Make a flower cake and write a composition.

1. Composition for Making Flower Cake in the Spring Festival On the second day of New Year's Eve, three brothers and old people called from Tianbao Village, Yongnian County near Fuyang River and told me that they had asked my cousin Liang Jian, who was about to return to Beijing, to bring me a Spring Festival tribute-Flower Cake.

I am very happy after listening to his words. Although there are many new year's goods at home, they are not as good as sweet flower cakes. When I was a child, I saw the scene of celebrating the New Year. I saw the figure of Zhang Zi and his sister-in-law making flower cakes and steaming flower cakes, heard the cheerful song of bellows, saw the red face of firewood in the stove, and smelled the fragrance of flower cakes, jujube flowers, jujube steamed buns and steamed buns.

Yongnian County is embedded in the winding Fuyang River, which originates from the southern foot of Lushan Mountain in Fengfeng Mining Area of Handan City, flows through Handan (Handan County, Yongnian County), Xingtai and Hengshui, and is called Ziya River after xian county joins Hutuo River in Cangzhou area, with a total length of 402 kilometers. It is a comprehensive utilization of flood control, irrigation, drainage and shipping. Fuyang River was once the main shipping route from Handan to Tianjin in history. By the early 1960s, there were still cargo ships coming and going, and 500,000 mu of fertile land was watered along the river. When I was a child, my friends and I often came to the Fuyang River, not far from the north of the village, and listened to the sound of water wheels, watching the passing wooden boats and the figures of the trackers, and listening to the songs of the trackers with loud voice, slow rhythm and beautiful melody. I saw women washing clothes in the river, and men fishing and catching old turtles in the river. I saw a lot before the Spring Festival. My uncle and cousin went to the river to fetch water and fill the big jar in the yard. They use the river water in the jar to make steamed flower cakes, jujube flowers and other tributes, cook vegetables and distill steamed bread.

Junior high school massive composition daquan Xiao Sheng high school entrance examination full marks college entrance examination full marks college entrance examination zero points.

2

Distill jiaozi.

On the fifth day 1 1, Liang Jian came to pay a New Year call and sent a big bag of flower cakes and jujube flowers. Yongnian's flower cakes, jujube flowers and other tributes are all made of white flour of that year through fermentation, kneading, shaping, cage steaming and coloring. There are flower cakes of different sizes in the tribute, the big one has five layers and the small one has three layers. All the tributes are exaggerated and vivid in shape, bright and generous in color, rough in style, simple and concise, and full of distinctive folk and local characteristics. These tributes are used by Yongnian people to worship gods such as God of Wealth, Kitchen God, Car God and Well God. When visiting relatives and friends during the Spring Festival, people will also put small flower cakes (big flower cakes are not easy to bring), jujube flowers and jujube steamed bread in bamboo baskets or wicker baskets. When they go to a house, they put some down. When they leave, relatives will also take out their own flower cakes and put them in baskets for the relatives to eat.

After returning to Beijing, I often go back to Yongnian to visit my grandmother uncle and nephew during the Spring Festival. Every time I go back to Beijing, they ask me to bring back a big bag of flower cakes, jujube steamed buns, pink-dotted Gaozhuang steamed buns and rare thick-stick steamed buns. When she didn't go back, grandma and Zhang Zi asked her relatives who worked in Beijing to bring us flowers and cakes.

Looking at the small flower cakes and jujube flowers in front of me, holding the affection full of the flavor of the year, sucking the sweetness of Fuyang River, kissing Yongnian's face, listening to the sound of bellows in Tianbao, stroking the smoke coming from the kitchen, it seems that I have returned to Yongnian, which I have been attached to all my life, and I miss my grandmother uncle and nephew who has passed away and the young people who used to play together.

2. How to write "Chinese New Year, steamed flower cake, Chinese New Year, the whole family smiles slightly!" Today, our whole family went into battle and steamed flower cakes together!

I'm so happy to hear the news! Because, usually my parents steam flower cakes, and I want to help. They always say, "Go back to the house and read, and don't make trouble here!" " "I like a frustrated kitten, low head, slowly" climb "back to the house. Today, I heard that I was asked to steam flower cakes. Can I be unhappy? I rolled up my sleeves and washed my hands in wc like a cloud. My heart is full of flowers, and I am happy to sing the song that best expresses my joy-you know the joy. ...

Ah, me! Mom and dad prepared a panel, a rolling pin, a hair and red dates. I rolled up my sleeves and shouted in a high-pitched voice of 120 decibels, "Let's start!"

