500 grams of japonica rice flour

250 grams of red beans

Sugar1000g

Red and green preserved fruit 100g

50 grams of brown sugar

25 grams of soybean oil

50g cooking wine

Production steps

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 with brown sugar, add about 50g of water, and make into paste powder.

Chongyang cake

Chongyang cake

Flesh.

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. There are poems describing the making of Chongyang cake.

Cai yun

The bonfire is ringing and the machine is busy at night.

It's still a storm,

As soon as the weaver drinks Gordon's wine,

The smell of steamed jujube cakes is everywhere in the shop.

Method 2

Raw materials: japonica rice flour, glutinous rice flour, red bean paste, dried fruits of various colors, red and green preserved fruits, sugar, oil and clear water.

Exercise:

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!

1. Directly dried into dried osmanthus fragrans, which can be put in various desserts and is very fragrant.

2. Make tea (lazy people's choice), pay attention to choose fresh osmanthus, so that the tea will not dry.

Make a cake.

< 1 >. Collect fresh osmanthus fragrans and a small amount of roses, clean them, add a small amount of water and stir them with a blender.

< 2 >. Take a small pot, slowly cook the stirred paste with low fire, add rock sugar while cooking, and keep stirring with a small spoon to prevent slight scorch. -I like to grind a little lemon peel or orange peel and add it:) Turn off the heat when it is slightly sticky.

At this time, semi-finished products can be used for many purposes according to their own preferences.

Editor of osmanthus red bean cake

material

Just made semi-finished products, red beans, frozen powder, plastic grid, fine sugar powder

manufacturing method

1. Wash a small bowl of red beans and cook them in a pressure cooker-the pressure cooker is used to reduce the time required.

2. Stir the cooked red beans into paste with a blender, add osmanthus rose sauce on it, and stir with a blender. Remember not to add water.

3. Buy a pack of jelly powder (available in the supermarket), add a small amount of boiling water, mix and add it to the paste above, and stir well.

4. Wash and dry the plastic grid (available in supermarkets, you can choose your favorite pattern), brush a little fine sugar powder with a brush, pour it into the paste in front, and cover it (some people like to use plastic wrap, but plastic wrap is easy to produce water droplets. . Put it in the freezer, ice it for one night, take out the grid the next day, pour out the sorbet and eat it! ! [2]

Editor of osmanthus mung bean matcha cake

Materials:

The sweet-scented osmanthus rose sauce, mung bean and matcha powder made in front are sold in supermarkets.

manufacturing method

1. Cook mung beans in a pressure cooker, and put them in a blender for full stirring;

2. Put the sweet-scented osmanthus rose sauce and mung bean sauce into a small pot and heat it on low heat, and stir it gently. Remember not to use too much force to avoid foaming until the bean paste is effective (the spoon can't be pulled up, so it feels a little awkward to take it away). Add matcha powder and stir evenly;