Health Guide: Double Ninth Festival cake is one of the delicacies, also called "flower cake", which means "everything is high". Chongyang cake can also be made at home, so do you know Chongyang cake? Chongyang cake does not refer to a certain kind of cake, and it is also different. Here are eight tricks of Chongyang cake for you.

double ninth festival must eat double ninth cake. Chongyang cake does not refer to a certain kind of cake. Because of the different raw materials and processing methods, Chongyang cakes in different places have different forms.

For example, Yuan Mei, a gourmet in the Qing Dynasty, once described the "chestnut cake" in Zhejiang in Suiyuan Food List. "The boiled chestnut is so bad that it is steamed with pure glutinous rice flour and sugar, with melon kernels and pine nuts on it. This Chongyang snack is also. " In Nantong, not far from Suzhou, ordinary rice cakes are also called Chongyang cakes.

Therefore, some experts said that, in a sense, the cakes eaten on the Double Ninth Festival are called Double Ninth Cake, but the double ninth Cake in Suzhou is more exquisite. One of the most exquisite cakes in Chongyang Cake, the flower cake is pagoda-shaped, * * * has nine layers, each with different colors, and there are two "lambs" on the top, which means "Double Ninth Festival (Sheep)". However, due to the high production cost, few pastry shops are willing to make this "gorgeous" Chongyang cake.

double ninth festival cake

There are many ways to make double ninth festival cake. Here are eight ways to make double ninth festival cake, which is healthy and delicious!

Method 1 of Chongyang Cake

Materials: 1111 grams of glutinous rice flour, 511 grams of japonica rice flour, 251 grams of red beans, 1111 grams of white sugar, 111 grams of red and green preserved fruit, 51 grams of brown sugar, 25 grams of edible oil and a little dried osmanthus.

Practice:

1. First cut the red and green preserved fruits into shreds for later use. Make dried bean paste from red beans, sugar and edible oil for later use. Or you can go directly to the store to buy a pack of bean paste; Mix glutinous rice flour and japonica rice flour evenly, mix 1.51g of brown sugar, add about 51g of water, and mix into paste slurry for later use; Mix the remaining powder with 751g of sugar and 251g of water, and mix thoroughly for later use.

2. Take the cake drawer, spread it with a clean wet cloth, put in half of the cake powder and scrape it flat, spread the bean paste evenly on it, then spread the remaining half of the cake powder on the bean paste and scrape it flat, and then steam it with boiling water. When the steam reveals the flour, spread the paste slurry evenly on it, sprinkle with red and green preserved fruit shreds, and continue steaming until the cake is cooked, then leave the fire.

3. Take out the cake, cut it into square or rhombic shapes, and sprinkle with dried osmanthus; Make a small flag with colored paper and insert it on the cake surface.

Method 2 of Chongyang Cake

Materials: 2 portions of glutinous rice flour, 1 portion of corn flour, 211g of red beans, 211g of pumpkin, 211g of sugar and a little olive oil.

Practice:

1. Mix two portions of glutinous rice flour and one portion of corn flour, add white sugar (according to your own taste), add a little water, about 51 ml, and stir evenly with chopsticks. Sift the mixed wet powder with a sieve for use.

2. Wash red beans, add a little water and sugar and cook them in a pressure cooker, then press them into red bean paste for later use. After cleaning the pumpkin, cut it into small pieces and steam it in a pot, press it into pumpkin puree, add sugar and appropriate amount of wet powder and mix well for later use.

3. Take a rectangular vessel and coat the bottom with a layer of olive oil. Then spread the wet powder flat on the bottom and buckle it flat. Steam in the pan for five minutes. Spread a layer of red bean paste on the steamed flour and steam for 5 minutes.

4. Spread a layer of wet powder on the red bean paste and steam for another 5 minutes. Spread the pumpkin and wet powder on the steamed red bean paste and steam for another 5 minutes. Take out the steamed cake and cut it into diamond-shaped pieces. Decorate some red and green silk or roses on the top.

Method 3 of Chongyang Cake

Materials: 21.25 kg of flour, 21.25 kg of stirred sugar, 6.75 kg of peach kernel, 2.75 kg of Sichuan sugar, 5.5% of peanut oil and 5.5% of maltose.

Practice:

1. Returning powder: Soak glutinous rice for 7 days, filter dry, stir-fry with sand, grind it into fine powder, sieve it with a 111-eye sieve, and then put it in a specially designed environment with high humidity to absorb water and become returning powder. The powder return time is about 7 days, and the powder can be kneaded by hand to form a ball and not collapse.

2. sugar mixing: 89% of Sichuan white sugar, 5.5% of peanut oil and 5.5% of maltose are mixed. Making is the same as making method of stirring sugar in "flower cake".

3. powdered sugar: mix the whipped sugar with the powdered sugar and roll it repeatedly to make it soft. Then, 41% of the powdered sugar is sieved with a 41-eye sieve as the powdered sugar on the bottom and surface. The remaining powdered sugar is used as the middle powdered sugar.

4. Material: Chopped crisp peach kernels and wet them with white sugar Shui Piao. The sugar water system is formed by dissolving 45% of Sichuan sugar in a boiling water pot (the amount of water is the amount of sugar used). Then mix the remaining Sichuan white sugar and mix it evenly with the middle layer sugar powder.

5. Potting: use autocratic wooden pots. When filling pots, the bottom and top powdered sugar should be half, and the middle powdered sugar should be 2/3 of the total. First, the bottom powdered sugar should be filled, leveled with a bronze mirror, then the center material (middle powdered sugar) should be filled, leveled again, and then the top powdered sugar should be filled, leveled and compacted.

