Why does the cold cake I make not solidify?

The practice of yellow rice noodle cold cake is detailed Cuisine and efficacy: delicious pastry.

Process: Steamed yellow rice noodle cold cake production materials: Ingredients:

300 grams of yellow rice noodles, 50 grams of glutinous rice flour, 80 grams of sugar, raw oil, water, and peanut filling. Teach you how to make yellow rice noodle cake, how to make yellow rice noodle cake to taste yellow rice noodles, glutinous rice flour, sugar, raw oil, water into a thick paste, pour into a stainless steel dish brushed with oil and steam, let it cool, wrap it in peanut filling, and dip it in cooked yellow rice noodles. The practice of sesame oil cold cake is detailed in the cuisine and efficacy:

Dessert Snacks.

Taste: Sweet Process: Ingredients for steaming sesame oil cold cake: Ingredients: 1500 grams of indica rice flour (dry, fine).

Excipients: 15 grams of liquor.

Seasoning: 150 grams of white sugar, 50 grams of sesame oil to teach you how to make sesame oil cake, how to make sesame oil cake to be delicious 1Put the sticky rice flour into the old kiln, add an appropriate amount of water and ferment evenly;

2.Pour into a cage padded with a damp cloth and steam over a strong fire;

3.Cut into squares and serve;

4.After it is slightly cooled, put it in the refrigerator for a while, and then brush it with sesame oil to eat, it will have another flavor. Tips for making sesame oil cold cake: 1After steaming, put it in the refrigerator for too long, otherwise it will become hard and affect the taste;

2.Put the cold cake in the refrigerator for a while, and then transfer it to the refrigerator to keep the cold air conditioned.

This product is cool, sweet, heat-clearing and moisturizing the lungs, and is best eaten in summer.

The recipe of yam cold cake is detailed in detail Cuisine and efficacy: dessert dim sum Deficiency and body nourishing recipe Spleen appetizing recipe Nephritis recipe.

Taste: Sweet Process: Ingredients for steamed yam cold cake: Ingredients: 250 grams of wheat flour, 600 grams of yam.

Excipients: 250 grams of red bean paste.

Seasoning: 180 grams of white sugar yam cold cake features: This cake is pleasing in color, sweet and smooth. Teach you how to make yam jorrhage and how to make yam jelly cake to be delicious 1Wash and peel the yam, cook it in a pot or steam it in a basket, take it out, and mash it into a puree.

2.Basket the flour and steam it, take it out and cool it, roll it out finely, add the yam puree, knead it thoroughly, and divide it into 3 even pieces.

3.Roll out 1 piece of yam puree into a square with a side length of 12 cm, spread the bean paste filling, smooth it, spread a layer of yam puree on top, then smear a layer of bean paste filling, and spread a layer of yam puree to make a yam cold cake with 3 layers of yam puree and 2 layers of bean paste filling, cut it into pieces and put it on a plate, and it can be eaten. Tip - Food Restraint:

Yam: Do not eat yam and gansui together; It should also not be taken with alkaline drugs.

Add too much water, or the temperature is not enough.

1.Use cooked glutinous rice flour. It is to steam the raw glutinous rice flour or turn it in the microwave.

Microwave sales infiltrate medium and high heat for two or three minutes, do not put water, otherwise it will become a glutinous rice cake with sensitivity. I still have to watch, because if I don't say anything, the old spine will definitely catch fire. 2.

Add some wheat starch (flour) to solve the problem, and it will be soft overnight. 3.It is normal for glutinous rice to come back to life when it is cold, and it can be reheated when eating.

Summary. 2. In addition, there may be a problem of temperature, after we make the cold cake, it does not solidify immediately, you can put it in the refrigerator for a period of time, so that after taking it out, it will almost solidify and form, and the taste is better.

Dear, please wait a minute<>

1. If you put too much water and too little lime powder, you will be able to solidify the slag, which is basically no way to remedy, and you need to re-make it to ensure the proportion of lime water, and add it to the cold cake powder about 2-3 times.

2. In addition, there may be a problem of temperature, after we make the cold cake into Yu Wang, it does not solidify immediately, you can put it in the refrigerator and refrigerate it for a period of time, so that after taking it out, it will almost solidify and form, and the taste is better.

Put it in the refrigerator and refrigerate it for a while. If it's because the ratio of ash water is not right, there is too much water, and the lime powder is too little to solidify, basically there is no way to remedy it, and you may need to make it again. Cold cake is a kind of special snack in Yibin, Sichuan, China, its main raw materials are glutinous rice, rice, water, lime water, brown sugar, etc., eat the mouth to make the cluster feel fresh and tender, smooth, in the hot summer, is a rare good product to relieve the heat.

