Tips on how to make simple chongyang cake

Chongyang cake - purple potato rice cake].

Main ingredients: 150 grams of rice flour, 50 grams of glutinous rice flour, 100 grams of purple potatoes, 20 grams of sugar, 50 grams of water.

Specific method] 1. Take 100 grams of purple potatoes after steaming and peeling, grind them into purple potato puree, sieve the purple potato puree, and it is easier to mix evenly when rice flour is added later.

2. Add rice flour, glutinous rice flour, sugar, and water to the purple potato puree and mix evenly, the rice flour is sticky rice flour, you can buy it ready-made, or you can clean and dry the rice, and then beat it into powder.

3. Rub the flour evenly with both hands, grab a handful of rice noodles to form a ball, and touch it lightly with your hands and it will be loose.

4. Spread the gauze that squeezes out the water in the steamer or mold, sieve the rice noodles, do not press hard, gently smooth it with a spatula, cover the surface with gauze, boil water in the pot, boil the water, and steam it for 30 minutes.

The steamed purple sweet potato rice cake is immediately taken out and demolded, it is beautiful and delicious, soft and chewy, sweet and not greasy, and it is packed in a fresh-keeping bag to avoid losing moisture after cooling.

Tips] 1. Purple potato puree is used to make rice cakes that look good and delicious, in addition to purple potato puree, pumpkin puree, sweet potato puree, spinach puree and so on.

2. You can't add too much water to make rice cakes, and the amount of water can make the rice noodles grab into a ball and scatter when touched.

3. When steaming rice cakes, put gauze in the container, or brush with a layer of cooking oil, and the surface can also be covered with gauze or high-temperature plastic wrap, so that the steamed rice cakes are softer and not dry and hard.

Many people have little understanding of the practice of Chung Yeung Festival cakes, but they only know half of the practices of Chung Yeung Festival cakes. In fact, for Chongyang cake, this kind of dim sum is used in season in the case of the Double Ninth Festival, this kind of dim sum has been widely spread for many years, many adults and children like to eat such ingredients, sweet, and the aroma will always remain in the mouth. What I want to talk to you today is the practice of Chung Yeung Festival cakes.

Many people don't know how to make chongyang cakes, and they don't understand some of the technical ways that need to be learned. If you want to make your own chongyang cake, you can take a look at some of the ingredients below.

Food. Two parts of sticky rice flour, one serving of corn flour, 200 grams of red beans, 200 grams of winter melon, 200 grams of white sugar, and a small amount of vegetable oil.

Manner. 1.Mix two parts of rice flour and one part corn flour, add white sugar (adjust moderately according to your own taste), add a small amount of water, about 50ml, and stir well with chopsticks.

2.Sift the mixed wet powder with dice and set aside.

3.Wash the red beans, add a small amount of water and white sugar to boil in a pressure cooker, and then gently press into red bean puree and reserve.

4.Clean the winter melon and then cut a small piece into a pot and cook, gently press it into a pumpkin puree, add white sugar and appropriate wet powder and stir for reserve.

5.Take a rectangular container and rub a layer of vegetable oil on the bottom end. Then spread the wet powder on the bottom end and buckle flat. Steam for five minutes.

6.Spread a layer of red bean paste under the steamed flour and steam for another 5 minutes.

7.Spread another layer of wet powder on top of the red bean puree and steam for another 5 minutes.

8.Spread the already tossed winter melon and wet powder on the steamed red bean puree and steam for another 5 minutes.

9.Remove the cooked cake and cut it into prismatic pieces. Decorate it with red and green silk or roses.

The above is a detailed introduction to the practice of Chung Yeung Festival cakes, and I believe that everyone has learned a lot about the practice of Chung Yeung Festival cakes after reading them. If you're given a hobby, you'll be able to give it a try. The raw materials for making chongyang cake are very simple, and they can be purchased in the general sales market.

Method 1. <>

Ingredient formulation. 1000 grams of glutinous rice flour.

500 grams of japonica rice flour.

250 grams of red beans.

1000 grams of sugar.

100 grams of red and green preserved fruits.

50 grams of brown sugar.

25 grams of soybean oil.

50 grams of cooking wine.

Steps: 1. Cut the red and green preserved fruits into shreds and set aside.

2. Make red beans, sugar (250 grams) and soybean oil into dry bean paste and set aside.

3. Mix glutinous rice flour and japonica rice flour, take 150 grams and mix in brown sugar, add about 50 grams of water, and mix into a paste slurry.

