Summer cake

1

packed with cold pastry, this is one of my favorite brands for a total of 250 g (sichuan, chongqing also sells bulks in some of the market, and merchants say matchmaking). although matching and production methods are written on the bag, they are not fully applicable to the various cooking tools. for some high-heat-type hot cooks, water ratios change over time. and it doesn't say how sugar is made. in my personal experience, it's the old man's old method of cooking pots, which are better for bakeries and tastes better. it doesn't apply either to pans or to pots, so what i'm talking about is making and matching iron and sugar。

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Red sugar 200 grams。

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Crude sugar (also known as yellow sugar and glucose) 150 g (to be crushed in large pieces)。

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One liter of water boiled to the fire and melted。

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AT THE SAME TIME, SWEET WATER IS BOILED WITH 1.3 L (LITRE) OF A WATER COVER TO BE BOILED. PREPARING TO COOL THE BAKERY STEPS WHILE THE WATER IS BOILING。

6

there's not a lot of people at home to make sure they're fresh. half a bag of cold pastry is used as a presentation, and the full bag is half a bag, equal to the proportion. i weigh 125 g cold pastry。

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Prepare 300 ml of clean water。

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It's a lot of water。

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To boil, red sugar and ice sugar melt。

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It's about 20 or 20 minutes before the heat comes in. There's almost no heat for sugar, ice-free refrigerators. "Remember that the ice is just cooler, not frozen into ice, so choose which ice-seating function is appropriate."

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The water used to make the cake is almost boiling。

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When you add cold pastry, you do it again in the basin, and you do it in the boiling water (not just one down, then it will explain why not)。

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Switching to the fire and pouring the slurry into boiling water will suddenly turn to platinum, transparent and semi-solid, with a quick mix with a pot shovel. Smuggle for about a minute, preferably in the shape of a pan to flatten a pot to paint a mosquito ring。

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At this point, the water is fully integrated with semi-solids, then the fire is changed, and the mixing method is the same, and it has been mixing for one minute。

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At this point, it looks more subtle and changes the fire, and the same way it mixs for about a minute or two。

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Ultimately, this undisturbed gel mass is sufficient。

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Put cooling in the container while it's hot. One is the cooling of a single suit, with a medium-sized job of 12 centimetres in diameter and sufficient for two thirds (almost three centimetres thick). It's the round shape that's used to take delivery now。

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There is also a concentration and cooling of the loads, with large flat-floor containers. It is a method used regularly by small traders in the streets and in the countryside, who use wood-based rectangulars to fit blocks of equal size after they are shaped。

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In the container, the cold cake is made two centimetres thick while it's hot. (Natural cooling, half-day, or accelerated cooling, almost three hours after too much heat, in the fridge's safe)

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IF THE PRESSURE IS Q, IT DOES NOT COLLAPSE, IT CAN BE JUDGED TO HAVE BEEN SHAPED. (C) PRESS THE EDGE OF THE WALL OF THE CONTAINER WITH A LIGHT PRESSURE ON THE FINGER AND THEN DRAW IT OUT OF THE INSIDE WITH A LIGHT HAND, SEPARATING THE CAKE FROM THE WALL OF THE CONTAINER。

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Add around 100 ml of water, so that the water flows into the surrounding gap。

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Swing a round or two to separate the bottom of the cake from the mold. (At the same time, without the multi-step demography, you'll have to wash the wall with fresh water before you pour it in, pour out the water, and put a water membrane around the wall, so that the demolitions can shake it out

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Small loads are deformed in the same way。

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With a little water, it's easy to shake off。

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When you eat, take out sugar water。

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A single round of cold cake, which is inserted directly into a bowl of the right size, with appropriate quantities of red sugar, depending on its taste and sweetness. When you eat it, you stick it in a little spoon or a little bit around two centimetres with chopsticks, flip it in a little sugar and then eat it, and then you use a little mackerel, which you used to sell

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It's a big dehydration model, with a knife drawn into squares around six centimetres。

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If you shake the container, the cake will be separated。

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Eat with a shovel or a spoon and take out the number of pieces you want。

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Put it in a bowl of the right size, depending on its taste and sweetness of red sugar, with a proper amount of red sugar. When you eat it, you stick it in a little spoon or a little bit around two centimetres with chopsticks, flip it in a little sugar and then eat it, and then you use a little mackerel, which you used to sell

(I) TO BOIL COLD CAKES, SOLUTE THEM FIRST AND POUR THEM INTO BOILING WATER. THE MAIN INGREDIENT OF THE PASTRY IS RICE POWDER, WHICH IMMEDIATELY BECOMES FROZEN IN THE FORM OF BOILING WATER. 2. A PRIOR SLURRY CAN MAKE IT MORE EVENLY INTEGRATED AND LESS LIKELY TO BECOME DRY POWDERED WITH PASTRY (A SITUATION THAT OCCURS WHEN MOST OF THE MILK POWDER IS TRANSFERRED WITH HOT WATER). THE SAME REASON IS WHY THE RING POURS COLD PASTRY INTO BOILING WATER. 3. IT IS NOT APPROPRIATE TO BOIL WITH IRON CASSEROLES FOR TOO LONG, BUT ONLY TO BOIL TO MAKE IT GREEN RICE PASTE FOR ABOUT THREE OR FOUR MINUTES. THERE'S NO EXPLANATION FOR WHAT WAS SAID IN THE MONOGRAPH, WITH THAT LONG. 4. THE ROLE OF RED SUGAR WATER FORMULATIONS, RED SUGAR, IS TO PROVIDE THE ORIGINAL TASTE OF COLD CAKE AND SWEETNESS, THE TASTE OF TOMIUM AND DESALIN, ICE SUGAR, AND THE PROVISION OF A SOFTER AND SOFTER TASTE, SO THAT THE RED SUGAR DOES NOT GLITTER, THALLIUM, A LITTLE SOURGE, SO THAT THE SWEET TASTE DOES NOT GLITTER AND ACNE, AND SO DOES THE GAS. 5. AS DESCRIBED IN MY STEPS, ICE CREAM CAN BE BETTER USED WITH DEHYDRATION, BUT IT CANNOT BE MADE IN WATER FOR MORE THAN TWO DAYS, OTHERWISE THE CAKE WILL BECOME NON-BALLED, FRAGILE, DISEMPOWERING AND TASTING. 6. THE METHOD IS THEREFORE MODELED, WITHOUT HAVING FINISHED THE ICE CREAM, TO KEEP THE REFRIGERATOR TOO FAST TO CHANGE, TO EAT WITHIN TWO DAYS AND TO HAVE A BAD SENSE OF PROTECTION。