The practice of chongyang cake, the simple method of chongyang cake

How is Chongyang cake made?

1. How to make chongyang cake.

Raw materials: japonica rice flour, glutinous rice flour, bean paste, dried fruits, preserved fruits, sugar, oil, water.

Method: Stir japonica rice flour, glutinous rice flour, sugar, oil, and water together and knead them into a loose powder with moderate dryness and wetness; Let the stirred powder stand for a period of time, fully absorb the water and then sieve it into a fine powder; Take the cake drawer, spread a clean damp cloth, put in half of the cake flour and smooth it, put it in the pot and steam it for 5 minutes; Take out the cake drawer and spread a layer of bean paste to smooth it, then pour in the other half of the cake flour and smooth it, sprinkle various dried fruits and red and green preserved fruits on the surface, put it in the pot and continue to steam for about 20 minutes; Take out the steamed cake and cut it into a diamond shape with a knife, and the beautiful and delicious chongyang cake is ready!

2. Guidelines for the consumption of chongyang cake.

Because there are many taboos in eating chongyang cake, many people are not suitable for eating, and the atmosphere of the festival is inevitably somewhat destroyed. Patients with hyperlipidemia and coronary heart disease can choose Chongyang cake without lard; People with poor gastrointestinal function can make some fermented chongyang cakes by themselves; Patients with pancreatitis can choose light chongyang cake with less fat content; Diabetics can make some unsweetened pepper and salt varieties of chongyang cakes and so on.

3. The nutritional value of chongyang cake.

Japonica rice: Japonica rice can improve the body's immune function and promote blood circulation, thereby reducing the chance of high blood pressure; Japonica rice can prevent diseases such as diabetes, beriberi, age spots and constipation; The crude fiber molecules in the bran layer of japonica rice help gastrointestinal peristalsis, and have a good effect on stomach diseases, constipation, hemorrhoids, etc. Glutinous rice flour:

Glutinous rice contains protein, fat, sugar, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin and starch, etc., which are rich in nutrients and are warm and strong foods. It has the effect of nourishing the spleen and invigorating qi, strengthening the spleen and stomach, stopping deficiency and sweating, and has a certain relieving effect on spleen and stomach deficiency and cold, poor appetite, abdominal distension and diarrhea; Glutinous rice has an astringent effect, and has a good therapeutic effect on frequent urination and night sweats.

The national cultural implication of Chongyang cake.

Chongyang cake, also known as flower cake or Chongyang flower cake, is a traditional festival cake in China; As the name suggests, it is the festival of the Double Ninth Festival in the first month of the ninth month of the summer calendar. The way this cake is made and the customs of eating it vary from place to place, and there are many theories about its origin and the meaning of folk culture.

It is generally believed that Chung Yeung cake originated from the custom of ascending during the Chung Yeung Festival. According to Liang Wujun's "Continuation of Qi Harmonic Records" of the Southern Dynasty, during the Han Dynasty, Huan Jing, a native of Runan, studied under Fei Changfang to learn immortals. One day, Fei Changfang told the students:

On September 9th, a catastrophe befell your home, you can teach your family to sew cloth bags, which are filled with dogwood, tied to your arm, and then climb the mountain and drink chrysanthemum wine, and the disaster can be eliminated. Huan Jing acted as he said, and he was really fine. Later generations followed suit, and then formed a complete set of Chongyang Festival customs such as dogwood.

Since about the Song Dynasty, the custom of Chongyang dieting "Chongyang cake" has been officially seen in the book, such as Wu Zimu's "Menglianglu" volume 5 records the customs of Lin'an (Hangzhou) Chongjiu: "On this day, the people of the capital store steamed cakes with sugar noodles ......The original meaning of the small bunting is that the general public wants to climb to avoid disasters or collect dogwoods due to the limitations of urban landform and product resources, so they use food cakes instead of climbing (cakes) and paper flags instead of dogwoods.

Method 1. <>

Ingredient formulation. 1000 grams of glutinous rice flour.

500 grams of japonica rice flour.

250 grams of red beans.

1000 grams of sugar.

100 grams of red and green preserved fruits.

50 grams of brown sugar.

25 grams of soybean oil.

50 grams of cooking wine.

Steps: 1. Cut the red and green preserved fruits into shreds and set aside.

2. Make red beans, sugar (250 grams) and soybean oil into dry bean paste and set aside.

3. Mix glutinous rice flour and japonica rice flour, take 150 grams and mix in brown sugar, add about 50 grams of water, and mix into a paste slurry.

4. Mix the rest of the powder with sugar (750 grams), add 250 grams of water, mix and mix thoroughly. Take the cake drawer, spread a clean damp cloth, put in 1 2 cake powder and scrape it flat, sprinkle the bean paste evenly on it, and then spread the remaining 1 2 cake powder on the bean paste and scrape it flat, and then steam it with boiling water. When the flour is vaporized, spread the paste evenly on it, sprinkle with red and green preserved fruits, and then continue to steam until the cake is cooked, and then remove from the heat.

