Cranberry Osmanthus Purple Sweet Potato Trifle

Overview

Pancakes are a great gift for relatives and friends during Shanghai festivals. For me, who grew up in the north, this is a long-standing memory. If I could go back in time, I would like to go back to my childhood courtyard, where my friends and my childhood were. At that time, every household did not lock the door, trusting each other and relying on each other. For children, playing and eating are compulsory courses every day. When the adults are free, they will cook up some particularly delicious things for us. I remember that there was a sister who was from Shanghai, and her family seemed to have overseas connections. Her breakfast was much more foreign-style, and you could eat bread that we don’t usually see, and the greedy children were willing to follow her. Well, my sister also took extra care of me. My memory of sponge cake also comes from a New Year's morning at that time. There was white snow outside the window. I had just woken up and when I opened my eyes, I saw a package of things on the small kang table, probably wrapped in kraft paper, and a small piece of red paper. I don’t remember whether it was written or not. Even if it was written, I don’t think I knew it at the time. I pulled off the rope and opened the small brown paper bag. There was a piece of hard, yellowish snack inside, with some candied fruits and walnuts on it. I secretly picked out a piece and put it in my mouth. Hey, the taste at that time was probably a stolen sense of pleasure. It felt delicious. My mother told me that it was sent by Sister Huang’s mother, and it was called sponge cake. Shanghai Song Cake is made from glutinous rice and sticky rice mixed with ground dry powder. Grease the basket, spread the cake powder, spread bean paste, and finally sprinkle some dried fruits, candied fruits, etc. on the surface, and steam until the cake is cooked. Compared with the delicate sponge cake now, it was very rough at that time and did not have as many flavors as it does now, but I think the traditional sponge cake should have the taste of the old days. I know that no matter how perfect I make it, it cannot be compared with the taste of my childhood. It is a period of time that I can never go back to and can only remain in my memory. Well, live seriously, cherish the present, cook well and live a good life. Maybe a little child will recall the taste of her childhood many years later. . Beautiful cranberry, osmanthus and purple sweet potato sponge cake, for you who love life and know how to be grateful.

Tags

• staple food
• home cooking
• children
• afternoon tea
• birthday
• bean paste filling
• cooked purple sweet potato puree
• dried cranberries
• dried osmanthus
• glutinous rice flour
• lard
• rice flour
• soft white sugar
• water

Ingredients

Steps

1. 1 Have the ingredients weighed and ready.

   

2. 2 Mix sticky rice flour and glutinous rice flour, add purple sweet potato, sugar, lard and mix gently.

   

3. 3 Add water as appropriate, about 110 grams.

   

4. 4 Knead it evenly with your hands.

   

5. 5 Sieve.

   

6. 6 The sifted powder is very fine. In this state, it can be held well, shaped, touched, and loosened quickly.

   

7. 7 Add dried cranberries.

   

8. 8 Mix well and serve.

   

9. 9 Use a 6-inch non-stick mold with a removable bottom, or put a drawer cloth on the bottom of the mousse circle, and sprinkle some osmanthus on the bottom.

   

10. 10 Pour the powder halfway into the mold.

    

11. 11 Place the bean paste filling in a circle.

    

12. 12 Pour in the remaining powder and spread evenly.

    

13. 13 Sprinkle some dried osmanthus flowers and add your favorite dried fruits and candied fruits.

    

14. 14 Preheat the steam oven or boil the water in the steamer, put the mold in and steam for 45 minutes.

    

15. 15 Steamed sponge cake.

    

16. 16 After demoulding, divide and eat.