How to make water chestnut cake, how to make water chestnut cake

1.To prepare the ingredients, first boil water chestnut flour with 150 grams of water!

2.Filter, remove impurities. I use granular horseshoe flour in cartons, so it's filtered, but it's tougher!

3.Cut the hooves, don't shoot them, the hooves are not crispy enough1

4.The remaining 375 grams of water are boiled, the brown sugar and rock sugar are dissolved, I don't like the too strong brown sugar taste, so the two sugars are halved, and the sweetness of the rock sugar tastes very good with the freshness of the horseshoe. Brown sugar is used to add color.

5.The water boiled, put the horse's hooves in.

6.Then scoop a quarter of the raw pulp from the one-step raw pulp and pour it into the sugar water, which becomes the cooked pulp.

7.Slowly pour the remaining raw pulp from step 1 into the cooked pulp, stirring quickly while pouring to avoid clumping or sticking to the bottom.

8.Grease the dish or pan and pour the batted pulp onto the plate.

9.Boil water in a pot and steam for 20 minutes, this should be mastered by yourself, if you steam the cake thickly, the time should be increased accordingly.

10.Cooling.

11.Cut into pieces and eat.

12.You can also cut it into pieces and fry it, which is a different flavor.

13.It's best not to cut it too thin, mine is too thin, and when you fry it, I'm always worried about whether it will break and crack, I'm afraid it's not beautiful enough!

The water chestnut cake is ultimately the key to the ratio of water chestnut flour and water! If there is too much water, it will be rotten, and if there is too little water, it will be too hard! To make a refreshing and tough water chestnut cake, it is important to grasp the gray and dripping of this degree!

Directions:

Ingredients: Horseshoe flour.

Excipients: milk, sugar, etc.

Ingredients: black tea, water chestnut powder, fresh milk (or coconut milk and coconut milk), sugar, bowl, plate, cream ball.

Put four tablespoons of water chestnut flour and three tablespoons of white sugar in two clean containers.

Take half a bowl of fresh milk (or coconut milk) and half a bowl of cold black tea. Do not pour into a bowl with water chestnut flour. Melt the horseshoe flour thoroughly. Whipped cream (cream balls) are also placed in a bowl of fresh milk. None can be left alone.

In a small bowl, take another bowl of fresh milk and a bowl of black tea, and boil them in the microwave or small pot respectively.

The black tea is immediately mixed into the previously melted horseshoe pulp, and stirred while pouring so that the horseshoe pulp will no longer precipitate when it stands, and it will be semi-mushy.

Fill half of the steamer with water and steam it in a regular wok, so the steaming time will be shorter.

The iron plate is smeared with salad oil, and after the water in the steamer is boiled, five porcelain spoons of fresh milk chestnut pulp are poured in. Cover the pot and steam for about four minutes.

After steaming, pour five spoonfuls of black tea chestnut syrup on top and steam for about 6 minutes, and so on, and the two-color horseshoe pulp is steamed in turn. On the third floor.

After that, pour six spoonfuls of water chestnut pulp each time, increasing the time by 2 minutes.

After steaming the last layer of water chestnut cake, turn off the heat and let cool. After that, wrap a toothpick around the iron plate, take out the two-color water chestnut cake, cut it and put it on a plate.

There is an obvious layering effect, if the fire is a little smaller, there is no big blister when steaming, the layering will be more even, and my steaming this time is not uniform enough.

Puff pastry water chestnut cake.

Main materials: water chestnut meat, water chestnut flour, sugar, butter, eggs, etc.

Production method: Make a semi-finished product of water chestnut flour, water chestnut meat and sugar, then mix the flour with butter and eggs to stir into a puff pastry, wrap the semi-finished product with puff pastry, and bake it in the oven for about 10 minutes.

Features: The skin is crispy, the inside is soft, and the taste is fresh and crispy.

Ingredients: 500g of water chestnut flour, 750g of sugar, 250g of water chestnut, 3000g of water, 50g of salad oil

Steps:1Pulping powder: Wash the indica rice and glutinous rice, soak it in water for 1 day, then grind it into rice milk, put it into a cloth bag, and squeeze the water out.

2.Cake making: Chop the brown sugar into minced pieces and set aside. Put the hanging slurry powder into the steamer basket and steam it, then pour it on the cutting board, knead it evenly with brown sugar and white sugar while it is hot, make a semicircular strip with a diameter of about 7 cm, and then cut it horizontally into centimeter-thick pieces to form a horseshoe cake blank.

Method 2 1Horseshoe flour is stirred with water until there are no powder grains to make corn starch slurry.

2.Cut the water chestnut into cubes, put it in the cornstarch slurry and mix well.

3.Stir-fry the sugar until golden brown, add water, add water and boil until the sugar dissolves to make sugar water.

