Super simple steps for making traditional Chinese pastries in 2017

How many traditional Chinese delicacies have you eaten? Pastries with Chinese characteristics are constantly praised by many foreign tourists! Below, I will share with you the super simple steps of making traditional Chinese pastries, come and learn!

White sugar cake

Materials:

1: Water grinding paste 1 cup rice flour (124g, picture 1), 1/4 cup sugar (53g);

2: 1 cup water (235g);

3: 1/ 2-2/3 teaspoons, 1/2 teaspoon of baking powder, 1.5 tablespoons of warm water;

Note: 1 tablespoon = 15 ml = 1 Tbsp, 1 teaspoon = 5 ml = 1 Tsp, 1 cup = 240 ml.

Method:

1. Put all ingredients 1 into a basin and mix well, then add the water of ingredient 2 and stir with a spoon until there are no particles. Put more than half of the rice paste into a small pot, turn on medium heat, stir constantly, and cook until the bottom begins to clump, then remove from the heat

2. Pour the cooked rice paste into the other half. Beat the cooked rice paste with an electric mixer (you can also use a spoon). If there are still particles, crush them with a spoon and stir until the rice paste is even.

3. Mix all 3 ingredients in a small bowl, pour into the rice paste and stir evenly

5. Heat the glass box in the microwave for 4-5 minutes, insert a toothpick into it and see if it comes out clean. The finished product is white, has many honeycombs, and tastes soft and delicious

Coconut Nyonya Cake

Ingredients: 132G water, 90-100G white sugar (according to personal taste), glutinous rice 132G powder, 66G corn flour, 40G coconut milk powder, 80G coconut milk, 88G milk, 22G salad oil, 5G matcha powder, appropriate amount of shredded coconut

Method:

1. White sugar and Pour water into the pot, boil and cool to room temperature, set aside

2. Mix glutinous rice flour, corn flour, coconut milk powder, coconut milk, milk and salad oil, stir with a whisk and pour slowly Add sugar water, and stir until a smooth and even color is formed.

3. Filter through a strainer and divide the batter into two portions. Sift in matcha powder into one part and stir evenly to form matcha batter. Filter again and set aside. In this way, two kinds of Nyonya cake batter, original flavor and matcha flavor, are prepared.

4. Take a heat-resistant glass box, cut out non-stick paper of similar size, and lay it on the bottom of the box. In this way, the steamed cake can be easily demoulded

5. Pour in the original batter first, knock it lightly to shake out the bubbles, put it into the pot, and steam over medium heat for 6-8 minutes, depending on the batter. Once solidified

6. Cool to room temperature and place in the refrigerator for 1 hour. Use a spatula to lightly scratch the edges of the cake and the box. Lift the non-stick paper with your hand, and the cake will be easily taken out! Cut it into appropriate sizes, dip it in shredded coconut and serve.

Tips:

1. The batter must be filtered before steaming. Otherwise, there will be particles, which will affect the taste;

2. Boil the water in the pot over high heat, then put it into the pot while it is hot and steam over medium heat.

3. If you don’t have coconut milk powder, you don’t need to add it.

4. Before cutting, grease the blade appropriately to avoid sticking.

Purple Sweet Potato Chicken Cake

Ingredients: appropriate amount of flour, one egg, half purple sweet potato, appropriate amount of white sugar powder, appropriate amount of active yeast

Method:

1. Pour an appropriate amount of flour into a container, add active yeast and white sugar powder, and stir evenly

2. Add water little by little to the flour mixture, stir it with chopsticks until it forms a snowflake shape. Then the batter will form. The batter should not be too thin at this time.

3. Crack in another egg, stir with a manual egg beater until there are no particles, and let it sit for a while.

4. Cut the purple sweet potato into small pieces, put it in a container with water, put it in the microwave on high heat for four minutes, take it out and turn it over, and then heat it on high for another two minutes. Then crush it with a spoon. If it feels too dry, add a little water.

5. Let the purple sweet potato cool down a little and feel a little warm to your hands. Add it to the batter and stir evenly. Then scoop one spoonful at a time into a small cup, place it on a steamer with hot water and let it sit for ten minutes. When the batter has swelled a little, the steamer can be turned on and steamed for fifteen minutes.

