12.2019 Life Guide
Cake and celebration- DIY of creative cakes
Yu Chang technical commercial vocational high school / Wang Shuyi
Although cake is not the main character of daily diet, it is a regular customer of tea and has a place in life. In particular, cake culture is closely related to the festivals, rituals, and religious beliefs, which are the necessities of various festivals and ceremonies. This issue of "gourmet column" will show you an improved version of creative hair cake. You may as well do it together to make more changes on the table of this year's Lunar New Year!
Different kinds of cakes have different meanings of praying for blessings. For example, the offering of New Year cakes on the Lunar New Year symbolizes "rising step by step"; the radish cake symbolizes "good lottery"; and the making of cakes has the meanings of "making money", "opening up fortune" and "making a big profit". When making traditional cake, the most taboo is to say unlucky words, and children should not laugh and make fun of it, so as to avoid that the cake will not grow up and affect the fortune of the new year.
Generally, the hair cakes sold on the market are filled in bowls. Usually, white hair cakes are made from white sugar, or brown hair cakes are made from black sugar and granulated sugar, which make the surface bulge and crack like flowers in full bloom. In this experiment, we try to add all kinds of natural color powder to the ancient early flavor cake to give it a unique new taste and visual enjoyment.
Material Science
Formula 1: 210g low gluten flour, 90g rice flour, 10g hair powder, 270cc water, 210g white sugar (black sugar or granulated sugar)
Formula 2: 180g Penglai rice flour, 130g low gluten flour, 5g hair powder, 2.5G baking soda powder, 120g hot water, 240g cold water, 120g white sugar (black sugar or granulated sugar), all kinds of natural color powder (cocoa powder, Matcha powder, purple potato powder, strawberry powder, pumpkin powder, appropriate amount of turmeric powder)
practice
1. Pour hot water into sugar and stir until sugar melts, then add cold water and mix well.
2. Sift low gluten flour, Penglai rice flour (or in the rice flour), baking powder and baking soda together.
3. Add the sugar water mixed in method 1 into the powder and mix well. After a few minutes, pour it into the paper mold. Each cup is about 9 minutes full.
4. If you want to change the color of the cake, you need to change the black sugar in the formula into fine granulated sugar, add all kinds of color powder, mix well, and pour it into the paper mold, each cup is about 9 points full (because the paper mold is not resistant to water steaming, it needs to be covered with a heat-resistant hard container outside, so it won't collapse).
5. After the steamer is preheated, put the rice paste into it and steam it for about 20 minutes until the paste is not sticky.
Remarks
1. Formula 1 has more low gluten flour, which makes the cake easy to expand, and it still tastes soft after a few days' storage; formula 2 is modified with Penglai rice flour, which makes the finished product more sticky and q-elastic, but it will become hard after eating the next day, and needs to be steamed again. Natural color powder can be added to both formulas.
2. In addition to adding natural color powder to present different taste and visual effects, we can also add honey red bean, dried fruit, dried longan, dried grape and nuts to make the taste richer and more layered.
3. The evaporated cake must be covered by a large fire and cannot be opened in the process. In addition, the steamer should be preheated in advance, so that the cracks in the cake will be big and beautiful.
4. Baking powder is baking powder, which is the source of cake expansion. When purchasing, it is recommended to choose baking powder without aluminum; yeast can also be used as the expansion agent, but the fermentation time is longer.
5. Porcelain bowl and ceramic bowl can be selected as the container of steamed cake, with better heat conduction effect.
6. The rice paste of two colors can also be used to make layered changes in the cake. The lower layer is placed at 7-8 full, and the upper layer is poured in gently by drawing a circle (to avoid color mixing) to 9 full, which can show different color effects.
Different kinds of cakes have different meanings of praying for blessings. For example, the offering of New Year cakes on the Lunar New Year symbolizes "rising step by step"; the radish cake symbolizes "good lottery"; and the making of cakes has the meanings of "making money", "opening up fortune" and "making a big profit". When making traditional cake, the most taboo is to say unlucky words, and children should not laugh and make fun of it, so as to avoid that the cake will not grow up and affect the fortune of the new year.
Generally, the hair cakes sold on the market are filled in bowls. Usually, white hair cakes are made from white sugar, or brown hair cakes are made from black sugar and granulated sugar, which make the surface bulge and crack like flowers in full bloom. In this experiment, we try to add all kinds of natural color powder to the ancient early flavor cake to give it a unique new taste and visual enjoyment.
Material Science
Formula 1: 210g low gluten flour, 90g rice flour, 10g hair powder, 270cc water, 210g white sugar (black sugar or granulated sugar)
Formula 2: 180g Penglai rice flour, 130g low gluten flour, 5g hair powder, 2.5G baking soda powder, 120g hot water, 240g cold water, 120g white sugar (black sugar or granulated sugar), all kinds of natural color powder (cocoa powder, Matcha powder, purple potato powder, strawberry powder, pumpkin powder, appropriate amount of turmeric powder)
1. Pour hot water into sugar and stir until sugar melts, then add cold water and mix well.
2. Sift low gluten flour, Penglai rice flour (or in the rice flour), baking powder and baking soda together.
3. Add the sugar water mixed in method 1 into the powder and mix well. After a few minutes, pour it into the paper mold. Each cup is about 9 minutes full.
4. If you want to change the color of the cake, you need to change the black sugar in the formula into fine granulated sugar, add all kinds of color powder, mix well, and pour it into the paper mold, each cup is about 9 points full (because the paper mold is not resistant to water steaming, it needs to be covered with a heat-resistant hard container outside, so it won't collapse).
5. After the steamer is preheated, put the rice paste into it and steam it for about 20 minutes until the paste is not sticky.
1. Formula 1 has more low gluten flour, which makes the cake easy to expand, and it still tastes soft after a few days' storage; formula 2 is modified with Penglai rice flour, which makes the finished product more sticky and q-elastic, but it will become hard after eating the next day, and needs to be steamed again. Natural color powder can be added to both formulas.
2. In addition to adding natural color powder to present different taste and visual effects, we can also add honey red bean, dried fruit, dried longan, dried grape and nuts to make the taste richer and more layered.
3. The evaporated cake must be covered by a large fire and cannot be opened in the process. In addition, the steamer should be preheated in advance, so that the cracks in the cake will be big and beautiful.
4. Baking powder is baking powder, which is the source of cake expansion. When purchasing, it is recommended to choose baking powder without aluminum; yeast can also be used as the expansion agent, but the fermentation time is longer.
5. Porcelain bowl and ceramic bowl can be selected as the container of steamed cake, with better heat conduction effect.
6. The rice paste of two colors can also be used to make layered changes in the cake. The lower layer is placed at 7-8 full, and the upper layer is poured in gently by drawing a circle (to avoid color mixing) to 9 full, which can show different color effects.