4.Add the hot sugar water to the cornstarch batter and stir well to make the water chestnut batter.

5.Sweep a layer of oil in the steaming container to prevent the bottom from sticking.

6.Pour the horseshoe pulp into a container and smooth it out.

7.Steam for about 40 minutes, let cool and cut down.

Method 3 Ingredients: 150g of water chestnut powder, 30 dried chrysanthemums (preferably Hangzhou chrysanthemum), 2 water chestnuts;

Excipients: sugar (increase or decrease according to your taste), 900g of water

Production Steps:1First, add sugar and chrysanthemums with half of the water, boil until the chrysanthemums are flavorful, then filter out the water and pour it into the pot;

2.Add the horseshoe powder with the other half of water and mix it into a slurry (no powder particles), and chop the horseshoe;

3.Bring the chrysanthemum to a boil, pour in the batter and stir until it is cooked through, then add the water chestnut crushed;

4.Pour the cooked water chestnut batter into a deep dish, cool and cut into small pieces before serving.

The sweet water chestnut cake exudes a faint chrysanthemum fragrance.

Materials: 1500 g (1

2.Sugar 900 grams (

3.Water 2000ml (about 8 bowls) 4

A little Production:

1.500 grams.

Pour it into a container, add 1125ml (about 4 and a half bowls) of water, stir and add a little, this is raw.

Set aside. 2.will be stirred.

Place 125ml (about half a bowl) of pulp in a bowl and set aside.

3.Put 875ml (about 3 and a half bowls) of water in a pot and bring to a boil, then add 900g of sugar () and continue to boil.

4.Horse's hooves will be put aside.

Pour 125ml (about half a bowl) into the boiling sugar water and stir and stop the heat. At this point, the cooked is cooked.

5.Quickly pour the cooked batter into the slurry and set aside.

In the container of pulp, mix to form raw and cooked slurry.

6.Pour the raw and cooked batter into the cake pan and steam it in a boiling pot for 30 minutes, take it out, and freeze it naturally.

Ingredients: 250 grams of water chestnut powder, sugar, water chestnut, appropriate amount of honey.

Method: 1. Mix water chestnut flour and 400 grams of water into raw pulp;

2. Boil 1200 grams of water, sugar and honey into sugar water. According to the recipe, it takes 300 grams of sugar, but I didn't actually use 100 grams, and I can solve the sweetness problem by adding two tablespoons of honey when boiling water;

3. Slowly pour the boiling sugar water into the basin containing the raw pulp, stir while brewing, and mix it into raw and cooked pulp;

4. Mix the chopped water chestnuts together in the raw and cooked pulp;

5. Pour the raw and cooked pulp into the container you want to make into any shape, and apply a layer of salad oil to the bottom of the container so that it can be easily cooled and taken out;

6. Put the container with raw and cooked pulp into the steamer and steam it on high heat for 20 minutes;

7. After the steamed water chestnut cake is cooled, pour it out and cut it into pieces to eat.

Seasoning: 100 grams of white sugar, 100 grams of rock sugar, 20 grams of vegetable oil Characteristics of water chestnut cake: light yellow color, transparent, smooth texture. How to make the horseshoe cake:

1.Put the water chestnut powder in a basin, add 250 ml of water, knead well, pinch the powder, add 1250 ml of water, mix into a slurry, filter it with gauze, and put it in a bucket;

2.Add 1000ml of white sugar and rock sugar to water and boil until dissolved, filter with gauze, then boil, and flush into the slurry;

3.When punching, it should be stirred with the punch, and it should be stirred for a while after the flush is finished, so that it is uniform and tough, and it becomes a half-cooked paste;

4.Take a square plate, lightly smear a layer of oil, pour the paste in, and place it on the steamer;

5.Bring a pot of boiling water to a boil, put it in a steamer and steam it over medium heat for 20

Minutes are all it takes; 6.After the cake is cooled, cut into pieces, suitable for cold food.

Tips for making water chestnut cake:1

The raw degree of the washed paste should be moderate, too raw, the starch sinks to the bottom, and the surface is thin; Too ripe, the cake body is eye-catching, and the quality is moldy;

2.When steaming, the heat should be moderate, the fire is too large, the middle is not ripe, and the surface layer is overflowing; If the fire is too small, the surface layer will overflow, and the honeycomb will be baked, which will affect the quality;

3.This cake is fried in hot oil and has a unique flavor.

Ingredients: 500 grams of water chestnut flour. 3000 grams of water, 800 grams of sugar, 100 grams of fresh water chestnuts.

Method:1Mix 1000g of water chestnut flour with water and stir well until there are no small pieces of dough.

2.800 grams of sugar, add 2000 grams of water and boil together to make syrup.

3.Cut the fresh horseshoe into thin slices and chop it.

4.Pour the boiling syrup water into the raw pulp made from water chestnut flour, add fresh water chestnuts, and stir well.

