Ultra-simple steps of Chinese traditional cakes

20 17 Ultra-simple Chinese traditional pastry making steps

How many traditional foods have you eaten in China? Pastry with China's special production method has been praised by many foreign tourists! Below, I will share with you the ultra-simple steps of traditional Chinese cakes. Come and study!

White sugar sponge cake

Materials:

1: 1 cup of rice flour (124g, figure 1) and 1/4 cups of sugar (53g);

2: water 1 cup (235g);

3: yeast 1/2-2/3 teaspoons, baking powder 1/2 teaspoons, warm water 1.5 tablespoons;

Note: 1 spoon = 1 5ml = 1 spoon, 1 teaspoon = 5ml = 1 teaspoon,1cup = 240ml.

Exercise:

1, put all the ingredients of 1 into a basin and stir evenly, then add 2 parts of water for the ingredients and stir with a spoon until there are no particles. Put more than half of the rice paste into a small pot, turn on medium heat, stir constantly, cook until the bottom begins to agglomerate, and then turn off the heat.

2. Pour the cooked rice paste into the other half of the uncooked rice paste and stir it evenly with an electric stirrer (or spoon). If there are particles, crush them with a spoon and stir until the rice paste is uniform.

3. Put the three ingredients into a small bowl and mix well. Pour them into the rice paste and stir well.

4. Cover it with plastic wrap and put it in a warm place to double it; Or pour the rice paste into a glass container with a little oil on the inner wall, cover it and put it in a warm place to double its size.

5. Heat the glass box in the microwave oven for 4-5 minutes, try to insert it with a toothpick and take it out clean. The finished product is white, with many honeycombs and soft taste. Q is delicious.

Coconut cake

Ingredients: water 132G, sugar 90- 100G (according to personal taste), glutinous rice flour 132G, millet flour 66G, coconut milk powder 40G, coconut juice 80G, milk 88G, salad oil 22G, matcha powder 5G and shredded coconut.

Exercise:

1, white sugar and water are poured into the pot, boiled and cooled to room temperature for later use.

2. Mix glutinous rice flour, corn flour, coconut milk powder, coconut milk, milk and salad oil, stir with an eggbeater, then slowly pour in sugar water, and then stir into a flowing and uniform color batter.

3. After filtering with a sieve, divide the batter into two parts. Sift part of the mixture into matcha powder and stir evenly to form matcha batter. Filter again for use. In this way, two kinds of pastes, original flavor and matcha flavor, were made.

4. Take a high-temperature resistant glass box, cut out non-stick paper of the same size and spread it at the bottom of the box. In this way, the steamed cake can be easily demoulded.

5. First pour in the original batter, gently knock out bubbles, put it in a pot, and steam for 6-8 minutes on medium heat until the batter solidifies.

6. After cooling to room temperature, put it in the refrigerator 1 hour. Gently scratch the edges of the cake and the box with a spatula, lift the non-stick paper by hand, and the cake will be easily taken out! Cut into appropriate sizes, dip in shredded coconut and serve.

Tips:

1, the batter must be filtered before steaming. Otherwise, there will be particles, which will affect the taste;

2. Boil the water in the pot with high fire, then put it into the pot and steam it with medium heat while it is hot.

3, if there is no coconut milk powder, you can not add it.

4. Before cutting, properly oil the blade to avoid jamming.

Purple potato egg cake

Ingredients: appropriate amount of flour, one egg, half purple potato, appropriate amount of white sugar powder and appropriate amount of active yeast.

Exercise:

1. Pour a proper amount of flour into a container, add active yeast and white sugar powder, and stir well.

2. Add water into the flour mixture bit by bit and stir with chopsticks until it turns into snowflake, and then it turns into batter. The batter should not be too thin at this time.

3. Beat in another egg, stir with a manual eggbeater until there are no particles, and then wait.

4. Cut the purple potato into small pieces, add water to the container, put it in the microwave for four minutes, take it out, turn it over and heat it for another two minutes. Crush it with a spoon. If it feels too dry, add some water.

