Mille-feuille horseshoe cake, I believe that friends who have eaten will fall in love with this dessert, horseshoe cake taste crisp, sweet and delicious, eat a faint milk aroma, many friends want to do it themselves, but do not know how to start, in fact, as long as you master the right method, it is not so difficult to do! Today, Aunt Jianzhiwei Mei is ready to share the method of "Cantonese mille-feuille horseshoe cake" to everyone, friends who like to eat horseshoe cake, just follow Aunt Mei's steps to see how to do it!
The ingredients are prepared as follows: 250 grams of horseshoe flour, 800 ml of coconut water, 1 piece of brown sugar, 40 grams of white sugar, 800 ml of water
The detailed production steps are as follows:
Step 1: Prepare a soup bowl, put 125 grams of horseshoe powder in the bowl, then put 300 ml of water, stir evenly into a raw syrup, put 500 ml of water into the pot, put in 1 piece of yellow flake sugar, boil on high heat to make brown sugar water, then pour in 2 spoons of raw horseshoe powder syrup, cook into a thick cooked pulp, and then pour the remaining raw horseshoe powder and cooked brown sugar water into a larger container, stir evenly to make raw and cooked pulp.
Step 2: 800 ml of coconut water into 2 parts, put 500 ml of coconut water in the pot, add 40 grams of sugar, bring to a boil over medium heat, put 125 grams of horseshoe powder in the soup bowl, and then add 300 ml of coconut water, stir evenly mix the adult coconut horseshoe powder syrup, wait for the coconut juice in the pot to boil, pour 2 small spoons of raw coconut horseshoe powder pulp, cook into a thick fluid, and then pour the raw pulp and cooked pulp into a large basin, stir evenly to make raw and cooked horseshoe powder coconut milk.
Step 3: Start the steamer, put a flat-bottomed container in the pot, first scoop a layer of raw and cooked brown sugar raw and cooked pulp, then cover the lid and steam for 2 minutes, steam it, then open the lid, scoop a layer of raw and cooked coconut water, then cover the lid and steam for 2 minutes, steam it, repeat this operation, layer of brown syrup and layer of coconut milk until all the mixed syrup is used up.
Step 4: When all the raw and cooked pulp is used up to the last layer, steam it a little longer, steam for 5 minutes, let it cook thoroughly, and then you can get out of the pot.
Step 5: Place the prepared mille-feuille horseshoe cake on the table, let it cool and solidify naturally, and then release the mold and cut the pieces.
Such a Q bomb refreshing, delicious and unsatisfied [Cantonese mille-feuille horseshoe cake] is made, as long as the raw and cooked pulp is adjusted, basically zero failure, friends who like to eat this dish, if you have time, try it!
The original author of this picture: Aunt Jian Zhiwei Mei
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Hello friends, I am Aunt Mei of Jianzhi taste, first of all, thank you for reading, all over the world, can meet is fate, thank you fate let you and I meet from here, I am a rural aunt, every day will regularly share with you some of the special dishes I have eaten and some rural cuisine, if you also love food, love life, please remember to pay attention to me, we discuss food together, discuss life!