Thousand Layer Horseshoe Cake
Thousand Layer Horseshoe Cake – Cake Cutting Mold – Cheersonic
Speaking of horseshoe cakes, I believe that many of my friends who have eaten them will fall in love with this kind of cakes. Horseshoe cake is a traditional dessert snack in Guangzhou City, Guangdong Province and Nanning City, Guangxi Zhuang Autonomous Region, Fuzhou City, Fujian Province. According to legend, it originated in the Tang Dynasty and was steamed with water chestnut powder or sweet potato powder mixed with sugar water. Water chestnut is also called horseshoe in Cantonese and Fujian, hence the name. Its color is tea-yellow, translucent, can be folded without cracking, squeezing and continuous, soft, smooth, refreshing, tough, and very sweet. The horseshoe cake has a sweet taste and melts in the mouth. Its taste makes the horseshoe cake stand out in Cantonese cuisine.
The materials are:
Yellow part:
Horseshoe powder 140g
150 grams of water
Brown sugar tablets (brown sugar) 3 tablets
350 grams of water
White part:
Horseshoe powder 110g
400 ml coconut milk (I used Gold Medal Gundam)
140g milk (water)
20 grams of condensed milk
Practice:
- First, we use 350 grams of water to completely dissolve three pieces of brown sugar until there are no particles, and use the time of boiling brown sugar to proceed to the next step
- Use 150 grams of water to dissolve 140 grams of horseshoe powder. After sieving it, there are no particles to make it look good.
- The brown sugar water is completely dissolved. Use a stainless steel spoon to scoop a spoonful of raw pulp into the sugar water to make mature pulp. Then slowly pour the cooked pulp into the remaining raw pulp, and stir quickly while pouring (to prevent the pulp from being burnt) to form a raw and cooked pulp.
- The yellow layer is completed
- Now let’s get the white layer: Dissolve 110 grams of horseshoe powder directly with 140 grams of milk, sieve and stir until there are no particles, pour 400ml of coconut milk and 20 grams of condensed milk and mix well
- The mixed yellow layer and white layer
- Brush a little oil on the plate to easily release the mold. Put the yellow layer on the first layer and steam for a few minutes on high heat (how to judge whether it is cooked or not depends on whether the surface is cooked or not, you can use a small spoon to dip a non-stick spoon. If it is cooked, steam it more if it is dipped), then the white part, and so on. The last layer is also topped in yellow. It’s cooked for a few more minutes at the end, and when it’s done, let it cool down.
- Cut into pieces after completely cooling, because it will not be so sticky when cut completely
The editor tells you the recipe, remember to tell you if you are successful