5, purple potatoes should be cold, feel a little warm, then add to the batter and stir well. Scoop a spoonful into a small cup, put it on a steamer with hot water and let it stand for more than ten minutes. When the batter expands a little, the steamer can start firing and steam for fifteen minutes.

Tips:

How to stir the batter quickly until there are no particles? The method is to put flour first, then add a little water until it snows, and then paste it! If you put the water first and then the flour, the flour will easily form a ball!

Banana cake

Ingredients: 200g medium flour, two or three bananas, two eggs, 50g brown sugar, 40g peanut oil, 2g salt and 5g soda.

Exercise:

Mix flour and soda/salt evenly. Add eggs into banana puree and stir well, then add brown sugar and peanut oil and stir well, then add flour mixture and stir well, and pour into a greased container. Boil the water in the steamer and steam the batter for about twenty minutes.

Matcha coconut cake

Materials: water chestnut powder135g, water 750g, sugar 200g, matcha powder10g,

Horseshoe powder 1 15g, water 350g, sugar 200g and coconut milk 400g.

Exercise:

Matcha part: water chestnut powder 135g+ sugar 200g+ matcha powder 10g+ water 750g, sieving, mixing and stirring evenly;

Coconut juice: water chestnut powder 1 15g+ sugar 200g+ coconut milk 400g+ water 350g, sieving, mixing and stirring evenly;

1, boil water, steam in a pot, put one spoon at a time, steam until cooked, and repeat;

2, steaming for the last time for a long time, you can take it out and pour it with water, and blow dry it with a fan;

3. Leave the refrigerator at room temperature for several hours until it solidifies;

4. When cutting, it is best to spread a plastic wrap under it and cut it with a sharp knife.

Tips:

1. The powder is preferably sieved;

2. After mixing, sieve again;

3. If you are afraid of saccharification, you can first add half of the sugar in the water and melt it;

4. Stir before each spoon;

If you like matcha with strong fragrance, you can add a few more grams, but you can't overdo it, it will be bitter.

Brown sugar rice cake

Ingredients: 500g glutinous rice flour, 360ml clear water, 400g brown sugar (or sliced sugar), red dates (used for decoration, or made into shredded dates or mashed dates), and banana leaves (not needed).

Exercise:

1, and the glutinous rice flour is sieved for later use.

2. Wash and dry fresh banana leaves, and cut them into sizes matching the mold.

3.400g of brown sugar and 360ml of water are boiled and dissolved (the boiled sugar water is just 500ml), and then cooled.

4. After the sugar water is cold, pour 500ml of brown sugar water into glutinous rice flour, stir it evenly with a spoon while pouring it, and slowly knead it into dough by hand after it is slightly firm.

5. Spread banana leaves on the inside of the cake pan (it is best to enclose banana leaves half as high as the batter, because they will rise when steaming), sweep a little oil on the banana leaves (or in the mold), and pour the batter into the cake pan or mold that has been swept with oil.

6. Steam in a steamer for more than 2 hours.

7. After the rice cake is made, put it in a bamboo cage and use it as a rice cake. Decorate it with a few red dates or a pair of oranges, and stick holiday wishes outside the bamboo cage, and you're done.

The most common way to eat brown sugar rice cakes is to cut them into blocks and eat them like this; Or put the rice cake into the pot and fry it until golden brown. Of course, frying with egg liquid is more fragrant.

Tips:

1. This amount is just right for a plate as big as a 6-inch round mold. Steamed rice cakes pay attention to the omen of rising step by step, and it is best to choose a smaller plate. The steaming effect of this deep dish is better than that of the flat dish.

The steaming time depends on the size of the plate you use. To know whether the cake is cooked or not, the main thing is to insert chopsticks into the cake and then take it out. If the chopsticks are not stained with starch, the cake is ripe. The older generation said that steamed rice cakes taste more chewy, so I think steamed rice cakes are always worse than steamed rice cakes.

There must be a gap when frying rice cakes, because rice cakes will stick together when they are hot. And if you fry the rice cake in egg liquid, it won't stick.

