The Spring Festival is a traditional festival of the Chinese nation, and different regions have different traditional cultural customs. Shandong flower cake is one of them. In the past, before the twelfth lunar month, every family steamed buns. Now that material life has improved, shopping is convenient. Many people buy ready-made Spring Festival food. Although it saves trouble, it also loses the fun of busy years. Traditional culture needs inheritance and innovation. I'm willing to do my bit. Make steamed buns by yourself every year and experience the busy years.

If you want to make delicious flower cakes, you must study its production technology. First, choose local flour in Shandong for dough mixing. In the words of the older generation, the steamed cakes will be sweet and fragrant, with authentic Qilu flavor; After selecting the flour, the next step is to mix the flour, commonly known as "mixing". In fact, this step is quite a test of our technology. Flour is thicker for a moment and thinner for a moment. Finally, when kneading dough, you need to knead it repeatedly and knead out the fascia, so that the original wheat flavor can be volatilized, and the cooked "cake" will be firm and not soft, and the taste will be chewy. In addition, the fragrance of wheat itself is pervasive in the mouth, and I want to eat three at a time every time I cook.

A steaming cake is the best time to color. Once the cake is cold, it is easy to string colors! Generally speaking, we just need to prepare vegetable juice in advance for the cake of what color we want. For example, pitaya, spinach juice and pumpkin juice can all be used for color matching. After all, if we eat them at home, health is the most important. We don't recommend buying that kind of food coloring for color.