Chinese Food
Three color Chongyang cake
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In response to the coming of Chongyang Festival, make a three-color Chongyang cake to welcome this annual season. This time, I made a three-layer cake. There are three flavors in one cake - the bottom layer is more glutinous rice flour, so it tastes a bit like glutinous rice cake after steaming. The soft glutinous glutinous rice cake; the middle layer is delicate and sweet; the top layer is mixed with some corn flour, so the taste is more like muffin; plus the cranberry and raisin sprinkled on the surface. You can eat a lot of flavors after biting Sweet. Great. Today, I took a big piece for my mother-in-law. The old man said it was delicious. I'm so proud of it. It's the Double Ninth Festival of the ninth day of the ninth lunar month. The folk tradition is rich in activities and interesting on this day, such as climbing, enjoying chrysanthemum, drinking chrysanthemum wine, eating Chongyang cake, inserting dogwood, etc. The Double Ninth Festival is also called respect for the elderly. On this day, people will steam the double ninth cake to honor the elderly. Steam
Cooking ingredients
Cooking Steps
Step1:Weigh all materials.
Step2:After mixing glutinous rice flour, rice flour (glutinous rice flour) and sugar, divide them into two parts on average. Take one part of it and add about 130ml of water. Stir it into half dry and half wet original flavor powder. Rub it up.
Step3:Take part of the semi wet powder first and put it into the sieve. The powder will be screened slowly. You can use a scraper or spoon to press.
Step4:Then sieve the scraper or spoon with the method of a pocket shovel.
Step5:Press and shake until all the semi wet powder is screened to finish the fine powder.
Step6:Take a container. Spread wet and then dry the gauze (or oil the container wall).
Step7:Gently put the sifted original powder into the third part of the container and scrape it flat.
Step8:Boil the water in the pot. Put it in step 7 and steam for 5 minutes.
Step9:In this space, pour 50g of cornmeal into the rest of the powder. Slowly add about 150ml of water. Stir it into half dry and half wet cornmeal. Rub it up.
Step10:Sift the corn flavor powder of step 9 into fine powder by sieving the original flavor powder.
Step11:Step 8 steam well and take out. Spread a layer of red bean paste on it. Then spread the corn flour of step 10 gently. Scrape it flat. Sprinkle with cranberry and raisin.
Step12:Continue to put it in the pot. Steam for 15 minutes, turn off the heat. Take it out and cool down, then cut it into pieces as needed.
Cooking tips:1. This method is similar to that of muffin. You need to mix the powder with a little water in advance to make it half dry and half wet. Then sift out the fine powder and steam it in the pot. Because it's semi wet powder. Of course, it's harder to sift the powder than to sift the dry powder. This step requires some patience. You can't choose the kind of sieve with very fine mesh. Use that kind of sieve to sift the semi wet powder. I guarantee you will go mad ~ choose the coarser mesh at home to sift. It will be a lot easier. 2. Put the sifted fine powder into the container. Pour it in gently. Do not press it. Otherwise, you will waste wax in the previous step of sieving. The surface is also slightly scratched. Remember. 3. The dried fruit sprinkled on the surface can be jujube shreds, raisins, cranberries, walnut meat, etc. it can also be sprinkled with osmanthus this season. It's more appropriate. In the past, I remember that there were some red and green silk sprinkled on the double ninth cake of laodizi. It's nice to knead. 4. It's hot and delicious. But if you want to cut it
