Simple Production of Jiangnan Snack "mixiang Song Cake"

Name: Simple Production of Jiangnan Snack "mixiang Song Cake"
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 240g Rice noodles; 80g Glutinous rice flour; 50ml Shimizu; 40g Cooked walnuts; 25g raisin; 100g Pitted jujube; Some Qingsi; Some Red silk; 80g Caster sugar; 30g Osmanthus syrup

by Large frying spoon

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Sponge cake is a dessert in the north and south, but the method is different, but the raw materials used are roughly the same. In the north, it is also called "rice cake" or "bee cake". It is made with dried noodles, while many in the Jiangnan area are made with dried noodles without fermentation. The operation is relatively simple.
The sponge cake I made today is made with dried noodles, and this dessert is also called "mixiang sponge cake". Traditionally, this sponge cake is made with a wooden mold with a detachable square and four sides. After steaming, it can be cut into neat small pieces with a knife. If there is no mold at home, a metal plate or a small bowl can be used. It can also be used as a mold, and it can be cut into pieces after it is finished, but it is neat and beautiful without a special mold. I use the metal mousse ring commonly used in western pastries. This mold is very easy to use. After steaming, it can be poured with a light tap. The specific method is as follows;"

Simple Production of Jiangnan Snack "mixiang Song Cake"

1. First mix the rice flour and glutinous rice flour.

Simple Production of Jiangnan Snack "mixiang Song Cake" recipe

2. Add in caster sugar and mix well.

3. Sprinkle a little water in the dry powder and mix well.

4. Then scoop in a tablespoon of osmanthus syrup and mix well to taste.

5. Knead the rice noodles evenly with your hands until there are no particles inside, then cover with a towel or plastic wrap and let it stand for more than two hours to make it fully moisturized and keep the dry noodles slightly moist and soft.

6. Chop the cooked walnuts and set aside.

7. The rice noodles are shaken and sieved after standing for two hours.

8. Do not stir after sieving, keep it loose.

9. Spread a damp cloth on the basket, put the mousse ring on it, and scoop the rice noodles into the mold, about 2 cm thick.

10. Then use a spoon to gently scrape and sprinkle in the crushed walnuts.

11. Sprinkle some raisins on top of the rice noodles.

12. Then yard a few jujubes.

13. After spreading the condiments, sprinkle a layer of rice noodles to cover the filling tightly, sprinkle a little green and red silk and a few black raisins on the surface to embellish it.

14. This amount of rice noodles can make two six-inch mousse ring sponge cakes.

15. After everything is done, cover the basket cover for steaming.

16. Steam for 20 minutes on high heat.

17. After steaming, open the lid and let it air a bit to take out the mold.

18. When eating, use a knife to cut into small pieces.

Tips:
Snack features: beautiful appearance, sweet osmanthus fragrance, soft pastry, dry taste, rich fruit, sweet taste.

Tips;

1. To make this snack, don't have too much water when making the noodles, so that the dry powder feels slightly moist and can still be loose.

2. Fillings can also be spread on the middle layer with some red bean paste or lotus paste filling.

3. Don't compact the rice noodles when spreading the rice noodles in the mold, just scrape it gently to keep it loose, otherwise the taste will not be good.

This private snack "Mixiang Song Cake" from Big Frying Spoon is ready for your friends' reference!