# The heart of the step rises #
By VicentaLakin
This year's Valentine's Day is different, and spring and Valentine's Day meet again, adding a big festivities to this romantic holiday. On this special day, a little more thought will be devoted to the romantic, center-west valentine pastry of tradition — the heart of step-up. “Adopts for the good of time and good faith for the good of fortune”. Chinese spring festivals have the custom of eating cakes, and it is better to live a year than a year. The rose petals with the romantic elements in the cakes, and the lovely heart-to-heart patterns, create a romantic, sweet breath for the cakes. The traditional elements of China collided with the romantic elements of the West, creating even worse sparks. Would you like to have a romantic one for him and her
Recipe Recommendations
- glutinous rice flour 200 grams
- dried roses 8 flowers
- qingshui 130 grams
- sugar 15 grams
- sugar Osmanthus appropriate amount
- sticky rice flour 50 grams
- sweetening
- steamed
- a day
- ordinary
Steps for # The heart of the step rises #
1
Powdered rice powder, sticky rice powder, sugar in stainless steel basins, pouring into water。
2
Scratch it, grab it。
3
It's just a little bit of moisture。
4
The steam pan is covered with a sand cloth, mixed with wet powder and evaporated in flames for 30 minutes。
5
When the powder is evaporated and the hand is not hot, both sides spread dry rose petals。
6
Put the pastry in the toaster and start the seven-faced procedure。
7
Let's get the cake on。
8
The bread machine was suspended in 15 minutes。
9
Take a piece of cake, put some oil on your hand, slowly pull out the cake, and you'll be fine。
10
Come out with the cakes。
11
He put oil in his hand and broke it in six hands。
12
It is then wrapped in a membrane, placed in a box and put in a refrigerator for one night。
13
With heart molds, the shape of the cake is crushed。
14
When the steampot evaporates, it drops into the pastry and waters the cinnamon flowers。
15
Two to three minutes to get paste soft。# The heart of the step rises # Make Tips
1. The ratio of glutinous rice flour to regular rice flour can be adjusted to your preference. More glutinous rice flour makes it stickier, while more regular rice flour gives a stronger rice fragrance. If you don't have regular rice flour, you can omit it.
2. Different brands of glutinous rice flour and regular rice flour have different water absorption, so adjust the amount of water according to your situation. The flour should be rubbed into small clumps; the humidity is right when it forms a ball when squeezed in your hand but crumbles apart when rubbed.
3. Ensure there is enough water and that the wet flour is thoroughly steamed; otherwise, it will clump during the mixing process.
4. Whether a membrane forms or not is not important; the texture will still be chewy and firm. However, it is quite interesting to see the rice cake develop a membrane.
5. The rice cake must be wrapped tightly with plastic wrap and sealed; otherwise, it will crack or mold. It can be stored in the refrigerator for up to two months.
6. This rice cake has a chewy and springy texture, but it is very sticky. It is best to use a bread maker or a stand mixer to knead the dough. I used the Dongling DL-100 to knead the rice cake.