First, I "moved" a large piece of noodles from the basin. I found it as fluffy as a hornet's nest. I think it may be "following the fashion" and punching holes in clothes. I put it on the panel and rubbed it hard, and soon it became as smooth as pebbles washed for countless years. I took out my knife and prepared to slice it. Oh, what a sharp knife! I should be careful! I carefully cut a piece of noodles to make the bottom of the flower cake, and then divided the remaining noodles into small pieces. Then, I knead them into strips one by one, take out a chopstick and press it hard on the surface. As a result, it has a "brother". Then I stretched it, stood it up, wrapped the dates from both ends and rolled it up from the middle to form a "floating cloud" pattern. Haha, it's really beautiful! At this time, I am even more excited! One, two, three ... While cooking, I imagined the sweetness of the flower cakes, and I couldn't help but drool greedily ... One flower cake after another was successfully completed under my careful production. Next, I rolled another dough into a round cake, and put the small flower cakes on the round cake one by one, and a big flower cake like peony flowers was ready!

Now it's the last step-steaming flower cakes! I put the flower cake in the steamer, and my mother told me that the flower cake represents a step-by-step promotion. Here, I wish the students a step-by-step promotion in their studies; I wish my parents a step by step promotion in their work; I wish my grandparents a better health step by step! All right, time's up! Not much to say, the flower cake is out of the oven, hmm ~ ~ ~ it smells good! I gasped for praise.

You, want to eat?

3. Touch in the flower cake (. ) composition in the most common things, there are also some very subtle touches.

The sun's rays slowly covered the sky with black cloth. I slept in a warm bed, and when I woke up, I vaguely saw a familiar figure walking towards the kitchen in slippers. I watched his rough hands continue in the basin, and every point was a little tough and stained more.

Continue to watch him stir the sticky rice noodle paste with chopsticks. After stirring evenly, he took out a big plate from the cupboard, washed it and wiped it, swept a layer of peanut oil on the bottom of the plate, poured rice flour paste and osmanthus into the big plate, and then put the plate into the pot for steaming.

When I came home from school at noon, I began to do my homework. When it was finally finished, I didn't know when to have lunch. The door opened, and a sweet osmanthus fragrance came to my nose. I saw my grandfather standing in front of me with a steaming bowl of Osmanthus Jelly and a smile. My myopia seems to be much clearer. Through a thin layer of fog, I can see a few drops of sweat on his face and forehead.

Love touched me, and grandpa gave me deep feelings.

4. How to make flower cake materials

Two eggs, a bowl of glutinous rice, a little salt, a little cooking wine, oil and vegetables.

Practice 1, eggs into a glutinous rice bowl, add a little salt, stir the cooking wine evenly, and let stand for 5 minutes.

2, fire, boil in the pot, add a small amount of oil, put eggs and glutinous rice flowers in the pot, shape (you can temporarily turn off the fire), fry.

3, out of the pot, use a napkin to absorb excess oil, cut into pieces and put it on the plate.

4, or cut into pieces and stir-fry with vegetables, add broth, and serve.

material

Green tea base: 1 teaspoon green tea powder, 2 tablespoons honey, 1 12 tablespoons Geely powder.

Osmanthus fragrans surface layer: 2 tablespoons Osmanthus fragrans syrup, 30 grams of sugar, Geely powder 1 tablespoon.

Exercise 1. 1. Mix green tea powder and gelatine powder evenly, inject hot water and stir until completely dissolved. Add honey sugar and stir well.

2.2. Inject it into the dissolver and put it in the refrigerator for curing. After that, mix sugar and gelatin powder evenly and add hot water.

3.3. Stir until dissolved, then add sweet-scented osmanthus syrup. Put it on the outside of the solidified green tea layer and put it in the refrigerator to be solidified.

material

15 chrysanthemum morifolium, a dozen dried Lycium barbarum, 1500g water, 250g water chestnut powder, 10 spoon sugar.

Exercise 1. 750g of clean water is mixed with water chestnut powder, and stirred until the water chestnut powder liquid has no particles.

2. Take 750g of clean water, boil it with chrysanthemum and medlar for10min, add sugar, boil it again, and then turn off the fire. Take out the chrysanthemum, take off the petals and put them back in the sugar water.

3. Take 250g of the prepared water chestnut powder, pour it into the sugar water of chrysanthemum and medlar, and immediately stir it evenly.

4. Pour all the remaining horseshoe powder into the sugar water, and continue to stir clockwise until it is thick and paste.