Fengchao cake

Ingredients: low-gluten flour 100g, 2 eggs, condensed milk 160g, tasteless vegetable oil 120g, baking soda 5g, honey 10g, water 180g, and fine sugar 100g.

Exercise:

1. Pour water and fine sugar into a pot and bring to a boil. Turn off the heat and stir into sugar water. Let the sugar water cool for later use.

2. Beat the eggs in a big bowl, and then break them up.

3. Add condensed milk and honey and stir well.

4. Add vegetable oil and stir evenly to form a thin paste.

5. Mix the low-gluten flour and baking soda and sieve into a thin paste in step 4.

6. Continue to stir evenly and become batter (just stir with an eggbeater).

7. Pour the cold syrup prepared in step 1 in three times. Stir well every time before adding.

8. Cover the stirred batter with plastic wrap and let it stand at room temperature for 45 minutes.

9. Apply a layer of butter on the inner wall of the mold to prevent sticking. After standing, pour the batter into the mold and it will be full in 7 minutes.

10. Put the mold into an oven preheated to 200 degrees and bake for 25-30 minutes until the cake is completely expanded and caramelization.

After cooling slightly, pour the cake out of the mold. After completely cooling, cut the cake horizontally and you can see the honeycomb structure inside.

Fresh lotus seed cake

Ingredients: 500 grams of fresh lotus seeds, 250 grams of horseshoe powder, water 1600 grams and 300 grams of sugar.

working methods

1, fresh lotus seeds are shelled and washed.

2. Add water to the pot, cook for about 15 minutes until soft, and then pour off the drained water.

3. Add 600g water to horseshoe powder and stir it into powder water without particles.

4.1000g of water and sugar are put into a pot and boiled. While stirring the powdered water, the boiled sugar water is poured in until it is stirred into a slightly thick raw and cooked horseshoe powder slurry.

5. Add the cooked fresh lotus seeds and stir well.

6. Pour it into the cake pan and smooth the surface. Steam in a pot for 20 minutes. Cool and cut into pieces.

Osmanthus Jelly

Ingredients: glutinous rice flour 80g, sticky rice flour 200g, soft sugar 60g, clear water140g,

Exercise:

1. Put glutinous rice flour, sticky rice flour and soft sugar into a basin, add clear water and mix well, and knead with the palm of your hand into uniform coarse powder; The mixed flour must be sieved so that there is no dough, and it will wake up for half an hour after kneading, so that the cake powder can fully absorb water.

2. Pour the cake powder into the mold, spread it without compaction, steam it in the pot for 30 minutes, then turn off the fire and take it out. Sprinkle dried osmanthus in the fire, cool, then demould and cut into pieces.

3. Because of the difference of water absorption of glutinous rice flour, cake drying is common. According to the feedback from kitchen friends and many adjustments, the ratio of sticky rice flour and glutinous rice flour to water is now adjusted to 10∶4∶7, hoping to be more operable.

Tips:

The dry humidity of powder is the key to success. When rubbing powder, it is advisable to have a small amount of sticky powder in your palm. Grab the powder and hold it tightly before throwing it back into the basin. Osmanthus fragrans should not be mixed with cake powder and steamed together, the aroma will evaporate.

Hong kong-style spicy Gao

Ingredients: flour130g, milk100g, sugar 70g, whole egg liquid 70g, cooked lard 30g and baking powder 7g.

Exercise:

1, eggs at room temperature are beaten into whole egg liquid (about 70g is like two small eggs).

2. Add sugar, milk at room temperature and melted lard, and stir well with eggs (until all are mixed together without oil-water separation).

3. Add flour and baking powder, and mix with eggs to form a fine paste without dry powder particles.

4. Grease the container wall, pour the batter into the mold for about 8 minutes, and let it stand for 15 minutes.

5, let the batter stand in the pot, start counting after the water is boiled, and the fire can be about 25 minutes. After the pot is taken out, it can be demoulded in reverse and sliced for eating.

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