Ingredients: 1.5 cups flour, 3 eggs

Seasoning A: 1/2 cup fresh milk, 1 tsp white vinegar, B: 2 tsp baking soda, 1/2 cup sugar, 1 tbsp egg yolk powder, C: 1/3 tsp baking soda, 1/2 tsp vanilla extract

Methods

1. Mix seasoning A in a bowl and set aside for 10 minutes.

2. Add flour, seasoning B, egg, and ingredients of Ingredient 1, stir to form a paste, then add seasoning C, 1/3 cup salad oil, and 2 tsp water.

3. Pour the batter into the model, transfer to a steamer basket, and steam over high heat for about 30 minutes.

TipsNormal flour is creamy white or milky yellow in color. Pale or white flour is often made with too much whitener.

How to Make Sweet Corn Cake

IngredientsCorn flour 500 grams, sugar, a little baking powder.

Use of cornstarch into the pot, add water and mix into a paste, add baking powder and mix well, leave it for a period of time to make it fermentation, and then add sugar and stir well, the cornstarch paste spread in the steamer cage on the drawer cloth, with a strong fire to cook for 20 minutes that is into the cake, cooled and cut into pieces can be eaten.

FeaturesSoft, sweet and fragrant.

Effective nutritious, appetizing and adjusting the middle, dehumidification and diuretic, anti-cancer effect.

Double-flavored glutinous rice cake

IngredientsGlutinous rice flour 500 grams, 250 grams of coconut milk

SeasoningBrown sugar 240 grams, sugar 1 60 grams

Methods

1. Glutinous rice flour and 1 tbsp. of salad oil divided into 2 equal portions, one of which add brown sugar and 1 cup of water. Add sugar and coconut milk to the other portion and knead well.

2. Roll out the red and white glutinous rice balls into thin slices about 0.5 cm thick. Place the red glutinous rice ball on top of the white glutinous rice ball, gently press down, and roll from one end to the other.

3. Take 1 sheet of plastic wrap and spread it flat to put the glutinous rice rolls in. Tighten both ends of the wrap and steam over medium heat for about 20 minutes. Remove from the pan and allow to cool, then remove the wrap and slice into wedges to serve.

TipsThe flavor of the coconut milk will change when it leaves the coconut shell, and it is usually sweeter in the morning and lighter in the afternoon.

The deep-fried noodle cake twist is the best of Beijing's halal snacks and is very popular among the people, and it is made as follows.

≮Practice≯

1, dissolve alum, alkali, brown sugar and sugar cinnamon in a basin with warm water beforehand, then pour the flour into it and make it even, and roll it up into a long strip of molasses for a while, and then pull it into a 40 grams one of a small dose.

2, will be mixed up with boiling water, will be a small dose of sticky mixed hemp, rolled into 10 cm long small bar code in the disk, yard 3 to 4 layers and then molasses. After molasses, pick up two small strips of hand-rolled into a uniform long rope strip 2, folded two back and forth into 8, the two ends pinch together, into the two ends of the pointed, in the middle of the large date-shaped or fan shape, fried in oil is ready. When the peanut oil in the frying pan is 50% hot, hold the pinch head of the deep-fried noodle cake, put the billet into the frying pan and swing it back and forth to make it fixed, and when the billet is a little bit hard, put the whole billet into the oil to fry, and then fry it into a brownish-yellow color.

≮Features≯

The deep-fried noodle cake is brownish-yellow in color, crispy in texture and sweet in taste.

Leaf Flower Crisp ≮ Ingredients ≯

500g of flour, 250g of bean paste, 1,000g of lard (300g of actual consumption).

≮Gourmet Practice≯

1, the system of oil noodles: 200 grams of flour, 75 grams of lard, 75 grams of water, mixing and kneading, kneading until the noodles do not stick, do not stick to the board until.

2, making shortening: 250 grams of flour, add 125 grams of lard, mixing and rubbing until smooth.

3, will be divided into a only 25 grams of oil dough, snap open into the shortening, wrapped together, rolled into a thin round cake, rolled into a spiral strip, and then rolled into a thick round in the direction of the long strip, folded up the ends, snapped open, wrapped in bean paste, the top of the round with a knife to cut a cross knife cuts, knife cuts should be uniformly shallow, can not reveal the bean paste.

4, hot pan into the lard, burned to fifty percent hot, into the crisp only, to be crispy lines cracked, the level of clear, that is, turn to high heat, fried to the lotus flower crisp floating can be removed.

≮Food Characteristics≯

Color pink and white, fluffy, sweet.

Magnolia Cake

≮Ingredients≯

10 eggs, 250g white flour, 150g sugar, 5 magnolia flowers, baking soda.

≮Food Practice≯

The eggs will be beaten, white flour, sugar and baking soda mixed together, stirring, put the pot on the cage steam. Pour half of the egg onto a drawer cloth, flatten it out, sprinkle the top with shredded magnolia flowers, and then pour the other half on top. In the open pot on the steamer for 20 minutes, buckle on the board, and then sprinkle some magnolia flowers on top, cut into pieces can be eaten.

≮Cuisine Characteristics≯

Main meal staple. Nourishes and clears the fire.

Bai Feng Cake

≮Ingredients≯

Raw materials: 500 grams of rice, 250 grams of egg white, 50 grams of sesame seeds.

Seasoning: sugar, white honey, peach kernels, peanut kernels and other appropriate amount.

≮Food Practice≯

1, steaming. Rice washed clean, add water and grind into rice paste, add egg white, sugar, chopsticks in one direction and stir, stir until the sugar is dissolved and then add honey to mix well;

2, white paper soaked in oil pads in the bottom of the steamer, put on the wooden grid to stir the rice paste were poured into the wooden grid, on the surface of the sautéed sesame seeds, peach kernels, peanut kernels, with a high flame steam for 18 minutes to cook and then remove, cut with a knife into diamond-shaped pieces, plate that is. The product will be served on a platter.

≮Food Characteristics≯

White as frost, sweet aroma of loose bubbles, flexible, the Department of Anlong, Ziyun area of folk dessert snacks.

≮Cooking key≯

Rice is soaked for 12 hours in summer and 24 hours in winter; it must be stirred in one direction.

Peach Crisp with Jujube Paste

≮Ingredients for Cuisine≯

Peach Crisp with Jujube Paste 250 grams, walnut kernel 50 grams, Chinese yam 50 grams, 500 grams of flour, 125 grams of lard.

≮Gourmet practice ≯

1, the walnuts will be rolled out, add the date mud, Chinese yam into the filling; take 200 grams of flour, put on the panel, add 100 grams of lard, stirring the spoon, into the dry shortening;

2, put the remaining flour on the panel, add 25 grams of lard, add the right amount of water, synthesize the dough;

3, the dry shortening wrapped into the oil water noodles rolled into a tube, according to each 50 grams of oil made of date paste pastry 2, cut into doses with a knife, rolled into a round skin, and then with the left hand to support the skin, the right hand to the date paste filling into the skin, tighten the mouth, roll oval, with a pair of flower pincers from the bottom of the round billet from the top of the bottom of the press out of a convex prongs, and then in the prongs on both sides of the press out of the semicircular open pattern;

4, will be the pan on the fire when the oil is burning at 60% heat, the billet put into the frying until the see crisp floating surface is yellow that is. yellow that is. Out of the pot, a little cool that crisp.

≮Food Characteristics≯

Can be eaten as a snack. It can be used to replenish the spleen and stomach, benefit kidney qi, and is suitable for spleen deficiency with little food, kidney deficiency and premature aging.