The practice of steamed cakes, how to make all kinds of steamed cakes

Steamed cake can be divided into two categories, steamed cake with wheat flour as the main raw material, and steamed cake with rice as the main raw material, steamed cake with wheat flour as the main raw material, the taste is slightly sour, the wheat flour is added to water, sugar and yeast to make an old batter, and then poured into the mold cage to steam out of the food. Then there is the rice flour paste made by fermenting yeast sugar with rice flour as the main raw material and pouring it into the mold. Steam over high heat.

This type of steamed cake has the fragrance of rice wine. te amo。

A complete list of steamed cakes. If you want millet rice, you should add millet rice, soak the rice in cold water for five hours, take out the rice, go to the almighty to help, put some red dates and Jiang beans, wash the Jiang beans and put them in the pot and cook for twenty-five minutes, then they will be soft and wash the dates, make a big bizi in the iron cauldron, sprinkle the beans on the Bi Zifeng, sprinkle the dates on the dots, sprinkle the wet rice noodles on the bizi, sprinkle a layer below to burn this good fire, and when the anger comes up, continue to sprinkle the noodles, and finally sprinkle the noodles on the flat, Cover the pot with a lid and put it on the air for 20 minutes, and the cake will be cooked

Materials. Ingredients: half a bowl of rice, half a bowl of flour.

Excipients: 8 red dates, 50 grams of sugar, 2 grams of yeast.

Preparation of rice steamed cake.

The rice is washed twice, and then soaked in water that has not been covered with rice for half a day.

The red dates are washed and soaked to soften.

Pour the rice into the wall breaker along with the water in which the rice is soaked.

Pour in the sugar and turn on the machine to make a fine rice cereal.

Pour the rice cereal into a large bowl, add the yeast and stir well.

Then pour in the flour, stir until there is no dry powder, not thin or thick, then cover the plastic wrap on a large bowl and put it in a warm place to rise.

There are a lot of bubbles on the surface of the leavened batter, stir it with chopsticks to evenly match.

Pour the batter into the cake mold and shake it up a few times to create large bubbles.

Drain the dried dates, remove the pits, cut them into thin slices and sprinkle on the surface.

Boil water in a pot, put the mold on the steaming drawer, steam on high heat for 40 minutes, turn off the heat and simmer for another 2 minutes, take out and cut into pieces to eat.

Instead of painstaking meal matching, it is better to eat a bowl of germ rice to treat yourself, a bowl of good rice, and the best food.

Summary. Ingredients: pumpkin noodles, purple potato noodles, spinach noodles, dragon fruit noodles, 3 grams of pork crisp, a little amisa (amira) avocado oil, 1 local egg, a little seaweed sesame powder, 1 lemon.

Ingredients: pumpkin noodles, purple potato noodles, spinach noodles, dragon fruit noodles, 3 grams of pork Wuzi meat crisp, a little avocado oil in the hidden cover amisa, 1 orange in the local egg stove, a little seaweed sesame powder, 1 lemon.

Method: 1. Take out a little pumpkin noodles, purple potato noodles, spinach noodles, and dragon fruit noodles, put them in a boiling pot, cook for 3 5 minutes, cook the colored fruit and vegetable noodles until they are completely soft, remove and drain. 2. Take out 1 glass bowl, beat in 1 local egg, add 3 grams of pork crisp without seasoning, 1 3 egg shells of water and half a spoon of starch, squeeze in 1 2 drops of lemon juice, and quickly stir with chopsticks.

3. After stirring, pour in 1 2 drops of amisa (amira) avocado oil, shake in a little kelp sesame powder, and continue to stir well. 4. Brush 1 thin layer of organic avocado oil on the bottom of the steaming bowl, then add the boiled colored fruit and vegetable noodles and spread well. 5. Pour in the stirred meat crispy egg liquid, put it in the steamer, cover the lid, steam on high heat for 8 10 minutes, turn off the heat and simmer for 5 minutes.

6. Take out the steamed cake, dry it until it is not hot, buckle it upside down on the cutting board, cut it into long strips with a knife, and put it in the baby's dinner plate.

1. Ingredients:

350 grams of flour, 5 grams of red yeast powder, 2 carrots, half a purple cabbage, 1 bag of milk, 10 grams of baking powder, 5 grams of green tea powder, 5 grams of cocoa powder, 30 grams of milk powder, 20 grams of sugar.

2. Production method:

1) Materials to prepare::

2) First take 250 grams of flour and 5 grams of baking powder, 10 grams of sugar, 20 grams of milk powder, slowly add milk to form a flocculent, knead into a dough.

3) Take 150 grams of dough for the first time, divide it into three parts, add green tea powder, red yeast rice powder, and cocoa powder, knead well, and carry out secondary fermentation.

4) Carrots, purple cabbage squeezed into juice.

5) Divide the rest of the ingredients into two parts, add carrot juice and purple cabbage juice respectively and form a dough to dry together.

6) Prepare all the dough.

7) All the dough is ready, and the white one is divided into two parts and rolled into a round dough.

8) Sprinkle goji berries on a sheet of white dough and flatten.

9) Fold the rolled dough piece by piece, and put the one with the goji berries on top.

10) Let the steamed cake rise for about 20 minutes, boil in a pot under cold water over medium heat, steam for about 20 minutes, and take it out after two or three minutes.

