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1.Xi'an rose mirror cake method: bamboo and wood steamer (Xi'an Zaoyuan West Road kitchenware supplies market buy).

Main ingredients glutinous rice flour, glutinous rice, four-color sugar, walnut kernels, roses, add according to your taste.

Roses, sesame, nuts, jams, blueberries, strawberries, pineapples, fresh oranges, hawthorns, peanut kernels, cantaloupe, etc.

Sprinkle glutinous rice flour in a bamboo cage, and steam for 5 minutes after gasping. It is recommended to buy a rose mirror cake from the old Zhao family at the North Courtyard Gate for reference.

2.Xi'an retort cake method. Ingredients:

The raw materials of the retort cake are 10 catties of Jiang rice (traditionally Wuxi glutinous rice), 3 catties of jujubes, (Lingbao Maotou jujube is the best), 30 catties of water, and an appropriate amount of raisins. The proportion is 10 kilograms of Jiang rice per pot, 3 kilograms of jujubes, and there are strict requirements for soaking rice, retorting, adding water and fire, etc.

Retort cake method: make retort cake in four passes: a soak of rice, rice is glutinous rice, water is clear water, soak for a while, soak the rice heart, wash several times, remove foam, drain water.

Two retorts, first dates, raisins, then rice, layer by layer, layer by layer, layer by layer, layer by layer, and finally layer on top of a layer of red dates (dates), raisins to close the top. Three-fire power, generally steaming on high heat for about two hours, then switch to slow fire and then steam.

Five or six hours. Four add water, one is to add warm water to the jujube rice in the retort to make the jujube rice blend, and the other is to add cold water to the large pot from the gas vent, so that the hot gas in the pot is rushed into the retort. When steaming the retort cake, put the retort on a large pot, add water to the pot, and then spread the soaked glutinous rice and red dates on the bottom of the retort.

Specifically, it is necessary to spread a layer of red dates first, and then a layer of glutinous rice, so that a layer is sandwiched with a layer, and a total of seven layers (three layers of rice and four layers of dates). Cover with a damp cloth and lid when finished. Boiled with a strong fire, take a damp cloth and sprinkle water with water after steaming, sprinkle water three times repeatedly, and finally simmer with a simmer, and it can be steamed after five or six hours.

The retort cake made in this way is not only moderately soft and hard, but also fresh in color, sticky and sweet to eat, and the taste is particularly beautiful.

How to make it: The raw materials of Xi'an retort cake are glutinous rice and red dates. The proportion is: glutinous rice 65, red dates 35. The production skills are relatively unique, especially to master several links such as soaking rice, retorting, adding water and fire.

Yes, but I don't know how it tastes.

It is most suitable to use food-grade stainless steel, the most common 304 stainless steel, which is much more hygienic than traditional wooden barrels and porcelain cylinders. Those who use the "ancient method" to make wine are actually the most unhygienic. When you look at traditional things, they seem natural, but in fact, wooden barrels and porcelain are unhygienic, and the surface is not smooth enough to breed bacteria and residual impurities.

Just like some people use wooden spoons for cooking, in fact, wooden spoons are the dirtiest, and they are not easy to clean because they breed bacteria.

It is best to use a casserole, followed by a stainless steel pot, an iron pot, a copper pot, and an aluminum pot, which will react with some medicinal herbs and produce toxicity.

Stainless steel pan baking chiffon cake preparation steps.

1.In order to make a soft and delicious cake for the child as breakfast as soon as possible in the limited time in the morning, I usually prepare the raw materials and weigh them well before going to bed at night, because the portion is relatively small, sugar, oil, and milk can just be packed into the Tupperware elf box, and the flour is packed into the Tupperware Chubby Bowl, covered with a sealed lid, and the milk is put in the refrigerator to refrigerate, so that the cake can be made quickly the next morning.

2.At the beginning of the preparation, put the cake mold in the stainless steel pot and preheat it on the gas stove on low heat for 5 minutes.

3.Take two eggs and use a Tupperware divider to separate the yolks from the whites.

4.Place the egg whites in a Tupperware Tornado Foam Blender and add 24g of white sugar in three divided portions.

5.Shake the tornado foaming blender to beat the egg whites to a dry foaming state, that is, the egg whites are in an upright sharp angle state, and the egg whites will not flow.

6.Put the egg yolks in a Tupperware Star Wish Bowl, add the remaining 12 grams of sugar, stir gently with a stir bar, and add corn oil and milk to mix well.

7.Sift in the cake flour through a sieve.

8.Gently stir well with a stirring stick, taking care not to have gnocchi or over-stirring, which will cause the flour to become gluten and affect the taste of the cake.

9.Take about one-third of the whipped egg whites into the egg yolk paste, use a stirring rod to cut or stir evenly, the stirring technique here is very important, use the stirring rod to cross in the batter, or mix from the bottom to the top, can not be directly stirred in a circle, which will cause egg white defoaming, affecting the fluffiness of the cake.

10.Then pour the batter back into the egg whites, and cut or stir again.

11.Pour the stirred batter into the mold and shake the pan a few times to make the batter surface flat.

12.Sprinkle in some amount of black sesame seeds.

13.Cover the pot and heat over low heat for about 5 minutes.

14.Open the lid of the pot and quickly cool the cake upside down on the cooling rack with the mold, the inverted cooling is to prevent the cake from retracting.

15.After cooling for a while, carefully remove the mold.

The fat cake can be steamed directly in a stainless steel basin as follows:

Ingredients: wheat flour, brown sugar, inner yeast, red dates, milk. Appearance.

First, the ingredients are ready.

2. Heat the milk slightly, about 25 degrees, pour the brown sugar into the milk, stir well with a spatula, crush the large brown sugar, mix it into milk brown sugar water without sediment, add the yeast powder and stir slightly.

3. Sift the flour, pour it into the milk, and mix it with a spatula into a non-dry powder granule.

4. Pour the well-mixed batter into the mold.

5. When fermenting, process the jujubes, clean the jujubes and soak them slightly, about ten minutes.

6. Cut the soaked red dates into four parts vertically and remove the pits.

7. The fermented batter is obviously swollen and high, the surface is smooth and smooth, and the cut jujube slices are placed on the surface of the batter according to their favorite shape.

8. After processing, put it in a steamer and steam it over high heat for 30 minutes.

9. Simmer for another 5 minutes to remove from the pot.

The fragrant large pot of evaporated cake is not greasy at all, soft and nutritious and time-saving, and it is collected.

Evaporation cake method.

1.Remove the core of the jujube and tear it into small pieces. Set aside.

2.Mix the flour, cornmeal, sugar back.

3.Add baking powder, milk, and chopped jujube and stir.

4.Add the cooked red beans and stir.

5.Stir until it is viscous and pick it up with chopsticks to this extent. In this way, the steamed hair cake is fluffy. If the flour is dry, add some milk or water to taste.

6.Pour the stirred dough into a steamer lined with drawer cloth and let it rise.

7.When it is twice as large, sprinkle with sesame seeds, boil water, steam for 15 minutes on the drawer, turn off the heat and simmer for 5 minutes, and a pot of fluffy and sweet hair cake will be steamed!

Of course you can, clean, just be careful not to burn.