How to cook pine nut cake? How to make a muffin How to make a muffin

Production Steps:1Peel and peel the pine nuts, and take the clean pine nuts; If it is raw, it needs to be fried over low heat (fragrant and crackling); 2.

Crush the cooked pine nuts with a grinder (you can also crush them with a rolling pin); 3.Put the raw glutinous rice flour in a nonstick pan and stir-fry over minimal heat; 4.Fry until there is a slight yellowing, there is a fragrance, you must keep stir-frying, you can't be lazy, about 200g of powder to fry for about 10 minutes.

5.Mix the fried glutinous rice flour and chopped pine nuts well, then rub them with your hands until there are no pimples; 6.Put the sugar and water in a pot over low heat until the sugar is completely melted, then turn off the heat and let it cool naturally; 7.

Mix the sugar water with pine nut glutinous rice flour, then add sesame oil and mix well, and continue to rub evenly with your hands without particles; 8.Finally, press the mixture in a container and press it hard, (you can press it by hand or with a flat-bottomed spoon, the key is to press it hard, compact, and flatten) and then cut it with a knife, and it is a piece of pine nut cake that is deductedWith Pu'er tea and pine nut cake, it is so comfortable.

Tips for making pine nut cakes.

Stir-fry glutinous rice flour needs to pay attention, the color is slightly yellow is the opposite of the flour before frying, if the yellow is obvious, it is over-fried, during which it requires both physical strength and patience

Materials. The main ingredient is 1000 grams of glutinous rice.

150 grams of pine nuts as an excipient.

Seasoning: 1000 grams of white sugar, a small amount of sesame oil.

Preparation of pine nut cake.

1.Milling: Sift the glutinous rice first, sieve off the broken grains, wash it, drain the water, then fry the sand over a hot fire, put in the glutinous rice, and stir it from time to time.

Fry until the glutinous rice is round, do not bloom, and you can do it. After frying, it is sifted, picked out and burnt white, and after cooling, it is crushed into fine powder with a 400 type crusher.

2.Melt sugar: Add water to dissolve white granulated sugar into syrup water, until all the sugar is dissolved, and then cool for use.

3.And sugar molding: first coat sesame oil on the board, put the cake powder and syrup water, the syrup water should be put in step by step, fold while putting it, until the texture is soft and glutinous, shiny can be cut into thin rectangular strips.

Menu features. There is a pine nut fragrance and no sour taste.

Dietary tips.

Pine nut cake is created by Shaoxing Fanjiang Pinxiang South Goods Tea Shop, has more than 100 years of production history, the product powder is delicate, soft and delicious, there is a fragrant pine nut flavor, it is an ideal tourist food.

I wish you an everyday's best in cooking.

Put pine nuts in the noodles and soften them to form them and then steam them in a pot. You can also stick pine nuts to the surface of the hair.

1. Ingredients: 2 cups of glutinous rice flour, 2 cups of sticky rice flour, 3 4 cups of sugar, 50 grams of pork fat, 5 red dates cut into small pieces, 1 tablespoon of raisins, 2 tablespoons of round coarse fruits in candied water, 1 tablespoon of walnut kernels, 1 tablespoon of Fuzhen osmanthus flowers. 11 tablespoons of water.

2. Take a large basin, put in glutinous rice flour and sticky rice flour and mix well, then add 3 4 cups of sugar and mix well, gradually add 9-11 tablespoons of water to the rice flour, and rub evenly with both hands; Until you grab a handful of flour with your hands and knead it vigorously to form a ball, and knead it with your hands to form a loose powder. Be sure to rub the rice noodles mixed with sugar water and not clump together. Then let it sit for 3-4 small cavity chains to fully develop.

After all the dough has been sifted, the clumped dough is rubbed again.

3. Cut the fatty meat into cubes, marinate it with salt, mix 1 tablespoon of raisins, 2 tablespoons of candied fruits, 1 tablespoon of walnut kernels, 1 tablespoon of osmanthus, 1 tablespoon of white sesame seeds and glutinous rice flour, gently sprinkle the rice flour on the iron octagonal steamer covered with a layer of wet gauze, and then evenly sprinkle the red date petals on the surface (you can also use green onions and red dates to make flowers), put it in the steamer and cover it, and steam it on the stove for 15-25 minutes; Depending on the degree of thickness, increase or decrease the time.

4. After steaming, it can be demolded upside down, and the same rice noodles are made of white sugar water, brown sugar water, black rice flour and black sesame seeds. The size of the muffin is 8-10 cm high and 20-25 cm in diameter.

5. Sliced and plated, soft and delicious, fragrant; Take a bite and your mouth will be full of fragrance. It is characterized by soft and glutinous, sweet and salty, fragrant and delicious, suitable for all ages.

Muffin cake is a characteristic traditional name, soft and sweet, delicious and delicious, famous in China. The local New Year's 25th cooking sponge cake is prayed for high prosperity in the coming year. This dish can also be done by adding purple potatoes to make it even tastier.

Ingredients: 300 grams of purple sweet potato, 100 grams of sticky rice flour, 40 grams of glutinous rice flour, 20 grams of sugar, 20 grams of milk, 10 grams of condensed milk.

Preparation of purple sweet potato muffin:

1. Cut the purple potato into thin slices, steam and press it into a puree;

2. Divide the purple sweet potato puree into 2 parts, take one and add caster sugar, milk, condensed milk, and mix into a paste;

3. Pour the sticky rice flour and glutinous rice flour into another part of purple potato puree, mix well, and knead to shape;

4. Pour the purple potato puree into a 6-inch oiled live-bottomed cake mold and shovel it;

5. Pour the purple sweet potato flour into the flour sieve, gently press it to help sieve and flatten;

6. Put it in a steamer, bring to a boil over high heat and turn to medium heat and steam for about 30 minutes.

Authentic muffin recipes.

Ingredients: glutinous rice flour, rice flour, water, dried osmanthus, caster sugar.

1.Pour the glutinous rice flour, rice flour and caster sugar into a large bowl and mix well.

2.Add the water to the powder little by little, stirring as you go.

4.Be sure to have no dry powder; Grab a handful of rice noodles with your hands to form a ball.

5.This state can be loosened with a gentle twist of the hand.

6.Prepare a noodle sieve, sieve the rice flour, and sieve it directly into a mold with oil around it and a grease paper at the bottom.

7.All the rice noodles are sieved into the mold, and the surface is smoothed with a spoon, so don't press it tightly. Hold the mold and gently shake it twice clockwise to make the rice flour implement, and there is a gap with the mold wall, which is conducive to later demoulding.

8.Sprinkle with an appropriate amount of dried osmanthus flowers, and then use a knife to cut the flour into small cubes.

9.Cover the mold with a layer of wet gauze and put it in the steamer. Boil the pot on water, steam for about 40 minutes, simmer for 10 minutes, bring out the steamed muffin, let it cool and remove the mold.

Tips:1The ratio of sticky rice flour to glutinous rice flour is about 1:3, otherwise the taste will be sticky.

2.Be sure to sift through it, don't be lazy.

3.If there is no cake mold, you can use an ordinary ceramic bowl, and the inner wall can be oiled to remove the mold smoothly.

4.Rice flour can be bought ready-made, or it can be broken with a wall breaker using rice at home.