How is the amazing Japanese round cake made?

Although these small round cakes on the market all look the same and smell delicious, eating them in the mouth is different from eating them in a Pine Valley house. The biscuits on the market are greasy and crisp. They always feel sticky after eating. However, many friends who have eaten muffins fall in love with the taste after eating. And it's unforgettable. Japanese small round cake is so delicious that many people must be curious about its food processing technology! The following songguwu food (Anhui) Co., Ltd. Xiaobian to take you a brief understanding of it!

1. Selection of high quality wheat

Hard wheat with high protein content was selected; According to the hardness of grain, wheat can be divided into hard wheat, medium hard wheat and soft wheat. The hard wheat is rich in protein, and the grain is very hard. It is processed into strong flour. When the flour is mixed with water, it has strong viscosity and elasticity;

2. Wheat is made into flour

In the wheat milling process, we matsukoya adopt Japanese milling Corporation, which is a Japanese milling company with a long history. It has a history of more than 100 years and is one of the top two enterprises in Japan in terms of scale. Adopting the Japanese style fine milling technology, the wheat flour with high quality can be produced by the phased automation from transportation to packaging. Only after strict quality control can the wheat flour be delivered

3. Wheat flour is processed into small round cakes

Matsukoya imported high-grade wheat flour from Japan flour Co., Ltd. and produced it in Susong factory of Anhui Province. There are nine processes from baking to packaging. The baker adheres to the spirit of craftsman and strictly controls every production link to ensure the excellent quality of each biscuit. So far, a real Japanese style round cake really appears.

Every work of a craftsman will have a heart that cannot be dealt with!