How to make cold cake? How to make cold cake and how to make it?

Ingredients: Ingredients.

100g of cold cake powder

50g brown sugar excipients: appropriate amount of water.

Steps. 1.Prepare a basin and pour in the chillashi powder.

2.Add 250ml of water, stir to form a uniform slurry, and let stand for 30 minutes. (Preferably with lukewarm water).

3.Add 1000ml of water to a pot and bring to a boil.

4.Pour in the cold cake batter and stir constantly to prevent the pot from being raw. When it is cooked until it is mushy and begins to bubble, switch to medium heat and continue stirring for 5 minutes until cooked through.

5.When you're sure it's cooked through, turn off the heat and stir for a few more moments.

6.When the large bubbles disappear, they can be divided into plates.

7.After being placed to cool and condense, it becomes a cold cake.

8.Brown sugar melts well with boiling water. Serve with a drizzle of cold cake.

9.Finished product photo. I put the cold cake upside down on the plate, drizzled with brown sugar water, and garnished with two wolfberries, isn't it tempting.

Ingredients: 500 grams of white powder, 500 grams of sugar, a little salad oil, a little cooked white powder, 1 and 1 2 cups of water, 5 cups of boiling water.

Method: 1. Take a container, stir the white powder, sugar and water evenly, pour 5 cups of boiling water into it, and quickly mix it into a transparent thick shape.

2. Take a square flat-bottomed container, smear it with a layer of oil, pour Method 1 into the container, put it in a steamer and steam it for 10 20 minutes, and it can be transparent.

3. After cooling, cut into small pieces, dipped in Japanese white powder, and eaten.

How to make:1Soak the selected clean machine rice in cold water, and when it can be twisted into the end by hand, decant the water, add another 700 grams of water, grind it into a fine pulp, and set aside.

2.Blister the gypsum with 200 grams of water and stir it, then let it precipitate, and clarify the gypsum water for later use.

3.Add a little cold boiled water to brown sugar and grind into juice, and put it in the refrigerator to cool.

4.Put 2 kg of water in an aluminum pot to boil, stir the rice milk, flush into the boiling water (pour it slowly), stir with the flush, stir until the pulp is cooked, drop in gypsum water, stir well, make it solidify, take out a piece and put it into the cold boiled water, touch it with your hands without sticking your hands, if you stick your hands, you can drop a few drops of gypsum water.

5.Put the rice cakes in a square plate and press them flat, soak them in cold boiled water, and put them in the refrigerator. To eat, cut into small diamond-shaped pieces and pour brown sugar juice over them.

Product features: soft, tender, sweet and cool.

Preface. On a summer afternoon, the forest is a small fresh - cold cake is coming, and it is a delicious ingredient. Ingredients: 250 grams of cold cake powder;

Excipients: appropriate amount of brown sugar. Chilled cake.

First, put 250 grams of cold cake powder into a container, put about 40 degrees of water, 500 grams, mix into a paste, and leave for 30 minutes.

Paste Boil three catties of water, add to the paste and stir well.

Pour the paste into the pot and stir constantly over high heat and bring to a boil (about 5 minutes) until cooked through. Transfer the pot to the heat and stir for a while, wait for the bubbles to disappear, and then divide the pot into a bowl to cool and serve.

Take the cold cake out of the bowl, pour the diluted brown sugar, and it's OK

1. Steam the soaked glutinous rice (about one catty).

2. Put the rice in a clean cloth while it is hot and crush it vigorously into a puree.

3. Find a flat plate, wooden frame or something, pour half of the rice into it, press and flatten it by hand, then spread a layer of bean paste (about half a catty), then pour the remaining rice on the bean paste, and then press and flatten it by hand.

4. Let it cool, cut it into pieces, and it's done.

Preface. Material.

Ingredients:; Excipients: cold cake.

1.Pour warm water into the cold cake powder, stir well, and let cool for 20-30 minutes.

2.Pour half of the boiling water into the mixed cold cake powder and continue to stir.

