Materials:
5 grams of ginseng, 50 grams of poria cocos, 50 grams of coix seed, 50 grams of lotus seeds, 50 grams of yam, 50 grams of white lentils, 50 grams of euryales seeds, 0/00 grams of japonica rice flour/kloc, and 0/00 grams of glutinous rice flour/kloc.
Exercise:
Grind all the ingredients into powder. (I used a wall-breaking machine, which played more delicately; You can also ask the boss to help you grind it when you buy it. These ingredients can be found in pharmacies. )
Filter out the ground powder with a dense colander, and then pour the unbroken ingredients into the cooking machine to continue beating. Filter it and it will taste better. )
Add sugar, glutinous rice flour and glutinous rice flour, and stir all the materials evenly by hand. Add sugar according to your favorite taste. If you like sweet things, put more sugar. If you don't like things that are too sweet, you can put less sugar. )
Pour an appropriate amount of water, stir by hand, knead into dough, and then continue kneading until there is no dry powder.
Rub it into long strips, divide it into small doses of about 35g, and rub it round.
Use the moon cake mold to press out beautiful patterns.
Steam in a steamer 15 to 25 minutes. The steaming time is related to the size of the cake. If the Bazhen cake is small, the steaming time will be short, otherwise the steaming time will be extended. )
You can take it out and eat it after steaming.
The cooked Bazhen cake is suitable for both hot and cold, and it is soft and sticky. The Bazhen cake made according to this ratio tastes just right, soft and delicious.
Tips:
Bazhen cake contains coix seed, which is not suitable for pregnant women with babies.