Homemade Flavor Pastries 400 Recipes

Author: Zhou Fanlin
Publisher:
Publishing Date: 2003-09-01
Features:
Steamed Persimmon Cake
Ingredients: 1000g flour, 50g persimmon cakes and fermented dough, 150g sugar, 1g edible alkali.
Method:
1. Wash the persimmon cakes, cut them into 0.5 cm cubes, and set aside. Mix the flour in a bowl with the fermented dough and an appropriate amount of water to form a soft dough, let it ferment for 2 hours. Then, add the dissolved alkali water to adjust it into a porridge-like consistency. After the alkali is fully dissolved, add sugar and persimmon cake cubes, mix well.
2. Pour the well-mixed soft dough into a steaming tray, level it, cover with a lid, and steam over high heat with boiling water and rapid steam for 25–30 minutes. Let it cool after removing from the heat. Turn out the cake blocks, cut them into pieces, and serve.
Characteristics: Soft and sweet, promotes digestion and strengthens the stomach.
Steamed Ginseng and Jujube Cake
Ingredients: 1000g flour, 50g fermented dough, 150g sugar, 5g ginseng, 10g jujubes, 1g edible alkali.
Method:
1. Slice the ginseng, add it to the jujubes in a pot, and add 250g of water. Boil, then reduce to low heat and simmer for about 15 minutes. Let it cool, filter, and set aside the juice. Mix the flour, fermented dough, and an appropriate amount of water to form a soft dough, let it ferment for 2 hours. Add the dissolved alkali water to adjust it into a porridge-like consistency, then mix in ginseng, sugar, and the jujube juice.
2. Pour the well-mixed soft dough into a steaming tray, level it, cover with a lid, and steam over high heat with rapid steam for 25–30 minutes. Let it cool after removing from the heat. Turn out the cake blocks, cut them into pieces, and serve.
Characteristics: Red in color, fragrant in aroma, soft and delicious, promotes digestion and boosts energy.
Steamed Almond Cake
Ingredients: 1000g flour, 100g almonds, 250g sugar, 50g fermented dough, 5g assorted nuts, a small amount of edible alkali.
Method:
1. Soak the almonds in water for a short time, remove the skins, wash, and crush them. Put them in a pot, add 500g of water and 100g of sugar, boil, then reduce to low heat and simmer for about 10 minutes. Let it cool, filter, and set aside the juice. Mix the flour, fermented dough, sugar, and an appropriate amount of water to form a soft dough, let it ferment for 2 hours. Add the dissolved alkali water and almond juice, mix well.
2. Pour the almond cake dough and assorted nuts into a steaming tray, level it, cover with a lid, and steam over high heat with rapid steam for 25–30 minutes. Let it cool after removing from the heat. Turn out the cake blocks, cut them into pieces, and serve.
Characteristics: Soft and delicious, helps relieve cough and asthma, promotes bowel movement.
Steamed Cardamom Cake
Ingredients: 1000g flour, 15g cardamom, 50g fermented dough, 150g sugar, a small amount of edible alkali.
Method:
1. Wash the cardamom, remove impurities, and grind it into a fine powder. Mix the flour, fermented dough, sugar, and an appropriate amount of water to form a soft dough, let it ferment for 2 hours. Add the dissolved alkali water to adjust it into a porridge-like consistency, then mix in cardamom powder.
2. Pour the well-mixed soft dough into a steaming tray, level it, cover with a lid, and steam over high heat with boiling water and rapid steam for 25–30 minutes. Let it cool after removing from the heat. Turn out the cake, cut it into pieces, and serve.
Characteristics: Soft and sweet, promotes qi and strengthens the spleen, fragrant and dispels dampness.
Steamed Red Bean Cake
Ingredients: 1000g glutinous rice flour and 1000g common rice flour, 400g brown sugar, 800g red beans, a small amount of osmanthus.
Method:
1. Mix the glutinous rice flour, common rice flour, and brown sugar in a bowl. Set aside 500g of the flour for the outer layer. The remaining flour is poured into water in batches, mixed with previously cooked red beans.
2. Take a steaming tray, place a cloth on the bottom, pour the mixed flour into it, cover the lid, and steam over high heat with boiling water for about 20 minutes. When steam rises and the flour on top turns jade-like, sprinkle a small amount of the reserved flour evenly on top, cover, and steam for a moment until cooked.
3. Take a rectangular wooden frame with a removable tray, pour the cooked cake into it and press flat. Place the wooden frame with the cake on a wooden board, remove the tray and frame, sprinkle a small amount of osmanthus on the cake, and cut into squares to serve.
Characteristics: Soft and white, delicate and delicious.
Steamed Mint Cake
Ingredients: 700g glutinous rice flour and 700g common rice flour, 350g sugar, 0.2g mint oil, 4 drops of mint essence.
Method:
1. Mix the glutinous rice flour and common rice flour in a bowl to form cake flour. Make a depression in the center, add sugar, mint essence, mint oil, and 200g of water, mix well, and pour into a steaming tray.
2. Place the steaming tray on a iron pot and steam over high heat. When steam rises in the tray and the flour becomes sticky and clumps together without any loose particles, it indicates the flour is cooked. Sprinkle sugar, then remove from heat.
3. Pour the cooked cake into a bowl, cover it with a clean white cloth dipped in cold water, press flat, remove the cloth, and sprinkle sugar evenly. Let the cake cool, then cut into small pieces and serve.
Characteristics: Soft, sweet, and fragrant, delicious and palatable.
Steamed Rose Cake
Ingredients: 1500g glutinous rice, 250g lard, 500g sugar, 15g dried rose petals, a small amount of osmanthus.
Method:
1. Wash the glutinous rice, place it in a bowl, add an appropriate amount of water, and steam over high heat until cooked into glutinous rice.
2. Mix the glutinous rice with lard, osmanthus, and sugar, knead firmly until smooth and shiny. Sprinkle dried rose petals, then steam for another 5 minutes. Remove from heat, let cool, and cut into pieces to serve.
Characteristics: Glossy and refreshing, sweet and soft.
Rose Square Cake
Ingredients: 260g glutinous rice flour, 600g common rice flour, 450g sugar-preserved pork fat cubes, 300g brown sugar, 20g melon seeds and 20g pine nuts, 250g sugar roses.
Method:
1. Mix the glutinous rice flour and common rice flour with cool water to form the outer layer cake mixture.
2. Mix the melon seeds, pine nuts, sugar roses, and brown sugar with an appropriate amount of cool water to form a paste. Cut the sugar-preserved pork fat cubes into 1.6 cm squares.