3.The water in the pot continues to boil, pour the cold cake in the bowl into the pot and continue to stir until you see a transparent filler, then turn off the heat.

4.Finally, pour it into a bowl and put it in the refrigerator to freeze cold, and pour in brown sugar water when you want to eat it.

Special note: When boiling brown sugar water in the pot, you can add more rock sugar, which is sweeter, and the water should be appropriate when mixing the cold cake powder.

Preparation of matcha coconut milk gazpa.

Ingredients: 1) 30 grams of mung bean flour, 10 grams of starch, 10 grams of flour, 120 grams of cold water.

2) 120 grams of coconut milk, 230 grams of fresh milk, 80 grams of sugar.

3) 2 tablespoons of fork powder, 460 grams of cold water, 80 grams of sugar, 30 grams of mung bean fen, 10 grams of starch, 10 grams of powder.

Method: 1. Mix the material (1) evenly first, then mix the material 2 well, put it on the stove while boiling and stirring, and when it boils, stir quickly until it is thick and powder-free, and then turn off the fire and enter the mold.

2. Mix the matcha powder in the material (3) with a little cold water, then mix it with the rest of the ingredients (3), put it on the stove and stir while boiling, and when it boils, quickly stir until it is pumped and transparent, and then turn off the fire. When it is condensed, pour it into Figure 2, and when it is condensed, it can be eaten, and cut into pieces when eating!

2 bowls of lime water.

Flour to taste. Brown sugar to taste.

Steps to prepare the cold cake.

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Prepare the materials! Simple, flour and lime water, lime soaked in water, wait for the lime to calm down, take the cool lime water on it, soak it a few times, you can take more lime water.

Take out the lime water and pour it into a larger basin, or pot, I am used to using a basin that is not embroidered steel, and set aside.

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Take an appropriate amount of flour and put it in another clean small basin, add water, stir well, mix into a thin paste, no particles, the flour is completely dissolved in water, scoop a spoonful and pour it down to pull it into a line.

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Put the pot with lime water on the stove and heat it, and then slowly pour the mixed flour mud into the hot lime water, and be sure to stir constantly, clockwise, without stopping.

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Medium-low heat, cook! Stir while cooking, until the liquid in the pot changes color, thickens, becomes very smooth and has no particles, scoops up and falls into a line, and there is a slightly alkaline fragrance You can turn off the heat! Don't cook it for too long, it will have a mushy taste after cooking for a long time!

But cook ha! This heat has to be grasped in the actual operation! I can't tell.

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Remove from the pan, put it in a small bowl, let it cool through, and put it in the refrigerator for 6 hours.

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When you want to eat, take it out of the refrigerator and pour in the brown sugar that you have boiled earlier! A bowl of cold cake is in front of you! It is cleaner and more hygienic than the one sold outside, and it is very smooth and tender!

As long as you have a good grasp of the amount and heat of lime water and flour, there will be no problem! You can give it a try.

It is not recommended to choose a restaurant to learn from the master, the professional chef school will provide you with materials, not only theoretical knowledge, the school offers a lot of practical training courses, students can not only learn systematically, but also operate well.

We use 1 bowl of glutinous rice flour 300 grams of water, chopsticks to make a cold cake, crispy on the outside and glutinous on the inside, simple and delicious:

1. Put 40 grams of chestnut flour (also called corn starch) in the basin first, then add 260 grams of glutinous rice flour, 10 grams of cooked oil, and 300 grams of warm water, stir well in one direction, and finally stir into a sticky state without particles.

2. Take a large disc, smear a little cooking oil at the bottom, pour the adjusted glutinous rice paste into the plate, the plate is best to choose a larger one, so that the batter is not too thick, so that it is well cooked, put it in the steamer and steam for 35 minutes after the water boils.

3. Then prepare a little cooked peanuts and large biscuits, take out the biscuits, put them in a fresh-keeping bag, crush it, put the crushed biscuits into a plate, and use the same method to crush the peanuts.

