How to Find the Treasure: Visit pineapple cake factory
Time of the Treasure Hunt: 13:00-15:50, Dec. 31, 2014.
Treasure Hunt Location: Kao Feng Food Factory
Interviewee: Owner of Kao Feng Food Factory
Teammates: Yi-Sheng, Yi-Jia, An-Lun, Yun-Zhen, Yu-Jie
Diary Recorders: Yi-Sheng, Yun-Zhen, Yu-Jie
Photographers: Yi-Jia, An-Lun

　　Today, we treasure hunters went to Kao Feng Food Factory. We asked the owner to show us how the common pineapple cakes are made.
　　The owner first introduced the materials used to make the crusts of pineapple cakes, including anhydrous butter, shortening, powdered sugar, milk powder and eggs. He began with putting the materials into a pot and stirring it until it became milk-white. Then, he added some cake flour into the pot and said, “You can’t add water in this step.” He also told us that the dough couldn’t be rubbed too long, or the crust would be thin and less chewable.
　　When the crust dough was finished, the owner demonstrated how to wrap fillings for pineapple cakes. His movements were so quick that a pineapple cake was completed in seconds! We were really surprised by that. He taught us the professional way to wrap the fillings, and next was our turn.
　　In the mean time, the owner said that the fillings for pineapple cakes were all made from pineapple. We asked him curiously, “Why don’t you use white gourd fillings?” He answered, “In order to save money, a lot of producers use white gourd fillings. But the taste is not good and the fiber too fine.”
　　After the fillings were wrapped, the cakes were put into a bakery oven. It was a huge commercial oven and could turn 360 degree, which was fairly new to us. While waiting for the cakes to cool down, the owner kindly told us how he made Chinese bride cakes and introduced the categories of them. There were traditional Chinese pancakes, Chinese bride cakes, Chinese champion cakes, etc.
　　We also asked him the following questions:
1. Why didn’t you choose other professions but making pineapple cakes?
　The owner said, “Because it’s an interesting profession.”
2. What is the best proportion of the dough and the fillings for one pineapple cake?
　“3:2 will be good,” said he.
3. How did you make the fillings?
　He answered, “By hands.”
　　Finally we took some photos for memory and gave the owner our thank-you souvenirs. The owner gave each of us three pineapple cakes when we were leaving for school. After tasting, we found that our handmade fillings were sourer and more fragrant, while the owner’s pineapple cake crusts smelled strong with milk powder and were softer.