Purple sweet potato cake with small flowers - Chinese dim sum can also be elegant and beautiful(xiao xiao hua zi shu song gao zhong shi dian xin ye ke yi gao ya you mao mei )

Purple sweet potato cake with small flowers - Chinese dim sum can also be elegant and beautiful

Introduction:

"Some time ago, I suddenly missed the top cake I had when I was a child. At Christmas, I made a strawberry muffin to satisfy my craving. At that time, I ground a lot of rice flour. This time, I made a purple potato muffin. The strong purple potato flavor and the fragrance of rice are combined very well. I spent some time making a few flowers to decorate it. At first glance, it looks like a cake. In fact, Chinese style snacks are full of flowers Think decoration can also PK Western dessert, who said only western food can be refined and elegant? Take a look at my muffin. Hahaha, I think it's troublesome to grind rice flour. You can buy sticky rice flour directly from Taobao. If you want to keep the rice flour for a long time, you need to dry it completely and then freeze it. When you make steamed bread with your own rice flour, the steamed bread will be more soft and delicious, with a faint smell of rice. Northeast pearl rice is the best choice, more fragrant and glutinous than long fragrant rice. (to make sticky rice noodles, please move to my diary: "strawberry muffin - a little fresh for Christmas.") last time, it was made with whole rice noodles. This time, it's better to add less glutinous rice noodles. "

Production steps:

Step 1: peel and slice purple sweet potato and steam it

Step 2: take a small half of steamed purple potato and a small amount of water, beat it into thick juice with cooking machine, take two bowls, add 20g of Chengfen, 10g of glutinous rice flour and 10g of sticky rice flour into each bowl, mix them evenly, add a small spoon of purple potato juice, a little sugar, a little edible oil and a certain amount of water into one bowl, beat it into a slightly thick paste with egg beater, don't dry it too much, lift the batter dripping from egg beater Strong can be continuously opened. In the other bowl, add three or four teaspoons of purple potato juice and some water to make a slightly thick batter.

Step 3: cover with plastic wrap and steam for 15 minutes. Stir with chopsticks and continue to steam

Step 4: after steaming, let it cool slightly, put on disposable gloves and knead it into smooth dough.

Step 5: apply oil on the operating table and hands, and press the dough into thin cakes. Use the big side of the flower mounting mouth to press out the round dough, one dough pressing one dough, and the bottom pressing a dark one.

Step 6: start from the dark color, roll up and open in half to get two roses. You can also use sugar mould to press out small flowers

Step 7: mix 100g glutinous rice flour and 30g glutinous rice flour evenly, add 25g water to mix evenly, and then knead into small grains. Gently hold one of the lower grains with your hand to form a dough, and shake it for a while, which means that the moisture content is moderate and can't be too dry. Steaming out is not soft. Use a sieve with a larger hole to go through the sieve. You can't use flour. The sieve hole is too small. I use the sieve used at home to control the oil of fried food. The diameter of the sieve hole is about 2mm. Mix the sifted flour with 10g white granulated sugar and set aside

Step 8: mix 100g sticky rice flour and 30g glutinous rice flour evenly, add 30g steamed purple potato and appropriate amount of water, knead them well with hands, and then form small particles. After sieving, add 10g white granulated sugar and mix them evenly, which is light colored sticky rice flour. For dark sticky rice noodles, add the amount of steamed purple potato to 60g

Step 9: put water into the steamer, spin the gauze, apply a layer of oil on the inner wall of the bottomless mousse mold, and directly put it on the gauze. Use a spoon to spoon the deep purple rice flour into the mold. Do not press it. Gently smooth it with a spoon, and then gently smooth the light purple rice flour on the spoon with a spoon. Then spoon white rice flour, and finally spoon light rice flour, gently smooth with scraper

Step 10: you can also add a biscuit mold and a layer of modeling, which is the same as 9. Then steam over high heat for 7 or 8 minutes, gently remove the mold, steam for another 10 minutes, and then close the lid for two or three minutes without opening the lid

Step 11: decorate the rose just finished

Step 12: decorate the rose just finished

Materials required:

Sticky rice flour: 320G

Glutinous rice flour: 110g

Chengfen: 20g

Purple potato: 2

White granulated sugar: 35g

Oil: right amount

Note: rice cake is best eaten while it is hot. It is easy to dry when it is cold. If you can't finish it, steam it next time and it will become soft.

Production difficulty: Advanced

Process: steaming

Production time: several hours

Taste: sweet

Chinese PinYin : Xiao Xiao Hua Zi Shu Song Gao Zhong Shi Dian Xin Ye Ke Yi Gao Ya You Mao Mei