trait

The taste is fragrant and coconut is comfortable.

material

250g glutinous rice flour, sticky rice flour 100g, 20g sugar, 50g coconut tree, 5g dried chrysanthemum, and appropriate amount of clear water.

Method:

1. Put glutinous rice flour and sticky rice flour into the dough, add appropriate amount and knead well, subject to non-sticky hands and moderate hardness.

2. Soak the chrysanthemum in warm water, wash it, cut the coconut into cubes, and mix it with chrysanthemum and sugar to make stuffing.

3. Divide the kneaded rice flour into 12 equal parts, the first part is wrapped with a proper amount of chrysanthemum coconut paste, rubbed by hand, pressed into a mold, and steamed in a cage for 10 minute.

Lunjiao cake

trait

Sweet and smooth, no sour taste, no greasy mouth.

Basic materials

White rice 0.5 kg

0.625 kg of sugar

Water 0.875 kg

Raw oil and a small amount of rose or osmanthus.

The production of Lunjiao cake originated from Lunjiao Town, Shunde County, Guangdong Province. Because of its special quality and flavor, it is loved by consumers especially in summer, and its production is very common at present.

Lunjiao cake is made from indica rice flour by yeast fermentation, which converts starch into a mixture of starch and dextrin, and then steamed and shaped, with high transparency. Soft and tough products, similar to glutinous rice.

Production method:

1. grinding: firstly, put the rice into a jar, soak it in cold water, change the water several times, soak it for about one day and night, then pour it out and rinse it, and grind it into fine powder with water, the finer the better. After grinding, put it into a cloth bag, press off the water, and take wet powder for later use.

2. Mix the powder: first put the wet powder in a jar, then make syrup with boiled sugar, and mix the powder while it is hot. Firstly, a small amount of syrup is taken to mix the powder evenly, and the remaining syrup is poured into the powder slurry twice and stirred into soybean milk. Using hot syrup and flour, the rice flour is semi-cooked first and then fermented, which can play an important role in the transparency of the cake.

3. Fermentation: Yeast flour is mostly used, and fresh yeast can also be used. The use of yeast is: when making cakes in the morning, leave a little raw batter and let it stand at night for use. The general dosage is one thirtieth. But the temperature and fermentation time should be considered, and the increase or decrease should be considered. The dose decreases at high temperature and increases at low temperature. In addition, in the production operation of the workshop, most of them add leavening agents at the same time, but the face cylinders must be numbered, and the added leavening agents are decreased one by one, so that when the first cylinder is steamed, the fermentation degree of the second cylinder is just moderate, and so on.

Before adding yeast noodles, when most of the temperature of the batter recedes (below 30℃), but it is still slightly warm, add yeast noodles. Overheating will burn yeast to death, while supercooling will slow down fermentation time. Whether the fermentation degree is moderate or not is generally based on experience. When the surface of the slurry is covered with foam and stirred like cold water, the cake can be steamed. You can still taste a little raw starch pulp in your mouth. If the acidity is too strong, it can be neutralized with a little lye. It is very important to master this operation procedure, with insufficient fermentation, few pores and poor transparency.

4. Steamed cake: first put some water in the steamer, then soak the steamer cloth with water, spread it in the cage, and then put it in the pot. The water level in the pot is about 3 cm away from the cage, and then the water is boiled. Because the powder slurry is thin, it will leak from the cloth hole once it is poured into the cage. Therefore, a little wet rice flour (preferably starch) is added with water in advance to make slurry, and it is poured evenly on the cage cloth. First steam 1 min to bond the cloth holes, and then pour the slurry (weight 1.95 kg). When you pour it, it will flow into the cage to relieve the pressure. At this time, sprinkle some sweet-scented osmanthus on it and steam it. It will be cooked in about 20 minutes. When steaming, the water temperature should keep the boiling point. If the water boils too much, it will splash on the cage and turn into a boiled cake.

Cool after coming out of the cage, cut into triangular pieces with a knife and sell. Keep it in camel wind, avoid sun exposure, and be close to warm and humid air.

Quality standard:

Color: The cake is bright, milky and transparent.

Block: generally triangular, with no sundries on the cutting edge, full appearance, smooth and not shrinking.

Microstructure: soft, smooth and elastic "sponge" shape, slightly tough and chewy, and porous inside is crystal flower-shaped.

Taste: sweet and smooth, without sour taste and greasy mouth.

Water content: 42 ~ 48%.

Hehe, I also borrowed flowers to offer Buddha.