Specialty snacks travel the world, eighteen kinds of sweet culinary skills make old flavors

No matter when you see her, you can feel the warmth, feel the rightness - infinite love for specialty snacks, and more importantly, the moving devotion to working hard for family! Traveling the world for good food, possessing sweet eighteen kinds of culinary skills. Old flavors recommend

Today let's feel this sweetness from the past and present of mulberry leaves, the jujube paste yam you long for, and the cake fragrance of soft roses

Mulberry Leaf Rice Cake

▽ Main ingredients ▽ Rice flour 150g, low-gluten flour 75g, fresh tender mulberry leaves 50g ▽ Accessories ▽ Sugar 75g, aluminum-free baking powder 5g, water 225g ▽

Method

1. Prepare all ingredients, measure the water and put it in the fridge to chill first;

2. Weigh the rice flour, low-gluten flour, sugar, and baking powder and put them in a large bowl;

3. Wash the mulberry leaves, tear them into pieces and put them in a blender, add a small amount of chilled water;

4. Strain the liquid after blending the mulberry leaves through a gauze cloth to extract the juice, and mix it into the flour;

5. Pour the remaining water into the flour too, mix everything evenly until there are no dry flour lumps;

6. Prepare small porcelain bowls (or cake paper cups) and pour in the mulberry leaf batter, filling each to eight-tenths full;

7. Cover, steam for 30 minutes after the water boils, let cool for a moment after cooked then unmold, and eat.

Jujube Paste Yam Cake

▽ Main ingredients ▽ Huai yam, large red dates, white sugar ▽

Method

1. Soak the large red dates in warm water for one hour first, cut them in half with a small knife, and carefully remove the pits;

2. Half a stick of Huai yam, wash, peel, and cut into small slices, easier to cook through when steaming;

3. Put the red dates on the lower layer of the steamer, the yam on the upper layer, steam together for 20 minutes and let cool, tear off the skins, and press into red date paste with a pressing board;

4. While hot, sprinkle white sugar on the steamed yam, press into yam paste with a pressing board or a small spoon;

5. Roll the yam paste into balls with your hands, divide into small pieces of 25g each and put them into the mold, press to shape and it's done.

Soft Rose Steamed Cake

▽ Main ingredients ▽ Low-gluten flour 150g, eggs 3 ▽ Accessories ▽ White sugar 150g, aluminum-free baking powder 5g, rose jam, lemon zest or orange zest

▽ Method ▽

1. After whipping the whole eggs, pour one third of the sugar into the egg liquid, beat with the mixer on high speed until the sugar dissolves, when the egg liquid shows large fish-eye bubbles, add another one third of the white sugar, continue until the egg liquid is fine, then add all the remaining white sugar, continue beating until the sugar dissolves and turns white, and the trace of dripping egg batter does not disappear immediately;

2. Scoop two large spoonfuls of rose jam into the beaten egg batter, weigh the low-gluten flour and aluminum-free baking powder together, sift into the egg batter;

3. Use a spatula to fold up from the bottom, mix quickly until there is no dry flour, do not take too long, to prevent the flour from developing gluten, do not stir in circular motions;

4. Use a soup spoon to add the cake batter into muffin cups, eight-tenths full is fine, put on the steamer, steam with cold water for 15 minutes and eat.

(Images and text from the internet)

Editor: Zhou Yuan

Data recommendation: Braised Chicken Rice

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