6. molding: after filling the pot, cut into pieces in the pot according to the specifications of about 4.5 cm in length, 1.5 cm in width and 1.5 cm in thickness.

Method 4 of Chongyang Cake

Materials: 111g of glutinous rice flour, 51g of japonica rice flour, 31g of red bean paste, 51g of sugar and 11g of preserved fruit (or nuts, red dates, cornus, etc.). 5 grams of brown sugar and 3 grams of soybean oil.

Practice:

1. Mix glutinous rice flour and japonica rice flour, add white sugar (the amount can be adjusted according to your own needs, or you can use salt and pepper), add 31 grams of water, and mix thoroughly to make cake powder for later use. You can also use rice flour, mix dry yeast, add warm water, stir and ferment, and change materials according to your own needs.

2. Take a cake drawer (or a steamer instead), spread a clean wet cloth, put in 1/2 cake powder and scrape it flat, spread the bean paste evenly on it, then spread the remaining 1/2 cake powder on the bean paste and scrape it flat, then steam it with boiling water. When the steam reveals the flour, spread the preserved fruit and other materials evenly on it, and then continue steaming until the cake is cooked, and then leave the fire.

3. Take out the cake, cool it a little, cut it into diamonds with a knife, and make a small flag out of colored paper and insert it on the cake surface.

Method 5 of Chongyang Cake

Materials: 811g of glutinous rice flour, 511g of japonica rice flour, 251g of red beans, 811g of sugar, 111g of red and green silk and 25g of edible oil.

Practice:

1. Cook red beans, peel them, add sugar and cooking oil, and process them into bean paste for later use; Mix glutinous rice flour and japonica rice flour, add a little water and mix into wet powder; Put a steamer on the pot, spread a wet cloth in the steamer, put in 1/2 cake powder and scrape it flat, spread the bean paste evenly on it, and then spread the remaining cake powder on the bean paste and scrape it flat.

2. Steam with boiling water. When the gas comes out of the flour, sprinkle with shredded red and green fruits, and continue steaming until the cake is cooked, then turn off the heat. Take out the cake and cut it into a diamond cake shape with a knife.

Method 6 of Chongyang Cake

Materials: 1.5 kg glutinous rice flour, 1.5 kg japonica rice flour, 1.5 kg sugar, Redmi, green leaves, yellow beads, sauce color and other pigments, green and red candied silk, and a little fried Zhilin.

Practice:

1. Flour making: glutinous rice flour and japonica rice flour are mixed to form mixed powder, a concave pond is dug in the middle of the powder, 1.75 kg of sugar and water are added, and the dough is repeatedly kneaded until it is soft and does not stick to hands, and then it is allowed to stand for 2 hours. When the cake powder is dry and loose, it is poured into a fine sieve, which is rubbed by hand to form powder granules, and the powder blocks are removed for later use.

2. steaming: take 5 steaming grids and apply a little cooked oil on the bottom successively to prevent the grids from sticking. Pour the steamed powder into the steaming grid, scrape and steam until cooked, and the steaming fire should be strong.

3. Finishing: add water to the pigment to prepare four kinds of liquid juice with different colors, color the cake surface with four grids, sprinkle a thin layer of cake powder on the natural cake and steam it. Turn the steamed cakes with five colors on the table, brush the cake surface with pigment and stuffing sugar, sprinkle with fried sesame seeds and red and green shredded candied fruit, cool, cut the cooked cakes with five colors of red, green, yellow, black and white into triangles, and assemble into a plate.

Method 7 of Chongyang Cake

Materials: glutinous rice flour, sugar, brown sugar, red and green preserved fruit, soybean oil, and red beans.

Practice:

1. Make red beans, white sugar (five taels) and soybean oil into thousand bean paste of about two taels per catty. Mix glutinous rice flour and japonica rice flour into powder, take three or two pieces of brown sugar, add about one or two pieces of water, and mix into paste-like fine powder slurry.

2. Mix the rest of the powder with white sugar (five taels per catty), add five taels of cold water, mix thoroughly, and sieve with a 16-eye sieve. Take half of it and put it into a cake mold to scrape it flat, evenly divide the bean paste on it, then spread the remaining half of the cake powder on the bean paste to scrape it flat, and then steam it with boiling water for five minutes.

3. When the air comes out of the flour, spread the fine-phase flour paste evenly on it, sprinkle with red and green preserved fruit shreds, and continue steaming for two minutes. When breathing again, cover the cage cap and steam for one minute, then take it out of the steamer and cut it into diamond-shaped pieces with a knife. In addition, cut small flags with colored paper and insert them in the cake surface.

Method 8 of Chongyang Cake

Materials: white flour, 51 grams of red and green silk, 211 grams of glutinous rice wine juice, 511 grams of sugar, and 211 grams of cooked lard.

Practice:

1. Put the flour into the basin, add warm water, add sweet wine juice, copy and mix evenly, and make it ferment. When a honeycomb appears, add sugar (211g) and mix evenly with chopsticks. Wash the sand and dilute it with hot water. Sugar (grams) is melted in hot water. Cut the red and green silk into grains.

2. Grease the bottom of the steamer, spread the bottom of the steamer with 1/3 batter and brush it with a layer of sugar water and sand washing mud; Spread the V3 batter, and then brush a layer of sugar water and sand washing mud; Cover the remaining noodle stand, steam it with fire, brush the noodle with sugar water, sprinkle with red and green silk, cool slightly and cut into prismatic pieces.