The practice of sandwiching cakes, the practice of sandwiching cakes in Taizhou video physiognomy

Sandwich cake, that is, steamed bread sandwiched with rice cake, Shandong southeast region.

Consume regularly. Materials.

The main ingredient is high-gluten flour.

1000 grams of glutinous rice flour 200 grams.

Excipients: yeast, 3 grams of sugar.

30 grams of brown sugar, 20 grams of table salt, 5 grams.

The practice of sandwiching cakes.

1.Add a little salt to the flour, add the yeast mixed with warm boiled water, add an appropriate amount of water, and form a slightly stiff dough. Send it to about twice the original size.

2.Knead the dough thoroughly and cut it into medium-sized pieces.

3.Roll out the rectangular dough sheet, not too thin, thick, and the two sides are best cut straight with a knife, which is beautiful and tastes better.

4.Add white sugar or brown sugar to glutinous rice flour and a little flour to make a glutinous rice dough with a smooth surface.

Don't get too wet, or it will leak out during embryo making. Spread the glutinous rice dough evenly on the dough for a thicker taste for better taste.

5.Roll up from one end and press the other side underneath to tidy it up a little.

6.After 10 minutes of rising in the pot, the skin will be smoother and the steamed buns will be softer.

7.On high heat until steam comes out, turn down the heat to medium for 12 minutes, as rice cakes take longer to ripen 8Remove two minutes after turning off the heat.

Cooking Techniques The amount of each ingredient can be added according to personal experience, so there is no need to stick to a few grams.

Cake [Raw materials]: 1000 grams of glutinous rice, appropriate amount of water.

Method]: 1 Wash 1000 grams of glutinous rice, soak it for 24 hours and then steam it in the drawer, take it out and steam it again after mashing it with a wooden stick, then grab out a ball of white cake, and then knead and spread it on the table to make a pocket in the shape of an open-top boat, and then according to the different needs of customers, take a little material from the basin in front of the table with chopsticks to arrange it in the pocket, close the bottom and both sides like a dumpling, and a tube of inlaid cake will become, and then use a spoon to scoop some soup and pour it into the cake to make the cake taste more delicious. The condiments in the above depend on personal taste, such as mung bean sprouts, shredded potatoes, fried dough sticks, braised pork, pig intestines, pickled shrimp, poached eggs, etc., if you don't understand it, then come to Huangyan, strongly recommend the cake at the entrance of Huangyan Traditional Chinese Medicine Hospital, buy it at about seven o'clock in the morning, amazing.

Cornmeal.

300g white flour 300g

Glutinous rice noodles 250g auxiliary sugar.

Baking powder to taste.

Appropriate steps. 1.Mix the cornmeal white flour sugar with the baking powder diluted with warm water and mix into a smooth dough to ferment.

2.In about half an hour, there are abundant small holes in the inside of the noodles, and the noodles are ready for 3Add an appropriate amount of sugar to the glutinous rice flour with boiling water and mix well.

4.Knead the cornmeal smooth.

5.Roll the dough into strips.

6.Divided into evenly mixed dough, I made 16 pieces.

7.Divide the glutinous rice dough evenly into 16 portions.

8.The whole division is complete.

9.Wrap each glutinous rice dough in cornmeal.

10.Balls are formed.

11.Press into small cakes.

12.Boil the pot under water, steam for 20 minutes, cooked very quickly, but steamed too little at one time 13Can't wait to break it in half and see the finished product.

14.When the first pot is made, the other cornmeal balls are fermented a second time, so let's just come out in one pot without wasting time.

15.I also feel that the bean paste bun is more appetizing.

With late rice. Soak in water for 3 hours, grind into powder, put the powder when it is cold, add some water to wipe the powder, and steam it in the rice. Smash it into a cake in a rice bowl. Then stir-fry the embedded head (vegetable). Then the inlay is the inlay cake.

Material. Main material: 500 grams of japonica rice flour.

Auxiliary materials: Braised pork = recipe number (152618) Ingredients: 600 grams of pork.

Shredded yellow eggs = recipe number (152619) Ingredients: 6 eggs, appropriate amount of salt, monosodium glutamate, rice wine.

3) Assorted fried dried rice noodles = recipe number (150389) Ingredients: 150 grams of dried rice noodles, 10 shiitake mushrooms, 25 grams of daylily, 100 grams of greens, 50 grams of sausages, 50 grams of carrots, 50 grams of onions.

4) Stir-fried shredded pork = recipe number (152621) Ingredients: 100 grams of shredded pork, 200 grams of shredded fragrant dried meat, 100 grams of broken leeks.

5) Stir-fried leeks with mung bean sprouts = Recipe number (153338) Ingredients: 250 grams of mung bean sprouts, 100 grams of leeks.

