Sesame cake practice

Raw material formula: 500g glutinous rice, sugar 150g, osmanthus fragrans 100g, sesame oil or peanut oil 15g.

Production method: 1. Wash the glutinous rice, soak it in clear water for 4 hours, take it out, and steam it in a cage covered with cage cloth 1 hour.

Jiang rice with suitable hardness.

2. Pour the cage rice into a pot, add peanut oil, osmanthus fragrans and white sugar, and repeatedly beat, stir and turn with a rough rolling pin to make it.

They are sticky and can stick to each other.

3. Remove the sediment from sesame seeds, wash them, bake them in a pot with low fire, and take them out and grind them into fine powder in a bowl.

4. Spread half of the cooked sesame powder evenly on the chopping board, spread the rice flat on the sesame powder and then spread it on the rice.

Sprinkle a layer of sesame powder evenly and roll it out with a rolling pin to prevent sesame seeds from falling off. Put it in a white porcelain dish with a thickness of about 2 cm.

After cooling in the refrigerator, take it out and cut it into rectangular or diamond pieces.

The characteristics of the product are fragrant, soft, sweet, sticky, waxy and cold, and it is a new cold spot variety in summer.

Sesame cake

Materials:

Heizhima ................ 3 Liang

White sesame ................ 1 Liang

Horseshoe powder ................ 4 Liang

Qingshui .................... 4 cups

Sugar ....................1/2kg

2 ~ 3 tablespoons corn oil .................

Exercise:

1) First, take a cup of clean water, mix water chestnut powder evenly, and make it into slurry, that is, water chestnut slurry.

Sieve out impurities for later use.

2) Wash black sesame seeds and white sesame seeds together, drain them, put them into a blender, and add water.

1 1/2 cups, beaten into sesame juice, and filtered to remove impurities.

3) Cook 1 1/2 cups of water, add sugar, corn oil and sesame juice, and cook until there is sugar.

Dissolve and set aside.

4) Pour the water chestnut powder slurry into the concentrated sesame syrup, and stir it with an automatic blender into half.

Take out the raw and cooked paste and pour it into the oiled cake basin until it is 80% full.

Steam for about 30 ~ 45 minutes until cooked. Spread out and freeze, cut into pieces and plate.