Recommend traditional Chinese cakes

1 Teach you how to make old lady cakes.

Materials:

Flour, glutinous rice flour, butter, sugar, medlar, raisins, egg liquid (yolk liquid) and water.

Method:

1. Put 500 grams of medium gluten flour, 80 grams of crude oil and 200 grams of water into a kneading basin and knead into dough. Take it out, put it on the chopping board, knead it evenly, cover it with a wet cloth, and sober up 10 minutes.

2. Knead 500 grams of medium gluten flour and 250 grams of crude oil repeatedly on the chopping board to form dough.

3. Wrap 1 twice, fold it three times, then roll it into a long strip and quantify it (divide it into small portions).

4. Fill with glutinous rice flour, sugar, butter, medlar and raisins.

5. Roll the powder (divided into 3 small portions) into skin, wrap it with stuffing, make it into a circle, press it into a flat round cake by hand, put it on a plate, stick a small hole with a toothpick, and brush it with egg liquid.

skill

1. Just mix the noodles according to the requirements in the recipe. Noodles that are not fermented.

2. I just wrote the stuffing according to the recipe, and I just fished out those materials together. That is, I didn't have Lycium barbarum, so I didn't put it. I think it's strange. Lycium barbarum has no taste. I don't know if it tastes good with it. Maybe the color is good, and the stuffing will look better with it.

If the butter doesn't agglomerate well, take a bite in the microwave oven to melt it. Then dig up everything!

2 "Sugar-free Grandma Cake"

Raw materials:

950g of low-gluten flour, xylitol 1 75g, hydrolysate150g, 450g of white oil, carbonated powder1g, egg yolk100g, 80g of water and pumpkin stuffing1000g.

Production method:

1. First, stir xylitol and white oil evenly, then add the hydrolysate and stir together.

2. After hydration, add carbonic acid powder into 1 and stir evenly. Add the egg yolk and stir well.

3. Sieve the low-gluten powder, add it into 2 and stir well.

4, the furnace temperature is 220℃, and the fire is 180℃

2 "Fried Rice Cake"

Raw materials:

Rice cake, garlic, pork, mushrooms, salad oil, sugar, soy sauce, salt, cooking wine, sweet noodle sauce, starch, chicken essence and pepper.

Making:

1. Slice the rice cake, shred the pork and cut the garlic.

2. Marinate shredded pork with soy sauce, chicken essence, starch and cooking wine for a few minutes.

3. Cook the rice cake in boiling water until it becomes soft, take it out and soak it in cold water for later use.

4, the pot is hot, add salad oil, add shredded pork, stir and change color, and set aside.

5. Take the oil pan, add the sweet noodle sauce until fragrant (the pan should not be too hot), add soy sauce, sugar, cooking wine, pepper, broth (or water), add the rice cake, cook for a while, collect the juice, make the rice cake taste soft, add garlic and shredded pork, add some salad oil, stir fry, and serve.

3 "Fried Rice Cake"

Raw materials: shredded pork, green vegetables (usually rape) and rice cakes.

Exercise:

First grab shredded pork with tender meat powder, put cooking wine and oil in and mix well; Cut the vegetables into suitable lengths.

Second, put oil in the pot, stir-fry shredded pork and vegetables, add some salt, stir-fry until cooked, and remove for later use.

Third, add oil, add rice cakes, stir fry quickly, and constantly add some water to prevent the pan from sticking. Stir-fry until the rice cake is soft, add the fried shredded pork and vegetables, add some salt and chicken essence, and add some water until the soup is basically dry.

10 "Saqima, a special snack in Beijing"

Raw materials:

[Plum blossom] [honey] [oil] [sugar] [golden cake] [sugar] [raisin] [plum] [melon seed kernel] [refined flour] [dried noodles] [sesame seed kernel] [osmanthus fragrans]

Flavor characteristics:

One of the famous Four Seasons Cakes in Beijing.

It has the characteristics of beige, crisp and soft, sweet and delicious, and rich fragrance of osmanthus honey.

"Yanjing Year" wrote: "Saqima is a cake of Manchuria, which is made of crystal sugar and cream mixed with white flour. It is shaped like glutinous rice, baked in a furnace with ash-free wood, and then made into a square, sweet and greasy. " In the twenty-eighth year of Daoguang, it was written in the "Masi Sugar Cake Regulation Monument" that "it is necessary for the flag-bearer to be a monk." There is a wedding table, and there is also a wedding and funeral sacrifice. "Zhengming Zhai is one of the most famous.

