Steamed Traditional Delicacy, Dingsheng (liter) Cake/chongyang Cake

Steamed Traditional Delicacy, Dingsheng (liter) Cake/chongyang Cake

1. 1. First make the cranberry filling. Rinse the cranberries with hot water and put them in a small pot. Put some pure water in it.

2. After boiling, the dried cranberries will become soft, so remove them to cool down.

3. Put it in a blender and mash the cranberries into a puree.

4. Prepare all the ingredients.

5. Put the white shark glutinous rice flour, white shark sticky rice flour, and white granulated sugar into the basin, mix well, and mix the flour by hand while the water is in the water. It is best to bring a non-stick glove to operate. The powder has absorbed water and becomes damp.

6. The state is loose and granular. If you hold it with your hand, it can form a mass. It doesn't need to be too wet. Therefore, water should be added one by one instead of one at a time. It depends on the status and then adds as appropriate.

7. Use both hands to rub back and forth again, so that the big dough will disperse, and the humidity of the flour will be even.

8. Find a mesh sieve with a slightly coarser mesh. You need to sift the wet flour you just made.

9. When sieving, you can take it by hand and press the wet powder through the sieve, the purpose is to make the powder fluffy, so it will be completed very quickly.

10. The inside of the mold is coated with a thin layer of edible oil, which is easy to demold.

11. Use a spoon to dig out the sifted powder, put it in the mold, and gently smooth the top, do not compact it, put an appropriate amount of water in the pot, after the water is boiled, put it in the steamer and cover the lid. Steam for about 25 minutes, adjust the time according to the mold used.

12. When it's over, just open the lid and let it dry for a while, then it can be upside-down and demoulded.

13. Put the prepared cranberry filling in the middle.

14. Flatten and fill the edges.

15. Sprinkle a layer of minced coconut, more delicious.

Tips:

1. The amount of water is adjusted according to the state, don't pour it all at once. The best taste is the dry humidity, that is, the wet powder is still in a loose state. If you hold it in a hand, it can form a dough, but it will still be loose after a pinch. 2. Sieving is necessary, fine sieving is also possible, but it is more troublesome to pass, so it is generally faster to make coarse holes. 3. The filling can be classic with bean paste, but cranberry is more delicious. Cranberries need to be puree. 4. Warm food is the best for this food.