The Gift of Spring-chrysanthemum Chrysanthemum Cake

The Gift of Spring-chrysanthemum Chrysanthemum Cake

1. After picking the fresh Chrysanthemum chrysanthemum, carefully pick up the impurities inside, remove the older stalks and leaves, and wash them with clean water.

2. Chop the drained chrysanthemum chrysanthemum, the more chopped the better...

3. Put the chopped chrysanthemum chrysanthemum into the tap water and rub it with your hands until the water turns green and then change the water and knead until the water becomes clear. After many times of rubbing, the smell of Chrysanthemum chrysanthemum is basically removed, and the next step can be carried out.

4. Take out the chrysanthemum chrysanthemum, wring out the water vigorously, put it in a large basin, pour the glutinous rice flour and white sugar, add water while kneading, and knead it into a firm ball. (The dough must be hard, add water slowly, and knead it until there is no dry powder, and it can be kneaded into a ball.) Knead as hard as you knead the dough, the better the kneading, the stronger the taste of the baba. If you don't like to eat the obvious stems and leaves of Chrysanthemum chrysanthemum, you can also add a small amount of water to the chrysanthemum chrysanthemum and smash it in a food processor, then mix it with glutinous rice flour and white sugar to form a dough, set aside to wake up for about ten minutes.

5. We can process the filling when we wake up the dough. Stir-fry the peanuts and peel them (or roast them in the oven for fragrant), put them in a fresh-keeping bag, roll them into granules with a rolling pin, add the fragrant black sesame seeds and sugar, add a little softened butter, and rub them with your hands. uniform. If there is no butter, use lard or vegetable oil instead. The nuts in the filling can be adjusted according to the family's preferences. The filling with grease not only makes the nuts stick together, but also makes the taste smooth and smooth. If you don't like the coarse-grained taste of dried fruits, you can also use a cooking machine to break all kinds of dried fruits in the filling before operating!

6. Wash the zong leaves and drain the water for later use.

7. Put some oil on the palm of your hand, use chopsticks to take a small portion of the dough and place it on the palm of your hand. Use the fingers of the other hand to gently flatten the dough, and put the prepared nut filling on the top of the dough to wrap it. The two zong leaves are placed crosswise, the dough is rounded and placed on the zong leaves and wrapped with the zong leaves. The whole process must be done quickly and in one go, otherwise the dough will easily stick to your hands and become embarrassed.

8. Do one by one

9. Put the prepared chrysanthemum chrysanthemum cake in a steamer and steam it over high heat.

10. The finished Chrysanthemum chrysanthemum cake is more delicious when it is cooled.

Tips:

The chrysanthemum chrysanthemum used to make the chrysanthemum baba must be tender. Try to choose the sprouts of the chrysanthemum chrysanthemum, which is fragrant and delicious to eat. Use a food processor to smash the chrysanthemum and nut particles to make the taste smoother. If you like the coarser graininess, you can use the method of shredding.