These five kinds of hair cake practices are worth collecting, and you don't need to buy them again for the New Year!

Black rice cake

Ingredients:

25g of black rice flour, 35g of glutinous rice flour, 35g of low flour, 2 eggs, 50g of white sugar.

Steps:

1. Break the black rice with a food processor and sieve.

2. Beat the eggs into the basin and add 50g of white sugar (put hot water in a basin and put the egg basin into the hot water basin, which is conducive to beating the whole eggs).

3. Use a whisk to beat the whole egg at low speed, and turn to high speed when the egg batter becomes delicate, the egg paste texture is not easy to disappear until it drips, and the egg batter on the whisk is not easy to drip.

4. Sift in the mixed flour (mix the black rice flour, glutinous rice flour, and low flour together).

5. Mix evenly up and down with a scraper until there is no dry powder, and pour it into the mold.

6. Boil the pot, cover with a layer of plastic wrap, steam over high heat for 25 minutes, turn off the heat and simmer for 15 minutes.

Purple sweet potato cake

Ingredients:

150 grams of purple potato puree, 350 grams of all-purpose flour, 200 grams of water, 10 grams of sugar, 5 grams of yeast, a little oil, and an appropriate amount of pitted red dates.

Steps:

1. Purple potatoes are steamed, peeled and mashed while hot, which is relatively dry.

2. After the purple potato is cooled, add flour and sugar.

3. Melt the yeast with a small amount of water, pour it into the flour, and knead it into a softer and smooth dough.

4. Use 2 cake molds and brush them with a little oil.

5. Divide the dough into 2 pieces and put them in the mold.

6. Cover with plastic wrap and put it in a warm place to ferment.

7. It takes about 2 hours to send to the mold.

8. Put a little red dates on the surface of the dough, put cold water into the pot, start on low heat, and turn to medium and high heat after boiling.

9. Steam for 15-20 minutes, open the lid and take it out, as soon as the mold is poured, the cake will come out by itself.

10. Cut into pieces and eat, cold and hot, as soft as eating.

Millet cake

Ingredients:

150g of millet, 4 eggs, 40g of corn oil, 30g of caster sugar, 10g of condensed milk, 3 lemon juices.

Steps:

1. Soak the rice in water for 24 hours (put it in the refrigerator in summer and soak it), wash and drain.

2. Prepare two oil-free and water-free containers to separate the egg yolk and egg white.

3. Pour the millet, egg yolks, corn oil and condensed milk into a food processor, beat into millet paste and sift through a sieve.

4. Add 3 drops of lemon juice to the egg white, beat it with a whisk for more than ten seconds until the fish eye bubble state, and add about 10g of caster sugar.

5. When the fisheye bubble disappears, add about 10g of caster sugar.

6. Beat until you pick up the whisk, no matter how you shake it, and the tip is facing downward, add about 10g of caster sugar.

7. Beat until you pick up the whisk, and the short sharp cone will not bend the dry foam.

8. Take half of the meringue and pour it into the millet paste, stir from bottom to top (from 2 o'clock to 7 o'clock) evenly.

9. Pour the mixed millet paste back into the remaining egg whites and stir until completely even.

10. Pour the mixed egg yolk paste into a 6-inch mold with release paper, lightly shake out the bubbles, and cover with plastic wrap.

11. Put the mold into the pot, cover the pot, put the pot on high heat, wait for the water to boil, turn to medium heat and steam for 40 minutes, turn off the heat and simmer for 5 minutes, remove the plastic wrap, shake it lightly, and let it cool upside down for a while.

Sweet potato cake

Ingredients:

150g of cake flour, 100g of formula milk, 2g of yeast, 10g of sugar, 100g of sweet potato.

Steps:

1. Add yeast to the formula and let it stand for 5 minutes, then pour the low-gluten flour and sugar into the basin.

2. Add the mixture of yeast and formula milk and stir well.

3. Cut the sweet potato into small cubes, set aside a small half of the diced sweet potato, pour the rest into the stirred batter, and stir well.

4. Pour it into the mold and put it in a pot with warm water to ferment until it is twice as large.

5. After fermentation, sprinkle with diced sweet potatoes, steam for 30 minutes, cool and demold.

Bean paste muffin

Ingredients:

210g of rice flour, 80g of rice flour, 145g of water, 50g of sugar, 180g of red bean paste.

Steps:

1. Mix the powder and sugar evenly, and then add water, you can stir while adding, you can barely form a ball, and it is easy to spread out with a pinch of hands, and it must not be too wet.

2. Then we squeeze a little bean paste at the bottom of the mold, then sieve it with a sieve of about 24-30 mesh, first sift in the general powder, then steam it in the steamer for 5 minutes to set it first, then spread a layer of bean paste, continue to sift the remaining powder in, and finally gently shake it to make its surface smooth.

3. Continue to put it in the steamer for about 45 minutes.

4. Take it out and put it slightly without hot hands to get off the mold, and see if it looks very appetizing.