Horseshoe cake is a dessert that many people love to eat, it is a traditional snack in Guangzhou City, Guangdong Province and Fuzhou City, Fujian Province, where the history is very long, according to legend in the Tang Dynasty has been, mainly made of sugar water mixed with horseshoe powder steamed, the finished product is soft and tender, flexible, can be folded but not cracked, the taste is extremely sweet. The early horseshoe cake tasted single, and slowly developed to later, the shape of the taste began to diversify, such as two-color horseshoe mille-feuille cake, transparent horseshoe cake, Pantang horseshoe cake, etc., different methods, reflecting different flavors of horseshoe cake, well to meet the public's taste buds.
Among the many flavors of horseshoe cake, the favorite is the two-color horseshoe mille-feuille cake, which is not only beautiful in color, but also has a strong aroma of coconut milk, which is very decomposing to eat. In fact, its approach is not too difficult, the only point that is easy to make mistakes is that the horseshoe cake is easy to water and does not solidify when steaming, the root cause of these two points is only 1, that is, when mixing the pulp with water, there is no production of raw and cooked pulp, it is directly steamed, in the case of the slurry is too thin, it is easy to cause the horseshoe cake to steam when the water and not solidify, there may be people who do not know much about the raw and cooked pulp is a kind of production process, then I will share the two-color horseshoe millefeuille cake method below, A detailed explanation of the raw and cooked pulp will be attached so that you can understand it at a glance.
【Two-color horseshoe mille-feuille cake】
Required ingredients: 250 grams of horseshoe powder, 150 grams of sugar, 500 grams of pure milk, 400 grams of coconut milk, 60 grams of condensed milk, 300 grams of water, 10 grams of purple potato flour
1, today is a two-color mille-feuille horseshoe cake, we first make the purple horseshoe pulp part, the 150 grams of horseshoe powder and 300 grams of water into the bowl, with a manual whisk stirring until the horseshoe powder dissolved. Here to remind everyone, horseshoe powder must buy good quality, like that a few dollars a pound do not buy, poor solidification, even if the taste will not be q bomb, it is best to buy that kind of 25 ~ 30 yuan a pound of horseshoe powder, good quality horseshoe powder will taste good
2. Then filter it again to avoid unsolved horseshoe powder particles. The filtered white liquid is raw pulp (when making horseshoe cake, the pulp mixed with cool water is called raw pulp)
3: Then pour 10g of purple potato flour, 150g of caster sugar and 350g of pure milk into the pot, heat on medium-low heat, and stir while heating until the caster sugar and purple potato flour are completely melted. Here purple potato flour can also be replaced by other natural color powders, such as pumpkin powder, matcha powder, cocoa powder, etc., so that other colors of mille-feuille cake can be made.
4, wait for the sugar and purple potato flour to melt and turn off the heat, take 2 tablespoons of raw pulp before the mixture into the pot, and then quickly stir evenly, stir well and then turn on the minimum heat, while cooking while stirring, until cooked to the pot liquid, obviously slightly thicker than before, that is, a little thin paste can be turned off. The thin paste liquid that is cooked here is called cooked pulp
5: Then pour the cooked pulp back into the remaining raw pulp basin while it is hot, pour it in and stir it quickly with a manual whisk. So that our raw and cooked pulp is adjusted, here the raw and cooked pulp means that after the raw pulp and the cooked pulp are mixed, it is a half-cooked pulp, so it is called raw and cooked pulp, and the raw and cooked pulp is a very important step in the horseshoe mille-feuille cake, if you directly use water to steam the horseshoe cake, then the steaming process will inevitably produce water, and it will not solidify
6: Then mix the white horseshoe pulp part, pour 100 grams of horseshoe powder, 150 grams of pure milk, 400 grams of coconut milk and 60 grams of condensed milk into a bowl and stir well. Coconut milk should not be replaced with coconut water, because the consistency of the two is completely different, so do not replace
7, after mixing, and then use the mesh sieve to filter it, when filtering, use a spatula or spoon to assist, because the liquid is relatively thick, not very good to siev
8, so that our purple horseshoe pulp and white horseshoe pulp are ready. Some people may be curious about "why white horseshoe pulp does not need to adjust raw and cooked pulp", this is because of the material, the liquid material in the white horseshoe pulp uses coconut milk and pure milk, no water is used, the consistency of the slurry is relatively high, easy to solidify, so the white horseshoe pulp part does not need to adjust the raw and cooked pulp
9: Heat up most of the water in advance in the steamer, after the water boils, put the container on the steaming grid, first pour 2 tablespoons of purple horseshoe pulp, then cover the lid and steam for 3 minutes on high heat. The steaming time here is not fixed, because different containers are heated differently, and the steaming time can be adjusted according to the actual situation, as long as the surface is solidified, it can be
10: After the purple part has solidified, we pour in 2 tablespoons of white horseshoe pulp, cover the lid and continue to steam on high heat for 3 minutes. And so on, layer by layer of color staggered superimposed steaming, specifically want to make several layers, according to their preferences can come (I usually do 7 layers), but in the steaming of the last layer, you need to extend the time, to steam for 10 minutes to get out of the pot.
11, today's portion I just steamed 3 boxes, all steamed after room temperature to cool, and then cover the lid or plastic wrap, sent to the refrigerator refrigerated for 10 to 15 minutes.
12. Finally, release the mold and cut it into the size you need. If you want to eat horseshoe mille-feuille cake, learn this method, soft and elastic, beautiful and delicious
Tips:
1, steamed horseshoe cake container does not need to be greased, because after the horseshoe cake is cooled and solidified, it is not sticky to the container, and it can be smoothly released by hand
2. Every time you take white horseshoe pulp or purple horseshoe pulp to steam in the container, you must stir the horseshoe pulp in the basin in advance to avoid precipitation
3, horseshoe cake must be completely cool before cutting, so that it is not easy to stick to the knife, more convenient to cut the block, and do not pull the knife back and forth when cutting, will make the cutting surface uneven, to a knife directly cut to the bottom, so that the cutting surface will look good
4, the good horseshoe cake refrigerator refrigeration can not be too long, it will be easy to harden, so refrigeration for 10 minutes is enough. If you don't want to refrigerate, you can also cut it into pieces and enjoy it after freezing