Speaking of horseshoe cake, I believe that many friends who have eaten it will fall in love with this kind of cake. Horseshoe cake is a traditional dessert snack in Guangzhou, Guangdong Province, and Nanning City, Guangxi Zhuang Autonomous Region, Fuzhou City, Fujian Province. Legend has it that it originated in the Tang Dynasty and was steamed with sugar water mixed with watercress powder or sweet potato powder. Water chestnut, Cantonese and Min are also called horseshoes, hence the name. Its color is yellow, translucent, can be folded but not cracked, plucked and continuous, soft, smooth, refreshing, tough and sweet, the taste is extremely sweet. Horseshoe cake is sweet in taste and melts in the mouth. Its taste makes horseshoe cake stand out in Cantonese cuisine.
With the passage of time, the horseshoe cake has been studied by major foodies, so as to study a variety of different horseshoe cake eating methods, such as osmanthus horseshoe cake, mille-feuille horseshoe cake and other ways to eat, of which the thousand-layer horseshoe cake is memorable, the thousand-layer horseshoe cake with coconut juice, made of 2 different colors of raw and cooked pulp, thousand-layer horseshoe cake coconut flavor, Q bullet refreshing, adults and children love to eat. Many friends like to eat, but always do not do well, in fact, want to do this mille-feuille horseshoe cake, it actually has a knack. So this issue of the food tutorial, Tianjian Food Workshop is ready to share with you the correct method of the mille-feuille horseshoe cake, friends who like to eat mille-feuille horseshoe cake, hurry up and watch it, friends who like food, don't forget to give me a little attention, I will update and share different food tutorials every day, I believe there will always be a dish you want to learn!
Before starting the official production, we first need to prepare the following ingredients: 250 grams of horseshoe powder, 1 can of coconut milk, 50 grams of sugar, 100 grams of brown sugar, and 1300 ml of water
Step 1: Make the yellow part of the raw and cooked pulp, prepare 2 soup pots of 375 ml of water, a total of 750 ml, in one of the basins of water, add 125 grams of horseshoe powder, and then stir well, let the horseshoe powder dissolve into the water, it is best to take a honey sieve to filter out the slag of large particles. Then add 375 ml of water to the pot, add 100 grams of brown sugar, after boiling on high heat, turn to low heat and cook for another 10 minutes, cook the brown sugar completely, cook it and turn it into medium heat, stir with a spatula, add 2 tablespoons of horseshoe powder water, boil the brown sugar water in the pot into a fluid state, and then pour it into the soup bowl containing horseshoe powder water, stir well with a spoon, so that our yellow raw and cooked pulp is completed.
Step 2: Make the white part of the raw and cooked pulp, prepare 2 soup pots of 275 ml of water, a total of 550 ml, in one of the basins of water, add 125 grams of horseshoe powder, add 200 ml of coconut milk, and then stir evenly, let the horseshoe powder dissolve into the water, it is best to take a honey sieve to filter out the slag of large particles. Then put 275 ml of water in the pot, put in 50 grams of sugar, bring to a boil on high heat, after boiling, stir while pouring 2 tablespoons of coconut milk horseshoe powder water, cook until the thick fluid, and then pour into the soup bowl containing coconut milk horseshoe powder water, and then stir evenly, so that the white raw and cooked pulp is also made.
Step 3: Prepare a large flat bottom plate, if it is the best square, put the plate into the steamer, first put in 3 tablespoons of yellow raw cooked pulp, then cover the lid, steam for 2 minutes, steam until solidified, then add 3 tablespoons of white raw cooked pulp, cover the lid and steam for 2 minutes, steam until solidified. Repeat the above steps, steam the plate or use up the raw and cooked pulp, and finally steam, I steamed 2 large plates. Here you need to pay attention to: many friends do not succeed, or the finished product is not good, mainly there is no raw and cooked pulp, cooked slowly, and then pour different colors of powder water, easy to mix together, steamed is not easy to solidify, so it will fail.
Step 4: The steamed mille-feuille horseshoe cake out of the pot, put it on the table, at room temperature, let it cool naturally cool and solidify, the cooled horseshoe cake is very easy to release from the mold, gently break the edge, and then invert the buckle to come out. Cut the knife into your favorite shape and you can eat it.
Such a soft glutinous Q bomb, sweet and delicious, not greasy [mille-feuille horseshoe cake] is made, I believe that friends who have eaten, will have endless aftertaste, friends who like this cuisine, just follow to try it, to ensure that this taste will not let you down!
All right, friends! This issue of the food tutorial [mille-feuille horseshoe cake] is shared here, if you are in the process of reading this tutorial, there are steps that you can't understand, please leave me a message in the message area below this article, I will give you an answer immediately after seeing it, if you have better suggestions, or better practices, you are also welcome to leave a message in the message area to share! Of course, if you want to learn and don't have time for the time being, you can also collect it first!
I am the Tianjian Food Workshop to share the food with you, thank you for reading, we will see you in the next issue!