The custom of Dragon Boat Festival-the practice of cold cakes

Gao Liang is a traditional cake of Han nationality in old Beijing, which is suitable for eating in summer. Cold cakes in festivals are also delicious. In northern Shanxi, Shaanxi and western Inner Mongolia, the custom of eating cold cakes during the Dragon Boat Festival is popular. Do you like to make your own cold cakes? Do you know how to make delicious cold cakes? Next, may I recommend the custom of Dragon Boat Festival to you? The practice of cold cakes.

How to eat cold cakes on Dragon Boat Festival 1

Too white powder can be replaced by coconut powder and peanut powder.

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500 grams of white powder, 500 grams of sugar, a little salad oil, a little cooked white powder, 1 and 1/2 cups of water, and 5 cups of boiled water.

The practice of cold cakes

1. Take a container, mix the white powder, sugar and water evenly, pour in 5 cups of boiling water, and quickly stir evenly to form a transparent thick paste.

2. Take a square flat-bottomed container, coat it with a layer of oil, pour the formula 1 into the container, and steam it in a steamer 10? 20 minutes, transparent.

3. After cooling, cut into small pieces and dip in Japanese white powder, and serve.

How to eat cold cakes on Dragon Boat Festival II

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Pitaya mud juice 180ml, whipped cream 100g, sugar powder 25g, hot water 100ml, gelatin powder 12g.

The practice of cold cakes

1. Peel the pitaya and put it in a blender or slow mill for juice (even if there is pulp, there is actually no pulp in pitaya).

2, hot water 100ml, add gelatin powder and stir until completely dissolved.

3. Add the powdered sugar to the whipped cream and stir until it is wet.

4. Pour the Geely powder solution into the pitaya mud juice and stir well.

5. Finally, pour the mixed liquid of pitaya mud juice into the whipped liquid of weak milk, stir it evenly, and put it in the refrigerator for refrigeration until it is solidified.

How to eat cold cakes on Dragon Boat Festival 3

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Cake body: 600 ml of glutinous rice, 900 ml of water and 2 cups of sugar1.

Red bean paste stuffing: red bean 1.5 cup, water 4 cups, sugar 1/2 cups, corn oil 2 tablespoons, vanilla extract 1 teaspoon.

Osmanthus fragrans sauce: 300ml water, 65438+ 0.5 tbsp dried osmanthus fragrans, 2 tbsp sugar.

2 teaspoons of corn starch, 2 tablespoons of water, stir well.

Decoration: Lycium barbarum L. 1.5 tbsp, soaked in boiling water for 3 minutes, drained for later use.

1 spoon = 1 5ml = 1 spoon,1teaspoon = 5ml = 1 teaspoon.

The practice of cold cakes

1, making bean paste stuffing: put 4 cups of water and washed red beans in the pot, and boil over high heat for 1.5 hours, leaving 1/4 cups of water. Leave the fire and add sugar.

2. Crush red beans with a spoon. After cooling, add 2 tablespoons of corn oil and vanilla essence and stir well.

3. Making the cake: add 900 ml of water to a medium-sized pot and boil it on the stove. Add washed and drained glutinous rice, stir and simmer for 40 minutes. Add 1/2 cups of sugar while it is hot and stir.

4. Making sweet-scented osmanthus sauce: When cooking, put all four kinds of ingredients into a small pot, cook on high fire until boiling, and cook on low fire for 3 minutes.

6, then add starch water, stir well, boil and leave the fire for use.

7. Sweet-scented osmanthus bean paste cake: take half of glutinous rice, put it in a glass baking tray with a diameter of 23 cm, add a little corn oil, flatten it with a shovel, and spread the bean paste stuffing.

8. Then add the other half of glutinous rice and flatten it with a spoon, cover it with plastic wrap and put it in the refrigerator for 4-5 hours.

9. Cut the sweet-scented osmanthus bean paste sorbet, put a few Medras, and then pour 1.5 tablespoons of sweet-scented osmanthus sauce to eat.

How to eat cold cakes on Dragon Boat Festival 4

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200 grams of mung bean, 3 tablespoons (45 grams) of soft candy, 2 tablespoons (30 grams) of mung bean starch (or sweet potato starch), and 3 pieces of mint leaves.

The practice of cold cakes

Wash mung beans, add appropriate amount of cold water (the amount of water should not exceed 1cm), soak for 1 night, then twist mung beans with the palms of both hands and remove the skin of beans.

Put peeled mung beans into a bowl suitable for microwave oven, add 200ml of hot water, seal with plastic wrap, move into microwave oven, heat with high fire (or 900 watts) for 4 minutes, and take them out for later use.

Put the soft candy, 800ml cold water and mint leaves into a container suitable for microwave oven, seal it with plastic wrap, move it into microwave oven, and heat it with high fire (or 900 watts) for 3 minutes.

Take out the microwave container, take out the mint leaves, add the mung bean starch, stir until it is transparent, then add the peeled mung beans after heating, and stir evenly to become a cool cake-like liquid.

Pour the cake liquid into a large flat plate, spread it out quietly, let it cool, seal it with plastic wrap, move it into the refrigerator, take it out and cut it into small squares after solidification.

How to eat cold cakes on Dragon Boat Festival 5

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600g of mung bean paste, 25g of jelly powder, 0/00g of rock sugar/kloc-and 600ml of water.

The practice of cold cakes

1. Mix the crystal sugar and jelly powder.

2. Pour the method 1 into a steel basin, add water and stir evenly.

3. Move the method 2 into the fire, and stir with an eggbeater while cooking until the rock sugar melts.

4. Peel the mung bean paste and cut it into small pieces, and add it into practice 3 and mix well.

5. Low heat cooking method 4, while stirring with an egg beater, cook for about 10 minutes and turn off the heat.

6. Pour the method 5 into a rectangular heat-resistant fresh-keeping box, cool it and cover it.

7. Move practice 6 into the refrigerator for refrigeration 1-2 hours.