Double ninth festival must eat double ninth cake. Chongyang cake does not refer to a certain kind of cake. Because of the different raw materials and processing methods, Chongyang cakes in different places also have different forms.
For example, Yuan Mei, a gourmet in the Qing Dynasty, described the "chestnut cake" in Zhejiang in "Suiyuan Food List". "Boiled chestnuts are terrible, steamed with pure glutinous rice flour and sugar, with melon seeds and pine nuts on them. This Chongyang snack is also. " In Nantong, not far from Suzhou, ordinary rice cakes are also called Chongyang cakes.
Therefore, some experts say that, in a sense, the cake eaten on the Double Ninth Festival is called Double Ninth Cake, but Suzhou's Double Ninth Cake is more exquisite. The most exquisite kind of Chongyang cake, the flower cake is pagoda-shaped, with nine layers, each with different colors, and there are two "lambs" on it, which means "Double Ninth Festival (Sheep)". However, due to the high production cost, few pastry shops are willing to make this "gorgeous" Chongyang cake.
The practice of Chongyang cake
There are many ways to make Chongyang cake. Here are eight ways to make Chongyang cake. Double Ninth Festival may wish to make your own double ninth cake at home, which is healthy and delicious!
The practice of Chongyang cake 1
Ingredients: glutinous rice flour1000g, japonica rice flour 500g, red bean 250g, white sugar1000g, red and green preserved fruit100g, brown sugar 50g, edible oil 25g, dried osmanthus fragrans a little.
Exercise:
1, first cut the red and green preserved fruit into shreds for later use. Use red beans, sugar and cooking oil to make dried bean sauce. Or you can go directly to the store to buy a pack of bean paste; Mix glutinous rice flour and japonica rice flour evenly, take 150g, mix with brown sugar, add about 50g of water, and prepare into paste slurry for later use; Mix the remaining powder with 750 grams of sugar and 250 grams of water and mix well for later use.
2. Take a cake drawer, spread a clean wet cloth, put in half of the cake powder and scrape it flat, spread the bean paste evenly on it, then spread the remaining half of the cake powder on the bean paste and scrape it flat, then steam it with boiling water. When the steam exposes the flour, spread the paste evenly on it, sprinkle with red and green preserved fruit shreds, and continue steaming until the cake is cooked and removed from the fire.
3. Take out the cake, cut it into squares or diamonds, and sprinkle with dried osmanthus; Make a small flag with colored paper and insert it on the surface of the cake.
Practice 2 of Chongyang cake
Ingredients: two glutinous rice flour, one corn flour, 200g red beans, 200g pumpkin, 200g white sugar and a little olive oil.
Exercise:
1. Mix two parts of glutinous rice flour and one part of corn flour, add white sugar (according to your own taste), add a little water, about 50 ml, and stir evenly with chopsticks. Sieve the mixed wet powder for later use.
2. Wash the red beans, add a little water and sugar and cook them in a pressure cooker, then press them into red bean paste for later use. After cleaning the pumpkin, cut it into small pieces, steam it in a pot, press it into pumpkin puree, add sugar and appropriate amount of wet powder and mix well for later use.
3. Take a rectangular container and coat the bottom with a layer of olive oil. Then lay the wet powder flat on the bottom and buckle it flat. Steam in the pot for five minutes. Spread a layer of red bean paste on the steamed flour and steam for 5 minutes.
4. spread a layer of wet powder on the bean paste and steam for another 5 minutes. Spread the pumpkin and wet powder on the steamed bean paste and steam for another 5 minutes. Take out the steamed cake and cut it into diamond-shaped pieces. Decorate the top with some red and green silk or roses.
Practice 3 of Chongyang cake
Ingredients: 20.25 kg flour, 20.25 kg sugar, 6.75 kg peach kernel, 2.75 kg Sichuan sugar, 5.5% peanut oil and 5.5% maltose.
Exercise:
1, returning powder: after soaking glutinous rice for 7 days, filter dry, stir-fry with sand, grind into fine powder, sieve with 100 mesh sieve, and then put it in a specially designed high humidity environment to absorb water to become returning powder. The powder return time is about 7 days, and the powder can be kneaded into a ball by hand without collapsing.
2. Sugar stirring: 89% Sichuan white sugar, 5.5% peanut oil and 5.5% caramel are stirred. The method of making is the same as that of stirring sugar in "flower cake".
3. Sugar powder: Mix the sugar with the powder after stirring, and roll it repeatedly to soften it. Then, 40% of the powdered sugar is screened out by a 40-mesh sieve as the powdered sugar on the bottom and surface. The remaining powdered sugar is used as the middle powdered sugar.
4. Materials: chopped crispy peach kernels and Shui Piao soaked with white sugar. Sugar water system is formed by dissolving 45% Sichuan sugar in boiling water pot (the amount of water is the amount of sugar). Then mix the remaining Sichuan white sugar and the middle layer sugar powder evenly.
5. Potting: Use autocratic wooden pots. When filling the pot, the bottom and top powdered sugar account for half, and the middle powdered sugar accounts for 2/3 of the total. Fill the bottom powdered sugar first, level it with a bronze mirror, then fill the center material (middle powdered sugar), level it again, then fill the top powdered sugar, level it and compact it.
6. Molding: after filling the pot, cut into pieces in the pot according to the specifications of about 4.5 cm in length, about 1.5 cm in width and about 1.5 cm in thickness.
