Chaoshan red peach cake ❤️

Cooking Instructions

1. Prepare the materials.

   

2. Medium peach cake seal.

   

3. Allspice.

   

4. Soak the glutinous rice for two hours, put it in a voltage pot, pour in water, the water level should be less than the usual water for cooking, add an appropriate amount of salt, and cook it with the rice cooking button.

   

5. Soak the peanuts first, put them in a voltage cooker and cook and drain them for later use.

   

6. Finely chop the green onion.

   

7. Soak the shiitake mushrooms and cut them into small pieces.

   

8. These should be prepared in advance.

   

9. Let the boiled glutinous rice cool for later use.

   

10. Shiitake mushrooms with some soy sauce.

    

11. Add the dried shrimp and stir-fry until fragrant.

    

12. Stir-fry and set aside.

    

13. Mix the porridge rice, peanuts, shiitake mushrooms, green onions, lard, five-spice powder and monosodium glutamate and stir well.

    

14. Stir well with your hands.

    

15. The glutinous rice filling is finished and set aside.

    

16. To make ❤️ kuay skin (1:1 ratio of flour and water),
    pour an appropriate amount of water into a pot and bring to a boil, add a spoonful of salt and a little bonus, suitable for sticky rice flour and cornstarch.

    

17. Cover and simmer for 3 minutes.

    

18. Then pour into the prepared large basin.

    

19. If the kueh skin is too hot, prepare a pair of gauze gloves and disposable gloves (frosted).

    

20. For example, my sister's self-created anti-scald method is to put on gauze gloves first, and then put on disposable gloves

    

21. Rub it up while it's hot.

    

22. What is too much to do, you have to add some warm water.

    

23. Add water and continue kneading.

    

24. Add corn oil to the kuay wrappers.

    

25. Then continue to knead until the surface of the kueh skin is soft and smooth, at least for more than 20 minutes (if the kneading process is too dry, add some warm water, and if it is too wet, add some sticky rice flour)

    

26. If ☝ it's dry, you have to add water and continue to knead.
    The kneaded dough should be covered with a damp cloth so that it does not dry out easily. The dough rests for more than 20 minutes.
    After waking up, the dough should be kneaded before starting to make kueh.
    (If it is too dry during the process of making kueh, add some warm water to continue to knead soft)

    

27. Each serving of kuay peel is about 45 grams, kneaded into a round shape and then pinched out into a bowl.

    

28. Add an appropriate amount of glutinous rice filling.

    

29. Pinch and tighten the mouth (pinch into a triangular shape, and one corner is longer and longer) and put it into the kueh yin, and add some powder to the mold to protect the sunscreen.

    

30. Gently press out the shape.

    

31. Turn it over and pour it over your hand and finish ❤️ it on the red peach cake oil paper.

    

32. Bring water to a boil and steam for 15 minutes.

    

33. It's out of the oven, and it's ready to ❤️ eat

    

34. Brush with a thin layer of oil while hot (so that the surface of the cooled red peach cake will not be too dry, and it will not stick when stacked together)

    

35. ⏳⏳

    

36. ❤️❤️

    

37. A beautiful plate of red peach cake ❤️

    

38. Red peach cake is better when fried on both sides.

    

39. ❤️❤️

    

40. ❤️❤️

    

41. fry

    

42. If you like spicy, you can add some chili sauce

    

43.