5. Wipe a small amount of cooking oil around the steaming plate, pour the prepared paste into the steaming plate and smooth it. After the water boils, steam with high fire 10 minute, and then steam with medium fire 10 minute. When you see the cake become translucent, put chopsticks on the cake. If you don't touch the cake when you take it out, it will be cooked.

6. Take out the whole dish and put it in the shade to cool. When the cake is cool and firm, you can cut it into small pieces and enjoy it.

material

20g of osmanthus fragrans, Sydney 1 piece, 80g of rock sugar, 4g of gelatin1piece and 800ml of water.

Practice 1) Peel and cut Sydney into pieces, put it in water with rock sugar and cook for 1-2 minutes, then take out the Sydney pieces.

2) Gelatine is first boiled with 1 teaspoon, and then boiled with about 100ml water to make it melt evenly;

3) Add gelatin solution and osmanthus fragrans into Sydney water, stir evenly, then pour into Sydney blocks, cool slightly and put into a grinding tool. Cool to room temperature and refrigerate for 2 hours before eating.

5. How to make a flower cake "Chinese New Year, honeydew melon sacrifices the stove, the girl wants flowers, the young man wants a gun, the old man wants a new felt hat, and the wife wants to eat a big flower cake." In our area, there is a custom of steaming flower cakes during the Spring Festival, that is, tower-shaped flower cakes made of flour and dates. The cake of this kind of flower cake is homophonic with "Gao", and it is getting higher and higher, which means that the days are getting better and better, and you are climbing higher and higher step by step!

food

Flour jujube yeast

Steps/methods

1

Roll one dough into the shape of a round cake, knead the other dough into a long strip, flatten it, press out the pattern with a knife, cut it into uniform strips, take a long strip, and put dates in the middle to make jujube flowers.

2

Put the finished jujube flowers on the round cake in a circle, put the cut jujube in the middle, and roll a round cake with jujube flowers on it in the middle.

three

Roll a round cake on it, put dates and jujube flowers on it, and finally make a flower on it for decoration, with a jujube in the middle. When it is twice as big, put it in a pot and steam for 30 minutes.

6. How to make a flower cake ingredients: sticky rice flour, dried osmanthus, water ingredients: sugar.

Osmanthus Jelly's method:

1. Mix glutinous rice flour, corn starch and sugar with water to make slurry.

2. Boil the slurry with low fire and keep stirring. I think it's best to use an egg beater, which has the largest and most uniform mixing area.

3. Wait until your hand feels a little resistance. Try to keep the pot away from the fire, if the pulp drops into a line, it will be enough. There should be no agglomerated particles at this time, and if there are, there are few. You can stir it with a blender to make it dissipate heat faster.

4. Dissolve the yeast powder with 3 tablespoons of water, and then add it after the slurry is completely cooled. Mix the yeast water and the slurry thoroughly with a blender.

5. Pour into the deep mold. The mold does not need oiling or other anti-sticking measures.

6. When it is fermented to twice its original volume, it can be sprinkled with osmanthus for steaming. The time required for this fermentation process is difficult to be accurate because of the difference in room temperature. I preheat the oven to 100 degrees Fahrenheit (the most basic temperature of the oven) and turn it off, then put the powder slurry in, turn on the light, and ferment by using the residual temperature and the temperature of the lamp. ***2 hours. It can be longer, but I don't like it too sour, so I only start steaming when it is twice as big. If I like something more sour, I can extend the fermentation time.

7. Put the steamer on the cold water pot, steam until the water boils, steam for another 30 minutes, and then turn off the fire. Don't open the lid until the water is dry. When the cake gets cold, it will come out upside down without touching the container.

7. How to make the raw material formula of flower cake

Glutinous rice flour1000g

500 grams of japonica rice flour

250 grams of red beans

Sugar1000g

Red and green preserved fruit 100g

50 grams of brown sugar

25 grams of soybean oil

50g cooking wine

Production steps

1, first cut the red and green preserved fruit into shreds for later use.

2. Make dried bean paste with red beans, sugar (250g) and soybean oil.

3. Mix glutinous rice flour and japonica rice flour, take 150g, mix with brown sugar, add about 50g of water, and make into paste powder.

Flesh.

