Recipe: Soft Q elastic coconut milk osmanthus layer horseshoe cake (raw powder perfect method)

Home Cooking Recipe: Soft Q elastic coconut milk osmanthus layer horseshoe cake (raw powder perfect method)

Notes:

Qingqing is a big food, from the little love in the kitchen, like to study recipes, this layer cake is after reading a lot of recipes, I made several times, summed up the operation is easy, the taste is very good Layer cake. The most classic taste of Melaleuca is coconut milk osmanthus, with the taste of the recipe made by Qing Qing, Q bomb Q bomb, even the husband who has not always liked to eat retail, also said that it is delicious! This is the latest improved half-cooked flour practice, and the practice of raw meal is relatively simple. Compared with the two methods, some people will not make the half-cooked powder or feel trouble. The advantage is that there will be no condensed sugar on the surface! This formula practice, the cake is a jelly taste, so many people ask clear, are you using fish gelatin powder? As long as the proportion is appropriate, the horseshoe cake will kill the jelly jelly directly! Children like to eat more! Eat the fragrant osmanthus fragrans coconut cake layer (this is the inner diameter of 24CM plate, 5 layers of coconut juice, 5 layers of osmanthus layer)

Ingredients:

Steps:

  1. Home Cooking Recipe: Ingredients in coconut juice layer: 400g of coconut paddle, 400g of milk, 95g of horseshoe powder, 180g of rock sugar, first boil the milk + rock sugar to dissolve the sugar, add the coconut paddle and horseshoe powder after the party cool, stir the sieve, mix well Horseshoe coconut juice

    Ingredients in coconut juice layer: 400g of coconut paddle, 400g of milk, 95g of horseshoe powder, 180g of rock sugar, first boil the milk + rock sugar to dissolve the sugar, add the coconut paddle and horseshoe powder after the party cool, stir the sieve, mix well Horseshoe coconut juice

  2. Home Cooking Recipe: If the osmanthus layer is made of raw syrup, there will be a layer of non-solidified syrup on the steamed surface. It is necessary to dump it to make another layer. It is more troublesome and wasteful, and the thickness of the osmanthus layer is not high. In the Qing Dynasty, the semi-raw maturity slurry was used to make the osmanthus layer, which solved this problem very well. 1. Stir with 500 g of water and 100 g of horseshoe powder and sieve. 2. Use 300 grams of water + sweet-scented osmanthus + rock sugar to cook the sugar to dissolve, boil the sugar water and pour into the 1/3-adjusted horseshoe slurry, stir evenly while pouring, feel the thickening of the fire, then pour the remaining horseshoe The powder is mixed and evenly mixed to make a half-cooked sweet-scented osmanthus horseshoe slurry.

    If the osmanthus layer is made of raw syrup, there will be a layer of non-solidified syrup on the steamed surface. It is necessary to dump it to make another layer. It is more troublesome and wasteful, and the thickness of the osmanthus layer is not high. In the Qing Dynasty, the semi-raw maturity slurry was used to make the osmanthus layer, which solved this problem very well. 1. Stir with 500 g of water and 100 g of horseshoe powder and sieve. 2. Use 300 grams of water + sweet-scented osmanthus + rock sugar to cook the sugar to dissolve, boil the sugar water and pour into the 1/3-adjusted horseshoe slurry, stir evenly while pouring, feel the thickening of the fire, then pour the remaining horseshoe The powder is mixed and evenly mixed to make a half-cooked sweet-scented osmanthus horseshoe slurry.

  3. Home Cooking Recipe: After adjusting the paddles, boil the water, put in a plate with oil, and layer a layer of coconut milk with a layer of sweet-scented osmanthus sugar. The layers are steamed for 3-4 minutes. (It can't be steamed for too long. It will affect the appearance after a long time.) All to the last layer and steam for another 10-15 minutes before the pot. After steaming, it is cool to be placed in the refrigerator and then cut to the best effect.

    After adjusting the paddles, boil the water, put in a plate with oil, and layer a layer of coconut milk with a layer of sweet-scented osmanthus sugar. The layers are steamed for 3-4 minutes. (It can't be steamed for too long. It will affect the appearance after a long time.) All to the last layer and steam for another 10-15 minutes before the pot. After steaming, it is cool to be placed in the refrigerator and then cut to the best effect.

  4. Home Cooking Recipe: If you don't understand, you can add me to WeChat.

    If you don't understand, you can add me to WeChat.

Tips:

Note 1. When steaming to half, add hot water to the pot to avoid steaming the pot. The water in the pot is not enough. The steamed cake is not well formed. Note 2, after the sweet-scented osmanthus is bought, there are some receptacles and stems. Some of these receptacles are black and some are light brown, which will affect the taste. It is better to choose first.


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