Valentine's Day Cakes of Chinese and Western Walls——the Heart of Rising Up Step by Step

Name: Valentine's Day Cakes of Chinese and Western Walls——the Heart of Rising Up Step by Step
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 200g Glutinous rice flour; 8s Dried roses; 130g Plain Water; 15g granulated sugar; Some Sugar Osmanthus; 50g Sticky rice

by Powder gummy candy

4.8 (1)

Favorite

Difficulty

Normal

Time

24h

Serving

This year's Valentine's Day is different. The Spring Festival and Valentine's Day meet again, adding a strong festive color to this romantic holiday. On this special day, take a little more thoughts and come to a Valentine's Day cake that combines tradition and romance with Chinese and Western styles-the heart of each other.

"Looking forward to high time and profit every year, and sincerely wishing for money." Chinese New Year has the custom of eating rice cakes, which means that life is getting better every year.

The rose petals with romantic elements are added to the rice cake, and the lovely heart-to-heart shape creates a romantic and sweet atmosphere for this cake.

The collision of Chinese traditional elements and Western romantic elements creates a more splendid spark.

Do you also have a romance for you for him and her..."

Ingredients

Valentine's Day Cakes of Chinese and Western Walls——the Heart of Rising Up Step by Step

1. Put the glutinous rice flour, sticky rice flour, and granulated sugar in a stainless steel basin and pour water.

2. Knead it into a flocculent shape and grab it into a ball with one hand.

3. The humidity can be broken with just one rub.

4. Cover the steamer with sand cloth, put in the mixed wet powder, and steam for 30 minutes on medium heat.

5. When the flour is steamed and not hot, sprinkle dried rose petals on both sides.

6. Put the rice cakes in the bread machine and start the 7 kneading program.

7. Let the rice cake stir vigorously.

8. Pause the bread machine after 15 minutes.

9. Take a piece of rice cake, put some oil on your hand, slowly pull the rice cake apart, and the rice cake will come out of the film.

10. Take out the rice cake ball.

11. Grease your hands and squeeze them in six parts.

12. Then wrap it with plastic wrap, put it in a fresh-keeping box and put it in the refrigerator, and keep it in the refrigerator overnight.

13. Use a heart-shaped mold to press the rice cake out of shape.

14. After the steamer is steamed, put the rice cakes and top with sweet-scented osmanthus.

15. Steam for 2-3 minutes to soften the rice cake.

Tips:
1. The ratio of glutinous rice flour and sticky rice flour can be adjusted by yourself. The sticky rice flour is more viscous, and the sticky rice flour is more flavorful. If there is no sticky rice flour, you can use it.

2. The water absorption of each brand of glutinous rice flour and sticky rice flour is different. The amount of water should be adjusted according to your own situation.

3. The amount of water must be sufficient, and the wet powder must be steamed thoroughly, otherwise it will agglomerate during the mixing process.

4. It doesn't matter if the film can't come out, the taste is the same, but it's interesting to see that the rice cake can come out of the film.

5. The nian gao must be wrapped in plastic wrap and sealed, otherwise it will crack and become moldy. Store it in refrigeration for up to two months.

6. This rice cake has a strong and elastic taste, but it is very sticky. It is best to use a bread machine or a chef machine to knead the noodles. I use Dongling DL-100 to knead the rice cake.