Blueberry Orange Chongyang Cake
1.
raw material
2.
Coloring material: appropriate amount of blueberry and orange peel powder 15g Fruit material: appropriate amount of raisins, dried cranberries
3.
Boil blueberries with 120ml of water to make blueberry juice, take 90ml of blueberry juice and let cool for later use
4.
Mix the sticky rice flour and glutinous rice flour evenly
5.
Take 1/3 of 200g of mixed powder (set powder), add all the fine sugar in the formula to 180ml of water, and melt into sugar water
6.
Add 90ml blueberry juice and an appropriate amount of vegetable oil slowly to 200g of inlay powder and knead it with your hands to form a blue cake powder; make the original color and orange cake powder in the same way
7.
Coarse cake flour is sieved with a coarse wire mesh into a relatively fine cake flour, and the fresh-keeping box is covered and left for 4~8 hours
8.
Grease in the mold to prevent sticking
9.
The raisins are soaked in wine 2 hours in advance, then drained, and mixed with an appropriate amount of cake powder
10.
Sprinkle a layer of original color cake powder evenly on the lunch box and steam it in a boiling water steamer for 5~7 minutes
11.
Put the raisins after taking it out
12.
Sprinkle with a layer of blueberry cake powder and scrape flat with utensils
13.
Put it in the boiling water steamer and steam for 5~7 minutes, then take it out
14.
Sprinkle a layer of orange cake powder evenly
15.
Continue to steam in the boiling water steamer for 5~7 minutes and then take it out
16.
Sprinkle with blueberry cake powder and steam for 5~7 minutes
17.
Sprinkle the original color cake powder after taking it out
18.
Garnish with dried cranberries and steam for 25 minutes in boiling water
19.
Sprinkle dried osmanthus with dried osmanthus before serving, and serve while hot
20.
carry out.
21.
After being completely cooled, demoulded and sliced, and can be sealed and frozen for storage; after steaming, it is soft and tastes delicious
