Eat in "Qing Ping Le", the official on the tip of the tongue, see sansan restore candied plum snowflake method [raw materials]: rice 350 grams, glutinous rice, 150 grams, water 180 grams, white sugar 80 grams, brown sugar, dried osmanthus [three have something to say]: This sticky rice muffin method Sansan adopts the most primitive method, try to restore the old practice, but there are still a few points that need to be talked about:

There are two dynasties in Chinese history with very different styles: one is the Tang Dynasty, which is full of color and luxury, and the other is the Song Dynasty, which is low-key and elegant.

Sansan has always believed that the open and all-encompassing Tang Dynasty should be the most knowledgeable and able to eat in all the dynasties, and as a result, after watching "Qing Ping Le", he found that everything only looked at the surface sooner or later would be punched in the face.

The Song Dynasty is the bar of the foodie class in Chinese history, each episode of "Qingping Le" three three is not watching along the timeline, but in the expectation of what kind of food will appear in this episode, and what will be eaten in the next episode, hey ~ as a foodie to see "Qing Ping Le" is not a bit masochistic.

It is said that today we southerners are used to eating rice, northerners are used to eating noodles, that is, the dietary pattern formed in the Song Dynasty, and today's three meals a day is also a habit developed in the Song Dynasty, before this most people only eat two meals a day, even today's restaurant menu also originated in the Song Dynasty, the previous dynasties are small two newspaper names, it seems that the Song people really put in enough effort to eat.

The first episode of "Qing Ping Le" only revolves around the official family and there are more than a dozen kinds of delicacies: Seven Treasures Of Tea, Shortbread, Candied Plum Snowflake, Hot Lamb, Elbow Flower, Smoked Fish, Fish Minced Corn Soup, Tubo Pork... The man on the tip of the tongue is who else but the official family!

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Among them, the candied plum snowflake cake reminds Sansan of the sticky rice muffin cake he ate as a child, and repeatedly watched the video of the first episode of "Qing Ping Le", and I became more and more convinced that this should be the sticky rice muffin.

Sticky rice flour mixed with glutinous rice flour mixed with water, and then sieved to get fluffy rice cake, sandwiched with brown sugar in the middle, sweet but not greasy, although there is no candied plum to decorate but also very similar.

Today, I will borrow "Qing Ping Le" to share with you the specific practice of this sticky rice muffin cake, do not envy the official family on the tip of the tongue, follow the three three to learn to make pastries, you can also dance on the tip of the tongue.

<h1 class="pgc-h-arrow-right" > [Raw materials]: 350 grams of rice, glutinous rice, 150 grams, 180 grams of water, 80 grams of powdered sugar, brown sugar, dried osmanthus flowers</h1>

Rice and glutinous rice are beaten into a powder like the following picture in a blender (the most fascinating texture of sticky rice muffins is fluffy sticky teeth, so glutinous rice flour cannot be ground with water ball powder).

350 grams of sticky rice flour, 150 grams of glutinous rice flour, 80 grams of powdered sugar into a basin and pour 180 grams of water (stir from side to side, the final state shows a small clump of state).

Filter the wet dumplings with a sieve to get fluffy rice flour (be sure to use a coarse mesh sieve, the fine mesh sieve is too time-consuming and laborious). The step of sifting is very important, and the most important thing about whether the muffins are fluffy is the step of sifting!

A piece of wet gauze is spread in a steamer basket, and then the rice noodles are poured, and the rice noodles can only be flattened and cannot be compacted, and once compacted, the rice cake will lose its fluffiness. (If the gauze is wet, it cannot drip) And then lay a layer of brown sugar powder and finally cover it with rice noodles, so that it is made into a sandwich cake.

Finally, cover with a wet gauze to prevent the surface of the rice cake from drying out. , steam on high heat for 30 minutes (be sure to uncover the gauze while it is hot, otherwise the gauze will not be easy to remove after cooling).

You can sprinkle dried osmanthus flowers and decorate them with dried fruits, and the dried cranberries are used for three or three, and the candied plum snowflakes in "Qing Ping Le" are finished.

<h1 class= "pgc-h-arrow-right" > [three three have something to say]: The method of this sticky rice muffin san san adopts the most primitive method, try to restore the old practice, but there are a few points that still need to be talked about:</h1>

1, glutinous rice flour can not be replaced by water milled tangyuan powder, water mill powder will make rice cake lose fluffiness;

2, the process of sieving rice flour can not be omitted, remember to use coarse sample mesh sieve, fine sieve is too time-consuming;

3, the bottom of the rice cake should be padded with wet gauze, and the top should also be covered with wet gauze;

4, gauze should be uncovered while hot, if you can't open it with cold water and then peel it, cut the rice cake and smear the knife with cold water and then cut it, so as to cut the non-stick knife!

After thousands of sails, he still has a young heart,

Cook the most delicious food in the world with the heart of a child! Use simple ingredients to make a living!

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