How do you cook water chestnut cake? How to make water chestnut cake

How to steam water chestnut cake.

Last time, my mother steamed water chestnut cake, and as a result, I only tasted a few bites and someone packed them all home. Unwillingly, I decided to learn to do it myself. Yesterday, I tried my hand at making water chestnut cakes.

After pounding for almost an hour, the result was quite satisfactory. Considering that it is a first-time work, it can be scored 80 points.

By the way, record the secret recipe taught by my mother in case you forget:

Ingredients: 500 grams of water chestnut powder, 2500 grams of water, 500 550 grams of brown sugar (increase or decrease according to personal taste).

Method:1Add 1000 grams of water to the water chestnut flour and soak for about half an hour.

2.Bring 1500g of water to a boil, then add brown sugar until completely melted.

3.While waiting for 2 to finish, stir 1 well until the horseshoe powder and water are completely combined into a slurry and no glue to the bottom of the container.

4.Turn off the heat 2 and leave for a few minutes to bring the water temperature down to about 80 degrees.

5.Pour 3 into 4 at a constant speed (not too fast or too slow) and keep stirring. The raw slurry is scalded into a semi-raw pulp by boiling water, which is in the form of a paste.

6.Pour 5 into a steaming tray and put it in the microwave on high heat and steam for 20 minutes.

7.Cool thoroughly and form a horseshoe cake.

Note:1The quality of water chestnut flour directly affects the taste of the finished product. I use the Xingzhou brand water chestnut flour of Guangzhou Xingzhou Food ****, which has a good taste, refreshing taste and clean powder.

2.Even if the quality of water chestnut flour and brown sugar is good, there will always be some impurities, which is determined by the production process. After the brown sugar has melted into sugar water, if you find that there are impurities precipitated, you can pour out the brown sugar water first, remove the bottom sediment and then pour it back into the pot to boil.

When soaking water chestnut flour, you can get rid of some small impurities floating on the water. When pouring the raw pulp (i.e. step 5), you should pay attention to the impurities that can be seen at the bottom of the container at the end, and be careful not to pour it into boiling water.

3.The key to steaming water chestnut cake is the water temperature of the blanching raw pulp powder, which is step 4. According to my mother's experience, it is best to be around 80 degrees.

But none of us have measured it by temperature, we can only rely on feelings. So this is the hardest step, and you might feel it a few more times. If the raw pulp forms a transparent pimple immediately after being poured in, it means that the water temperature is too high and it is overcooked.

If it is still white paste, it means that the water temperature is too low and it is too hot. Translucent paste is the best for semi-raw pulp. I didn't make it refreshing this time, and the reason was that the batter was not cooked enough.

4.When introducing the semi-raw pulp into the steaming tray, try to smooth the surface, otherwise the surface will not look good after cooking. If you pour it into a container of different shapes, the steamed water chestnut cake will have a different shape, hehe.

5.After steaming, wait until it is completely cool before pouring it out, otherwise... It will not take shape ...

Today the black pig was sent to Hainan Island on official duty and could not take pictures. Wait for the next time I improve the process, and then put it on to satisfy everyone's cravings.

Ingredients: 1Horseshoe flour 500g (1 city catty) 2900 grams of sugar

3.Water 2000ml (about 8 bowls) 4A pinch of peanut oil.

Production: 1Pour 500 grams of water chestnut flour into the container, add 1125ml (about 4 and a half bowls) of water, stir and add a little peanut oil, this is corn starch slurry, set aside.

2.Place 125ml (about half a bowl) of the mixed water chestnut batter in a bowl and set aside.

3.Put 875ml (about 3 and a half bowls) of water in a pot and boil, add 900 grams of sugar (city catties) and continue to boil.

4.Pour 125ml (about half a bowl) of water chestnut batter into the boiling sugar water and stir before disconnecting. At this point, the cooked batter is ready.

5.Quickly pour the cooked batter into a container of corn starch slurry to be used and mix to form a raw cooked batter.

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.

How to make water chestnut cake:

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

Production process: 1. Add water to water and stir until there is no powder to make corn starch slurry. Cut the water chestnut into cubes, put it in the cornstarch slurry and mix well.

2. After frying the sugar until golden brown, add water, boil until completely dissolved, make sugar water, add it to the corn starch slurry, stir well, and make water chestnut batter.

3. Coat the square plate with oil, pour in the horseshoe slurry, and smooth it out. Steam for about 40 minutes, let cool and cut into pieces.

Operation tip: Don't have too much sugar, otherwise it won't be refreshing.

Two-color water chestnut cake: 250 grams of water chestnut flour, 500 grams of sugar, 1000 grams of milk, appropriate amount of vanilla powder, 1000 grams of water, 25 grams of cocoa powder.

