Chinese Food
Cherry blossom, marble, glutinous rice, coconut milk, Qifeng cake
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Use the remaining coconut milk to make Qifeng. Put some salted cherry blossoms. The cake with glutinous rice flour tastes soft and glutinous. The taste is very special. It's super delicious. No coconut milk for pure milk. Just as delicious. The original recipe is pure milk. Square reference @ Wang Guangguang Guangguang. Mold - 6 hollow.
Cooking ingredients
Cooking Steps
Step1:Soak the salted cherry for more than 6 hours in advance. Change water for 3 times in the middle. Soak the cherry blossoms in kitchen paper to absorb the water.
Step2:Place the cherry blossom evenly on the bottom of the chimney mold.
Step3:Separate the yolk and egg white into a bowl without oil and water. Refrigerate the egg white.
Step4:Beat up the yolks. Add corn oil and coconut milk and beat well.
Step5:Sift in low gluten flour and glutinous rice flour. Stir until there is no granule.
Step6:Mix the tea powder with hot water. Preheat the oven for 160 degrees.
Step7:Take out the frozen egg white. Add sugar in three times and beat until the egg head is lifted and in a small upright hook state.
Step8:Dig a tablespoon of egg white into the egg yolk paste and mix well. Then take 1 / 3 of the egg white and mix well
Step9:Finally, pour the remaining egg yolk paste into the albumen basin. Mix well.
Step10:Scoop a scoop of cake paste and mix well with Matcha paste.
Step11:Pour step 10 into the center of step 9.
Step12:The most important step of dolomite pattern is to turn it twice with a scraper. Take out the bamboo sticks for barbecue and mix them in a wide range for 23 times. Then turn the bamboo sticks for a circle. Do not exceed 3 times.
Step13:Pour it into the mold. Shake it gently.
Step14:Bake in the preheated oven at 160 ℃ for 35 minutes.
Step15:Put it out of the furnace, turn it upside down and cool it before demoulding.
Step16:Finished product.
Step17:It's beautiful when it's cut.
Cooking tips:There are skills in making delicious dishes.
