The practice of softening cakes

The method of making soft cakes is as follows:

The preparation method of soft and clear fruit uses 2kg glutinous rice flour, 1kg sticky rice flour, appropriate amount of sugar, appropriate amount of oil, appropriate amount of sesame and appropriate amount of soft glutinous rice flour. Select tender soft glutinous rice flour to wash soft glutinous rice flour. Because there is fluff on it, it needs to be cleaned carefully. You can rinse and soak it in water and chop up the soft dough. Here, I used a juicer. It is not easy to cut it with a knife. I think I will break the cotton when I cut it, filter the water a little and prepare the dough. Pay attention to the taste of glutinous rice flour and sticky rice flour. For example, if you like glutinous rice flour, add more glutinous rice flour. Too much sticky rice flour will harden the soft dough.

It is best to knead the dough while adding crushed soft clams and soft clam juice with warm water. Knead until it is even and soft, and the humidity is appropriate. Grab a dough and knead it into the bowl from the middle to both sides. Note that the middle part is a little thicker, too thin. When you press it behind, it will run away, and put sesame seeds and sugar in it to seal it. Roll up the palm of your hand, then transport it back and forth alternately with two palms for many times and gently press it until it becomes the right thickness. Put oil in the pan and fry it on both sides with a small torch. Pay attention to the heat and adjust the frying time according to the thickness. If I cook it thin, it will taste better. If it is thick, I can steam it again when I want to eat it. The oven is also a good choice. Will be heated at about 180 degrees, which can be preserved better.