How to make traditional Chinese dim sum Chongyang cake at home?

Step 1. Put glutinous rice flour and sticky rice flour.

Mix together with powdered sugar.

Stir while pouring water.

Step 2. Stir into small cubes.

Knead small pieces of dough with your hands.

Sift out the fine powder.

Step 3. Brush the bottom of the mold with a layer of oil.

Cover with fine powder.

After the water boils, steam on high heat for 5 minutes.

Step 4. After removal, lay on top.

A layer of red bean paste.

Step 5. Then sieve a layer of fine powder and smooth it out.

Steam over high heat for 5 minutes.

Step 6. Take it out and spread another layer.

Red bean paste. Step 7.

Sift another layer on top of the bean paste.

After the fine powder is flattened, place the cranberries.

And raisins sprinkle evenly.

Bring the water to a boil and put it in a pot.

Steam over high heat for 20 minutes.

Step 8. Remove and let cool before cutting.

Small pieces enjoy Q bomb soft and glutinous.

It's delicious

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 after grabbing a handful of rice noodles with your hands, you can knead them into a ball in the palm of your hand, but you can gently rub them with your fingers and form a powder.

We can get all the ingredients relatively right, and then find a corresponding mold to make it well. The method is relatively simple, just like making mooncakes.

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.

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.

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.

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.

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.