Take out the cake, cut it into a diamond-shaped cake shape with a knife, and make a small flag with colored paper, and insert it on the cake surface.

The preparation of chongyang cake is as follows:

Ingredients: 130 grams of glutinous rice flour, 130 grams of sticky rice flour, 200 grams of bean paste filling, 115 grams of water, 40 grams of sugar, appropriate amount of red dates, appropriate amount of raisins, appropriate amount of black sesame seeds, appropriate amount of candied dates, appropriate amount of walnut kernels.

1. Glutinous rice flour and sticky rice flour and sugar are poured into a large bowl, mixed with chopsticks, and then poured in water.

2. After adding water to the flour, it is not the state of dough, but this semi-dry and wet state, how to judge this semi-dry and wet state? Grab a handful of tightened pants with your hand, then release your hand into a ball, and press it with your fingers to fall out, so it's OK.

3. Sieve the adjusted powder, the purpose of sieving here is to sieve the particles of the powder, so you don't need a sieve with a particularly fine mesh, otherwise you will sieve until it collapses.

4. Choose two molds, I used a 6-inch cake mold, a bamboo steamer, a little smaller than this mold, brush a thin layer of oil on the inside of the mold, in order to facilitate demoulding, spread a drawer cloth or oil blotting paper under the steamer, pour in the sieved powder, don't press hard, find a spoon to bulldoze it.

5. Steam these two in the pot for 10 minutes to form, take them out and then put the bean paste filling, which is easier to operate and simpler.

6. Take out the steamed rice cake and spread a layer of bean paste filling, the filling can be added at will according to your favorite taste, after steaming, the rice cake has been formed, and then when the bean paste filling is spread, the rice flour and the filling will not be mixed together. Pour the remaining rice noodles into a mold and spread them flat with a spoon or spatula.

7. Put red dates, candied dates, walnut kernels, raisins, and finally sprinkle black sesame seeds, red dates are too big and too high, we use scissors to cut them into two, so that the spread to the top looks smooth, and it is easy to ripen when steaming. Finally, steam the finished chongyang cake in the pot for another 30 minutes, turn off the heat and simmer for 2 minutes, take it out to cool and demold and cut into pieces.

Ingredients: 100 grams of rice flour.

70 grams of glutinous rice flour

20 grams of sugar

90 grams of water.

300 grams of bean paste.

Appropriate amount of dried fruit. Method:

1. Mix the sticky rice flour, glutinous rice flour and sugar together, slowly pour the small water flow into the clear water, and stir while pouring.

2. Finally, after stirring, there are large and small rice noodle balls of Hongxin. Using the palms of both hands, rub the rice noodle balls into wet powder granules.

3. Rub the fine wet rice flour particles, sieve into a fine wet powder, the powder sieve of the fine holes can be, the extra fine sieve is more laborious, if there is no powder sieve, then use your hands as much as possible to rub it into a small and direct use.

4. The sifted wet rice flour is fine particles, glutinous white as jade, as elegant as snowflakes, and it is gratifying to boil.

5. Take a container, I use a bamboo steamer at home, or you can use a small stainless steel basin, put in a semi-dry steamer cloth wrung out with wet water, spread a layer of sieved rice noodles with a spoon, and gently smooth it with a spoon, do not press hard.

6. Squeeze the bean paste on top of the rice noodles and gently smooth them out; After smearing the red bean paste, spread another layer of wet rice flour and red bean paste, or sprinkle honey beans or dried fruits without red bean paste.

7. Finally, spread a layer of wet rice noodles and sprinkle with the dried fruits you like to eat. Raisins and dried cranberries are all good choices, during the spreading process, do not press the rice flour hard, and the action should be gentle, so that the rice cakes made by Huai Shi are particularly soft and delicious, and they are also easy to steam.

8. Put enough water in the pot (remember to be sure to have enough amount, otherwise it is easy to dry the pot), boil the water, put the cage drawer or small basin into the steamer, cover the top with a wet cage cloth to avoid water droplets from falling, cover the pot, and steam on high heat for 40 minutes.

9. After steaming the rice cake, take off the steamer cloth from the sticky rice cake, if the bottom is dry and sticky, pat it wet with cool boiled water, and you can easily remove it.

10. Cut into small pieces and put on a plate.

Ingredients: glutinous rice noodles (half a bowl), rice (a few imitation bowls and a half), white sugar (1 4 bowls), water (half a bowl), an appropriate amount of dried osmanthus.

Steps: 1: Wash the rice, control the moisture, and pour it into a food processor to beat into powder. [Note at this step: You can beat it 2-3 times, so that the rice noodles are more delicate.] ]

2: Pass the beaten rice flour through a fine sieve to filter out the particles, and the powder will be more delicate.

3: Pour the filtered rice flour into a large bowl, add half a small bowl of glutinous rice flour, 1 4 small bowls of white sugar, and then slowly pour in half a small bowl of water, stir with chopsticks while pouring, and keep rubbing the rice flour with your hands until there is no dry powder in the bowl, and grab a handful of rice noodles with your hands and then knead them into a ball in the palm of your hand, but gently rub them with your fingers to form a powder again.