4. Mix the rest of the powder with sugar (750 grams), add 250 grams of water, mix and mix thoroughly. Take the cake drawer, spread a clean damp cloth, put in 1 2 cake powder and scrape it flat, sprinkle the bean paste evenly on it, and then spread the remaining 1 2 cake powder on the bean paste and scrape it flat, and then steam it with boiling water. When the flour is vaporized, spread the paste evenly on it, sprinkle with red and green preserved fruits, and then continue to steam until the cake is cooked, and then remove from the heat.

Take out the cake, cut it into a diamond-shaped cake shape with a knife, and make a small flag with colored paper, and insert it on the cake surface.

The method and process of making chongyang cake:Essential ingredients: glutinous rice flour 100g, sticky rice flour 70g, red bean paste 330g, powdered sugar 40g, water qi zi 90g, dried cranberries 10g, raisins 10g

2. Mix glutinous rice flour, sticky rice flour and powdered sugar together, stir and mix well.

3. Stir while pouring water.

4. Stir into small pieces.

5. Knead the small pieces of dough by hand and sieve out the fine powder.

6. Spread the bottom of the mold (not thick or thin), and smooth the surface (the bottom and inner wall of the mold should be brushed with a layer of oil to facilitate demoulding).

7. After the water boils, steam on high heat for 5 minutes, and spread a layer of red bean paste on top.

8. Sift a layer of fine powder on top of the bean paste, spread it flat, and sprinkle the cranberries and raisins evenly on top.

9. Put the water in a pot after boiling and steam over high heat for 20 minutes. Remove and let cool before cutting into small pieces and enjoying.

Today I will share the steps and practices of a simple home-style version of Chongyang Cake, in the upcoming Chung Yeung Festival, make a Chongyang Cake for your family!

Ingredients required: purple sweet potato, 180 grams of glutinous rice flour, 90 grams of sticky rice flour, 40 grams of powdered sugar, osmanthus sauce and honey.

Production steps: Step 1: Peel the purple potato, cut it into thin slices and steam it for 15 minutes; After steaming, puree with a spoon and set aside.

Step 2: Prepare 180 grams of glutinous rice flour and 90 grams of sticky rice flour on a plate, and then sieve 40 grams of powdered sugar and put them on the plate together; Then mix the three powders well and divide them into 2 equal parts; Then pour half of the flour into a large bowl and set aside.

Step 3: Add the steamed purple potato puree to a large bowl with flour in small quantities and many times, grasp and mix, and then rub it for a while to fully knead the purple potato flour into a delicate powder. At this time, the purple potato flour can be grabbed into a ball, and it will still fall apart when you touch it lightly.

Step 4: Sprinkle a small amount of room temperature water into the other half of the flour on the plate with your hands many times, and mix until the flour can be grabbed into a ball, and it can be scattered when touched.

Step 6: Spread a piece of blotting paper on a plate, patiently spread a layer of white flour, and then a layer of purple potato flour, so that the white flour and purple sweet potato flour are spread alternately, and finally gently cut into chunks with a knife.

Step 7: Add enough water to the pot, put the plate in the pot and steam for 45 minutes. Then according to the taste of personal preference, drizzle a little homemade osmanthus sauce or honey, and you can eat!

Key points of production:

1.When using purple sweet potato puree and room temperature water to prepare flour, you must have enough patience, please rub it patiently, this step is done, and the subsequent steps of sieving will be more time-saving and labor-saving.

2.If you can, try to put a lid on the plate when steaming to prevent water vapor from dripping and affecting the appearance of the chongyang cake.

This year's Double Ninth Festival happens to be a weekend, and in the crisp days of autumn, the family can just go out to climb the heights, enjoy the chrysanthemums, and then eat a piece of Chongyang cake together, which is the taste of happiness.

The practice of "osmanthus cake" of Chongyang cake: raw materials: glutinous rice flour (half a bowl), rice (one and a half bowls), white sugar (1 4 bowls), water (half a bowl), appropriate amount of dried osmanthus Production steps:

1: Rinse the rice, control the moisture, pour into a food processor and beat into powder. [Note for this step:.]

You can beat it 2-3 times, so that the beaten rice noodles are more delicate. 2: Pass the beaten rice flour through a fine sieve to filter out the particles, and the powder will be more delicate.

3: Pour the filtered rice flour into a large bowl, add half a small bowl of glutinous rice flour, 1 4 small bowls of white sugar, and then slowly pour in half a small bowl of water, stir with chopsticks while pouring, and keep rubbing the rice flour with your hands until there is no dry powder in the bowl, and grab a handful of rice noodles with your hands and then knead them into a ball in the palm of your hand, but gently rub them with your fingers to form a powder again. 4：

Prepare a baking tray or cage drawer, cover it with a layer of oil paper or gauze, use a fine sieve to filter the rice noodles in the large bowl onto the oil paper, use a spatula to gently smooth the rice noodles on the baking tray or cage drawer while filtering, spread a layer and sprinkle some dried osmanthus, then filter a layer of powder, and then sprinkle some dried osmanthus until the rice noodles are finally filtered, and then sprinkle a layer of osmanthus on top. Finally, cover it with another layer of oiled paper or gauze to prevent water from coming in during the next steaming session. [Note for this step:.]