4. When the time is up, the chopsticks are pricked in the glutinous rice paste without stickiness, indicating that it has been cooked thoroughly, and when it is slightly cool and not hot, take out the glutinous rice paste, sprinkle a little cookie crush on the board, put the glutinous rice paste on it, simply sort it out, gently press it flat, and then roll it out with a rolling pin, roll out a large rectangular sheet, sprinkle a little black and white sesame seeds on the surface, and then sprinkle a layer of crushed peanuts, you can also put in the preserved fruit you like to eat.

5. Then roll it up from the beginning, and roll it tightly, because I have the elderly and children at home, so I only add biscuits to this slightly sweet, if you like to eat sweet friends, you can add a little sugar when adjusting glutinous rice cereal.

6. After all is done, the two ends are evenly dipped in biscuit crumbles, so that it tastes particularly strong, and the crust sticks to the biscuit crumbs to take a bite, and there is a crunchy feeling, which is very delicious.

The selection of cold cakes is very simple, the main raw materials are organic rice, well water, and brown sugar, so as to ensure the deliciousness of cold cakes.

First, the rice is soaked in deep well water for about 3 hours, ground into a pulp, poured into a boiling pot, and stirred with a machine without stopping. During the boiling process, carefully grasp the heat. After boiling, put it in a cleaning bowl and place it in a specific area to cool naturally; After cooling, divide and rinse in a clean water tank to remove excess alkali to ensure no astringency; After rinsing, scoop into the storage box and transfer to the storage cold storage for preservation, the temperature of the storage must be guaranteed to be about 5 degrees Celsius, the temperature is cold, the temperature is hot, to be just right, in order to ensure the quality and cool soft and tender taste.

Chilled cake is a traditional specialty snack in Sichuan. Its taste is delicious, sweet and soft, and the food is refreshing and delicious, so I will introduce you to the production method of cold cake, hurry up and take a look!

1. [Coconut milk date cake].

Preparation of ingredients. 5 dates, 1 tablespoon of seaweed powder, 3 4 cups of sugar, 3 cups of coconut water, 1 box of coconut milk.

Steps: 1. Wash the dates, remove the pits, and cut them with scissors.

2. Stir up the cabbage flour with 3 tablespoons of water.

3. Add 3 cups of water to the sugar and dates to dissolve, then pour in the prepared cabbage liquid, boil and turn off the heat.

4. Scoop 1 cup of boiled cabbage liquid into coconut milk.

5. Add 3 cups of coconut water to the remaining seaweed liquid and pour it into the model, and then pour in the white coconut milk and seaweed liquid when it is about to condense, and then cut it into pieces after it is cool.

2. [Milk and red bean cold cake].

Ingredients: 100 grams of red beans, a box of pure milk, 15 grams of white powder, 10 grams of white sugar;

Steps: 1. Soak the red beans in water for about 40 minutes.

2. After the soaking is completed, it will be soaked. Put the red beans and water together in a pot and cook the red beans over high heat, then turn to low heat and cook for about 40 minutes.

3. Then scoop up the cooked red beans and set them aside for later use.

4. Prepare the following ingredients: white sugar, white jelly, pure milk.

5. Mix 15 grams of white jelly and 10 grams of white sugar together and stir well.

6. Mix the white jelly and sugar into a non-granular form with a little red bean water.

7. Add pure milk to the previously boiled red bean syrup and boil in a pot.

8. Boil the milk and red bean water until it boils slightly, then pour the white jelly mixed before into the pot.

9. Stir constantly until the milk is boiling, then turn off the heat.

10. Pour it into the mold, let it cool and put it in the refrigerator for refrigeration.

After about a few hours, you can take it out until it solidifies.

12. Turn the mold upside down, and the red bean cold cake can be eaten after demolding.

Tips for making it:

1. You don't need to put too much water in boiling red beans, you can have a little more red beans, and you don't need to cook too badly, as long as they are cooked, they can taste more delicious.

2. White jelly can also be replaced with agar and fish gelatin powder, but the taste is slightly different.

4. White jelly is an ingredient that is easy to solidify, and it can be coagulated at room temperature for an hour without a refrigerator, which is more refreshing after refrigeration.