1.After the water chestnut flour is dissolved with some milk, add sugar and vanilla powder to the remaining milk and put it in a pot to boil.

2.Pour the boiled milk into the dissolved water chestnut flour, stir until it is thick, put it on a plate and steam it over high heat to make a light-colored water chestnut cake.

3.Add sugar and cocoa powder to the water and boil, pour into the dissolved water chestnut powder, stir until viscous, put it on a plate and steam it over the heat to make dark water chestnut cake.

The two colors of water chestnut cake can be made into various shapes.

Pantang water chestnut cake: water chestnut cake is ground water chestnut (water chestnut) into a pulp.

Or dried water chestnut flour mixed with water and sugar steamed.

Historically, the best water chestnut cake steamed from Pantang was the water chestnut flour.

Its color is beautiful, crystalline, transparent, smooth and sweet, and it is one of the favorite breakfast snacks of Guangzhou people.

This dim sum made by Master Luo Kun is made by first filtering (water chestnut) batter, boiling sugar water, and then washing boiling sugar water into the batter and stirring it into steaming, which has become the famous Pantang water chestnut cake.

It's crystal clear, sweet and smooth on the palate, with a hint of horseshoe.

People taste one or two water chestnut cakes after drinking tea and eating, which really has a refreshing taste.

There are also transparent horseshoe cakes, raw ground horseshoe cakes, fried horseshoe cakes, mandarin duck horseshoe cakes, three-color horseshoe cakes, etc.

Ingredients: 250g water chestnut flour; 8 horseshoes; 290g brown sugar; Water 1500ml.

Preparation of water chestnut cake.

1. Use 750ml of water to pulp 250g of water chestnut powder.

ml of water add brown sugar and chopped water chestnuts and bring to a boil in a saucepan.

3. Slowly add a small bowl of the first step of the horseshoe pulp, stir while adding (about 2 minutes) to become a mature slurry, and then turn off the heat.

4. Pour the remaining corn starch slurry into the third step and stir evenly to form raw and cooked pulp.

5. Coat the inside of the steamed cake with oil, and then pour in the raw and cooked pulp.

6. Steam over high heat for 20 minutes.

7. After steaming, the water chestnut cake should be cooled before it can be demolded and cut into pieces.

The main ingredients should be water chestnuts and fresh milk, and the seasoning should be salad oil and water 1The water and hooves should be ground first.

2.Then it is to be filtered with gauze.

3.Heat the filtrate until it begins to be viscous but has a lot of fluidity, turn off the heat, divide the water chestnut cake into 2 halves, generally mix with fresh milk, and mix half with matcha water, and set aside.

4.The flat-bottomed container in the steamer is lightly smeared with salad oil with a layer of anti-sticking, then poured in 1 3 matcha water chestnut cake liquid, steamed over high heat for 5 minutes, and then poured in 1 2 fresh milk water chestnut cake liquid, steamed over high heat for 5 minutes, and steamed the raw water chestnut cake liquid in order and time in turn, and the two-color water chestnut cake can be put on the plate after cooling.

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.

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.

First of all, you have to prepare the ingredients, prepare the water chestnut flour, chamomile flowers and water chestnut. Prepare white granulated sugar and water. First, you can't choose to soak chrysanthemums and rock sugar in water first, and then filter out the water and put it in the pot when the soaking time is up.

Then pour water into the water chestnut flour and stir well, then chop the horseshoe flowers. Subsequently, stir the water of the water chestnut powder and the chrysanthemum water prepared before, and be sure to stir while pouring it down to avoid unevenness. At this time, the chrysanthemum water is to continue to be boiled, and then the water of the horseshoe powder is poured on the side of Zheng Change.

Finally, that's in the addition of horseshoe crush. Then continue to boil, and after cooking, light fire. It will be automatically formed, and at this time, just wait for it to cool.

After cooling, cut into pieces, put them on a plate, sprinkle with some mint or put small flowers on the table, and serve.

The efficacy and function of water chestnut cake.

Horseshoe cake can play a role in clearing heat and detoxifying, because it contains nutrients that can clear heat and detoxify well, and will be of good help to some dry and hot phenomena in the body. In summer, you can eat water chestnut cake for more time, which can help relieve the heat and has a good effect. Moreover, the nutrients and substances contained in the purchase can help the stomach and intestines to moisten the intestines and laxative, so that the body's garbage toxins can be discharged from the body, which can have a good effect on the body, prevent problems in the body, and eliminate garbage and toxins.

It can also have a diuretic effect, and can also help eliminate some garbage toxins through the urinary system, which can better make the body out of a healthy state. Chestnut cake can also have the effect of dissolving phlegm, which is very good for our lungs, and we can choose to eat more chestnut cake.

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.