How to make plum blossom cake. Cuisines and functions: Shanghai cuisine technique: Baked plum blossom cake. Ingredients: Ingredients: 2000 grams of wheat flour, 900 grams of adzuki beans. Seasonings: 8 grams of yeast, 15 grams of alkali, 25 grams of baking soda, and 1610 grams of white sugar.

10 grams of osmanthus, 5 grams of roses, 100 grams of peanut oil. Features of plum blossom cake: the cake surface is golden yellow, fluffy and prominent; the cake body is jade yellow, with sharp edges and corners, like plum blossoms in full bloom.

It tastes sweet and fragrant, and is better eaten hot.

How to make plum blossom cake: 1. Break the dried rose petals and the center into a ball shape.

Add 5 grams of salted osmanthus, 100 grams of sugar, and 300 grams of water to make osmanthus syrup.

Mix 50 grams of peanut oil with 50 grams of water to make water and oil.

Dissolve the alkali into alkaline water with 35 grams of water, and beat the yeast into 2500 grams of old fermentation slurry.

2. Combine red beans, 50 grams of peanut oil, 900 grams of white sugar, rose hearts, and 5 grams of salted osmanthus to make a wet bean paste filling (put the rose hearts into the pot and cook with the red beans, and add the salted osmanthus when boiling the bean paste).

3.

Add 15 grams of alkaline water, baking soda, 10 grams of white sugar, and 100 grams of sweet-scented osmanthus syrup to the old fermentation slurry. Stir it into a slurry. Add 1,900 grams of water and stir into a slurry. Then add all the flour and stir gently until it is smooth and fluffy, with no dry powder or stiff lumps.

It will become a new ferment.

4. Take a small amount of the new fermentation slurry and place it on a hot iron plate to test the cake sample. When mature, it should have many small pores (like mung beans in winter and rapeseed in summer), have a fragrance, and be slightly green.

If the pores are large, it means the fermentation is heavy and lacks alkali; if the pores are yellow and have an alkali smell, it means the alkali is heavy; if the pores are too small, it means the fermentation is light or there is too little soda; if there is a sour smell and a dark color, it means there is a lack of alkali, all of which need to be adjusted appropriately.

5. Put the new fermentation slurry into a special pot. The pot must be open and have a wide mouth to facilitate fermentation.

One pot contains 1125 grams of fermentation paste, and the bean paste is divided into 6 bowls, each bowl is about 450 grams.

6. Place an iron plate on the stove where the fire is lit. When the cake mold is hot, use a wire brush dipped in water and oil to brush the cake tube for a week to clean away the residue and lubricate the cake tube.

If you hear a popping sound at this time, you can pour the yeast into the cake tube, pour 1/3 first, then put the cake mold upright and turn it on all sides so that the yeast is evenly adhered to the four walls of the cake tube.

Then insert the bean paste in the bowl into the cake tubes with cake inserts, add about 25 grams of bean paste to each tube, and sprinkle 50 grams of white sugar on the bean paste, and then cover the bean paste in each cake tube with the rest of the yeast.

Sprinkle the top on the bean paste, sprinkle some rose petals on the yeast, pull out the hot iron plate from under the cake mold and cover it on the cake mold, close the oven door and reduce the bottom fire.

After about 2-3 minutes, the cake is half cooked, put the iron plate back on the stove, open the door to heat, then sprinkle 50 grams of white sugar and 50 grams of wine and osmanthus syrup on the cake, then pull out the iron plate to cover the cake again.

Place the cake on the mold, close the oven door, and bake for about 3-5 minutes. Insert a cake skewer into the body of the cake. If there is no more raw pulp overflowing, the cake is ready.

Then use a cake skewer to cut along the lines on the surface of the model, and use a cake crochet hook to pick out each piece one by one.

19 pieces per furnace, repeated 6 times.