Walking around the world, making special snacks, the old taste recommends sweet eighteen kinds of cooking.

No matter when I see her, I can feel cordial, feel boundless love for characteristic snacks and, more importantly, be moved by the hard work of my family! For the sake of delicious food, there are eighteen sweet cooking skills. Recommend the old taste.

Today we will feel the sweetness from the past life of mulberry leaves, the jujube paste yam you miss, and the cake fragrance of soft roses.

Mulberry leaf rice cake

▽ ingredients ▽ sticky rice flour 150g, low gluten flour 75g, fresh mulberry leaves 50g ▽ ingredients ▽ sugar 75g, non-aluminum baking powder 5g, water 225g ▽

Practice

1. Prepare all the materials, put the water in the refrigerator and cool it first.

2. Put sticky rice noodles, low flour, sugar and baking powder in a large basin.

3. Wash the mulberry leaves, tear them up and put them into the grinder and add a small amount of frozen water.

4. After the mulberry leaves are broken, the liquid is allowed to be filtered with gauze and put into the noodles.

5. Pour the rest of the water into the flour and mix well until there is no dry powder.

6. Prepare a small porcelain bowl (or cake cup) and pour into the mulberry leaf powder, each filled with eight cents.

7. Cover, steam for 30 minutes after boiling with water, cool for a while after cooking, remove the film and eat.

Jujube Mud Mountain Medicine Cake

▽ main ingredients ▽ Huai yam, red jujube, white sugar ▽

Practice

1. Soak the jujube in warm water for an hour, cut it in half with a knife, and carefully cut out the core.

2. Half a piece of yam, washed, peeled and sliced. It is easier to be cooked when steamed.

3. Put the red jujube on the lower layer of the steamer, put the yam on the top layer, steam together for 20 minutes to cool, tear off the skin and press the red jujube paste with a pressing plate.

4. Sprinkle sugar on the steamed yam while it is hot and press it into minced yam with a pressing plate or spoon.

5. The mashed yam is clustered by hand, divided into small pieces of 25 grams and put into the mold, then pressed and molded.

Soft rose steamed cake

▽ ingredients ▽ low gluten flour 150g, eggs 3, ▽ ingredients ▽ sugar 150g, non-aluminum baking powder 5g rose sauce, lemon dander or orange dander

▽ practice ▽

1. After the whole egg is dismissed, 1/3 of the sugar is poured into the egg liquid, the top grade of the beater is beaten until the sugar melts, and when the big fish eye bubble appears in the egg, add 1/3 white sugar, continue to add the final white sugar, and continue beating until the sugar dissolves and whitens, and the dripping egg paste marks will not disappear immediately.

2. Dig two tablespoons of rose sauce into the beaten egg paste, weigh the low-gluten flour and non-aluminum baking powder together, sift into the egg paste.

3. Mix it up from the bottom with a scraper and mix it quickly until there is no dry powder. Don't take too long to prevent the flour from getting gluten. Don't mix it in a round shape.

4. Add the cake paste to the muffin cup with a spoon, fill it with eight points, put it on the steamer and steam for 15 minutes.

(the picture and text come from the network)

Editor: Zhou Yuan

Data recommendation: braised chicken rice

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