Blueberry Orange Chongyang Cake

Overview

During the Double Ninth Festival, there is a custom of eating cakes in the south, and a custom of climbing high in the north. Both cakes and highs are different in the north and south, but they have the same meaning. The day before the Double Ninth Festival, the 89-year-old fourth uncle called his father and said, tomorrow is the Double Ninth Festival. Have you eaten Double Ninth Cake this year? There happened to be plain blue Lijiang blueberries, a very good natural coloring agent, as well as homemade orange peel powder made from Zigui navel orange peels. A piece of cake with colored flowers - the Double Ninth Cake was baked, sprinkled with the appropriate osmanthus, soft, waxy, sweet and beautiful~~~~

Tags

• pastries
• children
• breakfast
• afternoon tea
• blueberry juice
• corn oil
• glutinous rice flour
• orange peel powder
• rice flour
• fine sugar
• water

Ingredients

Steps

1. 1 Raw materials

   

2. 2 Coloring materials: appropriate amount of blueberries, 15g of orange peel powder. Fruit ingredients: appropriate amount of raisins and dried cranberries

   

3. 3 Add 120ml of water to blueberries and boil them into blueberry juice. Take 90ml of blueberry juice and let it cool for later use

   

4. 4 Mix the sticky rice flour and glutinous rice flour evenly

   

5. 5 Take 1/3 of 200g of mixed powder (setting powder), add all the fine sugar in the formula to 180ml of water, and melt it into sugar water

   

6. 6 Slowly add 90ml blueberry juice and appropriate amount of vegetable oil to 200g baking powder, and knead it with your hands to form blue cake powder; use the same method to prepare primary color and orange cake powder

   

7. 7 Sieve the coarse cake powder with a coarse mesh into finer cake powder, cover the crisper and let it sit for 4 to 8 hours

   

8. 8 Apply grease inside the mold to prevent sticking

   

9. 9 Soak the raisins in wine 2 hours in advance, drain, and mix with an appropriate amount of cake flour

   

10. 10 Sprinkle a layer of original color cake flour evenly into the lunch box and steam it in a boiling water steamer for 5~7 minutes

    

11. 11 Take it out and put raisins on it

    

12. 12 Sprinkle another layer of blueberry cake powder and smooth it out with a utensil

    

13. 13 Then put it in a steamer with boiling water and steam for 5 to 7 minutes, then take it out

    

14. 14 Sprinkle a layer of orange cake flour evenly

    

15. 15 Continue to steam in the boiling water steamer for 5~7 minutes and then take it out

    

16. 16 Continue to sprinkle with blueberry cake powder and steam in boiling water for 5~7 minutes

    

17. 17 After taking it out, sprinkle with original color cake powder

    

18. 18 Garnish with dried cranberries and steam in boiling water for 25 minutes

    

19. 19 Sprinkle with dried sweet-scented osmanthus while it is still hot before serving and serve while hot

    

20. 20 Done.

    

21. 21 After being completely cooled, remove from the mold and slice, and can be sealed and frozen for storage; after steaming and heating, it will become soft and delicious