Exercise 1:
1, first cut the red and green preserved fruit into shreds for later use.
2. Make dried bean paste with red beans, sugar (250g) and soybean oil.
3. Mix glutinous rice flour and japonica rice flour, take 150g, mix in brown sugar, and add about 50g of water to make paste slurry.
4. Mix the remaining powder with white sugar (750g), add 250g of water and mix thoroughly. Take a cake drawer, 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 exposes the flour, spread the paste evenly on it, sprinkle with red and green preserved fruit shreds, and continue steaming until the cake is cooked and removed from the fire. Take out the cake, cut it into the shape of diamond cake with a knife, and make a small flag with colored paper and insert it on the surface of the cake.
Exercise 2:
1. Stir japonica rice flour, glutinous rice flour, sugar, oil and water together and knead into loose powder with moderate humidity;
2. Let the stirred powder stand for a period of time, fully absorb water and then sieve it into fine powder;
3. Take a cake drawer, spread a clean wet cloth, put half of the cake powder on it, and steam in the pot for 5 minutes;
4. Take out the cake drawer and spread a layer of bean paste, then pour in the other half of the cake powder to smooth it, sprinkle all kinds of dried fruits and red and green preserved fruits on the surface, and put it in the pot to continue steaming for about 20 minutes;
5. Take out the steamed cake and cut it into diamonds with a knife. The delicious Chongyang cake is ready!