How to make the sweet cake How many effects does the delicious cake have

Sweet cake. Originally made by the residents of Xitang Ancient Town, Zhejiang Province and passed down to the present day, it is a crispy and delicious Han specialty cake. Evolved from Ba Zhen Cake (Ba Zhen Cake has a history of 150 years in Xitang), Ba Zhen Cake is made from eight kinds of Chinese medicinal herbs.

The main ingredients are fresh potatoes and rice noodles.

Characteristics: tonifying the spleen, benefiting the kidney, and solidifying astringency.

Sort the dim sum. Sweet taste.

Introduction to ingredients and production.

**] "Diet Recipe for Living with Rest".

Ingredients: 1000 grams of fresh seeds, 250 grams of glutinous rice flour, appropriate amount of sugar. It is pressed into a dough and steamed.

Production] Thermal processing: Selection.

In July and August, fresh seeds, put them in a pot with water and cook them, and then remove the shells.

Dry, grind the flour, add water with glutinous rice flour and sugar, mix evenly, knead into a dough, and then make a gourd cake as usual, and steam it.

Cold processing: first puff and crush the gourd and glutinous rice and put it for later use, when you want to eat, add the gourd powder and even if you like the taste, add some dried osmanthus to compaction in summer, and you can cut it with a knife after about 10 minutes. (It's a little longer in winter).

Usage and efficacy.

Usage] Every morning and evening as a snack, warm to eat 2 3 pieces, for 5 7 days.

Efficacy] tonifies the spleen, benefits the kidneys, and solidifies astringency. It is suitable for children with chronic spleen deficiency, diarrhea, kidney deficiency and enuresis.

Do not use it during cold and fever.

Taste] Relatively sweet.

Origin. Originally baked and dried after the packaging is crispy and delicious, today's gourd cake is refined from gourd and glutinous rice puffed powder, and the taste is more delicate and chewy than the original Bazhen cake

Pastry chef with many years of production experience, the production of the gourd cake, osmanthus cake with a fragrance of osmanthus, pollen honey cake is also known as (pollen cake) with a very unique fragrance, walnut cake has the original fragrance of walnuts, the gourd cake has the first food of Xitang snacks, to the birthplace have a desire to taste first, the cake is very elegant, the taste is unique. After years of circulation, there are now many ancient water towns and even shopping ** have this kind of gourd cake.

1. It is mainly used for the treatment of waist and knee pain, sperm loss, drenching, belting, urination, diarrhea and other diseases.

It is rich in starch, which can provide the human body with heat shielding energy, and contains a variety of vitamins and carbon substances to ensure the nutrients required by the body. The preparation of "Eight Immortals Cake" has the effect of prolonging the life of the governor obviously.

2. There are two types of cold processing and hot processing, which are explained separately below.

1. Cold processing: puff and crush the glutinous rice and preserve, when you want to eat, add the starch powder with white sugar and pure water, and then add some dried osmanthus according to personal taste, and you can use it to cut it in about 10 minutes in summer, and it takes a long time in winter.

2. Hot processing: use fresh seeds, put them in a pot and add water to cook, remove the shell and dry, grind them into powder, then mix them with glutinous rice flour and sugar, add water and mix well, knead them into a dough, and then make them into a starch cake and steam them.

31. The liver fire is too strong, or the chest is often tight. No one shall eat the seeds.

2. For women, you can eat more leucorrhoea, which is good for your body. For the elderly, the elderly who urinate more frequently should eat more wheels and some seeds.

3. For those with constipation. And women are not allowed to eat gourd after giving birth, which is very bad for their health.

Ingredients: 50g glutinous rice flour

100g of rice flour

50g of starch powder

Caster sugar 30g

100g of water

Water-soluble red bean paste 35g

Jujube puree 35g

Dried osmanthus to taste.

Procedure steps...Pour the red bean paste and red date paste into a bowl and stir well, steam in a pot with cold water for 10 minutes, take it out and let it cool a little for later use.

Pour glutinous rice flour, sticky rice flour, gourd flour and caster sugar into a large bowl and stir evenly, add a small amount of water and stir into a semi-wet state many times, manually rub the flour until it is fluffy and moist powder, and sieve it for later use * about 300g of white cake powder sieved out

Take 80% of the white cake powder (about 240g) into a large bowl, sieve in the steamed bean paste and red date paste, mix it with a spatula, and then rub it until fluffy, and the date paste cake powder is ready.

Take a waterless and oil-free square high-temperature resistant glass bowl, spoon in 1 2 white cake powder at the bottom layer and flatten it, then spoon in the jujube paste cake powder to spread it flat, and finally spoon in the remaining white cake powder to spread it flat.

Steam in a pot of cold water for 50 minutes, take it out and dry it until it cools slightly, then remove it from the mold and cut it into pieces, and finally sprinkle it with some dried osmanthus.