11) Cut it open.

1. Remove the seeds, peel and cut the pumpkin into large pieces, and steam (or microwave for 20 minutes).

2. Mash the cooked pumpkin pieces with a spatula, add milk and sugar, mix well, and beat into a uniform paste with a stirring stick.

3. Add baking powder and mix well, then add flour and stir with a spatula to form a uniform dough (slightly wet and soft).

4. Put it in a mold (I used an 18 cm cake mold) or any utensil, and smooth the surface with a spatula dipped in some water.

5. Ferment to twice the size, and sprinkle raisins or other dried fruits evenly on the surface.

6. Pot on cold water, turn to medium heat and steam for 30 minutes, turn off the heat and simmer for 5-10 minutes.

Serving Tips:

1. Add some glutinous rice flour to increase the elasticity and toughness of the steamed cake, and the taste is richer.

2. The sugar content is appropriately increased or decreased, my sweetness is just right, and it is acceptable to increase 10 grams on this standard.

3. The steaming tray can be square or round, but be sure to apply a layer of cooking oil in the basin to prevent it from sticking to the basin.

Steamed cake is one of the traditional cakes of the Han nationality, with flour and eggs as raw materials. Let's take a look at the following about the steamed cake recipe.

Steamed cake, rice food, characteristics: glutinous and refreshing, sweet taste. Preparation: Steamed. This product is a famous snack in Chengdu, popular in the Bashu region, and the Chongqing area calls this cake "Chongchong cake".

Preparation of steamed cakes:

Mix rice and glutinous rice and soak it into a coarse powder, press the water dry, and rub the powder together.

When steaming, use a special boiling water pot to put on the fire, put the special wooden mold on the hole of the pot surface, scoop the rice flour into the wooden mold when the gas is flushed out, put an appropriate amount of lard after gassing, cover and steam, pick it into the plate, and sprinkle sesame osmanthus sugar to serve.

Essentials: The steaming time is about 3-4 minutes, and the volume is small and thin.

The Past of Steamed Cakes:

In the past, vendors selling steamed cakes used to carry a burden. In front of the burden of utensils, wooden boxes, rice noodles and other raw materials, the back of the stove, charcoal, iron pot, steamer, etc. The steamer for steaming cakes is particularly particular and must be made of hemp willow or paulownia trees'Wood is dug up.

After the tree is cut down, it must be dried in the sun, and the steaming utensils made in the ninth lunar month of each year are durable. The wood of these two trees is hard and tough, and the steamer will not deform and carry over the flavor when heated.

In the streets and alleys of Chengdu in the 20th century, no matter the summer or winter, day and night, you can hear the sound of steamed cakes everywhere. Steamed cake can be regarded as cheap and good at that time, only spend three or two cents, you can eat one, the taste is glutinous and sweet and crispy, and it is deeply loved by the elderly, especially children.

1 Add 2 grams of bubble flour to the flour and stir well.

2 Stir the oil and milk into a milkshake shape.

3 Pour the flour stirred into the oil and milk mixture, stir slowly, not too vigorously to avoid gluten in the flour, and stir wet.

4 Separate the egg whites from the yolks.

5 Add half of the sugar to the egg yolk and stir well, then pour into the batter. At this point, you can stir vigorously.

6 Beat the egg whites, add tartar powder (if you don't have it) and the remaining half of the sugar (if you beat it manually, you should divide the sugar into three beats) until you beat the dough chicken tail, beating the egg whites is the most critical process.

7 Add one-third of the egg whites to the batter and stir clockwise.

8 Pour the batter into the remaining two-thirds of the egg whites, stir up and down, not too long and do not make circles, so as not to foam.

9 Pour the cake batter into the mold and gently shake the bubbles out, preheating the oven before that.

10 Heat up and down for 6 minutes, then add tin foil to prevent the surface of the cake from being mushy, then turn down the heat for 15 minutes, and then turn to the heat for 15 minutes.

1.Add 600g of chicken cake mix to a container (about 4 times, equivalent to 28 chicken cakes).

Step 2Then crack in 3 eggs.

Step 3Then add the milk. (At this time, you can add foods according to your personal preference, such as: raisins, red beans, fruit pieces...)etc.).

Step 4Once the ingredients are ready, use a whisk (or electric mixer) to mix well and start preparing the chicken cake.

Step 5Turn the thermostat to the "high" position, connect the plug to the power socket, at this time the power light will turn on, wait for 3 5 minutes, the heat lamp will turn on, indicating that the temperature of the internal plate has reached the temperature that can start baking.

Step 6Open the lid and coat the baking tray with a thin layer of milk marlene in the holes of the upper and lower baking sheets to prevent the baked chicken cake from sticking to the baked chicken cake.

Step 7Then pour the prepared ingredients on top (because the egg powder will swell during the baking process, so it can be poured about eight minutes full), and cover when finished. Please be careful to add the ingredients slowly so that they do not drip around or overflow too much.

Step 8Twist the thermostat to the "center" position and align with the prepared arrow. You can also adjust it to "high" (crispy) or "low" (softer) depending on your taste.

Step 9Once the lid is closed, let it sit for about 5 minutes.

Step 10During this time, the green light will turn on and off alternately.

Step 11Open the lid and the hot chicken cake is baked.