Tips:

How to stir the batter quickly until it is grain-free? The method is to add flour first, then add water little by little until it resembles snowflakes and then becomes a paste! If you put the water first and then the flour, the flour will easily clump together!

Banana cake

Ingredients: 200 grams of medium flour, two to three bananas, two eggs, 50 grams of brown sugar, 40 grams of peanut oil, 2 grams of salt, 5 grams of soda

Method:

Mix flour and soda/salt. Add the eggs to the mashed bananas and beat well, then add the brown sugar and peanut oil and mix well, then add the flour mixture and mix well, then pour it into a greased container. Boil water in a steamer and steam the batter for about 20 minutes

Matcha coconut milk cake

Ingredients: 135g water chestnut powder, 750g water, 200g sugar, 10 matcha powder Gram,

115g water chestnut powder, 350g water, 200g sugar, 400g coconut milk

Method:

Matcha part: 135g water chestnut powder, 200g sugar 10g matcha powder and 750g water, sieve, mix and stir evenly;

Coconut milk part: 115g water chestnut powder, 200g sugar, 400g coconut milk, 350g water, sift, mix and stir evenly;

1. Burn Boil water, steam in a basin, put a spoonful at a time, steam until cooked, repeat;

2. Steam for a longer time the last time, take it out when there is a little water on it, and blow it dry with a fan ;

3. Place it in the refrigerator at room temperature and refrigerate it for a few hours until it solidifies;

4. When cutting, it is best to put a piece of plastic wrap underneath and cut with a sharp knife.

Tips:

1. It is best to sift the powder;

2. Sieve it again after mixing;

3 .If you are afraid that the sugar will not melt, you can add half of the sugar to the water and boil it first;

4. Stir before adding each spoonful;

5. If you like a strong matcha flavor You can add a few more grams if you want it, but don’t overdo it, as it will be bitter.

Brown sugar rice cake

Ingredients: 500g glutinous rice flour, 360ml water, 400g brown sugar (or sugar flakes), red dates (for decoration, can also be made into jujube shreds or jujube paste), bananas Leaves (you can leave them out if you don’t have them)

Method:

1. Sieve the glutinous rice flour and set aside.

2. Wash and dry the fresh banana leaves, and cut them into sizes that match the mold.

3. Add 400g of brown sugar to 360ml of water and boil to dissolve (the cooked sugar water is exactly 500ml), then let cool.

4. After the sugar water has cooled, pour 500ml of brown sugar water into the glutinous rice flour. Mix it with a spoon while pouring it in. When the flour slurry is slightly firm, slowly knead the flour slurry into a dough with your hands.

5. Line the inside of the cake pan with banana leaves (it is best to surround the banana leaves so that they are half higher than the batter, because they will rise when steamed). Spread a little oil on the banana leaves (or inside the mold). Pour the batter into a greased cake pan or mold.

6. Put it in a steamer and steam it over high heat for more than 2 hours.

7. After the rice cake is ready, put it into the bamboo cage prepared to hold the rice cake. Decorate it with a few red dates or a pair of oranges, and stick festive blessing characters on the outside of the bamboo cage, and you're done.

The most common way to eat brown sugar rice cake: cut it into pieces and eat it as is; or put the rice cake pieces in a pan and fry them lightly on both sides until golden brown. Of course, it will be even more delicious when dipped in egg liquid and fried.

Tips:

1. Use a plate as big as a 6-inch round mold to make the right amount. When steaming rice cakes, you should pay attention to the signs of rising gradually. It is best to use a plate with a smaller diameter. This kind of deep plate has a better steaming effect than a flat plate.

2. The steaming time depends on the size of the plate you use. To know whether the cake is cooked or not, you need to insert chopsticks into the cake and take it out. If the chopsticks are not stained with flour paste, it means the cake is cooked. I heard from people of the older generation that rice cakes taste chewier if they are steamed longer, so I think it is better to steam them longer than to under-cook them.

3. When frying rice cakes, there must be a gap between the rice cakes, because the rice cakes will stick together when heated. And if you wrap the rice cake in egg liquid and fry it, it won't stick.

