Open Category: Health, Diet, Pastry, Life, Peking Style Mung Bean Cake
1.Ingredients Proportion Mung Bean Powder 13 kilograms, powdered milk sugar or white sugar 11.7 kilograms, sugar cinnamon 0.25 kilograms, and appropriate amount of water.
2. production method 1 mixing: powdered sugar into the pasta machine, add sugar cinnamon diluted with a little water, mix: and then into the mung bean flour, mix well, pour through 80 mesh sieve, that is, into the cake powder (to be able to pinch into a ball shall prevail). 2 molding: in the steamer drawer on the paper, the cake powder spread in the steamer drawer, gently pushed the surface of the flat plate, about 1 cm thick; and sieve a layer of cake powder, then a light paper slightly larger than the steamer drawer, and then the cake powder, and the cake powder, the cake powder, the cake powder, and the cake powder, the cake powder, the cake powder, the cake powder, the cake powder, the cake powder, and the cake powder. Sift a layer of cake flour, then use a light paper slightly larger than the steam drawer to cover the cake flour, with cake mirror (i.e., copper mirror, copper press) pressure light; remove the light paper, gently sweep away the floating powder on the side of the drawer frame, cut with a knife into a square of 4 cm × 4 cm.3 Steaming: the corners of the steam drawer with a good cake flour cushion up, stacked up in turn, into a special steamer sealed tightly; boil water (should not be over-boiled, so as to avoid the cake color turns red), steam for 15 minutes and then take out, in the middle of the top surface of each piece of product with a properly diluted melted cake, and the cake will be steamed. In the middle of each small piece of product top surface, with the appropriate dilution of melted food red pigment liquid to play a little red; and then each drawer were flat buckle on the operating table, after cooling that is.
Beijing-style cinnamon mung bean cake
Open Category: Food, Diet, Cooking, Recipes
Beijing-style mung bean cake is different from the Soviet style, the Soviet style is heavy in oil and sugar, and is marketed in early summer; the Beijing style is oil-free, cool and refreshing, and is marketed in the summer, and is usually sold at the same time as sour plum soup.
Raw material recipe white sugar 5 kg sweet cinnamon 0.25 kg mung bean powder 6.25 kg water 0.625 kg
Production method After the sugar dissolved and added to the cinnamon and mixing, and mung bean powder and together, with a sieve over fine, loaded into a wooden grid slightly pressed (wooden grid bottom of the bamboo curtains lined with two layers of paper), put into a cage drawer to steam about 30 minutes to be the cake texture with viscous into a block that is.
Recipe for raw materials (100 kilograms of finished products) 29 kilograms of powdered sugar, 21 kilograms of mung bean flour, glutinous rice flour 7 kilograms of 25 kilograms of sesame oil, bean paste filling 16 kilograms of rose 1 kilogram
Production method First processed mung bean flour, mung beans, wash, cook until the blossoming of the sun, dry, peeled, crushed into powder; and then the system of bean paste filling, will be boiled, rolled into a paste, and then added to the sugar boiled, boiled to the appropriate time to add the rose and a little bit of sesame oil. Rose and a little sesame oil, mix and that is to become; powdered sugar with sesame oil and mix well; add mung bean powder, and finally add glutinous rice flour and mix well; ready cake mold, will be mixed with mung bean powder sifted to the mold (in the middle of the bean paste filling), scrape the surface, take off the mold to the steam plate. Steam on the stove can be cooked (steam to control the fire and time, too long to spread, short time is hard bottom); out of the pot to cool down after the good can be boxed, boxed in the cake on the surface with sesame oil brush again.
Mahjong bean paste cake
Raw materials: flour, dry yeast, cucumber, purple kale, red bean paste, seaweed.
Preparation:
1. Juice the cucumber and purple kale in a juicer.
2. Add appropriate amount of dry yeast to the cucumber juice. Knead the flour with the processed cucumber juice. About two tablespoons of flour is enough, because the dough will not be very big and the process of kneading the dough is easier for beginners.
3. Add the kale juice to the dry yeast and knead the dough with the flour. The cucumber dough is about the same size as the kale dough.
4. Roll out the two doughs separately, paying attention to even thickness.
5. Spread an even layer of red bean paste on the rolled out purple kale pastry.
6. Fasten the cucumber pastry on top and press gently. Place in a steamer drawer. Place a dampened saran wrap in the steamer drawer beforehand to make it easier to remove the finished product.
7. Fermentation for about an hour, turn on the heat to steam. After fifteen minutes turn off the fire.
8. Cut the steamed cake into mahjong-like rectangles. Cut the seaweed into julienne strips, dip them in water and stick them on the bean paste cake to create a mahjong pattern.