Tip 1If you can't buy the starch, you can make it yourself: wash the dried starch and drain the water, send it to the oven to bake at a low temperature of 90 degrees for 2 hours, take it out and put it in a grinding cup to grind it into powder after cooling

The production of jujube puree: add 200g of jujube meat and 500g of water to the pot, turn to low heat and cook for 30 minutes until the water is dry, sieve out the jujube paste into a non-stick pan, and fry the water over low heat (about 50 minutes) 3Square Glass Bowl Size:

The top is 15cm*15cm long, and this recipe is the amount of 1 square mold.

1. Prepare materials: 1000 grams of fresh seeds, 250 grams of rice flour, and an appropriate amount of sugar.

2. Use 1000 grams of fresh seeds, put them in a pot and add water to cook, remove the shell and dry, and grind the powder. If there is no fresh product, you can use 500 grams of dried gourd and grind powder.

3. Add water to the starch flour with an appropriate amount of rice flour and sugar, mix evenly, knead it into a dough, and then make it into a starch cake as usual and steam it.

To start making, the fresh seeds are boiled in a pot and shelled, then dried and ground into powder. After preparation, add water and stir well with glutinous rice flour and sugar, knead it into a dough, and then use the model to make a potato cake and steam it in a pot.

1. Prepare the raw materials. Appropriate amount of fresh seeds, glutinous rice flour, and sugar.

2. Thermal processing. Selection.

In July and August, fresh seeds, put them in the pot and add water to cook, remove the shell and dry, grind the powder, add water together with glutinous rice flour and sugar and mix evenly, knead into a dough, and then make the cake into a potato cake as usual, and steam it.

3. Cold working. First of all, the gourd and glutinous rice are puffed and crushed and put for later use, when you want to eat, you can use white sugar and purified water to add the gourd powder and evenly like the taste, add some dried osmanthus to compact, and you can cut it with a knife after about ten minutes in summer. (It's a little longer in winter).

Mix the starch and flour well, add baking powder, sugar and water, and knead into a dough.

After the dough has risen, divide it into 20 equal portions, make a cake, and put it in a steamer for 20 minutes.

The cake is made by steaming fresh rice flour with glutinous rice flour and sugar, and some other ingredients such as osmanthus can be added to add flavor to the pastry. The following is the practice of the gourd cake shared with you for your reference, welcome to browse!

Before making the gourd cake, we need to prepare: 1000 grams of fresh gourd, 250 grams of glutinous rice flour, and an appropriate amount of sugar. The amount of raw materials can be changed according to your needs.

Next is the recipe for the starch cake. There are two types of cold processing and hot processing, which are explained separately below.

Cold processing: puff and crush the glutinous rice and preserve, when you want to eat, add the starch powder and mix well, and then add some dried osmanthus according to personal taste, you can use it to cut it in about 10 minutes in summer, and it takes a long time in winter.

Hot processing: Use fresh seeds, put them in a pot and add water to cook, remove the shell and dry, grind them into powder, then mix them with glutinous rice flour and sugar, add water and mix well, knead them into dough, and then make them into a starch cake and steam them.

What is the effect of the gourd cake?

Starch cake is rich in starch, so it can provide our body with the calories it needs. At the same time, it contains a variety of vitamins and other substances, which are conducive to maintaining the normal operation of various tissues and organs in our body.

After taking the seeds, it can effectively enhance the absorption function of the stomach and intestines, and improve the bowel rate, and at the same time, it can also increase the serum level'carotene concentration, which reduces the incidence of cancer.

It has the effect of strengthening the spleen and tonifying the kidney, and can be used for chronic spleen deficiency, diarrhea and enuresis of kidney deficiency in children. Seed cake can also be used for symptoms such as spermatozoa, belt down, incontinence and so on. However, if you have a cold and fever, it is best not to eat the gourd cake to avoid affecting the recovery of the body.

Can pregnant women eat the starch cake?

From the efficacy of the gourd cake, we can know that the daily consumption of the gourd cake has a good health care effect on our body, so can pregnant women eat the gourd cake?

It stands to reason that as long as the pregnant woman does not have constipation or red urine, cold and fever, it can be eaten, because the gourd cake has the effect of strengthening the spleen and kidneys.

However, the gourd has a certain astringent effect, and the sugar and calories in the gourd cake are very high, and eating too much will also have a certain impact on the body of pregnant women. Therefore, it is recommended that pregnant women should eat less.

The gourd cake is made from the gourd and is very nutritious, so what is the method of the gourd cake?

Soak the seed overnight with a grinder to beat into powder, egg whites and yolks separate, stir the egg yolk and seed powder evenly, add white sugar or rock sugar powder to beat the egg whites three times, beat to the extent that you can lift the whisk to have a sharp angle, first one-third of the egg white to the egg yolk mixing bowl with the method of stirring up and down, and then pour the mixed liquid back into the beaten egg whites and continue to mix evenly with the technique of stirring up and down, pour into the eight-inch cake mold or glass bowl, boil cold water and steam for 40 minutes.

Or choose. In July and August, fresh seeds, put them in the pot and add water to cook, remove the shell and dry, grind the powder, add water together with glutinous rice flour and sugar and mix evenly, knead into a dough, and then make the cake into a potato cake as usual, and steam it.