Brown Sugar Soft Cake
Ingredients
Brown Sugar 100g Groundnut Flour 100g Water 360ml Dipping Powder (Cooked Soya Bean Flour) about 1 cup
Methods
1
Mix Brown Sugar and Groundnut Flour together and set aside
2
Put in 360ml of water, and cook it over a low flame, stirring with a spoon until it thickens (to prevent pudding). Turn off the heat when the mixture thickens
3
Mop the container with a kitchen towel dipped in oil, then transfer the thick brown sugar cake into the container and smooth the surface a little bit (it doesn't matter if it's not flat because it's been steamed!).
4
Put it into the electric pot to steam (1 cup of water), the electric pot switch jumped up and let it simmer for a while, take out the steamed brown sugar cake and let it cool
5
Left hand smeared with a little bit of oil and right hand holding a scissors, first cut the brown sugar cake into a long thick strips and throw it into soybean flour (with a little bit of powder first, the hands will not be sticky and good to operate), and then cut it into a suitable size and evenly coated with soybean flour to be served on the plate and enjoy
Soft Cake
Ingredients
300g glutinous rice flour, 75g clarified flour, 25g potato starch, 225g sugar (I put 200g), 1 tbsp oil, 350ml water, a tsp of flavoring for personal preference, and 2 drops of coloring agent
Methods
1. Stir all the ingredients together and put them into an oiled steaming plate (8?-inch square plate) and steam for 20 minutes on medium heat. 2: Divide the cooked dough into two equal portions, place the cooked glutinous rice flour on the table and roll one portion of the dough into small strips by drawing 3 red lines on it.
Red bean glutinous rice soft cake
Ingredients
100g of glutinous rice flour, 65g of sweet potato puree, 2 tablespoons of sugar (red and white can be used), 2 tablespoons of hot water (about 40 degrees), red bean paste (rolled into small balls),
Methods
1
Red bean paste rolled into small balls and set aside.
2
Mix glutinous rice flour, sugar, and groundnut puree, and slowly pour in the right amount of hot water to form a dough.
3
Divide the dough into balls of a size suitable for the mold.
4
Punch down the dough and seal it with the red bean paste.
5
Coat the molds with oil. （
6
Put the glutinous rice balls into the mold and press them lightly with the palm of your hand.
7
Tap the mold left, right, up and down to release the ball.
8
Place the pressed and molded glutinous rice cakes on greaseproof paper or wrapping paper cut for baking. Heat the water in a wok (the water should only be at a low boil) and steam the glutinous rice cakes in the wok when there is a small amount of smoke.
9
Steam over low heat for 12-15 minutes. (Be sure to use low heat, if you use high heat to steam the pastries, they will be soft and mushy)
10
Steamed glutinous rice cakes can be eaten when they are cold.
Red bean soft cake
Materials
200g fresh milk 200g coconut milk 200g sugar 150g Jelly T2 and 1/2 tbsp water 200g red bean paste 350g
Methods
1
Mix the Jelly T with the sugar.
2
Pour in the milk, water, sugar and coconut milk and stir.
3
Put it on the gas stove and cook on low heat until the custard melts, then pour in the red bean paste.
4
Mix well and let it cool (I don't have too many models at home, so I just put it in a pot to cool).
5
After cooling, cover the pan with a plate and invert it.
Green Tea Soft Cake
Materials
Green Tea Powder 10g, Fish Gelatin Powder 16g, Rock Sugar 70g, Milk 450ml, Water 300ml
Methods
1. Fish Gelatin Powder add 100ml of cold water to soak through, and then steam in boiling water, stir into fish gelatin paste and spare.
2. Boil 200ml of water, first add rock sugar and cook until dissolved, then add green tea powder and stir well, then add the dissolved fish glue pulp and stir until completely dissolved. When cool, and then add the milk and stir well, evenly poured into the vessel, frozen for 4 hours that is.
Green Apple Soft Cake
Ingredients
150g sugar, 80g cornstarch, 40g cornflour, 80g cornstarch, 650g water, 200g green apple juice concentrate, 2 tbsp lemon juice
How to do it
1.) Mix ingredient 1 well and cook it on the stove until it becomes sticky.
2.) Add ingredient 2 and mix well, then pour it into a flat plate to smooth the surface and steam in a steamer basket over high heat for about 8 minutes.
3.) When the soft cake is cooled down, it can be pressed into a variety of cookie molds to create your favorite shapes, which is a variety of soft cakes.
Marmalade Soft Cake
Ingredients
Marmalade, agar
Methods
1. (The ratio of marmalade to agar is 10:2)
2. Soak agar in cold water to soften it
3. Pour marmalade and agar into a pot and cook while stirring
4. Blend until agar is completely melted. (The marmalade is thicker, so it will take some time for the agar to melt completely, and you will need to keep stirring to prevent it from smudging. If you are making marmalade cake while boiling the marmalade, you can add it before the jam thickens)
5. Let it cool a little, then pour it into a box lined with safety film and cut it into pieces after it cools down
6. You can eat it straight away, or you can wrap it with coconut on the outside
Sweet Potato Soft Cake
Instructions
3 cups of freshly boiled rice, 3 large eggs, beaten, 2 cups of cheese, and 2 cups of watermelon. Eggs, beaten, 2 cups buttermilk, 1 1/2 cups yellow cornflour, 1/2 teaspoon baking soda, 1 cup cheddar cheese, 130 grams green chillies, 1000 grams sweet potatoes, sugar
How to make it
1. Prepare 3 cups of freshly boiled white rice and set aside
2. Grab a bowl, beat three eggs, whisk them briefly, and set aside
3. Chop the cheddar cheese, set aside
4. Wash the peppers, remove the roots and chili peppers, cut into small slices and spare
4. Wash the sweet potatoes, peeled and cut into cubes, spread out to dry for a few hours, until the surface of the "shell" dry, and then put the sweet potatoes into a pot, add water and cook, the amount of water just over the sweet potatoes for the best, so that the water evaporates nearly half, add the sugar, stir the sugar, and then the sweet potatoes, the sweet potatoes, the sugar, the sugar, the sugar, the sugar, the sugar, the sugar, the sugar, the sugar, the sugar, the sugar, the sugar, the sugar, the sugar. When the water evaporates to nearly half, put in the sugar, stir the sugar, continue to cook, cook until the water is all dry. Pour out the sweet potato syrup and set aside to cool
5. Butter the casserole dish and set aside
6. In a large bowl, pour in the cooked rice, beaten eggs, buttermilk, cornstarch, baking soda, grated cheese, and bell peppers cut into small slices, and whisk vigorously until well blended.
7. Break the sweet potatoes into small cubes and pour them into the rice and egg mixture, stirring well, then put the sweet potato and rice mixture into a prepared casserole dish and bake it over high heat for about 45-50 minutes, and the delicious sweet potato soft cake is ready.