Suddenly I really want to eat. Maybe because of the hot weather, the appetite of the cold cake was seduce. On the first day, I didn’t have the material to make a try with cassava powder. It was also good to write the formula of tapioca powder.
Materials A and B were uniformly mixed with two bowls to a non-granular shape, and placed on a plastic wrap for 30 minutes.
2. Materials C and D were boiled with medium to small heat until the sugar melted and allowed to cool to 75 °C. C+A is mixed into a coconut milk slurry, and D+B is uniformly mixed into a red syrup. Then sieve separately.
3, the plate oil (need to use unscented vegetable oil), pre-steamed in a boiling steamer for 1 minute (without adding a lid), then pour a layer of brown syrup, steam for 2 minutes, then to a layer of coconut milk Slurry, steam for 2 minutes, and so on, until all the pulp is used up. Every time you pour a new layer, you need to wait for a layer of solidification. When you steam it, you can see that it has not solidified (the solidification will become transparent). The last layer needs to be steamed for 10 minutes. The bottom is steamed.
4, after the pan, let cool and cut into pieces, can be eaten cold or hot, can not be stored in the refrigerator.
Pulping method (for example, coconut milk slurry): Pour a spoonful of mixed A ( (about 50g) into C at 75°C, stir slowly while pouring, mix well and then pour all the remaining A In the middle, it is also necessary to stir upside down. Need to pay attention to the temperature can not be too low or too high, too low slurry can not be gelatinized, too high slurry is cooked into a group, the last time I used 75 °C just right, probably about 5 minutes after leaving the fire. The gelatinized paste should be free of sediment. If the temperature is not enough, it does not matter if it is precipitated. Mix well before mixing.
1. The lazy little partner can directly use the slurry operation. The powder is evenly mixed with the liquid of the two colors, and the steaming process is the same. It is only such a slurry that is easy to precipitate. It must be stirred before each mash, and it is easy to effluent when steaming red syrup, but it does not affect it. 2, I also made a version of tapioca powder, the taste of the horseshoe powder just out of the pot to cool down and can be cut very Q bombs, slightly hard after refrigeration. The cassava powder needs to be cooled and refrigerated for one night and then cut, and the taste is soft. 3, I steamed a total of nine layers, using a spoon to make a container, red syrup with 2.5 scoops, coconut milk with three scoops. The first layer and the last layer are both brown syrup, because the brown syrup is soft, and it is not easy to deform bubbles when steaming. 4, the version of tapioca powder is to replace the horseshoe powder: tapioca powder 200g + Chengmian 50g, the same as other operations.