Production method:

1. Beat eggs with water, add flour and knead into dough. After the dough has stood for half an hour, cut it into thin slices with a knife, then cut it into small strips and screen out the floating surface.

2. Burn the peanut oil to 120℃, add the fine noodles, fry until it is yellow and white, and take out and drain.

3. Boil sugar and water in a pot, add maltose, honey and osmanthus, and cook until the temperature is about 1 17℃. You can pull out the monofilament with your fingers.

4. Mix the fried fine noodles with a layer of syrup; Spread a layer of sesame seeds in the frame, pour the noodles into the wooden frame and smooth them, sprinkle some fruits, then cut them into various shapes with a knife and let them cool.

1 1 "Beijing Special Snack-Bean Juice"

Raw material: [mung bean]

Flavor characteristics:

Beijing's prestigious traditional snacks.

It has the characteristics of gray-green color, thick bean juice and slightly sweet taste. Bean juice is a unique liquid snack in Beijing in winter and spring. Especially the old Beijingers have a special preference for it.

In the past, soybean juice was sold raw and cooked. Most sellers push wooden bucket carts by hand and sell sesame tofu; Cooked people usually carry a bean juice pot on one shoulder and a bag of soft and hot pickles on the other.

Production method:

1. Soak mung beans in cold water for more than ten hours, add water and grind them into thin paste, add slurry to the thin paste, and add cold water not less than eight times the slurry to filter.

2. Pour the filtered slurry into the tank, and after a night of precipitation, the top layer of gray-green and sticky is raw bean juice.

3. Skim off the top froth and slurry, and remove the precipitate of raw soybean juice.

4. Put cold water in the casserole, bring it to a boil, and pour in raw bean juice. When the bean juice is boiled and overflows the pot, it can be eaten with low heat.

12 "Beijing Special Snack-Cream Fried Cake"

Raw materials:

[White flour] [Egg] [Peanut oil] [Cream] [Vanillin] [Sugar]

Flavor characteristics:

Beijing specialty snacks.

The cream fried cake is Bai Rushuang in color, crisp, tender and sweet, and rich in nutrition.

Production method:

1. After the cold water in the pot is boiled, use low heat, then add flour and stir quickly until the dough doesn't stick to your hands. When it turns from white to gray, take it out to dry for a while and you can make instant noodles.

2. Beat the eggs into a bowl and mix well. Add it into instant noodles three or four times. When adding the egg liquid for the last time, add the cream, sugar water and vanillin liquid at the same time and stir well.

3. Pour peanut oil into the pot, and when the fire is big enough to smoke, immediately turn to low heat to hold the stirred dough into small balls, press them into round cakes with a diameter of one inch and five minutes, fry them in an oil pan until golden brown, scoop them up, drain the oil and roll the sugar.

13 "aiwowo, a special snack in Beijing"

Raw materials:

[Glutinous rice] [rice flour] [sugar] [rock sugar residue] [osmanthus fragrans] [walnut kernel] [sesame kernel] [melon seed kernel] [diced green plum] [diced golden cake]

Flavor characteristics:

And have sex, Beijing Hui snacks. People in the yuan dynasty called it "no falling clip"

During the Wanli period of the Ming Dynasty, Liu Ruoyu, an internal reference supervisor, wrote in the Proceedings: "Take glutinous rice and sesame sugar as cold cakes and fill them with pills, which is called Wo Wo." Since the Qing Dynasty, it has been called Aiwowo and has been passed down to this day.

Aiwowo is one of the cool foods in spring and summer. It is shaped like a ball, as white as snow, which makes people fondle it.

Aiwowo, made by Taibai Restaurant of Beijing Wuzhou Hotel, was awarded the title of the first national famous Chinese snack by China Cuisine Association in February 2007. 1997.

Production method:

1. Wash glutinous rice and soak it in cold water for six hours, drain the water, steam it in a cage for one hour, then put it in a basin, pour boiling water, and cover it and soak it for fifteen minutes.

2. Put the glutinous rice in a drawer, steam it in a cage for half an hour, take it out, put it in a basin, mash it with a mallet, and spread it on a wet cloth to cool.

3. Walnut kernels are roasted with low fire, peeled and cut into pieces, sesame kernels are roasted with low fire, rolled into pieces, and mixed with melon seeds, diced green plums, diced golden cakes, white sugar, rock sugar residue and osmanthus flowers to make stuffing.

4. Steam the rice noodles, let them cool, spread them on the chopping board, put dumplings on them, knead them evenly, pick them up, press them into round skins and wrap them into balls.