New Jian Cheng Bakery Introduction
In 1951, the first-generation owner Lin Qingzhuan founded the Xinjian Cheng Bakery, which has been operating for nearly 60 years. The bakery has developed many products. Besides the best-selling sesame egg yolk cake, there are also He Sheng cakes, rice crisp, Sachima, as well as traditional wedding cakes needed for ceremonies. Currently, most customers in the store are engaged couples and their families, with retail sales being relatively low. The best-selling sesame egg yolk cake has a crust covered with sesame, and after eating it, the rich aroma of sesame lingers in the mouth, with the filling of winter melon and egg yolk merging as one. For friends who cannot eat egg yolk, the shop has thoughtfully designed products without egg yolk. Making sesame egg yolk cakes requires nearly 13 types of ingredients to create a crispy pastry and a moderate sweetness. To achieve such a wonderful texture, the ingredients added to the cake have been modified more than a hundred times. Additionally, a product that often attracts tourists is called "He Sheng cake," which features traditional Chinese cake mold patterns on the surface and contains different fillings, including pineapple, red bean, and curry flavors, allowing customers to choose according to their preferences.
