How to make white sugar cake, how to make white sugar cake

White sugar cake (fried).

High-quality glutinous rice is soaked, washed and filtered, into a stone mortar into a fine powder, washed with boiling water and kneaded, kneaded into thin strips, spread into thin slices, stacked in multiple layers, bent into a circle, fried until golden, drained from the pot, mixed with sugar, rice flour and sprinkled on the cake. Glutinous and soft and sweet, crispy on the surface and tender on the inside.

White sugar cake (steamed).

Materials. Materials (7-inch plates can be made in 12-piece quantities).

200 grams of sticky rice flour (sifted).

Sugar 170 grams.

Water 410 grams.

1 teaspoon yeast powder (boil evenly with one tablespoon of water).

Baking powder 1 2 teaspoons.

Method. Mix rice flour, water and sugar well.

Cook it over low heat until it becomes a paste, stirring constantly to avoid clumps, then strain it through a sieve and mix well with yeast water and powder.

Set for an hour, then pour it into the steaming tray (sweep the oil first), steam it over high heat for 25 minutes until cooked, and then let it cool and cut into pieces.

2 cups of glutinous rice flour, 1 cup of rice flour, 1 cup of sugar, melon seeds, pine nuts, and a little walnut kernels, all of which are placed in a container, and then slowly mixed into thick rice milk with 250 ml of water, and then poured into a steaming tray, put it in a steamer and steam it for 2 hours. Friends say it's better than buying outside. But there is a disadvantage, after cutting into pieces, you can't put it in the refrigerator, and you can't leave it overnight, otherwise it will become hard. Try it.

1.High-quality glutinous rice is soaked, washed and filtered, into a stone mortar into a fine powder, washed with boiling water and kneaded, kneaded into thin strips, spread into thin slices, stacked in multiple layers, bent into a circle, white sugar cake into the oil fried until golden, drained from the pot, mixed with white sugar, rice flour and sprinkled on the cake. Glutinous and soft and sweet, crispy on the surface and tender on the inside.

White sugar cake (steamed).

2.Ingredients (12 pieces can be made on a seven-inch plate): 200 grams of rice flour (sifted), 170 grams of sugar, 410 grams of water, 1 teaspoon of yeast powder (boil evenly with one spoon of water), 1 2 teaspoons of powder.

Method. 1.Mix rice flour, water and sugar well.

2.Cook over low heat until a paste, stirring constantly to avoid clumps, and then strain through a sieve. After cooling, add yeast water and baking powder and mix well.

3.Let it sit for 8 hours, then pour it into the steaming tray (sweep the oil first), steam it over high heat for 25 minutes until cooked, and then let it cool and cut into pieces.

The white sugar cake tastes sweet and refreshing, the color is golden, the texture is soft, and the method of white sugar cake is relatively simple! The following is a collection of white sugar cakes I have collected, I hope it will help you!

Nanchang white sugar cake. Method.

Ingredients. 300 grams of glutinous rice flour, 200 grams of rice flour, and a few green cherries. 150g sugar, 2 tbsp honey and 2 tbsp condensed milk, 3 tbsp cooked lard.

Method. 1. Put the glutinous rice flour and rice flour in a fine basket and mix evenly in the container.

2. Add sugar (about 50 grams) and stir well, slowly pour in condensed milk, cooked lard, honey and a little water, and mix into a softer dough.

3. Cover the dough with plastic wrap first, let it stand for 10 minutes, then put the dough on the cutting board and knead it evenly, and spread it into a 1 cm thick dough sheet.

4. Put the dough sheet into a square dish smeared with a little cooked lard, steam it for 15 minutes on the basket and cook it until cooked, then take it out and let it cool.

5. Change the steamed dough sheet into thin strips, rub it slightly, roll it on with sugar, and then coil it into a cylinder from bottom to top.

6. Put a green cherry on top of the cylinder and put it into the cake bowl.

The preparation of homemade white sugar cake

Ingredients. 360 grams of japonica rice flour, 4 cups of water, 120 grams of clear noodles, half an egg white, 640 grams of sugar.

Ingredients: 2 teaspoons flour, 1/2 cup of warm water, 1 4 teaspoons sugar, 1 2 cups of japonica rice flour.

Method. 1. Make cakes: soak the flour and sugar in warm water until the sugar is dissolved, add japonica rice flour and mix well, cover the plate with a wet towel, and wait for twice as long as it is set aside.

2. Mix the japonica rice noodles and clear noodles with 1 cup of water, let stand until the water is separated from the wet powder, and filter the water from the upper layer.

3. Melt the sugar with water, add half an egg white, and filter. Gradually rinse into the wet powder, stir well, cover tightly, and after waiting, add the cake seed from method 1, mix thoroughly, and cover the plate with a damp cloth.

4. Let stand for 12 hours, send until there is a fine bubble, pour it into a steamer covered with steamed cake cloth, and steam it in boiling water for 25 minutes.

Lotus silk white sugar cake

Ingredients. 500 grams of glutinous rice flour, 100 grams of fresh lotus root, 20 grams of melon seeds, 25 grams of sugar, 50 grams of walnut kernels, a little green plum, a little hawthorn cake and sesame oil.