Because the osmanthus has a strong aroma, don't sprinkle too much when sprinkling osmanthus, just sprinkle an appropriate amount. 5: Put the cage drawer into the steamer, steam the water for 20 minutes, turn off the heat, take out the osmanthus cake and let it cool for a while, then demold, and then cut it into your favorite with a knife.

1. Ingredients: 130 grams of glutinous rice flour, 130 grams of sticky rice flour, 200 grams of bean paste filling, 115 grams of water, 40 grams of sugar, appropriate amount of red dates, appropriate amount of raisins, appropriate amount of black sesame seeds, appropriate amount of candied dates, appropriate amount of walnut kernels.

2. Glutinous rice flour and sticky rice flour and sugar are poured into a large bowl, mixed with chopsticks, and then poured in water.

3. After adding water to the powder, it is not the state of dough, but this semi-dry and wet state, how to judge this semi-dry and wet state. Grab a handful with your hand and hold it tightly, then release your hand into a ball, and it will fall out with a press of your fingers, and that's it.

4. Sieve the adjusted powder, the purpose of sieving here is to sieve the particles of the powder, so there is no need for a sieve with a particularly fine mesh, otherwise you will sift until it collapses.

5. Choose two molds, I used a 6-inch cake mold, a bamboo steamer, a little smaller than this mold, brush a thin layer of oil on the inside of the mold, in order to facilitate the demoulding, the steamer is spread with a drawer cloth or oil blotting paper, pour in the sieved powder, don't press hard, find a spoon to bulldoze it.

6. Steam these two in the pot for 10 minutes to form, take them out and then put the bean paste filling, which is easier to operate. 7. Take out the steamed rice cake and spread a layer of bean paste filling, the filling can be added at will according to your favorite taste, after steaming, the rice cake has been formed, and then the rice flour and filling will not be mixed together when the bean paste filling is spread. Pour the remaining rice noodles into a mold and spread them flat with a spoon or spatula.

8. Put red dates, candied dates, walnut kernels, raisins, and finally sprinkle black sesame seeds, red dates will be too big and too high, we use scissors to cut them into two, so that the spread looks smooth on the top, and it is easy to ripen when steaming.

9. Finally, steam the finished chongyang cake in the pot for another 30 minutes, turn off the heat and simmer for 2 minutes, take it out to cool and demold and cut into pieces.

The homely practice of chongyang cake: the 55-year-old pastry chef teaches you to make chongyang cake, which is soft and glutinous and does not stick to your teeth.

First, mix the japonica rice flour, glutinous rice flour, water, sugar, and oil together, and then knead it thoroughly into a loose powder.

Let sit for a while to allow the powder to absorb the moisture fully.

The powder is sifted twice into a fine, light powder.

Take a round mold, put gauze on it, pour half of the powder into it, smooth it out, put it in a steamer basket (after the water is boiled) and steam it for 5 minutes on high heat.

Take out the mold, spread the bean paste, smooth it, and then pour in the other half of the powder and smooth it out.

Place the dried fruits evenly on the surface of the smoothed powder.

Then steam for about 30 minutes.

Honey red beans: 60g of red beans, 30g of sugar

The simple way to make chongyang cake:

1. Prepare the ingredients to be used.

2. Soak red dates, longan, and raisins in water to soften and set aside.

3. Add water to the red beans, put them in an electric pressure cooker, and cook until the beans are soft.

4. Add sugar and mix well, you can collect the juice and let the sugar wrap on the surface of the red bean, which is the honey red bean.

5. Add glutinous rice flour to the container.

6. Add the rice flour.

7. Add sugar.

8. After adding water, knead it into granules, spread it in a baking tray and dry it until the moisture on the surface disappears.

9. Sift the particles into rice flour with a mesh sieve.

10. Place the heart-shaped mousse ring on the matching baking sheet.

11. Scoop some rice noodles into it first.

12. Sprinkle a layer of honey red beans.

13. Sprinkle another layer of rice noodles, spread a layer of red beans, and the top layer is still rice noodles.

14. Spread the red dates, longan, and raisins on the surface and put them in the steamer.

15. Steam over medium heat for 30 minutes.