Practice of Chongyang cake 4
Ingredients:100g glutinous rice flour, 50g japonica rice flour, 30g red bean paste, 50g sugar,10g preserved fruit (or nuts, red dates, dogwood, etc. ). 5 grams of brown sugar and 3 grams of soybean oil.
Exercise:
1. Mix glutinous rice flour and japonica rice flour, add white sugar (the amount can be adjusted according to your own needs, or salt and pepper can be used), add 30 grams of water, and mix well to make cake powder for later use. You can also use rice flour, mix dry yeast, add warm water, stir and ferment, and change materials according to your own needs.
2. Take a cake drawer (or a steamer instead), spread a clean wet cloth, put in 1/2 cake powder and scrape it flat, evenly spread bean paste on it, then spread the remaining 1/2 cake powder on it and scrape it flat, and then steam it with boiling water. When the steam exposes the flour, spread the preserved fruit and other materials evenly on it, then continue steaming until the cake is cooked, and then leave the fire.
3. Take out the cake, cool it slightly, cut it into diamonds with a knife, and make a small flag with colored paper and insert it on the surface of the cake.
Practice of Chongyang cake 5
Ingredients: 800g of glutinous rice flour, 500g of japonica rice flour, 250g of red beans, 800g of white sugar, 0/00g of red and green silk/kloc-,and 25g of edible oil.
Exercise:
1. Cook red beans, peel them, add white sugar and edible oil, and process them into bean paste for later use; Mix glutinous rice flour and japonica rice flour, and add a little water to make wet powder; Put a steamer on the pot, spread a wet cloth in the steamer, add 1/2 cake powder and scrape it flat, evenly spread bean paste on it, and then spread the remaining cake powder on the bean paste and scrape it flat.
2. Steam in boiling water. When the gas comes out of the flour, sprinkle with shredded red and green fruits, then continue steaming until the cake is cooked, and then turn off the heat. Take out the cake and cut it into diamond cake shape with a knife.
Practice of Chongyang cake 6
Ingredients: glutinous rice flour 1.5 kg, japonica rice flour 1 kg, sugar 0.5 kg, Redmi, green leaves, yellow beads, sauce color and other pigments, green and red candied silk, and a little fried Zhi Lin.
Exercise:
1. Milling: Mix glutinous rice flour and japonica rice flour into mixed flour, dig a concave pond in the middle of the flour, add sugar and 0.75kg of water, knead the flour repeatedly until it is soft and not sticky, and then let it stand for 2 hours. After the cake powder is dried and loosened, pour it into a fine sieve, knead it by hand and sieve it into powder particles, and take out the powder blocks for later use.
2. Steaming: Take 5 steaming grids and apply a little cooked oil at the bottom to prevent the steaming grids from sticking. Pour the steamed powder into the steaming grid, scrape and steam until cooked, and the steaming fire should be strong.
3. Finishing: Pigment is mixed with water to prepare juice with four different colors, and the cake surfaces of the four steamed grids are colored respectively, and a thin layer of cake powder is sprinkled on the natural cake and steamed. Turn the steamed five-color cake on the table, brush the cake surface with pigment and stuffing sugar, sprinkle with fried sesame seeds and red and green silk preserves, air-cool, cut the cooked red, green, yellow, black and white five-color cake into triangles, and assemble it into plates.
The practice of Chongyang cake 7
Ingredients: glutinous rice flour, sugar, brown sugar, red and green preserved fruit, soybean oil and red beans.
Exercise:
1. Make red beans, white sugar (50 liang) and soybean oil into thousands of bean paste with a weight of about two pounds per catty. Mix glutinous rice flour and japonica rice flour into powder, take three or two pieces of brown sugar, add about one or two pieces of water, and make into paste fine-phase powder slurry.
2. Mix the remaining powder with white sugar (five taels per catty), add five taels of cold water, mix well and pass through a 16 mesh sieve. Put half of the cake into a cake mold and scrape it flat, evenly divide the bean paste on it, then spread the remaining half of the cake powder on the bean paste and scrape it flat, then steam it in boiling water for five minutes.
3. When air comes out from the flour noodles, spread the fine powder slurry evenly on it, sprinkle with red and green preserved fruit shreds, and continue steaming for two minutes. When breathing again, cover the cage and steam for one minute, then take it out of the steamer and cut it into diamond-shaped pieces with a knife. In addition, cut out flags with colored paper and insert them on the cake surface.
Practice 8 of Chongyang cake
Ingredients: white flour 1 kg, 50 grams of red and green silk, 200 grams of glutinous rice wine juice, 500 grams of sugar and 200 grams of cooked lard.
Exercise:
1. Put the flour into the pot, add warm water, add sweet wine juice, copy evenly and stir for fermentation. When beehives appear, add sugar (200g) and stir evenly with chopsticks. Wash the sand and dilute it with hot water. Sugar (grams) melts in hot water. Cut the red and green silk into granules.
2. Grease the bottom of the steamer, spread 1/3 batter on the bottom of the steamer, and brush a layer of sugar water and sand washing mud; Spread V3 batter, then brush a layer of sugar water and sand washing mud; Cover the remaining noodle stand, steam it over high fire, brush it with sugar water, sprinkle with red and green silk, cool it a little, and cut it into prismatic pieces.