it into a mold, and coat the surface with egg liquid to make a cake blank.
3. Preheat the oven to 250 °C, put in the cake blank and bake for 15 minutes, bake until the surface is golden brown.
Production Tips:
The seam of the filling should be tightly wrapped to avoid the filling from escaping.
The original name of chicken cake is "Xiaofeng Cake", which is said to be made by a female worker named Xiaofeng in Guangzhou during the Xianfeng period of the Qing Dynasty, because the cake is like a chick, it is also called chicken cake.