How to make chongyang cake? How to make chongyang cake

Double yang cake recipe one.

Ingredients: 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 cooking oil and a little dried osmanthus.

Method: 1. Cut the red and green preserved fruits into shreds for later use. Make red beans, sugar, and cooking oil into dry bean paste and set aside.

Or you can go directly to the store and buy a pack of bean paste; Mix glutinous rice flour and japonica rice flour evenly, take 150 grams and mix in brown sugar, add about 50 grams of water, and mix into a paste slurry for later use; Mix the rest of the powder with 750 grams of sugar, add 250 grams of water, mix thoroughly and set aside.

2. Take the cake drawer, spread a clean damp cloth, put in half of the cake powder and scrape it flat, spread the bean paste evenly on it, and then spread the remaining half of the 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 top, sprinkle with red and green preserved fruits, and then continue to steam until the cake is ripe, and then remove from the heat.

3. Take out the cake, cut it into a square or diamond shape, and sprinkle with dried osmanthus; Make a small flag out of colored paper and stick it on the cake surface.

Eight tricks of chongyang cake.

Double yang cake recipe two.

Ingredients: two parts of glutinous rice flour, one part of corn flour, 200 grams of red beans, 200 grams of pumpkin, 200 grams of sugar, a little olive oil.

Method: 1. Mix two parts of glutinous rice flour and one part of corn flour, add white sugar (increase or decrease appropriately according to your own taste), add a little water, about 50 ml, and stir well with chopsticks. Sift the mixed wet powder through a sieve and set aside.

2. Wash the red beans, add a little water and sugar and cook them in a pressure cooker, and then press them into red bean paste for later use. After washing the pumpkin, cut it into small pieces and steam it in a pot, press it into a pumpkin puree, add sugar and an appropriate amount of wet powder and mix well for later use.

3. Take a rectangular vessel and spread a layer of olive oil on the bottom. Then spread the wet powder on the bottom and buckle flat. Steam for five minutes. Spread a layer of red bean paste on top of the steamed flour and steam for another 5 minutes.

4. Spread another layer of wet powder on the red bean puree and steam for another 5 minutes. Spread the mixed pumpkin and wet powder on top of the steamed red bean puree and steam for another 5 minutes. Remove the steamed cake and cut it into diamond-shaped pieces. Decorate the top with some red and green silk or roses.

Glutinous rice flour 1000 grams.

500 grams of japonica rice flour.

Red beans 250 grams.

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 flour and scrape it flat, sprinkle the bean paste evenly on it, and then spread the remaining 1 2 cake flour 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.

Chongyang cake method.

1.Chestnuts are cooked, shelled, chopped.

2.Glutinous rice flour with sugar osmanthus, warm water mix thoroughly.

3.Add the chopped chestnuts and knead them into a dough.

4.Spread out the dough by hand.

5.Put on the pot for 20 minutes and steam until cooked.

Food customs of Chung Yeung Festival.

During the Double Ninth Festival, there is a traditional custom of drinking chrysanthemum wine in China. Chrysanthemum wine, in ancient times, was regarded as a must-drink in Chongyang, and a "good luck wine" to dispel disasters and pray for blessings.

Because chrysanthemum wine can dispel wind and remove heat, nourish the liver and eyes, reduce inflammation and detoxify, it has high medicinal value. Li Shizhen, a medical scientist in the Ming Dynasty, pointed out that chrysanthemums have the effect of "curing head wind, brightening the ears and eyes, removing fistulas, and curing all diseases".

In ancient times, chrysanthemum wine was specially made for the Chung Yeung Festival in the second year during the Chung Yeung Festival in the first year. On September 9th, the first chrysanthemums and a little verdant branches and leaves are picked and mixed into the grain prepared for sake brewing, and then they are used to make sake and drunk on September 9 of the following year. Legend has it that drinking this sake can prolong life.

From a medical point of view, chrysanthemum wine can brighten the eyes, treat dizziness, lower blood pressure, lighten the body, replenish liver qi, calm the stomach and stomach, and benefit blood. It is a festive season, the autumn is refreshing, the chrysanthemums are in full bloom, and under the fence in front of the window, the pieces are golden. In addition to climbing the heights and planting dogwoods, relatives and friends invite each other to drink chrysanthemum wine and enjoy the yellow flowers together, which is indeed a special interest.

Especially the poets, appreciating chrysanthemums and drinking, chanting poems and singing, left a lot of good sentences for future generations.

The preparation of chongyang cake is as follows:

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.

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

2. After adding water to the flour, 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.

3. Sieve the adjusted powder, the purpose of sieving here is to sieve the particles of the powder, so you don't need a sieve with a particularly fine mesh, otherwise you will sieve until it collapses.

4. 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 demoulding, spread a drawer cloth or oil blotting paper under the steamer, pour in the sieved powder, don't press hard, find a spoon to bulldoze it.

5. 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.

6. 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 when the bean paste filling is spread, the rice flour and the filling will not be mixed together. Pour the remaining rice noodles into a mold and spread them flat with a spoon or spatula.

