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The practice of Yellow Cake in Deyang, Sichuan Province

The process of making yellow cakes is not complicated, but each step requires careful operation. First, put the right amount of flour evenly into the pan and cook for about 20 minutes until the flour is thoroughly cooked. After steaming, take out the flour and sift it through a sieve to ensure that the flour is fine and uncaked. This step is very important for the taste of the yellow cake.

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The practice of yellow cake

1. 250g white noodles, 6 eggs, 130g white sugar and proper amount of liquor. Steam the flour for 15 minutes and roll out some grains of the flour. Beat the eggs and put in the sugar. Use an egg beater. Just send it to the top corner, (similar to making a cake). Sift in the flour and mix half of the liquor in the lid of the liquor bottle. Steam the boiled water in the pan for 20 minutes. After steaming, change the knife and finish. Load the plate.

2. Ingredients: 250 grams of yellow rice noodles, 135 grams of clear water and a little cooked oil. First pour 250 grams of cake noodles into a clean basin, then slowly add 135 grams of water, while adding water while kneading with hands and noodles, kneading into small pieces. Spread the steaming cloth on the steamer, sift the mixed cake noodles on the steaming drawer, or directly spread it on the steaming drawer without sieving.

3, practice: yellow rice noodles, first use warm water and into pieces, loose particles, uniform size. Steaming in the cage, the process of steaming should first sprinkle a thin layer on the drawer, spread evenly, cover the pot cover, steam for 5 to 10 minutes, and then sprinkle a thin layer on the cooked layer, cover the pot cover and continue to steam, so repeatedly, until all the yellow rice noodles are steamed.

4. Traditional steaming method: material preparation: yellow rice, red jujube, adzuki bean, peach kernel, peanut kernel, brown sugar and so on. The yellow rice is soaked for several hours in advance and then ground into powder. Boil adzuki beans, mash them into mud, add brown sugar and stir well. Put the yellow rice noodles in a steamer, add the right amount of water, stir well and steam. Spread the steamed yellow rice cake and sprinkle it evenly with red bean paste, chopped red dates, peach kernels and peanut kernels.

5. Steaming yellow cake: pour the stirred millet paste into a steaming plate smeared with a layer of oil in advance, flatten the surface with a scraper, then put it in a steamer and steam for 30 minutes until the surface of the cake is golden and elastic. Out of the pot to cool: after the steamed yellow cake is taken out, do not release the mold immediately, should be placed for a while to let it cool naturally, so that it is easier to release and not easy to damage. When the yellow cake is completely cooled, it can be cut into small pieces with a knife to facilitate consumption.

How to make Shanxi yellow cake delicious? the usual practice of Shanxi yellow cake

Remove the fried yellow cake with a leaky spoon, drain the oil and put it on a plate. Sprinkle some sugar or honey to increase the flavor. Note: soaking time of soybeans should not be too short, otherwise the ground soybean milk is not delicate enough. Keep stirring when cooking soya-bean milk to prevent the bottom from getting stuck. The oil temperature should not be too high when frying, so as to avoid external coke and internal health. Turn the yellow cake in the process of frying to make sure it is heated evenly.

Traditional steaming method: material preparation: yellow rice, red jujube, adzuki bean, peach kernel, peanut kernel, brown sugar and so on. The yellow rice is soaked for several hours in advance and then ground into powder. Boil adzuki beans, mash them into mud, add brown sugar and stir well. Put the yellow rice noodles in a steamer, add the right amount of water, stir well and steam. Spread the steamed yellow rice cake and sprinkle it evenly with red bean paste, chopped red dates, peach kernels and peanut kernels.

Ingredients: right amount of red jujube, right amount of brown sugar, right amount of yellow rice noodles, right amount of boiling water. Sit in a pot of boiling water first, then add it to the yellow rice noodles little by little, don't put too much at once, or it will be too soft. When the chopsticks are well mixed, hold a handful of noodles and spread your hands so that they will not spread out or too tight. Remember to rub your hands all the time to avoid getting bumps.

Remove the steamed yellow cake, cool it to room temperature, and then remove it from the steaming plate. If you are worried about sticking, you can apply a layer of cooking oil to the bottom of the steaming plate. Slice: cut the cooled yellow cake into blocks of appropriate size and enjoy. Nutrition and tips: daylily in Datong yellow cake is rich in protein, vitamins and minerals, which has a good nourishing effect on the body. Red jujube is rich in vitamin C and iron, which helps to tonify blood and nourish beauty.

The practice of yellow cake is a common practice

1. The usual steps of yellow cake are as follows: stir-fry two kinds of grain (rice, corn, soybeans, adzuki beans and cowpeas). Dry the two kinds of fried grain to a mild temperature and grind them into fine noodles. Prepare brown sugar water and add appropriate amount of white sugar according to your personal preference. Prepare the fermented noodles (old noodles). The fermented noodles had better be the ones that made yellow cakes last time, leaving a little mark, adding water to dilute the fermented noodles and adding a little alkali noodles.

2. Knead the agent into a pancake shape, wrap it with bean paste stuffing and seal it. Pour oil into the pan and heat it to 50%. Deep-fry the wrapped yellow cake until golden, blistering on the surface, and then out of the pan.

3. This is a common home food in Datong. The raw material is yellow rice noodles. First, use warm water and break into pieces (loose grains), steam it in the cage, then pour it in the basin and rub it with your hands again, while rubbing it with sesame oil on its surface. This can prevent the cake surface from drying and cracking. Finally, the cake and noodles are divided into small pieces, dipped in meat and vegetable juice and ready to eat. Yellow cake has four characteristics of yellow, soft, gluten and fragrance. It tastes soft and delicious.

What are the common practices of Datong yellow cake?

1. Traditional steaming method: material preparation: yellow rice, red jujube, adzuki bean, peach kernel, peanut kernel, brown sugar and so on. The yellow rice is soaked for several hours in advance and then ground into powder. Boil adzuki beans, mash them into mud, add brown sugar and stir well. Put the yellow rice noodles in a steamer, add the right amount of water, stir well and steam. Spread the steamed yellow rice cake and sprinkle it evenly with red bean paste, chopped red dates, peach kernels and peanut kernels.

2. Datong yellow cake is cooked in a variety of ways. here are some common production methods: steaming: this is the most traditional method of making Datong yellow cake. First of all, the millet was soaked and ground into rice pulp, then added an appropriate amount of yeast to ferment, then poured into the mold and steamed in a steamer. In the process of steaming, the rice paste will gradually solidify and become a soft and delicious yellow cake. The taste of the yellow cake made by steaming is the purest and retains the most primitive flavor.

3. Steaming is the most traditional method for making Datong yellow cake. The steps are as follows: prepare materials: yellow rice flour, white sugar or brown sugar, red jujube, Chinese wolfberry and so on. Sift the yellow rice noodles to make sure there are no particles, then add the right amount of warm water and stir evenly to make it a dilute paste. In the yellow rice paste, add washed enucleated red dates and Chinese wolfberry foamed ahead of time, and add appropriate amount of white sugar or brown sugar according to your taste.