Chinese multigrain cake

Overview

The day before yesterday, I asked my husband to buy corn starch, but he bought it back. I remembered the Chinese cake I saw online, and my hands itched, so I started making it.

Tags

• pastries
• corn flour
• egg
• purple sweet potato
• salad oil
• self-rising flour
• spinach
• white sugar
• carrot
• milk

Ingredients

Steps

1. 1 Prepare the ingredients, chop the purple sweet potato and add a small amount of sugar to steam for 15 minutes.

   

2. 2 Puree carrots and spinach separately, puree purple sweet potato with milk

   

3. 3 First, use purple sweet potato puree 2:1, add self-raising flour and milk [a small amount] and form a ball. Corn flour and self-raising flour 1:1, add milk and eggs and form a ball. Add carrot juice and spinach juice to self-rising flour and form a dough respectively. Cover the kneaded dough with plastic wrap to ferment.

   

4. 4 Carrot dough

   

5. 5 Spinach dough

   

6. 6 Put the fermented corn dough into a bowl brushed with salad oil

   

7. 7 Knead into small pieces and roll into approximately round pieces. Overlap 5 pieces together, roll out a long strip with spinach dough, and use the pointed strips at both ends as stamens.

   

8. 8 The overlapping position is about 3/4 of the previous piece, and the stamens are placed at the end of the dough piece and rolled together to the front. Cut in the center with a knife

   

9. 9 Standing them up, they are two budding flowers. Same as above for purple sweet potato flowers

   

10. 10 Knead the spinach dough into small pieces, flatten it with your hands to make leaves, and poke out the lines with a toothpick

    

11. 11 Roll the spinach dough into thin strips and shape them as you like

    

12. 12 Place the prepared flowers, leaves and canes gently onto the corn dough without squeezing

    

13. 13 Steam for 15 minutes. Is it beautiful?

    

14. 14 Use the rest to make grapes

    

15. 15 Carrot flowers with purple sweet potato bottom