Ginger Cake:
Ingredients: 50 g of ginger, 200 g of glutinous rice flour, 100 g of ice flake sugar, 30 g of horseshoe powder, 20 g of coconut milk
Practice steps
1: Grind the ginger and filter out the ginger juice
2: Boil water + ice flake sugar into sugar water and let cool
3: Pour glutinous rice flour, horseshoe powder and coconut milk into the sugar water and stir well and steam
Lunjiao Cake:
Ingredients: 250g of muscular rice flour, 350g of water, 5g of baking powder, 200g of sugar, 5g of yeast, 1 egg white
1: Boil water + sugar into sugar water, pour into the sticky rice flour, stir into rice milk and let cool
2: Pour in yeast for 10 to 12 hours
3: Pour baking powder and egg whites and stir well and steam for 7 minutes
Brown Sugar Mara Cake:
Ingredients: 90g brown sugar, 10g sugar, 180g hot water, 2g baking powder, 3g yeast, 155g low gluten flour, 65g tapioca flour, 10g butter
1: Add brown sugar and white sugar to hot water and stir until melted and cooled
2: Add yeast, flour and tapioca flour and stir until there are no particles and ferment
3: Add baking powder and stir, ferment for a second time, steam for 15 minutes
Golden Cake:
Ingredients: 100g tapioca flour, 3 eggs, 60g sugar, 80g coconut milk, 20g warm water, 1g high-sugar yeast, 10g butter
1: Boil coconut milk over low heat and stir in butter until melted, let cool to about 40 degrees
2: Pour in tapioca flour and yeast and stir
3: Add sugar to the eggs, beat them with a whisk to turn white, the volume becomes larger, and mix with coconut milk for fermentation
4: The oven cannot be turned on fire, preheat for 200 degrees for 10 minutes, bake for 15 minutes, adjust the oven to heat for 200 degrees, and bake for 10 minutes
Radish cake:
Ingredients: 500g sticky rice flour, 2000g radish, 2 sausages, 1 handful of dried shrimp, 5 shiitake mushrooms, 4g salt, 5g chicken essence, 2g pepper, 10g sugar
1: Boil the radish and squeeze the water to cool, and the dried shrimp will foam
2: Stir-fry the sausage in a cold pan, stir-fry the dried shrimp and shiitake mushrooms, and finally pour in the shredded radish and add all the seasonings
3: Pour the sticky rice flour into the water and stir the radish
4: Brush the oil on the side of the bottom of the mold to prevent stickiness, pour in the mixed ingredients, smooth the surface and steam for 20 minutes
After eating a morning tea in Guangdong, the pastry seems to have its own magic, the taste is deeply imprinted in the brain shell, there is always a doubt→ _ → why not Cantonese?