Chongyang cake recipe with cold or hot water

Chongyang cake is made with cold water, which can make Chongyang paste more delicious, and I do this at home.

It is better to use hot water to make this chongyang cake, because using hot water can make the taste of this cake more delicious, and it tastes more chewy.

Chongyang cake is best made with warm water, which makes the chongyang cake taste more strong.

Hello, this pastry is usually made with cold boiled water, which is better. Hot water wasn't that good.

It is more appropriate to have warm water for the preparation of chongyang cake. Using hot water will burn the noodles, and cold water will not make the noodles.

If you start adding chongyang cake, you should add that cold water and cold water to make it.

Of course, the chongyang cake is made with cold water, and if there is no hot water, the noodles will be scalded directly.

This chongyang cake is a little better to put cold water in this rainy situation.

It is necessary to add cold water first, so that there will be no lumps, and it will be relatively round.

Chongyang cake method, it is best to use cold water to make Chongyang cake is more chewy.

In the case of chongyang cake, the method is also very simple, generally when making it with hot water, the picture made with hot water is relatively soft, and the effect is also very good.

Hello, you can use that cold boiled water, generally it is better to use that cold boiled water, and you can also use that room temperature water.

Chongyang cake, also known as "flower cake", is mainly steamed from glutinous rice flour, sticky rice flour, preserved fruit silk, red dates, red adzuki beans and other raw materials with red and white sugar, which has a certain effect of strengthening the spleen and invigorating qi and stopping deficiency and sweating.

But today, here are a few improved versions of Chongyang cake, which are healthier to eat! Chongyang cake on the market is often added with lard and various nuts, and the taste is better, but in fact, it increases the burden on the body.

Kidney-nourishing chongyang cake.

Ingredients: 50 grams of yam powder, sticky rice flour, and starch powder, 250 grams of glutinous rice flour, 20 grams of black sesame seeds, wolfberries, and dried blueberries, and 1 egg.

Method: Stir all kinds of flour and eggs evenly, mix in black sesame seeds and wolfberry, add a little yeast to ferment, put the dough into the mold and spread it flat, sprinkle the preserved fruit on the surface, put it in the steamer, steam it over high heat for 20 minutes, and then remove from the pot.

Efficacy: Liver and kidney supplementation, diabetes and hypertension have a good conditioning effect.

The most beautiful chongyang cake.

Recipe: 50 grams of yam powder, sticky rice flour and gourd powder, 250 grams of glutinous rice flour, 30 ml of amaranth juice, 20 grams of dried kiwi fruit and hawthorn, 1 egg, lemon peel and appropriate amount of brown sugar.

Method: Stir all kinds of powder and eggs evenly, divide into two parts, one adds amaranth juice, one adds brown sugar, takes a fresh-keeping box, spreads it in the fresh-keeping box at intervals of nine layers, chops the hawthorn, dried kiwifruit and lemon peel and spreads it on the surface, puts it in the steamer, steam it for 20 minutes on high heat, and then remove it from the pot.

Efficacy: Moistens the intestines and laxatives, protects the cardiovascular system.

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Home-style chongyang cake method.

Three-color chongyang cake preparation steps.

Chongyang Cake Recipes.

Jiangsu Chongyang cake authentic practice.

Haimen chongyang cake recipe and recipe.

500 grams of japonica rice flour.

1000 grams of sugar.

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.

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.

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.