5.Spread it flat on a plate and steam for about 20 minutes, and when you see the water chestnut cake is crystal clear, turn off the heat.

6.Blow the water chestnut cake to cool before putting the fan on the plate, cut into pieces and serve on the plate.

Osmanthus horseshoe cake.

Cuisine and efficacy: dessert and dim sum.

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Process: Steaming. Osmanthus horseshoe cake is made of:

Ingredients: 1500 grams of water chestnuts.

Excipients: 50 grams of osmanthus.

Seasoning: 200 grams of white sugar.

Production: 1Fresh horseshoe is fished out, ground into powder with a stone mill, the stone is pressed to remove the water, dried and then dried, into a hard block, and then crushed to make horseshoe powder;

2.Horseshoe flour is incorporated into a basin and diluted into a pulp with an appropriate amount of water;

3.Then add sugar and mix into a semi-paste;

4.Pour the mixed slurry into the iron plate, then add water chestnuts and osmanthus and stir well and steam in the basket.

Tips for making osmanthus horseshoe cake:

1.If the finished product cut out of the water chestnut cake after steaming has no toughness, the finish is also poor;

2.The main reason is that the water chestnut cake has the wrong moisture ratio when mixing the pulp;

3.If the slurry is too dry, the steamed cake is not sticky, and the finish is poor;

4.Therefore, the moisture of the pulp must be sufficient, and the product can meet the quality requirements;

5.Horseshoe is used in two parts.

Ingredients: 250 grams of water chestnut powder, 400 ml of coconut milk, 2 tablets of brown sugar Steps: 1. Divide the water chestnut powder into two parts, 125 grams each.

2. Yellow part: 125 grams of water chestnut powder + 400 ml of water Filter 400 ml of water in a pot, after the water boils, put in 2 pieces of brown sugar, melt, turn off the low heat, add half a cup of raw pulp to the sugar water in a paper cup, and finally pour the syrup into the raw pulp to get the yellow part.

3. White part: 125 grams of water chestnut powder + 200 ml of water + 400 ml of coconut milk, filter to get the white part.

4. Put water in the pot, boil, take a large container to wash and wipe dry, brush with a layer of oil, add a layer of yellow pulp, after the water boils, steam for 2 to 3 minutes on the pot, then add white pulp, steam for 2 to 3 minutes, repeat the operation, the last layer of steaming for 3 to 4 minutes, you can get out of the pot.

5. After cooling, cut it into pieces and serve. If you can't finish eating, you can put it in the refrigerator to refrigerate, and the method is very simple, so I recommend everyone to try it.

Ingredients: 12 water chestnuts, 100 grams of water chestnut powder, 250 grams of water, 100 grams of brown sugar, 50 grams of sugar, 300 grams of water, etc.

The detailed steps are as follows:

Step 1: Prepare 12 water chestnuts, peel off the skin, some people call it water chestnut, shengjin moistens the lungs, and uses it to make soup and sugar water in summer is very good for the body, and it is also very good to eat as a fruit, sweet and refreshing. After rinsing the skinned horseshoe, then chop it with a knife, chop it into the following picture, so that it is almost the same, and it does not need to be too broken, if it is too broken, the taste is not so good, chop it and put it aside for later use.

Step 2: Now let's adjust the bowl of horseshoe pulp, prepare 100 grams of horseshoe powder, add 250 grams of water, stir it completely with chopsticks, and filter it with a filter after stirring, so as to avoid some horseshoe powder that is not stirred or stirred unevenly.

Step 3: Prepare a pot, put 100 grams of brown sugar, 50 grams of white sugar, and then add 300 grams of water, cover the pot and adjust the heat to bring it to a boil.

Step 4: After the brown sugar and white sugar are completely boiled, add the chopped water chestnut, stir it with a spoon, then cover the pot and turn to medium heat and cook for about a minute.

Step 5: Turn off the heat after a minute, take out the horseshoe syrup and put it aside for two or three minutes, then pour in the horseshoe syrup, stir it while pouring it into a raw and cooked pulp, I am anxious this time, the horseshoe syrup is not cooled for a few minutes before pouring the horseshoe syrup, so it is too cooked, but it does not affect the eating, but it only affects the shape.

Step 6: Prepare some egg tart cups, put the prepared slurry into it and flatten, if there is no mold, you can also use a small bowl or ** to pack, the batter will be difficult to pave when it is overripe, try to pack it well. Boil water in a pot, put a steaming rack, put all the loaded slurry in, cover the pot, and steam the water on high heat for 20 minutes.

Step 7: When the time comes, you can turn off the heat and take the water chestnut cake out, you can eat it while it is hot, or you can eat it after it is cool, and eat it in summer, it is generally put in the refrigerator for a while and then eat, it is more cool and elastic, and the taste will be better.