Adzuki bean cake
Open Category: Culture, Food, Pastry, Recipes
Ingredients: glutinous rice flour, raw flour (about one-half of the glutinous rice flour), adzuki beans, sugar, a little baking powder.
Preparation: Boil red beans with the right amount of soup, mix in glutinous rice flour, cornstarch, sugar, baking powder, mix into the class. Square plate coated with oil, pour the batter, scrape the flat on the cage steamed, to be cooled and cut into small pieces. If you put some sugar to hang flowers that is cinnamon red bean cake. Can also be made into mung bean cake, jujube cake, etc., which is suitable for summer consumption of delicious snacks.
Plum blossom cake
Raw material recipe (to make 100 plum blossom cake, for example): 4 kilograms of white flour, 3.5 kilograms of bean paste, 150 grams of sugar, 500 grams of sugar lard, 75 grams of red and green silk, 15 grams of soda, 25 grams of soybean oil.
Production method:
1, take 2 kilograms of flour into the barrel, add an equal amount of warm water, stirring evenly with a long-handled iron spoon, and let it rest for 5-6 hours, and then add 2 kilograms of flour and 3 kilograms of warm water, and stir vigorously until the batter is uniform, viscous and no lumps. Dissolve the soda ash and pour it into the bucket and mix it well, then pour it into the copper kettle and wait for use. Another soybean oil poured into the container, add 50 grams of water into the water oil.
2, the mold with the iron cover on the stove with medium heat, with a brush dipped in water oil will be coated with mold holes, take the copper kettle will be injected into the mold holes in order to batter (only half of the holes), and then the mold will be lifted up, slowly rotate, so that the batter is uniformly adhered to the wall of the holes, and then placed on the stove, will be inserted into the holes in the bamboo slice to the hole in the batter to the hole in the wall of the four scrapers. Then add 35 grams of bean paste in each hole, 5 grams of sugar lard, and then take 15 grams of sugar evenly sprinkled in each hole, and then fill the holes with batter, sprinkle about 15 grams of red and green silk, cover and burn for 2 minutes, open the lid and then evenly sprinkle 15 grams of sugar, cover the lid and then burn for 3 minutes that is cooked. Open the lid with a spatula to separate the plum cake from the mold, pick up the plate. Flour into the jar, mix with cold water and beat into batter, put the old leaven, alkaline water, mix and stir until the batter is a hundred colors, into the copper pot to be used.
2, peanut oil with the right amount of water and water oil. Bean paste into the bowl, add sugar, water oil and mix into wet bean paste filling. The lard cut into cubes, add sugar and mix into sugar plate oil cubes.
3, cake mold brush with water oil, put on the stove less hot, the batter from the copper kettle poured into the cake mold holes, to mold holes half deep, that is, in the mold holes into the bean paste filling, and then the batter poured into the mold holes, cover the bean paste, until the mold holes are filled with the top, and then put the sugar plate oil diced, red and green melon wire, baked for about eight minutes, will be molded holes in the cake with a copper brazier pick out, and put it on the other sprinkle a layer of sugar on the iron plate, the cake surface sticking to the iron plate, bottom side up. The cake is placed on another iron plate sprinkled with sugar, with the cake side against the iron plate and the bottom side facing up, and then baked on the stove, until the iron plate is overflowing with syrup and the color is sauce-red, then take the cake out of the body and put it on a plate.
Honey Cinnamon Cake
Open category: Food and Drink
Raw material: 100g sugar, 2 teaspoons of cinnamon honey, 200g milk, 4 teaspoons of agar
Seasoning: honey in moderation
Cooking method:
1. Put agar into the water, cook agar on a slow fire, then add sugar and cook until the sugar is completely dissolved.
2. When the agar is not completely cooled, add cinnamon honey and mix well, cool.
3. Add a little honey.
Peppermint Cake
Peppermint Cake is one of the famous pastries in Futian, Fujian. This cake is made without adding mint flavoring, but with the aroma of fresh mint leaves smoked, eaten in the mouth, the aftertaste lingers for a long time. Raw material formula: rice flour 5 kg sugar 1 kg production method: 1. need to choose the best white rice, pick up the barnyard grain and other debris, wash with water, and soaked with water. After draining the water in the stone mortar pounded, over the fine Luo, take the white rice flour and sugar mixed well. 2. steaming, pot of water (to not no to pastry as appropriate), put a small amount of mint leaves, after the water boils, will be placed on the pot drawer, the first layer of fresh mint leaves, and then lay a clean steaming drawer cloth, will be evenly sprinkled in the drawer, a little pressure firm (not too thick, too solid, otherwise difficult to cook), cover tightly, with a high fire steam 30 minutes. 3. After uncovering, take a clean wooden board to cover the drawer and turn it over, put the cake back on the board, remove the drawer cloth and mint leaves, cut it into pieces, and eat it in the heat, with an incomparable aroma. Characteristics: White as snow, fluffy and refreshing, sweet and fragrant, with a strong mint flavor. It not only tastes delicious, but also has the effect of clearing the wind and heat.
