Chongyang cake(zhong yang gao )

Chongyang cake

Introduction:

"It's the Double Ninth Festival. It's said that we have to eat Double Ninth cake on Double Ninth Festival. What does double ninth cake look like? I haven't seen it, I haven't eaten it. I have a way of doing it in my hand. I only have words but no pictures. I even pondered and speculated. I made this purple potato version of Chongyang cake, and the surface decoration was greatly replaced according to the materials I had at hand. "

Production steps:

Step 1: prepare the cake body

Step 2: mix sticky rice flour and glutinous rice flour evenly

Step 3: put 50g mixed powder, purple potato stuffing and 40g sugar into a large bowl

Step 4: mix into stuffing heart and set aside

Step 5: pour lard, remaining 20 grams of sugar and proper amount of water into the pot

Step 6: heat and boil

Step 7: heat and boil

Step 8: pour into the sugar oil

Step 9: stir fry the pastry with moderate moisture and let it stand for more than 2 hours

Step 10: take a fresh box and lay 1 / 6 of the pastry on the bottom

Step 11: add 1 / 4 of the stuffing

Step 12: lay another layer of pastry

Step 13: a layer of stuffing

Step 14: finish with a layer of pastry. So make two boxes

Step 15: prepare surface finishes

Step 16: Sprinkle black sesame, dried cherry and almond on the surface, and finally pour appropriate amount of Osmanthus sauce

Step 17: put it into the steamer and steam over high heat for 20 minutes

Step 18: steam and let cool

Step 19: demould and cut into pieces after cooling

Materials required:

Sticky rice noodles: 24g

Glutinous rice flour: 96g

Purple potato filling: 50g

Sugar: 40g

Lard: 2G

Vanilla powder: 1 / 4 tsp

Water: moderate

Sweet scented osmanthus sauce: right amount

Cooked black sesame: right amount

Dried cherry: moderate

Almonds: moderate

Note: in order to be on the safe side, I put a little oil on the bottom and inner wall of the box for demoulding. Stuffing and surface decoration materials can be replaced according to their own preferences. The original filling was made of bean paste, and I replaced it with purple potato; the surface decoration only retained the original sweet scented osmanthus and sesame.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Zhong Yang Gao