Flour 300g glutinous rice flour 75g
Young granulated sugar 120g instant yeast 1 teaspoon
Pigment clear water 250g
2 tablespoons oil (plastic)
Practice;
1: Sift the flour and glutinous rice flour and add sugar, namely yeast and water, into a large bowl.
Just mix well with a scraper (the dough will stick to your hands, so use a scraper)
2. Cover the dough with plastic wrap and ferment for at least 4 hours (I fermented for 7 hours, fermented.
The longer it is steamed, the softer it becomes)
3. Grease the leavened dough with both hands and a spatula, gently knead the dough and put it on the table.
Shape the oily paper or banana leaves with a scraper, and shape them for 15 minutes or two.
Double fermentation
4: Boil the water, put it in the cake dough and steam it 15 minutes. (Don't open the lid before turning off the fire,
Wait another 5 minutes before opening the lid.) Otherwise, the cake will dry.
2. Radish hairpin Hakka cake (radish cake) as shown in the picture: Radish has the function of eliminating phlegm and transforming qi, tastes sweet and cheap, and is deeply loved by Hakka people. Radish board made of radish and sticky rice flour is a favorite rice cake of Hakka people.
Ingredients: 300g sticky rice flour, radish 1 strip, 4 mushrooms, 25g dried shrimps, 50g lean meat, salt (a little), chicken essence (a little) and oil (two tablespoons).
Practice: 1, first mix the sticky rice noodles with water and add a little salt (not much, because you need to add a little salt when frying materials)
2. Slice white radish (or chop small foam), chop mushrooms and lean meat into foam, wash shrimp skin and fry for later use.
3. Heat the oil in the pot, stir-fry the lean meat and mushrooms, then stir-fry the dried shrimps and white radish for a while and add salt.
4. Pour the fried materials in 3 into the rice noodle paddle and mix well.
5. Pour the prepared materials into a steaming tray (it only takes ten minutes to steam).
Tip: Steamed radish sticks can also be cooled and then cut into small pieces and fried in a frying pan, which is more fragrant and delicious.
Collection of Hakka-style specialties, Xiguan Jingdian, Sanwei Chenpi Cake, Sanwei Lard Cake, Ginger Sugar/Ginger Tea, Golden Pomelo Preserved Fruit, Sweet Rice Cake, Taro Cake, Blind Gong Cake, Multiflavor Plum/Olive/Yingzi Preserved Fruit, Crab Yellow Cake, Tea Wei Cake, Almond Cake, pineapple cake, Raisin Crisp, etc.