It is not a good idea to leave a few bags of lotus root starch idle at home. I searched online and found that lotus root starch can be used to make cold cakes, QQ's, and I like the taste of powder cakes. I found several recipes online, but they were all mixed with lotus root starch, sweet potato powder or white powder ... I thought it would reduce the nutritional value of the finished product ~
So I had to cross the river by feeling the stones and tried the ingredients several times. I find lotus root starch quite popular. As long as the water is simply adjusted, the taste and elasticity can be adjusted according to my own preferences. Lotus root cake can wrap peanut powder, cooked sesame powder, cooked soybean powder and so on. According to your preference, it can be stored in the refrigerator for 1 ~ 2 days without hardening or losing elasticity; We also cooked naked food on shaved ice, without adding powder and adding a little black syrup, which was super delicious! The important thing is that the nutritional value is much higher than that of traditional lotus root starch and lotus root starch.
Buy high-quality and pure lotus root starch. Gooe lotus root powder is rich in crude fat, crude protein, ash, vitamin B 1, B6, C, nicotinic acid, potassium, calcium, magnesium, iron, zinc, phosphorus and peroxidase. ~ As long as you check the efficacy of lotus root starch online, a lot of information will pop up; It is said that lotus root starch can improve gastrointestinal tract, upper respiratory tract, female physiological period, asthma, diabetes, hypertension, high cholesterol and other diseases. ...
I don't know if lotus root powder is really as magical as mentioned above, but this Q-bomb lotus root cake/powder cake is delicious, just for the sake of delicious food, I want to eat more.
Materials:
Lotus root powder, 1 cup of brown sugar, 1 cup of * * water, 1 ~ 2 cups (cold water must be used).
* * The amount of clear water can be adjusted according to your personal favorite Q soft: the Q degree of powdered water 1: 1 is probably as elastic as Boba powder, and if it is 1: 2, you probably like the taste of Q soft candy.
Just like the traditional method, put the lotus root starch and brown sugar into a small soup pot, add cold water to make it slurry, slowly heat it with medium heat and keep stirring. The operation time of this step will be different due to the different proportion of water added. When the slurry begins to produce weight (that is, when it begins to thicken), take the pan out of the fire "immediately" and continue to stir, because of the residual heat in the pan, the slurry will continue to thicken.
The thickening of the slurry is almost instantaneous, so don't be careless. Basically, the thick consistency needs to reach a state like milk caramel. If it is a formula with less water, it may be sticky and the taste of the finished product will be Q-elastic, otherwise it will be soft and waxy.
Pour the batter into an ordinary container, a big bowl or even a cake mold. There is no need to pad paper at the bottom, and the finished batter will not stick after refrigeration. Steam the pulp with high fire for about 7 ~ 10 minutes until it is completely transparent. After the steamed "pot" is cooled with the mold, it is put into the refrigerator until it is completely cooled, and then it can be reversed and demoulded; If necessary, you can draw a circle around with a knife to help the cooled cake demould. As shown in the following figure, you can see that the light at the bottom of the powder cake is relatively neat and not sticky at all ... I only use an ordinary Qifeng cake mold here, which has no anti-sticking treatment and no stickiness at all.
Cut the powder cake into small pieces with scissors. If the steps are a little sticky or the scissors are sticky, you can wet your hands and scissors with clean water, which won't stick your hands at all.
Roll a small piece of flour into mature soybean powder, sesame powder or peanut powder, and completely coat it with flour to make a cold cake. Originally, plum wanted to stick brown sugar directly, but it soon came back, so it failed ... but maybe moisture-proof powdered sugar can also be used to stick cold cakes (thinking) ~ In addition, cooked white powder can also be used to stick cold cakes. Plum personally doesn't like the feeling of "tasteless white powder", but it can be referenced according to personal preference.
The prepared cold cakes can be stored in a fresh-keeping box, and there is no problem in 1 ~ 2 days, and the taste is good, with no signs of moisture regain and stickiness. But I didn't know for a long time, because this cool cake was delicious, and it was solved in a moment, so I couldn't continue the experiment. ...
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