Honeycomb cake

Ingredients: 100 grams of low-gluten flour, 2 eggs, 160 grams of condensed milk, 120 grams of unflavored vegetable oil, 5 grams of baking soda, 10 grams of honey, 180 grams of water, 100 grams of fine sugar

Method:

1. Pour water and fine sugar into a pot and bring to a boil. Turn off the heat and stir to form sugar water. Allow the sugar water to cool and set aside.

2. Crack the eggs into a large bowl and beat them.

3. Add condensed milk and honey and stir evenly.

4. Add vegetable oil and stir evenly into a thin paste.

5. Mix low-gluten flour and baking soda and sift into the thin paste in step 4.

6. Continue to mix evenly to form a batter (just stir with a whisk)

7. Pour in the cooled sugar water prepared in step 1 in three times. Stir well each time before adding the next.

8. Cover the mixed batter with plastic wrap and let it sit at room temperature for 45 minutes.

9. Apply a layer of butter to the inner wall of the mold to prevent sticking, and let it sit Pour the good batter into the mold until it is 70% full.

10. Put the mold into a preheated oven at 200 degrees and bake for 25-30 minutes until it is fully expanded and the cake takes on a caramel color.

Cool down slightly. The cake is poured out of the mold.

After cooling completely, cut the cake crosswise and you can see the internal honeycomb structure

Fresh lotus seed cake

Ingredients: 500 grams of fresh lotus seeds, 250 grams of water chestnut powder, 1600 grams of water , 300 grams of sugar

Method

1. Peel and core fresh lotus seeds, clean them

2. Add water to a pot and cook for about 15 minutes until soft. Pour out the drained water

3. Add 600 grams of water to the water chestnuts and stir into powder without particles

4. Add 1,000 grams of water and sugar to a pot and bring to a boil while stirring the powder. Pour the boiled sugar water into the water until it becomes a slightly thick raw and cooked water chestnut powder slurry

5. Add the boiled fresh lotus seeds and stir evenly

6. Pour in Smooth the surface of the cake plate, put it in a pot with water and steam over high heat for 20 minutes, then cut it into pieces and eat

Osmanthus sponge cake

Ingredients: 80 grams of glutinous rice flour, sticky rice flour 200 grams, 60 grams of soft white sugar, 140 grams of water,

Method:

1. Put the glutinous rice flour, sticky rice flour and soft white sugar into a basin, add water and mix thoroughly, use Knead the palms of your hands into a uniform coarse powder; sift the mixed flour so that there is no dough. After kneading, let it rest for half an hour to allow the cake flour to fully absorb the water.

2. Pour the cake flour into In the mold, spread it evenly and loosely without pressing it tightly. Steam it in the pot for 30 minutes, then turn off the heat and take it out. Sprinkle with dried osmanthus while it is still hot. After it cools, remove it from the mold and cut it into pieces.

3. Because of the glutinous rice Due to differences in the water absorption of rice flour, it is common for the cake body to be dry. Based on feedback from kitchen friends and multiple adjustments, the ratio of sticky rice flour, glutinous rice flour and water is now adjusted to 10:4:7, hoping to make it more operable. .

Tips:

The dryness and humidity of the powder is the key to success. When kneading the powder, it is appropriate to have a small amount of powder sticking to the palm of your hand. Grab the powder and hold it tightly before throwing it back into the basin. It will not spread out; the osmanthus should not be mixed with the cake powder and steamed together, as the aroma will be evaporated.

Hong Kong style Mala Cake

Ingredients: 130g flour, 100g milk, 70g sugar, 70g whole egg liquid, 30g cooked lard, 7g baking powder

Method:

1. Beat eggs at room temperature into whole egg liquid (70g is about 2 small eggs)

2. Add sugar, milk at room temperature, and melt of lard, beat it evenly with an egg beater (until everything is blended together, and no oil or water separates)

3. Add flour and baking powder, beat with an egg beater to form a fine paste without dry powder particles

4. Grease the wall of the container with oil, pour the batter into the mold about 80% full, and let the batter sit for 15 minutes

5. Put the rested batter into the pot and boil the water. Start the timer and the fire will last about 25 minutes. Once out of the pan, turn it upside down to unmold and slice into pieces to eat;