4. Mix the remaining powder with white sugar (750g), add 250g of water and mix thoroughly. Take a cake drawer, spread a clean wet cloth, put in 1/2 cake powder and scrape it flat, spread the bean paste evenly on it, then spread the remaining 1/2 cake powder on the bean paste and scrape it flat, then steam it with boiling water. When the steam exposes the flour, spread the paste evenly on it, sprinkle with red and green preserved fruit shreds, and continue steaming until the cake is cooked and removed from the fire. Take out the cake, cut it into the shape of diamond cake with a knife, and make a small flag with colored paper and insert it on the surface of the cake. There are poems describing the making of Chongyang cake.

Cai yun

The bonfire is ringing and the machine is busy at night.

It's still a storm,

As soon as the weaver drinks Gordon's wine,

The smell of steamed jujube cakes is everywhere in the shop.

8. How to write the composition of Xue Mei Niang?

Petals are small, branches are thin and strong, pale pink, and fragrance surrounds the whole body. This is a flower that blooms proudly in winter. This is a flower that looks whiter in the snow. It is a flower that cannot be crushed by snowflakes. Yes, it is plum blossom. Flowers standing proudly in the winter snow.

In winter, the most lifeless of the four seasons gives people the feeling of boundless white. Snowflakes are overwhelming and overwhelming, which can only add a little pine and cypress to this withered winter. At this time, it is already covered with snow. At this time, in the snow all over the sky, in the lament of everything, plum blossoms appeared and stood proudly in the snow. Her tall and thin branches are not affected by the snow at all. Snow proud first frost. In full bloom in the snow, full of pride, stand upright, stand upright, regardless of the wind and snow blowing. ...

This is why I love plum blossoms. I am strong and unyielding. Although it is too cold to go out in winter, plum blossoms bloom in the snow. The spirit symbolized by this small flower is far more noble than the colorful roses, Chinese rose and peony in that summer.

Look at that plum blossom. Seemingly pure white snow, only a pool of stains is left after the snow melts, which is flashy. And plum blossom, she is really pure white, sometimes with a little pink, she left a fragrance that seems to be absent. Her simplicity and elegance are beyond the reach of ordinary people.

Look at the plum blossoms standing proudly and blooming in the snow. Don't you feel her beauty at all? Didn't you suddenly see a plum blossom standing in front of you in the vast snow, and you wouldn't be infected by her indomitable spirit of not being afraid of cold and frost? Have you ever thought that she is somewhat similar to the indomitable spirit of the Red Army soldiers? Don't you think this notice covered with heavy snow really symbolizes our revolutionary soldiers, their indomitable spirit, their courage to fight and their will quality?

People praise the peony because of its wealth, the lotus because it emerges from the mud without being stained, and I praise the plum because of her indomitable spirit, which also symbolizes those who are more and more brave in the face of difficulties!

9. How to make a beautiful and easy-to-make flower cake can't be done in three materials. There are several ways. It's up to you.

Practice 1 Raw material formula Grade I Sichuan white sugar 16 kg refined sugar 4 kg glutinous rice flour 4 kg cooked oil 4 kg honey osmanthus 2.5 kg cooked flour 20 kg production method 1. Cooked flour: put the flour into a steamer to steam (20 minutes), take it out and cool it, and finely grind it with a pulverizer. Which is mature powder.

2. Making cake powder: Wash the glutinous rice with warm water at 50~60℃ for 4~5 minutes, take it out and spread it in a dustpan to drain the water, fry it with river sand (river sand made of vegetable oil) the next day (it can't be browned), then grind it into powder with an electric mill, that is, cake powder (also called male powder), and spread it on the dustpan for 2~3 days. 3. Sugar making: add 2-2.5 kg maltose and 7.5 kg water according to the proportion of 50 kg white sugar, boil, add 1 kg oil, and boil to about 120℃. When the sugar solution can be dripped into water to form a block, it is picked up and put into an ice pan and stirred until it is turned over, which is the sugar extract.

4. Core-making: according to the ingredients, white sugar, cooked flour, cooked oil cake powder and honey osmanthus are evenly mixed, screened to remove impurities and made into cores. 5. Potting and molding: wooden frame.

First, put the mixed bottom and fabric into the frame of 1/5, with a thin layer as the bottom and a central core in the middle, then spread 4/5 of the bottom and fabric into cake dough, flatten it, compact it, draw it into a rectangular strip with a thin knife, and then package it. Food is characterized by rectangular strips, complete shape and uniform thickness.

Color: yellow and white, no spots, no impurities. Various Osmanthus Jelly products (20 sheets) texture: moist and soft, fine and slag-melting, no thickening, no sugar.

