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Bee cake is a kind of cake snack made of flour or rice flour steamed with sugar and fruit. Because this kind of cake is broken, there are many honeycomb holes in it, so it is named bee cake. Red bee cake is made into thick paste with flour, evenly mixed with alkali and kneaded, with jujube, sweet-scented osmanthus, pine nuts, raisins and other fruit materials on it, and then steamed in a cage with the fruit materials on it, brushed with a layer of oil, poked several air holes on the surface with chopsticks during steaming, and steamed. Make red bee cake with standard powder and brown sugar, and make white bee cake with rich powder and white sugar. Red and white bee cakes are sweet and soft. The bowl of bee cake is fermented with rich flour and flour, then the alkali and sugar are kneaded evenly, washed with a small bowl, oiled inside, put the mixed flour into the bowl, put five red dates on it, and steam it with high fire. The bowl cake is bowl-shaped, with flowers on the top and soft mouth. Rice-flour bee cake is actually a bowl cake, but its raw material is not flour, but japonica rice powder. It is washed clean with japonica rice, soaked in cold water for 4-5 hours, drained, ground into fine powder, shredded old yeast in a basin, diluted with warm water, then added with rice flour, stirred evenly, covered for fermentation, kneaded evenly with alkali when ready to ferment, poured into a dough basin while hot, added with white sugar, osmanthus fragrans and alkali noodles, and vigorously stirred into a paste (pay attention to proper alkali when putting alkali noodles). Put the rice paste with good alkali into a small bowl, brush the oil in the bowl first, take it out after steaming on high heat, sprinkle with green plum, melon seeds and diced Beijing cake, or put it in a pattern. Rice-flour bee cake is milky white with red and green fruit materials, which is beautiful in color, soft and loose in mouth and sweet in taste. Because there are beehives in it, it is also called rice-flour bee cake.
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