I have nothing to do at home, and I feel hungry every day. I saw the thousand-layer horseshoe cake made by my family the day before yesterday. The cake is crystal clear, smooth and not greasy, the taste is very springy, and it is very refreshing when placed in the refrigerator!
Thousand-layer horseshoe cake is a traditional Cantonese cake delicacy. Its main ingredients are made of horseshoe powder, coconut milk and yellow sugar. If you eat well-made horseshoe, you can also clear away heat, remove dampness and detoxify. .
Ingredients
250g pure horseshoe powder, 400ml coconut milk, 150ml pure milk, 50g condensed milk, 140g yellow flake sugar (like sweeter free increments) ), 650ml of water.
This formula personally feels that the sweetness is moderate, and everyone's taste is different. The sweetness can be adjusted according to your own taste. The amount of condensed milk and yellow sugar can be adjusted appropriately! There is no yellow sliced sugar, you can use white sugar to heat the pan and dry fry until it becomes browned and boiled, or it can become a yellow dessert!
Practice
1. First, prepare two larger bowls, one bowl with 150 grams of horseshoe powder, and the other with 100 grams of horseshoe powder.
2. Add 300ml of water to a 150g bowl of horseshoe powder, mix it with a manual whisk, and sieve it to form a raw horseshoe powder.
3. Put 350ml of water in a non-stick pan, add yellow flakes of sugar, and cook until the sugar melts.
4, turn off the heat, scoop a small bowl of horseshoe flour raw syrup into the sugar water and stir evenly. When the powder slurry is poured into the syrup, stir down slowly, pour it and stir quickly, and cook until it becomes Turn off the heat when it becomes a thin paste, and the paste becomes mature. (Note: If you are unfamiliar with this step, it may be boiled into a lumpy paste. Novices recommend skipping this step. Put the boiled brown sugar water at lukewarm temperature and then pour the horseshoe powder and mix evenly, so that it can also be made into a yellow paste.)
5. Pour the cooked pulp back into the raw pulp immediately, stir evenly, and the yellow sugar water layer is ready. (Note: If you are unfamiliar with this step, it may be boiled into a paste. Novices recommend skipping this step. Put the boiled yellow sugar water at lukewarm temperature and then pour the horseshoe powder and mix evenly, which can also make a yellow paste.)
6, then make a white coconut milk layer. First add coconut milk, pure milk and condensed milk to 100 grams of horseshoe powder, stir evenly with a manual whisk, and then sift it. This step does not require heating.
7, then start steaming. Put enough water in the steamer, prepare a pizza pan, brush a thin layer of oil on the bottom of the pan, scoop in two tablespoons of yellow powder, about 100ml, and put the water in the steamer after boiling , Cover the pot and steam for 2-3 minutes on high heat until the surface is solidified and transparent (as shown below).
8, then scoop two tablespoons (rice cooker soup spoon) of white flour paste into the pizza pan, cover the pot, and steam for 2-3 minutes.
9. Repeat the above two steps, one layer is yellow and one layer is white, and the layers are added repeatedly at intervals. The last layer is steamed for 5 minutes, and the last layer is recommended to be steamed with yellow paste. It looks better.
10, take it out after steaming, cool thoroughly and demould and cut.
11, smooth Q-bomb, sweet and delicious coconut milk mille cake is ready, it tastes better when refrigerated!
Tips
1. Horseshoe powder is expensive! Bought! Don't use the horseshoe powder for a few dollars, and don't waste such a lot of effort.
2. Use small yellow for the first and last layers, because the surface of Xiaobai will be uneven after steaming for a long time, so for the sake of beauty, use small yellow for the first and last layers.
3. The thickness of each layer depends on everyone's preference and convenient operation. The steaming time depends on the thickness of each layer. If it is thick, steam for a few minutes, and if it is thin, it will take two or three minutes.
4. The sweetness of the formula is my favorite taste. If you like sweetness, add sugar, if you like it, you can reduce sugar. In short, the amount of sugar depends on the taste, it is difficult to adjust!
5. The recipe ratio is the ratio that I have adjusted after several times of steaming and is most suitable for the demographics, and may not be able to cater to your taste. I have tried the total amount of liquid from 1000g to 1300g. If the amount of liquid is less, the product will be harder, otherwise it will be softer.
6. Let it cool thoroughly before dicing. It tastes good after putting it in the refrigerator! It is best to eat it on the same day. It is not recommended to freeze it overnight, it will harden a little, but it will still be very elastic when it is steamed and cooled.
7. If you have patience, steam thinner and steam a few more layers. If you want to save time, steam thicker and reduce the number of layers. It doesn't matter, the finished product is the same delicious! The more layers are steamed, the better the ratio of yellow and white will be matched. If only three or five layers are steamed, then Xiaobai will definitely have a surplus. It is recommended to steam 9 layers!
8. The formula is just steaming one plate with a circular steaming cake pan with an inner diameter of 26cm×4cm in height. The finished product is about 3 kg.
9. Remember to pay attention to the amount of water in the pot and add water if it is not enough! Don't burn the pot.
