Poria cocos steamed cake materials: Poria cocos powder, eggs and millet flour.
Poria cocos cake materials: Poria cocos, hawthorn, astragalus and corn flour.
Poria cocos moon cake 0 1 Prepare Poria cocos powder and millet powder. You can buy it ground, or fry it yourself and grind it into powder.
Add eggs, honey and olive oil and knead into a ball.
Divide the ingredients into small portions with the same amount, so as to ensure that they are cooked at the same time when baking.
Put the dough into the moon cake mold, extrude it and put it on the baking tray. The bottom of baking tray should be covered with high-temperature tarpaulin.
Preheat the oven with 180 degrees for about 20 minutes.
Take out, cool and serve.
Poria steamed cake 0 1 Poria is ground into fine powder and sieved for later use.
Crataegus pinnatifida and Astragalus membranaceus are boiled in water and kneaded.
Mix flour and poria powder evenly, and add appropriate amount of water boiled by hawthorn and astragalus.
Then make cakes and steam them in a pot.
Poria cocos cake 0 1 crust making: mix flour and starch into paste, and the consistency is slightly thicker than soybean milk.
At the same time, heat the baking mold on the stove, put some oil in it, add a little batter with a spoon, immediately close the mold for a few seconds, press the batter into a thin round block, and then open the mold to take out the baked cake crust.
Stuffing: put honey and sugar in a pot, boil and dissolve them, and make them evaporate some water to increase viscosity, then put chopped walnut kernels and osmanthus into the sugar and mix well.
Forming: Take 40 grams of stuffing and put it on the paved crust, then cover it with a crust.