This time I used blueberry sauce as the filling. Blueberry sauce is a little thin and difficult to shape. Add a little starch and mix well. You can knead it into a ball and wrap it with a layer of crystal skin. After heating at high temperature, purple blueberry sauce can be seen faintly on the crystal skin, which is very beautiful.
Ingredients: crystal cake powder 500g, sugar 100g, blueberry sauce 80g, boiled water 500g, a little corn starch, mold 1.
Exercise:
Prepare ingredients
Pour sugar into a basin, and then pour boiling water to dissolve the sugar.
Add 400 grams of crystal cake powder while it is hot and stir well.
Put the mixed dough on the chopping board and add 100g crystal cake powder.
Knead until the dough becomes smooth and soft.
Separate several small doughs evenly, cover them with a wet cloth and let them stand for a while.
Pour blueberry sauce into a bowl, add a little starch and mix well.
Take a small ball of dough, press a nest in the middle with your thumb, scoop up a ball of mixed blueberry sauce, wrap it and knead it round.
Stuff the dough into a mold sprinkled with dry powder.
Extruded cake shape
Until it's all over
Put a proper amount of water into the steamer, spread the leftover zongzi leaves on the steamer rack to prevent adhesion, put the crystal cake away, cover the pot, and steam for about 8 minutes.
Food tips:
1. The amount of water can be increased by about 100g, and the taste is softer.
2. It can be directly molded by hand without a mold, and the stuffing can be arbitrary.
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