Taste: Sweet and delicious, with a strong osmanthus fragrance. Method 2 Raw material formula: 500g glutinous rice flour, 300g japonica rice flour, 250g sugar, vegetable oil and osmanthus fragrans.

Production method: 1. First, sieve glutinous rice flour and japonica rice flour, add white sugar and knead well with clear water. Production materials (13 sheets) 2. Steam the mixed cake powder in a cage for about 15 minutes.

Then wrap the cake powder with wet gauze, turn it over and knead it until it is smooth and delicate. 3. flatten the cake powder, stretch it into long strips, spread vegetable oil, sprinkle with dried osmanthus, and cut it into dices.

Method 3: Raw material: glutinous rice flour 250g, flour 150g, auxiliary material: sweet osmanthus, and seasoning amount: sugar 90g. Step 1: Mix 250g glutinous rice flour, 150g white sugar and 90g sweet osmanthus together, slowly inject a proper amount of water, and stir evenly until the batter is thick and continuous. 2. steam in a cage for a quarter of an hour.

3. Wrap the steamed cake with wet gauze while it is hot, turn it over and knead it until the surface is smooth and the cake is delicate. 4. Put the cake into a suitable container, shape it, coat the surface with vegetable oil, and cut it into cubes. [1] Practice 4 Detailed ingredients: water chestnut powder is about 150g, pure milk is about one tablespoon, and osmanthus is dried. Ingredients: whipped cream, condensed milk seasoning: sugar about 30g, sliced sugar about 80g, water 1 production steps. Because water chestnut powder has more large particles,

2. Add sugar and milk to the crushed powder. 3. Add whipped cream, prepare an egg beater, and make a full circle until the horseshoe powder is completely dissolved in the milk and whipped cream, slightly thicker.

4, like condensed milk, you can put it at this time. 5. Finally, dry osmanthus.

Remember, don't put too much dried osmanthus, as long as it can bring out the taste. 6. Prepare water and sugar. I choose a piece of sugar here. The boiled soup will be slightly yellow, and the cake will be slightly yellow, and it will be slightly sweeter than sugar.

7. Cook over high fire until the sugar (sand) is completely melted, and immediately pour it into the osmanthus sauce. At this point, you can skip the eighth to ninth steps directly.

8. If you do the above steps, you find that the horseshoe powder in your hand is not cooked and caked. Never mind, I have another remedy.

Prepare another pot of boiling water and put a shelf on it. Water should overflow the shelf about 1-2 cm. Don't put out the fire when the water is boiling, keep the fire in the middle, and then put the osmanthus cream on the shelf and stir it slowly. 9. After about two minutes, the horseshoe powder under the bowl began to agglomerate, making it difficult to stir. When 40% to 50% of the bowl is caked like the above picture, you can smooth the batter with a spoon.

Cover the pot and steam over medium heat 15 minutes. 10, Galaxy Osmanthus Jelly is finished.

It tastes cold, fragrant and cold. The most important thing is health.

It is suggested that horseshoe powder: 1, anti-cancer effect: Shanghai cancer prevention and treatment research cooperation group found that various preparations of horseshoe have anti-tumor effect in animals. 2, antibacterial effect: water chestnut has antibacterial effect, can inhibit influenza virus.

In addition, the inhibitory activity of water chestnut on Escherichia coli reached 80%( 10 hour later). 3, laxatives: Horseshoe contains crude protein and starch, which can promote large intestine peristalsis.

4, diuretic discharge: horseshoe water can diuretic discharge. 5, clearing lung and resolving phlegm: horseshoe is sweet, cold, and can clear lung heat; It is also rich in mucus, which has the effect of promoting fluid production, moistening lung and resolving phlegm, so it can clear phlegm and clear heat.

[2] Method 5 Crystal Osmanthus Jelly Ingredients: glutinous rice flour, warm water, sodium sulfate, salad oil, sugar 1. 80g sugar, add 200g warm water and stir until it melts. 2. Add 150g glutinous rice flour and 75g flour, and stir evenly until there are no particles. 3. Add 40 grams of salad oil and stir well until water and oil are mixed. 4. Brush salad oil on the inner wall of the container.

5. Pour in the stirred batter and let it stand for 40 minutes. 6. Put cold water in the pot and steam for 30 minutes after the water boils. Steam, demould, cool, cut into pieces with a knife dipped in water, sprinkle with dried osmanthus, and pour with honey water.

[3] Practice 6 Material: horseshoe powder 250g sugar 250g osmanthus 1 bottle of water 800g+ 1200g.