Delicious Double Ninth cake(mei wei zhong yang gao )

Delicious Double Ninth cake

Introduction:

The ninth day of the ninth month of the ninth lunar month is the Double Ninth Festival, also known as the festival of respect for the elderly. The method of steaming Chongyang cake is the same as steaming New Year cake, but the steaming cake should be smaller and thinner. In order to taste beautiful, people make Chongyang cake into colorful, and sprinkle some osmanthus flowers on the cake surface (so Chongyang cake is also called osmanthus cake). The Chongyang cake made in this way is sweet and delicious, and everyone likes to eat it. Chongyang cake, also known as "Huagao", is the food of the Han people in Chongyang Festival. It is popular in most parts of the country. It gets its name because it is eaten on the Double Ninth Festival. It was in the Southern Dynasties. Rice flour and fruit are often used as raw materials. The methods of making rice flour and fruit vary from place to place. There are mainly two kinds of making rice flour and steamed rice flour. Five colored flags are inserted on the cake, and the stuffing is printed with Shuangyang. The meaning of "Chongyang" is still popular today

Production steps:

Step 1: cut the preserved red and green fruits into shreds and set them aside.

Step 2: make red beans, white sugar (250g) and soybean oil into dry bean paste and set aside.

Step 3: mix glutinous rice flour and japonica rice flour, take 150g, mix in brown sugar, add about 50g water, mix into paste.

Step 4: mix the remaining flour with sugar (750g), add 250g water, and mix thoroughly. Take the cake drawer, spread a clean wet cloth, put in 1 / 2 cake powder and scrape it flat. Sprinkle the bean paste evenly on it. Then spread the remaining 1 / 2 cake powder on the bean paste and scrape it flat. Then steam it with boiling water. When the flour is steamed out, spread the paste evenly on the top, sprinkle with red and green preserved fruits, and then continue to steam until the cake is cooked. Take out the cake, cut it into rhombic shape with a knife, make a small flag with colored paper, and insert it on the cake surface.

Materials required:

Glutinous rice flour: 1000g

Japonica rice noodles: 500g

Red beans: 250g

Sugar: 1000g

Preserved fruit: 100g

Brown sugar: 50g

Soybean oil: 25g

Note: there is a poem describing the production of Chongyang cake: Cai Yun's bonfire rings, the machine is busy at night, and the weaver drinks Denggao wine, but it's still the ancient Chongyang, steaming jujube cake full of fragrance.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: sweet

Chinese PinYin : Mei Wei Zhong Yang Gao