Traditional craftsmanship of Maxiang Cake
2023-05-17
It is mainly made of the deep-water glutinous rice unique to the Dongting Lake area, sesame seeds and sugar, and processed through more than ten manufacturing processes. It is thin, crisp, sweet and delicious. “Yichang Maxiang Cake Craftsmanship” boasts a long history, unique culture and profound foundation.
“Yichang” Maxiang Cake is a kind of cake with complex technology, long processing time and many processes in the Chinese pastry food industry. It consists of 16 main processes, such as frying, moisture absorption, fermentation, rubbing powder, beating cakes, placing cakes and burning cakes (subdivided into 24 processes).
The raw materials used in Maxiang Cake have obvious regional characteristics. For instance, the deep-water black mud glutinous rice is unique to the Dongting Lake area, with strong fragrance and viscosity.
The sesame seeds have the characteristics of small size, thick skin, low oil content, strong flavor after frying, being not easy to turn oil after crushing and processing, and long storage time, especially suitable for food processing.
Maxiang Cake is also called “Trouble Cake” locally. It includes 16 main processes, which are complex but clear. Its production process covers Guangxi Cloud Cake, Xiangtan Wick Cake, Wuhan Mahong Cake and other famous cake processes. Moreover, the process is creative, and the formula needs to be continuously adjusted according to the changes of the four seasons in order to meet the requirements.
Yuanjiang Maxiang Cake is formed with the production and development of other pastry foods. It ranks first among the four famous cakes in Hunan. It has the main characteristics of being crisp, dry, sweet, thin as well as soluble, and can be produced all year round. People can eat it in work, tourism, leisure, tea tasting and festival celebrations, or give it as a gift to relatives and friends. It shows a variety of cultures and has distinctive edible characteristics.
