Recently, a pastry called Nagasaki Cake is gaining popularity. Because of its "minimalist" nature, it has become the "technical barrier" for many bakers. Only a special Nagasaki Cake Tunnel stove can make it truly delicious and attractive. Before explaining why professional equipment is used, many people first feel fresh about the name of the cake. Why is it called Nagasaki Cake? Let's start with its origin.

Complex and Nagasaki cake special tunnel furnace product is superior quality

Nagasaki cake "all men are mortal"

Nagasaki cake Portuguese name is Castilla (Castilla). It is said that in the 17th century Portuguese missionaries and merchants came to Nagasaki, Japan. They brought glass, tobacco, bread, and a kind of made of sugar, eggs, flour, honey, cakes, is very popular with the locals. The Castilla because she came from Castilla kingdom, as this kind of pastry name. Cakes from the 17th century began to rise in Nagasaki and spread so far, so traditionally called Nagasaki cake. About forty years ago, Nagasaki cake was introduced into Taiwan, and popular, because its honey aroma, local renamed honey cake in Taiwan. And now, the domestic market is just beginning to rise.

7 cm thickness uniformity 14 plate / hour

The "minimalist" baking Baker knows that Nagasaki honey cake is the most difficult cake to make. Why? First of all, the "minimalist" nature of Chung Yuyu's original Nagasaki cake determines that only flour, sugar, eggs, honey, no preservatives and additives are used as raw materials.

Secondly, it uses a 700 mm wooden baking pan to hold 8 kg of slurry and bake in the oven. The thickness of the product can reach 7 cm when it leaves the oven. Imagine that without any bulking agent, the average height of 8 kg slurry can reach 7 cm, and the surface is smooth, uniform color, fine structure, whether the master's own technology or the oven performance requirements are quite high.

7 cm thickness uniformity 14 plate / hour

The "minimalist" baking Baker knows that Nagasaki honey cake is the most difficult cake to make. Why? First of all, the "minimalist" nature of Chung Yuyu's original Nagasaki cake determines that only flour, sugar, eggs, honey, no preservatives and additives are used as raw materials.

Secondly, it uses a 700 mm wooden baking pan to hold 8 kg of slurry and bake in the oven. The thickness of the product can reach 7 cm when it leaves the oven. Imagine that without any bulking agent, the average height of 8 kg slurry can reach 7 cm, and the surface is smooth, uniform color, fine structure, whether the master's own technology or the oven performance requirements are quite high.