3. [Chilled mung bean cake].

Ingredients: 300g mung bean paste, 3 tablespoons honey, 250g water, 5g agar

Steps: 1. Put the water in the pot, and when the water boils, add the agar and boil it.

2. Then pour in the honey and mung bean paste, stir well with a spoon, and turn off the heat.

3. Pour the mixed mung bean paste into the mold while it is hot, and let it cool and cut into pieces.

Tip: Put the prepared mung bean jorder in the refrigerator for more delicious consumption.

Add 500 grams of water to the cold cake powder, mix into a batter, and let it stand for half an hour. Abo 2Add 250 grams of brown sugar and 200 grams of water, boil over low heat until thick, let cool until completely cool, and bring 3 kg of water to a boil.

3.Add the cold cake paste, cook for five minutes on high heat, pour in the mold to clear this auspicious device, and pour the brown sugar juice after cooling completely.

Summary. Hello dear, this is the method and steps to make cold cake.

First, put 250 grams of cold cake powder into a container, mix 500g with 500g of warm water (30-40 degrees of water) into a paste, and leave it for about 30 minutes;

Add 2250g-2500g of water to the pot and boil, add half of the boiling water to the paste and stir evenly, pour it into the pot and stir continuously over high heat for 5-7 minutes until cooked, then move the pot to stir for a while, and after the bubbles disappear, take the pot and divide it into containers (such as pots and the like). 3

After it is completely solidified, soak it in clean water to remove the alkaline smell, and generally change the water 2-3 times, generally every 1-2 hours.

When eating, scoop up and cut into small pieces, add brown sugar and eat, if you put it in the refrigerator, it tastes better after refrigeration. (If you don't like brown sugar, you can add something you like.) Personally, I think you can put chili peppers etc., and that's what my grandmother did at home.

I think it's delicious, it's the same as eating jelly. Hey. ）

Methods and steps for making cold cakes.

Dear, you pat the wheel, this is the method and step 1 of making cold cake First, put 250 grams of cold cake powder into a container, mix 500g of warm water (30-40 degrees of water) into a paste, and leave it for about 30 minutes; 2. Add 2250g-2500g of water to the pot and bring to a boil, add half of the boiling water to the batter and stir evenly, pour it into the pot and stir continuously over high heat for 5-7 minutes until it is cooked, and then move the pot to stir for a while, and after the bubbles disappear, take the pot and pack it in a container (such as a basin or the like). 3. After complete solidification, soak in water to remove the alkaline smell, generally change the water 2-3 times, generally every 1-2 hours. 4. When eating, scoop up and cut into small pieces, add brown sugar to eat, such as put in the refrigerator after refrigeration taste better.

If you don't like brown sugar, you can add something you like about chopping mountains. Personally, I think you can put chili peppers etc., and that's what my grandmother did at home. I think it's delicious, it's the same as eating jelly.

Hey. Thank you, I want the kind of rice milk.

Dear, but you must pay attention to the water must be boiled, otherwise it is very likely that the cold cake will not be cooked, and the brown sugar is best cut into pieces, boiled with water, and put in the refrigerator for a period of time.

How to make rice milk cold cake: grind the rice into rice milk, and use a grinding machine with a super fine hand hole to ensure the taste of the cold cake. Boil 10 to 13 catties of water in the pot, add a small amount of rice milk and alkali to thicken after the water temperature reaches 80 degrees Celsius, and remove the scum after the water boils.

Pour the rice milk into the pot and stir constantly, taking care not to touch the bottom of the pot to avoid stirring out the pot. When the rice milk is thick to thin, and on the wall of the pot and the stirring rod, the rice milk is like a "ring" pasted on it, indicating that the rice milk has been cooked, just wait for one minute, turn off the low heat and stir for another minute, and put the cold cake in a bowl to cool naturally. Fill a basin with a certain amount of water, take out the cold cake that has not yet cooled, and cut it in the water.

Put the potato stove on a plate, put the boiled ice brown sugar water and use.

You're welcome, dear.