4: Prepare a baking tray or cage drawer, cover it with a layer of oiled paper or gauze, filter the rice noodles in the large bowl onto the oiled paper with a fine sieve, use a spatula to gently smooth the rice noodles on the baking tray or cage drawer while filtering, spread a layer and sprinkle some dried osmanthus, then filter a layer of powder, and then sprinkle some dried osmanthus until the rice noodles are filtered out, and then sprinkle another layer of osmanthus on top. Finally, cover it with another layer of oiled paper or gauze to prevent water from coming in during the next steaming session.

Note at this step: Because the aroma of Guizen rock flowers is rich and heavy, don't sprinkle too much osmanthus when sprinkling, just sprinkle an appropriate amount. ]

5: Put the cage drawer into the steamer, steam the water for 20 minutes after boiling, turn off the heat, take out the osmanthus cake and place it to cool for a while, demold, and then cut it into your favorite shape with a knife, you can eat it directly, you can also pour some osmanthus sauce or honey on it and eat it again, it tastes sweet and refreshing, and the cinnamon fragrance is rich

1.Ingredients: osmanthus, sesame oil, glutinous rice flour, caster sugar, jujube kernels, sesame seeds, almonds, raisins, cashew nuts, walnut kernels, peanut kernels, white sesame seeds;

2.Soak the osmanthus flowers in clean water, boil them and remove them;

3.Mix glutinous rice flour and caster sugar, then add osmanthus soaking water and stir well;

4.Mix jujube kernels, sesame seeds, almonds, raisins, cashew kernels, walnut kernels, peanut kernels, and white sesame seeds;

5.Put the well-stirred glutinous rice flour into a frying pan, add a little sesame oil and mix well;

6.Put the kernel mixture in a saucepan, add a little sesame oil and mix well;

7.Put the mixed kernel mixture into the glutinous rice flour, stir well, and then put it into the mold;

8.Put the chongyang cake in the mold into a steamer and steam it over medium heat for 30 minutes.

The following are the specific steps of how to make Chongyang cake:

Ingredients: 250 grams of glutinous rice flour.

Hot water to taste. Appropriate amount of ground pork.

Glutinous rice to taste. Aloe vera leaf or laurel leaf to taste.

Steps:1Put the glutinous rice flour into a large bowl and gradually stir in hot water to form a glutinous rice ball.

2.In a small bowl, place the glutinous rice pieces in a small bowl and soak in water for 5-10 minutes until tender.

3.Take a piece of aloe vera leaf or laurel leaf, wash it slightly, dry it and set aside.

4.Mix together the minced pork and glutinous rice pieces and stir to combine.

5.Divide the glutinous rice dough into small pieces and knead them into long strips.

6.Place the filling in the middle of the sticky rice sticks and knead into a small ball.

7.Place the balls on top of the aloe vera or laurel leaves and gently wrap them into a tight wrap.

8.Put the chongyang cake in the steamer and steam for 15-20 minutes.

9.Remove the chongyang cake, remove the aloe vera or cinnamon leaves, and serve.

The simple preparation of chongyang cake is as follows:

Ingredients: rice cake flour Raw materials: glutinous rice flour 65g, sticky rice flour 85g, sugar powder 25g, water 70g, walnut and red date filling: walnut kernel 50g, red date 80g, wolfberry 10g, maltose 60g, appropriate amount of water, walnut kernel 50g.

Steps: 1. Prepare the raw materials for jujube filling.

2. Put the walnuts in a baking tray and send them to the oven, the oven temperature is 150 degrees for about 10 minutes, and bake until the fragrance comes out.

3. Remove the core of the jujubes, put them in the wall breaker, add an appropriate amount of water, and the more water you put in the water, the longer you will fry, so as long as the wall breaker can stir, you can beat the jujube into jujube paste.

4. Pour the beaten jujube paste into a non-stick pan, put the maltose and wolfberry into the pot and stir-fry together until it is sticky, then put the walnut kernels together and mix well.

5. Prepare the rice cake ingredients.

6. Put glutinous rice flour, sticky rice flour and powdered sugar together, add water and corn oil, rub the clumped powder evenly by hand, cover it with plastic wrap and let it stand for 20 minutes, and sieve the mixed powder with a spoon with a sieve.

7. Prepare 1 mold (I use a 6-inch live bottom mold), and lay silicone oil paper on the inside of the mold for demoulding, and a layer of corn oil can be brushed around it.

8. Spread half of the sieved rice powder into the mold, don't press it tightly, just gently flatten it, put it in the steamer, steam it for 5 minutes after the water is boiled, and take out the walnut and jujube paste and spread it into the middle.

9. Spread the remaining half of the rice noodles on top of the walnut and date paste, and garnish with red dates and cranberry fruits; Continue to steam in the steamer for 25 minutes, turn off the heat, simmer for 5 minutes, take it out and enjoy.

10. Fluffy and sweet is very delicious.

11. Brew a pot of chrysanthemum tea and taste "Chongyang cake", healthy and happy.