How many kinds of cakes are there in China?

First, sweet-scented osmanthus mung bean cake

Production materials:

Ingredients: mung bean powder 1500g.

Seasoning: sugar150g, osmanthus fragrans 50g, osmanthus fragrans sauce 50g.

Exercise:

1. Add appropriate amount of water to the plates of mung bean powder, soft candy and osmanthus, and mix well;

2. The steamer is lined with two layers of paper, and then spread in the kneaded mung bean powder with a thickness of about 3.5 cm, and then covered with a layer of paper.

3. Steam on high fire for about 30 minutes, take it out, let it cool, cut into pieces, and spread it with osmanthus sauce. .

Production skills:

1. When the cake comes out, if a layer of water appears on the surface of the cake;

2. The reason is that the steaming time is long and the water is steamed;

It usually takes 30 minutes. If the time is too long, the cake will appear watery, which directly affects the quality of the cake.

Second, egg yolk Melaleuca cake

Raw materials:

Leather: 440g of low-gluten flour, 20g of fine sugar, 20g of baking powder and 300㏄ of water.

Stuffing: 8 salted egg yolks, cream 120g, vanilla powder 1 2 teaspoons, fine sugar 150g, 2 teaspoons of milk powder, and egg yolk powder1teaspoon.

Exercise:

1. Build low-gluten flour into a powder wall, add fine sugar, baking powder and water in the middle, stir well and knead into dough.

2. Divide the dough into 4 equal parts and make a square dough with a stick. [delicious food]

3. Take 2 salted egg yolks and cut them into fine powder for use. Mix 6 salted egg yolks with other fillings, and then divide them into 3 equal parts.

4. Are you ready to steam? Creeping title? Bake the paper, then put it in a square baking tray, put in 1 single dough, steam for 5 minutes, then take it out, spread 1 stuffing, then spread the upper crust and steam for 5 minutes.

5. Steam for 5 minutes, then take it out, and repeat the filling and kneading until all the materials are used up. Spread the chopped salted egg yolk on it until it is steamed, then take it out, cool it and cut it into diamond-shaped pieces.

Third, the dragon beard cake.

Ingredients: glutinous rice flour (dry powder) and flour.

Accessories: Yan Genmiao (a wild plant, commonly known as "bowl flower", with strong fragrance), white sugar, cherry, green plum, melon strips, peach kernels and raisins.

Making:

1) Remove the old roots from the root seedlings, cut them into sections and wash them with clear water; Chop all the green plums, melon strips and peach kernels.

2) Steam the flour, let it cool, roll it fine, weigh it, and then mix the glutinous rice flour, root seedlings, sugar and water together.

3) Pour the mixed star anise seedling powder into the square wooden frame, flatten it according to the actual situation, sprinkle with cherries, raisins, chopped green plums, melon strips and peach kernels, and steam it in the drawer for about an hour until it is cooked.

4) Steam the drawer and remove the wooden frame. Cool, cut into cubes and put on a plate for later use.

Four, two-color green tea cake

Ingredients: gelatin powder, sugar, fresh milk, green tea ice cream and coconut milk.

Ingredients: almond, chocolate, cherry

Production steps

1. Mix gelatin powder with sugar, add boiling water and stir until completely dissolved, then add fresh milk and stir evenly, and divide into two parts, one with coconut milk and the other with green tea ice cream, and stir evenly.

2. Pour the white one into a round cup and freeze it in the refrigerator. When it solidifies, pour the green one in and freeze it in the refrigerator.

3. After completely freezing, add chocolate, almonds and red cherries to serve.

Production key

Fish meal and sugar should be soluble in water, and there should be no particles.

Five, red bean cake

Raw materials:

250 grams of red bean stuffing (ready-made in the supermarket), appropriate amount of agar (less than half of the rice bowl), and a little osmanthus.

Production method:

1. Soak the agar in cold water (at least half an hour), then add it, and cook it with low fire for 15 minutes until the agar is almost dissolved. The utensils for cooking agar must be washed in advance, and there can be no oil.

2. Put the bean paste or bean stuffing into a large bowl, pour agar water, stir well, and add a little osmanthus to taste (because the bean paste or bean stuffing bought in the market has already put sugar, no sugar is needed. If you make your own bean paste or bean stuffing, you can add sugar according to your taste. If you have a food mixer at home, you can directly pour the bean paste and agar water into it to stir. Then it can be poured into a flat pan, cooled at room temperature, frozen and put into the refrigerator. You can cut it into diamonds or cubes when you eat it.

Six, fruit almond cake

Ingredients: almond 100g, 3 eggs, sugar 150g, 75g butter, 3 tablespoons flour (about 25g), 2-3 peaches, 250g raspberry or kiwi fruit.

Exercise:

1, almond scalded with boiling water, peeled and chopped into fine particles.

2. Break eggs, add sugar, beat into egg syrup, add flour, almonds and butter to make smooth dough. Put it into a greased round baking box and smooth it into a round cake.

3. Preheat the oven to 175℃, put the baking tray in the middle layer, burn it for 20-25 minutes, and take it out to cool.

4. Peel and core the peach, cut it into thick slices and put it on the surface of the cake in turn. Mash raspberry or kiwi fruit into a paste, add some sugar and pour it on the peach slices.

Features: The cake is yellowish brown, soft, sweet and fruity.

Seven, Osmanthus Jelly.

Materials:

Glutinous rice flour100g; 50 grams of sticky rice noodles; 50 grams of milk; 50 grams of sugar; Appropriate amount of osmanthus.

Exercise:

1, soak osmanthus fragrans in hot water, and pour off the water for later use.

2. Mix glutinous rice flour and sticky rice flour evenly, then add sugar and milk and stir into slurry.

3. Pour osmanthus into the slurry and stir well.

4. Put the pasted nephew into a cake mold, and steam over high fire for 10- 15 minutes to become Osmanthus Jelly.

Eight, raisin brown sugar cake

Ingredients: flour

Accessories: raisins and dried almonds

Seasoning: brown sugar, baking powder and olive oil.

Cooking method:

1. Put the flour into a plate, add brown sugar, baking powder and olive oil, and add water and stir until it becomes sticky.

2. Wipe a layer of olive oil on the inside and side of the rice cooker, pour in the batter, sprinkle with dried raisins and almond slices, and transfer to the cake stall for automatic cooking. Take it out and cut it into pieces.

Features: sweet and delicious, suitable for all ages.