In the previous issues, I talked about a few ways to make Chinese pastries, and in this issue I will continue to share the method of hawthorn cake, osmanthus rice cake and sugar steamed puff pastry to everyone.
Remember to collect oh ~
<h1 class="pgc-h-arrow-right" >1. Hawthorn cake</h1>
Ingredients: 1000 grams of hawthorn, 500 grams of rock sugar or white sugar, water to taste
method:
1. Wash the hawthorn and remove the handle, cut it in the middle and remove the core with a knife
2. Pour the hawthorn into a casserole dish, add 100g of rock sugar and 200g of water, here is a wall breaker, if it is a normal blender, add more water
3. Cook over medium heat to cool and let cool
4. Pour the hawthorn into a wall-breaking machine cup and press the sauce button to grind a program
5. The polished hawthorn mud is already very delicate, then pour the hawthorn mud into the casserole
6. Add the remaining rock sugar and granulated sugar and stir-fry over medium heat.
7. Because of the large sugar content, it is easy to burn the bottom. Sauté until the hawthorn sauce sticks to the shovel and can't be shaken off
8. Let the hawthorn mud cool, pour into the crisper box, refrigerate overnight and cut into pieces
<h1 class="pgc-h-arrow-right" >2</h1>
Ingredients: 200 grams of rice, 250 grams of osmanthus wine, 40 grams of sugar, 4 grams of yeast, dried osmanthus flowers to taste
1. Prepare 200 grams of rice, put it in a large basin, add water that has not yet passed the rice and soak it overnight
2. Soak the rice, rinse twice with running water, then drain the water; add 250 grams of osmanthus wine (when cleaning the rice, do not scrub it by hand, rinse it twice with running water)
3. Mix the rice wine into a cooking cup and whisk into a delicate rice paste, which can be whisked for a while and as delicate as possible
4. Pour the beaten rice paste into a larger basin, then add about 40 grams of sugar, and increase or decrease the sugar according to your taste
5. Add 3-4 grams of yeast, stir well, just stir the yeast is not easy to dissolve, it does not matter, let stand for 10 minutes and then stir, the yeast will dissolve very well
6. Cover the stirred rice paste with plastic wrap and place in a warm place to wake up to 2-3 times the size
7. After fermenting rice paste, stir with chopsticks to remove the gas inside; try to drain the gas, so that the rice cake tissue is more delicate
8. Find a mold, spread tin foil inside, or a small plate that is a little deeper, then pour the rice paste into it, wake up again, wake up again, after waking up, there is a noticeable volume to become larger, and then sprinkle some dried osmanthus flowers on it
9. Before the fermented rice paste is boiled on the water pot, before the lid is covered, it is best to buckle a plate upside down, so as not to affect the molding of the water vapor dripping on it
10. Steam for about 30 minutes, simmer for 5 minutes before leaving the pot, let it cool slightly after leaving the pot, cut into pieces and eat
<h1 class="pgc-h-arrow-right" >3</h1>
Ingredients: Pure milk, rock sugar, rice wine
1. Bring pure milk to a boil, add rock sugar and stir well, let cool and remove the floating skin from the milk
2, after the milk is cooled, slowly pour into the rice wine and stir evenly, the ratio of milk and wine is 2:1 (rice wine can be used to mash juice large and small supermarkets are available to choose a higher concentration of Oh) 3, cover the plastic wrap and put the steamer in the water for 15 to 20 minutes (several small holes in the plastic wrap to facilitate the evaporation of water vapor) 4, take out the natural cooling, summer heat can also be put into the refrigerator to refrigerate more refreshing
This issue of the article is here, here is the signature food hall, each issue to bring you a lot of cooking tips, like friends can pay attention to me Oh