This layered cake has a rich coconut and bullety taste and will fall in love with a bite. It’s just that when a friend visits and steams on a plate, it’s the best choice, no one. I hope that everyone can carefully read the recipes from start to finish and do it again. ???? After I have used different material ratios and various operation methods to steam the numerous coconut cakes, the results show that the dosage and practice of this recipe is more suitable for small operation and high success rate. But it is just a match that is "most in line with this demographic" and may not be able to cater to your tastes! ???? No matter what you do, be sure to do your homework in advance and then go to the battlefield, which will greatly reduce the chance of failure. The success of others is always only the experience of others. It is better than not to try it yourself and practice it! It is good for you, and the rest are clouds. In short, my recipe can only be used as a reference. If you can't do it with the steps, then I suggest: either change the party, or change someone... I am very honored to meet everyone in the kitchen, thank you for your support and Love! I hope that you can make a delicious coconut milk cake.
Prepare the materials! Divide 250g horseshoe powder into two parts, one part 150g and one part 100g. ✍️Because the ripening of the cooked pulp will make Xiaohuang slightly thicker than the white one, so the yellow horse's horseshoe powder in the dosage is more than white. !! ️Be sure to use good quality horseshoe powder to make a delicious horseshoe cake. The horseshoe powder that is sold in the market for at least 30 yuan a pound is easy to use. If you have a few dollars, don't use this recipe. It will not be delicious or soft.
The correct way to open the coconut milk: open a small mouth on the top and bottom, ventilate the upper mouth, and pour the coconut milk under the mouth, it will be poured out smoothly!
Mix 300g of water with 150g of horseshoe powder and mix well.
The impurities are removed by sieving and the powder particles are scraped off, which makes the slurry of small yellow.
350g of water and 150g of brown sugar are placed in the pan and cooked until the sugar is completely melted.
Turn off the small fire (or turn off the fire), slowly pour one or two spoonfuls of raw pulp, and mix well while pouring, and cook into a thin paste, which is cooked.一 One or two spoons here, there is no clear amount, my spoon capacity is probably a spoonful of 50g. Just use your sputum to steam the layer cake, put a spoon or two spoons on it, depending on the state. Just put a spoonful to two spoons, not a spoonful of a spoonful of added to the pot! ! ! The boiled cooked pulp is in a state of thin paste and can flow, and cannot be cooked too thick. Too thick is difficult to mix with the slurry, it may lead to water when steaming later; too thick will make the amount of small yellow less, steaming to the back will be more white. Oh, my thickened compound bottom milk pot, the minimum fire operation on the gas stove is no problem. I don't know the thickness of your pot. I don't know how hot the stove is. You can turn off the slurry after turning off the fire, or you can turn it off and dry it for a while. It is recommended that you try more and find the best way to operate.
This is a small video of cooked pulp! Look at the status~
Cooked cooked pulp, do not need to cool, immediately pour back into the remaining slurry, stir evenly, this is the adjusted small yellow raw mature pulp.
Pour 150g of pure milk, 60g of condensed milk and 400g of coconut milk into 100g horseshoe powder. Stir well without heating. The reason why Xiaobai directly mixes and does not cook raw milk is because the coconut milk is thicker, and milk assists in solidification. When steaming, it will not produce water. Cooking the cooked pulp will make the finished product more Q-bomb! If you change the milk into water, or change the condensed milk into white sugar, it is recommended to cook the cooked pulp (refer to Xiao Huang's practice).
The impurities are removed by sieving and the powder particles are scraped off. This is a good white.
Xiao Huang and Xiao Bai are all done separately, and then steamed layer by layer.
Fill the pot with enough water, put on the steaming pan, and cover to boil the water. First simmer two or three spoons of small yellow (100-150g) into the steaming pan, flatten, cover the lid and steam for about 3 minutes, steam to a transparent surface to solidify (pictured).搅拌 Stir well before each syrup. The time of steaming depends on the thickness of each layer.
Then take two or three spoonfuls of white (100-150g) into the steaming pan, flatten it, cover the lid and steam for about 3 minutes, steam until the surface is solidified (pictured).搅拌 Stir well before each syrup. The time of steaming depends on the thickness of each layer.
A layer of small yellow is a small white, so repeat the interval to add layers until the two kinds of slurry are steamed, each layer is steamed for about 3 minutes, and the last layer is steamed for 5 minutes. Stir the slurry evenly before adding the layer. ✍️ The first layer and the last layer must use Xiao Huang, no reason, just for a good look! The time of steaming depends on the thickness of each layer.
Steamed and taken out, completely cooled and then demoulded and cut into pieces. Have fun! ✍️Be sure to let it cool and cut it again. It will stick to the heat and it will not be beautiful.
Cut square or diamond can be any size. ✍️ 糕 糕 : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : 糕 糕 糕 糕 糕 糕 糕 糕Can be cut very neatly, sharp edges and corners.
One word: incense! Two words: Q bomb! Three words: super delicious! Is there a drooling wood? ????????
I have used these two brands of horseshoe powder and I think it is ok. ⚠️ Note: I have not used other brands of horseshoe powder and may not be suitable for this recipe.
1, horseshoe powder to buy expensive! Buy it! Don't use a few dollars of horseshoe powder, don't waste so much effort. 2, the first layer and the last layer should use small yellow, because the surface of the white steam will be uneven, so for the sake of beauty, the first layer and the last layer should use small yellow. 3, the thickness of each layer depends on each person's preferences and convenient operation. The time of steaming depends on the thickness of each layer. It will be steamed for a few minutes and thin for two or three minutes. 4, the formula sweetness is my favorite taste. If you like sweet, add sugar, and you will lose sugar. In short, the amount of sugar depends on the taste, it is difficult to adjust! 5, the recipe allocation is the most consistent with the demographics adjusted by my steaming, and may not be able to cater to your taste. I have tried the total liquid volume from 1000g to 1300g. The liquid is less hard and the product is harder, and the side is softer. 6, completely dry before cutting, block the refrigerator and refrigerate after the taste is very good! It is best to eat on the same day. It is not recommended to freeze overnight. It will become harder, but it will still be very hot when it is steamed on the pan. 7, patience, steaming and steaming a few more layers, want to save time to steam thicker to reduce the number of layers. It doesn't matter, the finished product is the same delicious! The more layers that are steamed, the better the ratio of yellow to white. If you only steam three or five layers, then there will be a surplus of white. It is recommended to steam 9 layers! 8. Formulation volume A round steamed cake plate with a diameter of 26cm and a height of 4cm is just steamed. 9, remember to pay attention to the amount of water in the pot, not enough to add water! Don't burn the pot. 10. Thank you for your support!