Today, I will teach you a Q-smooth and refreshing horseshoe cake, cooked with the pulp method.
Everyone buys horseshoe powder in boxes, and there are recipes on the box. I think that method is very ridiculous. I have made it several times. Except for the first time, there was no layer of water on the surface, the rest were there, and it was still relatively hard when steamed. Later, my mother-in-law told me to cook the paste so that the steamed horseshoe cake would be smooth and refreshing.
It's actually very easy, but why is it always unsuccessful? It turns out that simple food also requires methods. I never knew, wuwu.
horseshoe cake
By AmelyBode
Recipe Recommendations
- horseshoe powder 100 grams
- qingshui One and a half bowls
- sweetening
- mix
- three-quarters of an hour
- ordinary
Steps for horseshoe cake
1
Material drawings.
2
Pour half a bowl of water into the water chestnut powder.
3
Stir to form a particle-free slurry. (Be sure to mix well)
4
Pour the purple potatoes into the flour paste and mix well.
5
Add a bowl of borneol sugar and boil it to make sugar water.
6
Cook over low heat, pour a small spoon of flour paste into the boiling sugar water.
7
Stir until a thin paste, then turn off the heat.
8
Slowly pour the remaining paste into the sugar water and stir.
9
Stir into a uniform raw and cooked paste.
10
Pour into a mold or plate.
11
Steam for 20 minutes over high heat. (It will become transparent after steaming. If it is still milky white, it means it is not cooked yet)
12
Let it cool, use a toothpick to scratch around and remove the mold easily.
13
Chop the horseshoe cake and pour in the milk. The taste is also great.