Method. 1. Dice the green plum and hawthorn cakes, and dice the walnuts.

2. Wash the fresh lotus root and peel off the skin. After rinsing, cut into very fine shreds, control the water, put them in a clean basin, put the glutinous rice flour into the basin and mix well with the lotus root silk, and then add sugar and mix well.

3. Take the cage drawer, spread a clean drawer cloth, and then put the lotus root mixed with glutinous rice flour on the drawer cloth, smooth the surface, remove the melon seeds, walnut kernels, green plum dices and hawthorn cake cubes, to remove evenly, put the cage drawer on the boiling water pot, steam it for 30 minutes on high heat to be steamed, and take the cage drawer to cool.

4. Take a clean board, smear a little sesame oil, buckle the cool lotus silk cake on the board, cut it into strips, and then change it into blocks, slices or strips of the desired shape, and put it on the plate to serve on the table.

Its characteristics are fragrant, tough, soft and white, and its surface is stained with Jiangxi's unique'The mixture of frozen rice flour and sugar, with its unique flavor, is a traditional pastry loved by the people in Jiangxi. Let's learn from me how to make white sugar cakes. Ingredients.

Ingredients: 150g of sticky rice flour

Excipients: 50g of clear noodles, 80g of sugar, 400ml of water, 1 teaspoon of yeast.

Method.

1.The powder and sugar are boiled with water into a particle-free slurry. 2.

The yeast is melted with warm water. 3.Cook the batter over low heat until thick and puree, stirring as you cook to avoid lumps.

4.After sifting the boiled slurry, let it cool, add yeast water and stir well. Then pour it into a mold that has swept the oil, ferment for an hour at room temperature, steam over high heat for 25 minutes, let it cool and cut into pieces.

1.Prepare the materials.

The ingredients needed to make traditional white sugar cakes at home are very basic, mainly including: glutinous rice flour, water, sugar, red dates, etc. Among them, glutinous rice flour is the main material for making white sugar cakes, and glutinous rice flour with good taste should be used.

The role of jujube is to provide sweetness and increase the nutritional value of the cake.

2.The production process.

First, pour the glutinous rice flour into a bowl, add an appropriate amount of water and stir well until the glutinous rice flour becomes a ball of dough. Next, knead the dough on a cutting board and cut the strips into small pieces for later use. Add the sugar to the boiling water and stir until melted, pour in the glutinous rice flour dough, and continue to stir until the sugar in the dough is fully melted.

Finally, wash and dry the jujubes for later use.

3.Place in the steamer.

After heating the steamer until the water boils, take out the plate and coat it with a layer of oil, put the dough into the plate, spread it flat, and place the red dates on the dough. Put the plate in the steamer and steam it over medium heat for 15 to 20 minutes.

4.Remove from pan and serve.

Take out the steamed white sugar cake, cut it around the cake with a knife, carefully remove the cake, and cut it into pieces of appropriate size after it cools and serve it on a plate.

5.Precautions.

During the production process, it is necessary to pay attention to stirring the sugar and water well to ensure that the sugar is fully melted, so as to improve the quality of the cake. In addition, during the steaming process, be careful not to press the lid on the cake or stir it with a spoon to avoid losing the taste of the pastry.

In general, the traditional white sugar cake is very simple, but it takes a lot of skill and experience to make a high-quality white sugar cake. I hope that everyone can learn to make Hengwei to make delicious white sugar cakes.

The traditional white sugar cake is made as follows:

Ingredients and tools: rice flour, sugar, purified water, yeast powder, cooking oil, plastic wrap, mold, waterless and oil-free pot, stirrer.

1. Prepare 100 grams of sugar, add 380 grams of hot water, stir the sugar thoroughly, and let the sugar dissolve.

2. After the sugar water is suffocated and cooled, pour in 200 grams of sticky rice flour, which is rice flour, which is generally sold in supermarkets.

3. After pouring in the sticky rice flour, stir it evenly, don't let it have particles, put water in the pot to boil, turn the water into the smallest fire after the water boils, put the stirred batter into the hot water, heat it through the water, stir while heating to prevent the paste pot, the sticky rice flour is easy to paste, about 2 minutes of heating, when stirring, I feel that the sticky rice flour sinks to the bottom, and the batter will be connected into a straight line, then it proves that the heat is OK, you can turn off the heat and get out of the pot, take out the heated batter and let it cool.

4. After the batter is cooled, pour 3 grams of yeast into it, then stir it well, cover it with plastic wrap, and let it ferment for 1-2 hours.

5. At this time, you can brush a layer of oil on the mold, so that it can be convenient to remove the mold. When the fermentation time is up, open the plastic wrap, at this time you can smell a smell of wine, and then add 3 grams of cooking oil, generally corn oil is the best, and continue to stir them evenly.

6. Pour the stirred batter into the mold, continue to cover with plastic wrap, and let it ferment for 20 minutes. After 20 minutes, remove the plastic wrap, put the fermented batter into a pot of cold water, turn on high heat to bring the water to a boil, and continue to steam for 20 minutes after boiling, using high heat throughout the process.

7. When the steaming time is up, turn off the heat and take out the steamed white sugar cake and celery to cool, and then you can demold, and finally cut the white sugar cake into small pieces and put it on the plate to eat.