Steamed cake
Open category: Food, Diet, Cooking, Recipes, Recipes
Ingredients
90 grams of flour, three eggs, 50 grams of raisins.
Seasoning
70 grams of sugar, a little salad oil or butter (for spreading).
Directions
① Sift the flour well, set aside; beat three eggs, take their whites and yolks.
② Take a larger container and whisk the egg whites until creamy.
③ Gradually add sugar to it and stir well.
④ Add the egg yolks separately and whisk until foamy.
⑤ Add the sifted flour and mix well with the egg mixture.
⑥ Add the raisins and mix well.
⑦ Take a container, thinly grease the inside with salad oil or butter, then pour in the seasoned flour and smooth the surface; cover with a paper towel and cook on high for 5 minutes, then remove from the container when it is cool and cut into thin slices.
Yangzhou square cake
Ingredients: round-grained rice flour, sweet bean paste, plums, kumquats, melon seeds, sugar, red and green silk.
Method: round-grained rice flour with hot water, sugar mixed into snowflake-like, kneaded well kneaded. Then the plums, kumquats chopped, put into the bean paste, sugar, melon seeds and mix evenly into the fruit kernel filling. Will have a square wooden frame in a cage covered with a clean damp cloth, and then put the rice cake with fruit filling into the square, sprinkled with red and green silk, steamed.
hemp cake
production method:
1. flour (3.5 kilograms) into the noodle tank, pour cooked lard, kneaded evenly into the shortening (5.25 kilograms). Flour (650 grams) and leavening into the dough bowl, add 50 ℃ hot water 600 grams (fall, winter season to use 70 ℃ of hot water, summer with 30 ℃ of warm water), and into the dough. After fermentation, pour the lye dissolved in 50 grams of hot water, kneaded into the dough (1.75 kg).
2. Wash the lard, tear off the membrane coat, chopped into mush, put in the basin, add refined salt and mix well.
3. Roll the dough into long strips, picked into 50 doses (each weighing 35 grams), the dose snapped into a round skin, wrapped into the shortening (105 grams), the mouth pinch together slightly snapped flat, with a rolling whip rolled flat, from left to right rolled up, and then rolled flat and pushed the long, rolled from the outside towards the inside (hitching head towards the top), and then slightly snapped flat (to be thin on the side of the middle thick), and then wrapped with fillings. Sweet sesame cake each wrapped in sugar (25 grams), salty sesame cake each wrapped in salty board oil filling (20 grams), minced green onion (10 grams), close the mouth pinch together and then slightly snap, with a rolling whip rolled into a 1-cm-thick, 17-cm-long, mid-waist width of 12 centimeters of the waist-shaped cake embryo. With 100 grams of hot water to the filling sugar into a liquid, respectively, painted on the surface of the cake, and then one by one dipped in sesame seeds, turning the cake so that the sesame face down, and then slightly dipped in water with both hands to wipe the bottom of the cake. Paste the cake into the hot oven, each oven can paste 20 pieces, baked on low heat. Cover the oven with a water bowl. It will take about 4 minutes to mature and then gently shovel out.
Chongzhou Ye'erba
Ingredients
150 grams of glutinous rice flour, 100 grams of yellow sticky rice flour, 150 grams of minced meat.
Seasonings
20 grams of ginger, 20 grams of green onion, 5 grams of pepper, 3 grams of salt, 5 grams of soy sauce, 10 grams of cooking wine, 50 grams of lard, and 12 orange tree leaves.
Production
1, glutinous rice flour, yellow sticky rice flour mix well, into the 50 ℃ warm water 100 grams of water and into the water dough, under the 10 noodles; green onions, ginger washed and chopped.
2, the pot into the lard, burned to seventy percent of the heat into the end of the onion, ginger stir-fry incense, add minced meat stir-fry on low heat for 2 minutes, put pepper, salt, soy sauce, cooking wine, mix well, out of the pot to cool into the filling.
3, with the noodle agent pressed into the center of thick, surrounded by thin large, wrapped with meat filling, made of oval billet, outsourcing orange leaves, on the cage on high heat steaming for 10 minutes, out of the pot.