6) Hot and sour shredded potatoes = recipe number (150115) Ingredients: 1 shredded potato (about 250 grams), 2 chili peppers, a little chopped green onion.

7) Stir-fried shredded cabbage shoots with meat = recipe number (152092) Ingredients: 50 grams of shredded meat, 100 grams of shredded pickled cabbage, 100 grams of shredded fresh bamboo shoots.

8) Stir-fried celery with carrots (154931) Ingredients: 1 carrot, 2 celery.

Method. The method and steps of rice cake wrapping eight dishes:

Braised pork = recipe number (152618).

1 Cut the pork into large pieces and blanch them for later use.

2 Add an appropriate amount of water to the pot, put in the blanched pork pieces, add an appropriate amount of ginger slices, chili pepper, cinnamon, star anise, sugar, rice wine, and salt.

3 Turn on high heat and bring to a boil over medium heat, simmer for about an hour, turn off the heat and simmer for two hours, slice and serve.

Shredded yellow eggs = recipe number (152619).

1 Peel the eggs, add an appropriate amount of salt, monosodium glutamate, and rice wine to beat and set aside.

2 Add an appropriate amount of cooking oil to the pot, turn on the low heat, pour in the egg mixture, turn the pan, let the eggs cook, turn over and fry.

3 When the omelet is cool, cut it into shreds and serve on a plate.

Assorted fried dried rice noodles = recipe number (150389).

1 Soak the rice noodles in cold water for 30 minutes and take them out.

2 10 shiitake mushrooms, 25 grams of soaked daylily, 100 grams of greens, 50 grams of sausages, 50 grams of carrots, 50 grams of onions, all shredded for later use

3 Add bottom oil to the pot, open over medium heat, first add sausages, carrots, shiitake mushrooms, soaked daylily, onion and stir-fry for two minutes, then pour in the blistered rice noodles and stir-fry until cooked, add greens, appropriate amount of salt, monosodium glutamate, pepper and mix well and serve.

Stir-fried shredded pork until fragrant = recipe number (152621).

1 Put an appropriate amount of cooking oil in a pot and turn on high heat.

2 When the pot is hot, pour in the shredded pork and stir-fry, add the dried shreds and continue to stir-fry.

3 Add an appropriate amount of soy sauce, salt, rice wine and sugar and stir-fry.

4 After the vegetables are cooked, add leeks and monosodium glutamate and mix well.

Stir-fried leeks with mung bean sprouts = recipe number (153338).

1.Wash the mung bean sprouts and cut off the leeks for later use.

2.Add an appropriate amount of cooking oil to the pot, turn on high heat, add mung bean sprouts and stir-fry.

3.Add an appropriate amount of salt, then add the leeks and stir-fry quickly until cooked, add an appropriate amount of monosodium glutamate and pepper and mix well.

Ingredients: 500 grams of pork fat. 75 grams of washed sand, 25 grams of roses, 100 grams of glutinous rice. 50 grams of brown sugar, 50 grams of lard, 25 grams of sugar.

Method: Scrape and wash the pork fat meat, boil it in a pot until it is just cooked, take it out and let it cool, cut it with a knife about 8 cm long, cm wide and cm thick (16 pieces), and then cut the meat slice into a medium slice to make two thin slices connected to the skin. Put brown sugar in the pot and stir-fry, add washed sand, lard and stir-fry well, add roses and pound well. Then stuff the filling into the middle layer of meat slices, press it into a flat shape, and arrange it in a steaming bowl one by one to form a circle.

After washing the glutinous rice, soak it in water for half an hour, wrap it in a clean cloth, steam it in the basket for 20 minutes, take it out and soak it in water once, then steam it in the basket until it is soft, take it out, add brown sugar and lard and mix well, put it in a steaming bowl with meat slices, steam it in the basket (about 2 hours), take it out and buckle it on the plate, and sprinkle it with sugar.

The previous traditional practice was:

Material: Late rice.

Soak in water for one night a day in advance.

It is then placed on a steamer basket to steam.

Then put it in the stone trough and hit it with a stone hammer.

Finally, you can ...... it by making it into a variety of shapes

How to make it:

1.Wash the Jiangmi pottery mud, soak it in cold water for 3 hours, and steam it in a basket with a matted cloth for about 1 hour. During the steaming process, the lid can be lifted and poured 1 or 2 times of water, so that the rice is steamed thoroughly and steamed, and the softness and hardness are appropriate.

Then take it out and pour it into a basin, add oil and sugar, mix well, and stir out the viscosity.

2.Spread sesame oil on the cutting board, put half of the Jiang rice on the table and press it into a rectangular slice 1 cm thick by hand.

3.Spread the bean paste evenly on top, then press the remaining Jiang rice into 1 cm thick rectangular slices by hand, press it neatly on the bean paste filling, and then sprinkle green and red silk on the surface, and cut it into long cubes after cooling.