<>7. Put red dates, 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 they look smooth when spread on the top, and they are easy to ripen when steamed. 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.

1.Ingredients: osmanthus, sesame oil, glutinous rice flour, caster sugar, jujube kernels, sesame seeds, almonds, raisins, cashew nuts, walnut kernels, peanut kernels, white sesame seeds;

2.Soak the osmanthus flowers in clean water, boil them and remove them;

3.Mix glutinous rice flour and caster sugar, then add osmanthus soaking water and stir well;

4.Mix jujube kernels, sesame seeds, almonds, raisins, cashew kernels, walnut kernels, peanut kernels, and white sesame seeds;

5.Put the well-stirred glutinous rice flour into a frying pan, add a little sesame oil and mix well;

6.Put the kernel mixture in a saucepan, add a little sesame oil and mix well;

7.Put the mixed kernel mixture into the glutinous rice flour, stir well, and then put it into the mold;

8.Put the chongyang cake in the mold into a steamer and steam it over medium heat for 30 minutes.

The following are the specific steps of how to make Chongyang cake:

Ingredients: 250 grams of glutinous rice flour.

Hot water to taste. Appropriate amount of ground pork.

Glutinous rice to taste. Aloe vera leaf or laurel leaf to taste.

Steps:1Put the glutinous rice flour into a large bowl and gradually stir in hot water to form a glutinous rice ball.

2.In a small bowl, place the glutinous rice pieces in a small bowl and soak in water for 5-10 minutes until tender.

3.Take a piece of aloe vera leaf or laurel leaf, wash it slightly, dry it and set aside.

4.Mix together the minced pork and glutinous rice pieces and stir to combine.

5.Divide the glutinous rice dough into small pieces and knead them into long strips.

6.Place the filling in the middle of the sticky rice sticks and knead into a small ball.

7.Place the balls on top of the aloe vera or laurel leaves and gently wrap them into a tight wrap.

8.Put the chongyang cake in the steamer and steam for 15-20 minutes.

9.Remove the chongyang cake, remove the aloe vera or cinnamon leaves, and serve.

Ingredients: 100 grams of rice flour.

70 grams of glutinous rice flour

20 grams of sugar

90 grams of water.

300 grams of bean paste.

Appropriate amount of dried fruit. Method:

1. Mix the sticky rice flour, glutinous rice flour and sugar together, slowly pour the small water flow into the clear water, and stir while pouring.

2. Finally, after stirring, there are large and small rice noodle balls of Hongxin. Using the palms of both hands, rub the rice noodle balls into wet powder granules.

3. Rub the fine wet rice flour particles, sieve into a fine wet powder, the powder sieve of the fine holes can be, the extra fine sieve is more laborious, if there is no powder sieve, then use your hands as much as possible to rub it into a small and direct use.

4. The sifted wet rice flour is fine particles, glutinous white as jade, as elegant as snowflakes, and it is gratifying to boil.

5. Take a container, I use a bamboo steamer at home, or you can use a small stainless steel basin, put in a semi-dry steamer cloth wrung out with wet water, spread a layer of sieved rice noodles with a spoon, and gently smooth it with a spoon, do not press hard.

6. Squeeze the bean paste on top of the rice noodles and gently smooth them out; After smearing the red bean paste, spread another layer of wet rice flour and red bean paste, or sprinkle honey beans or dried fruits without red bean paste.

7. Finally, spread a layer of wet rice noodles and sprinkle with the dried fruits you like to eat. Raisins and dried cranberries are all good choices, during the spreading process, do not press the rice flour hard, and the action should be gentle, so that the rice cakes made by Huai Shi are particularly soft and delicious, and they are also easy to steam.

8. Put enough water in the pot (remember to be sure to have enough amount, otherwise it is easy to dry the pot), boil the water, put the cage drawer or small basin into the steamer, cover the top with a wet cage cloth to avoid water droplets from falling, cover the pot, and steam on high heat for 40 minutes.

9. After steaming the rice cake, take off the steamer cloth from the sticky rice cake, if the bottom is dry and sticky, pat it wet with cool boiled water, and you can easily remove it.

10. Cut into small pieces and put on a plate.

Ingredients: glutinous rice noodles (half a bowl), rice (a few imitation bowls and a half), white sugar (1 4 bowls), water (half a bowl), an appropriate amount of dried osmanthus.

Steps: 1: Wash the rice, control the moisture, and pour it into a food processor to beat into powder. [Note at this step: You can beat it 2-3 times, so that the 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 oiled paper or gauze, filter the rice noodles in the large bowl onto the oiled paper with a fine sieve, 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 filtered out, and then sprinkle another 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 at this step: Because the aroma of Guizen rock flowers is rich and heavy, don't sprinkle too much osmanthus when sprinkling, just sprinkle an appropriate amount. ]

5: Put the cage drawer into the steamer, steam the water for 20 minutes after boiling, turn off the heat, take out the osmanthus cake and place it to cool for a while, demold, and then cut it into your favorite shape with a knife, you can eat it directly, you can also pour some osmanthus sauce or honey on it and eat it again, it tastes sweet and refreshing, and the cinnamon fragrance is rich

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.