The materials and methods of horseshoe cake are not complicated, but there are also some key points and key factors to pay attention to. Otherwise, the steamed water chestnut cake will have problems such as water, crispness, crispy horseshoe and hard cake. Let's share the practice of water chestnut cake, and finally focus on answering various questions about water chestnut cake.
-horseshoe cake-preparation materials: half a catty of horseshoe powder, water 1.3 liters, 8 to 10 of fresh horseshoes, and 200 grams of sugar (the amount of sugar is according to your own taste).
The first step is to make the original pulp:
First, we peel the fresh horseshoe, then cut it into small pieces and put it aside. Pour all the horseshoe powder into half water and stir to dissolve. This is a preliminary ginger.
Step 2, making cooked pulp:
Next, put the other half of the water into the pot, add rock sugar to boil, and then pour the chopped horseshoe particles into a small fire for a little cooking. Take a large bowl of puree from the previous step (about 25% of the total puree), slowly pour it into the pot while stirring, and cook for about 1.5 ~ 2 minutes. Turn off the fire. This is cooked pulp.
Step 3, preparing raw pulp and cooked pulp:
After turning off the fire, pour all the remaining raw pulp into the cooked pulp in the pot and stir well. After this step, raw and cooked pulp is obtained, which is the key step for horseshoe cake to keep water, taste good and horseshoe not to sink.
The fourth step is steaming horseshoe cakes:
Add enough water to the steamer to boil. Finally, put a little thin oil in the container for steaming water chestnut cakes to help demould. Pour the cooked paste into the steamer and steam for 20 minutes. After the steamed water chestnut cake is cooled, it can be eaten by reverse demoulding and dicing.
Relevant doubts and key contents of horseshoe cake: The most important thing for horseshoe cake to cook delicious food is the quality of horseshoe powder and the beating steps. (1) The importance of horseshoe powder:
Horseshoe powder is not necessarily good if it is expensive, but it is definitely not good if it is too cheap. For example, the authentic Pantang horseshoe powder is about 30 kg, which is 1 kg. After all, a kilo of powder needs to grind several kilos of horseshoes, so it's basically a penny for a penny. Some very cheap horseshoe powder will be mixed with other low-priced starch and other things, and the taste and fragrance of the horseshoe cake will be much worse. Basically, it is not recommended that you waste money below 20 yuan. Try to find people with good reputation and good reputation to buy.
(2) The importance of raw and cooked pulp:
Some friends have several common problems in the reaction of water chestnut cake, such as: there is a lot of water on the steamed water chestnut cake, all the horseshoe particles sink to the bottom, the water chestnut cake is not shaped, too hard, etc. These are almost all caused by not making raw and cooked pulp, or not making raw and cooked pulp.
Although water chestnut powder can be mixed with cold water, it is easy to sink and precipitate, so we make it into raw and cooked slurry, so that the liquid we carry is no longer pure water, but a part of cooked water chestnut slurry, so that this slurry is more conducive to maintaining stability and water chestnut powder and water chestnut particles will not sink.
There is a key word in the whole washing process, and that is "stirring". It is necessary to ensure sufficient and uniform stirring.
Summary of making skills of horseshoe cake: (1) Horseshoe powder must be bought with good reputation and quality, which is the basis of good taste and taste.
⑵ The ratio of water to water is generally around 1:4 to 1:5.5, which can be made at one time and then adjusted according to your own taste. The more water, the softer the taste. On the contrary, the more Q-bombs, but if it is significantly lower than 1:4, it may become a bit hard.
⑶ It is essential to cook the puree, but novice operators should remember to turn off the fire before pouring the puree, otherwise it will completely cook a pot of cooked noodles.
(4) Fresh horseshoes should be chopped into particles, but don't beat them with the back of a knife, otherwise the horseshoe particles will lose their crisp taste, and fresh horseshoes don't have to be cut too finely.
5] Don't worry after steaming the horseshoe cake, and let it cool before demoulding. Water chestnut cake can be eaten cold, and it is not bad to fry it a little thin brown on both sides.
So this is the answer to this practice of water chestnut cake. I hope it helps. Please help me forward it, like it!