How to make and how to make the bowl cake? To the bowl cake recipe

Answer: 1. Ingredients needed to make bowl cakes:

300g of bowl cake powder, appropriate amount of honey red beans, appropriate amount of sugar osmanthus, 100g of white sugar, 500g of warm water.

Second, the practice of bowl cake:

1. Put the sugar osmanthus and honey red beans in a small bowl.

2. Pour 500g of warm water into the bowl and add 100g of sugar.

3. Stir until completely melted.

4. Pour in the cake powder.

5. Stir until there are no particles, and the cake batter is ready for later use.

6. Boil the water in the pot and put the bowl into the pot.

7. Put in the cake syrup, steam for 15 minutes on high heat, simmer for 3 minutes and then open the lid.

8. The bowl cake is steamed and cooled.

9. Finally, remove the film and put the bowl cake on a plate.

<>Bowl cake

Ingredients for bowl cakes150 grams of bowl cake flour and 240 grams of water.

45 grams of sugar Dried cranberries, wolfberries, red dates, decerated coconut, freeze-dried corn kernelsPreparation of bowl cakeStep 1

Put the bowl cake powder in a bowl and add it130 gramsWater.

Step 2

Stir until melted without dry powder.

Step 3

Add sugar and water to the milk pot110 grams

Step 4

Bring to a boil over medium-low heat.

Step 5

Once boiling, pour the sugar water into the batter while it is hot.

Step 6

Quickly whisk well with an egg whip.

Step 7

Sieving once is more delicate.

Step 8

Put diced red dates in a bowl of cake (recommended).

Step 9

This is goji berries.

Step 10This is desiccated coconut (desiccated coconut is very fragrant, recommended).

Step 11This is cranberry's (recommended).

Step 12This is the <> of corn kernels (freeze-dried corn kernels I use, if fresh ones are cooked).

Step 13Pour the batter into a bowl for 8 minutes, and steam over medium-high heat for 12 minutes

Step 14After steaming, take it out, wait until it is completely cool, and then draw a circle around it with a bamboo skewer before taking it out.

Step 15The Q-bomb bowl cake is ready.

Step 16Let's have one. <>

Ingredients: rice flour, tapioca starch, brown sugar, water.

Step 1] First prepare 120 grams of sticky rice flour and 20 grams of tapioca starch. Those that don't have tapioca can be replaced with sweet potato starch or potato starch. Tapioca starch is added here to make it taste more elastic.

Step 2] Then add 130 grams of cold water to the rice noodles. Stir while pouring, stir until there is no powdery particles, fine paste, stir well and set aside.

Step 3] Prepare 240 grams of water in a pot, add 100 grams of brown sugar or sugar, boil the brown sugar on medium heat until it melts, and after the water boils, turn off the heat.

Step 4] Pour the brown sugar water slowly, little by little, into the batter and stir well. You can't pour it in directly, the hot brown sugar water will directly blanch the rice paste into rice cakes. Stir a little like this, mix the raw and cooked powder, the starch is not easy to precipitate and stratify, and the taste is delicate and uniform.

Stir it into a fine, watery paste.

Step 5] Turn on high heat in a pot, bring the water to a boil, and put it in a small bowl. The small bowl must not be too large, otherwise it is easy to get caught in the middle. Then pour the batter in, about eight minutes full, turn on the high heat and steam it for about eight minutes, of course, the exact time depends on the size of your container.

Step 6] When the time is up, take it out of the pot and let it cool, and our bowl cake is ready. You can use a toothpick to draw a circle around the edge, and then the toothpick is pricked in the middle, and it is gently picked up to demold. The bowl cake made in this way is rich in rice aroma, the ingredients are simple, it tastes cool and elastic, and the sweetness of brown sugar, and the recipe is super simple, and the steps are not complicated.

You can directly put in the ready-made adjusted proportion of flour online, and just add water and steam it.

Preparation: bowl flour, water chestnut flour, sugar, plastic cups, fruit and vegetable powder or jam, and various small ingredients [the ratio shown here can make about 20 bowl cakes!] Please pay attention to the amount and increase or decrease as appropriate! 】

Raw pulp: one cup of bowl powder, one cup of water chestnut flour, two cups of water, pour them into a large container and mix well, be sure to filter!! Be sure to filter!! Be sure to filter!! Say important things three times!!

Cooking pulp: Pour two cups of water into a small pot and then pour in half a cup of white sugar [the sugar here can be increased or decreased according to personal preferences, it is recommended that you will not get tired according to my ratio, or you can taste it yourself and then make adjustments] Boil the water and turn off the heat after all the sugar is melted! Pour in half a cup of freshly prepared raw pulp!

Half a cup! Half a cup! Just use half a cup!

Then stir quickly, you can see that the pot will become a translucent paste at this time, remember not to heat, otherwise the paste will condense together and it will be difficult to blend into the raw pulp!

To make raw and cooked pulp: Stir the cooked pulp that has just been prepared for one minute to dissipate heat, and then pour it directly into the raw pulp. Then stir to make them evenly mixed, and the raw and cooked pulp is completed, and it is also a viscous paste