Traditional characteristics of "Qi Shi Cake", fragrant soft and dense hunger tolerance is strong, women often eat nourishing and nourishing face Introduction: Don't just make rice cakes, teach you a new way to eat, fragrant soft and dense hunger tolerance is strong, women often eat also nourish the practice of mustard cake: Cooking tips:

<h1 class = "pgc-h-arrow-right" > introduction: don't just make rice cakes, teach you new ways to eat, fragrant soft and dense hunger tolerance, women often eat and nourish</h1>

Rice cake, pumpkin hair cake, corn flour cake, etc. are popular pastries by the public, in fact, we can find that many ingredients can withstand cooking to make pastries, and these pastries have a commonality is steamed, after steaming the pastries are soft and dense taste, of course, there will be many people like to eat, this time to share with everyone is the practice of the cake, the mustard is a particularly rich value of the ingredients, it will be paired with sticky rice flour, glutinous rice flour, jujube mud and other after a lot of cooking to do the cake soft and dense taste is particularly rich, And the ingredients used in this are very good for female friends, often eat tonics and nourish the face, I often do it at home, this mustard cake is also a good choice to eat at breakfast, hunger tolerance is strong, let's learn the method together.

<h1 class="pgc-h-arrow-right" > the recipe for the mustard cake:</h1>

Spare ingredients: 40 grams of glutinous rice flour, 100 grams of sticky rice flour, 30 grams of white sugar, 50 grams of mustard powder, 100 grams of date paste, 50 grams of red bean paste;

Production process: The first step is to prepare fresh mustard, treat it clean, put it in a pot of water and steam it, dry the water in the sun, and then put it in a blender and grind it into powder;

In the second step, the processed mustard powder is put into a container, and at the same time, glutinous rice flour, sticky rice flour and an appropriate amount of white sugar are added, mixed evenly, filtered twice with a sieve, and slowly add water to it, stirring into a semi-wet state;

The third step, then rub it by hand to a fluffy and moist powder, take two-thirds of the mixed cake powder and mix it with date paste and red bean paste, knead it thoroughly, prepare a mold, prepare the steamed pastry;

In the fourth step, lay a layer of mixed cake powder at the bottom of the mold, then add glutinous rice and solid powder, and then lay a layer of mixed cake powder on the last layer, add water to the pot, and put in the mixture to start steaming;

In the fifth step, in about 40 minutes, the pastry is steamed, and after it is demolded, it is cut into moderately sized pieces and you can start enjoying.

Xiaobian summary: Qi shi cake is actually a relatively old pastry, made with a variety of ingredients, soft and dense taste is particularly delicious, which uses mustard, glutinous rice flour, sticky rice flour and date paste, red beans, etc., the value of these ingredients are particularly rich, I often do eating, nourishing and nourishing, for friends who usually like to eat pastries, don't just do rice cakes, eat more will inevitably feel greasy, it is better to learn more than a few different pastry methods, and you can do it after you want to eat, Afternoon tea or breakfast is a good choice, hunger tolerance is strong, adults and children at home can eat with confidence.

<h1 class="pgc-h-arrow-right" > cooking tips:</h1>

1, you can directly buy ready-made mustard powder, you can also use the mustard grinding into powder, according to the actual situation to choose, sticky rice flour is made of rice grinding powder, no can be used to grind with rice, the amount of white sugar can be appropriately adjusted according to personal taste;

2, mixed cake powder needs to be filtered several times with a sieve, the powder is more delicate, the taste of the pastry will be better, pay attention to the amount of water added to it is not too much, according to the proportion of ingredients in the recipe, I used almost 100 grams of water, you can refer to it;

3, when steaming pastries, you can decide the order of cake powder placement according to personal preferences, the specific steaming time also needs to be determined according to the actual situation, do not rush out of the pot after turning off the heat, and the suffocation will prevent the surface from retracting.

If you think this practice of mustard cake is not bad, welcome to collect it and learn to make it, or share it with more people to learn!