The cooling time of the cold cake is generally set according to the amount of food made. If you make more, it usually takes a few hours to solidify, and if you make less, it will take more time to solidify. The best way is to observe diligently, and it is best to wait until it is cold before eating, the taste will be better.

Cool cake is a snack in Sichuan, China, which is generally made of rice and brown sugar, and the taste is very refreshing and delicious, which is very suitable for the hot summer. Especially in summer, if you have no appetite, you can eat some cold cakes to appetize, and regular consumption can also play a role in moistening the intestines and laxative, clearing heat, we can put the cold cakes in the refrigerator for a period of time before eating, the taste will be better. Chilled cake was popular in Sichuan and Hainan at the earliest, and was widely spread all over the world because of its very good taste.

The reason why the cold cake is delicious is that the production method is also very particular, and it is generally made with expensive tide rice, which has a better taste. The prepared rice is washed and then soaked for a period of time, and the soaked rice is refined, and the fineness of the pulp varies from person to person. Add an appropriate amount of quicklime to stir and set aside, put the ground rice milk into the pot and boil it over high heat, and be sure to keep stirring when boiling to avoid the rice milk sticking to the bottom of the pot.

When choosing the brown sugar, the partner of the cold cake, I also try to choose a relatively large brown sugar block, so that the brown sugar is more pure. We can grind the brown sugar into powder or lumps for boiling, try to control the water when boiling, too much water will dilute the taste of the brown sugar.

The cooling time is generally set according to the amount of production. If there is more, it will generally take a few hours to solidify, and if there is less, the solidification time will be faster. It will take about fifteen minutes or so, so remember to observe more.

After the cold cake is ready, soak it in cold water for 2 to 5 hours to remove the alkaline taste, and it should be cold before eating.

In principle, it should be cooled for half an hour to an hour, depending on personal taste.

The reason why the cold cake does not solidify is caused by the short refrigeration time.

Ingredients: 150 grams of purple sweet potato, 75 grams of lotus root flour, 50 grams of sticky rice flour, 25 grams of corn starch, 75 grams of caster sugar, 210 grams of milk, 210 grams of water.

The steps are: 1. Peel and cut the purple potatoes into pieces and put them in a bowl, after the skin of the steamer is boiled with water and high heat, put the purple potatoes into the steamer and steam them for about 12 minutes until the purple potatoes become soft;

2. Put the steamed purple sweet potato, lotus root flour, sticky rice flour, corn starch, caster sugar, milk and water into the food processor;

3. Use a food processor to make a delicate thick slurry;

4. Take a square heat-resistant container or bowl and coat the box with a thin layer of vegetable oil to prevent sticking;

5. Pour one-third of the purple sweet potato slurry into the box;

6. Put the box into a steamer with boiling water and steam for 10 minutes on medium heat;

7. Open the lid of the pot, pour the other third of the purple potato slurry into the box, and continue to steam for 10 minutes;

8. Pour in the remaining one-third of the purple potato syrup and steam for another 15 minutes, for a total of 35 minutes;

9. After steaming, the purple potato syrup will be shaped into a cake, and after cooling, put it in the refrigerator until it is cold;

10. Take out the refrigerated purple sweet potato cake and remove the film, cut it into pieces with a knife and eat.

The reason why the cold cake does not solidify is caused by the short refrigeration time.

Ingredients: 150 grams of purple sweet potato, 75 grams of lotus root flour, 50 grams of sticky rice flour, 25 grams of Yubi rice starch, 75 grams of caster sugar, 210 grams of milk, 210 grams of water.

The steps are: 1. Peel and cut the purple potatoes into pieces and put them in a bowl, add water to the steamer and boil over high heat, put the purple potatoes into the steamer and steam them over high heat for about 12 minutes until the purple potatoes become soft;

2. Put the steamed purple sweet potato, lotus root flour, sticky rice flour, corn starch, caster sugar, milk and water into the food processor;

3. Use a food processor to make a delicate thick slurry;

4. Take a square heat-resistant container or bowl and coat the box with a thin layer of vegetable oil to prevent sticking;

5. Pour one-third of the purple sweet potato slurry into the box;

6. Put the box into a steamer with boiling water and steam for 10 minutes on medium heat;

7. Open the lid of the pot, pour the other third of the purple potato slurry into the box, and continue to steam for 10 minutes;

8. Pour in the remaining one-third of the purple sweet potato thick hand reed syrup, and steam for another 15 minutes, for a total of 35 minutes;

9. After steaming, the purple potato syrup will be shaped into a cake, and after cooling, put it in the refrigerator until it is cold;

10. Take out the refrigerated purple sweet potato cake and remove the film, cut it into pieces with a knife and eat.

Summary. Hello, the reasons why the cold cake does not solidify are as follows:1

If you put too much water and too little lime powder, there will be no solidification, which is basically no way to remedy, and you need to re-make it to ensure the proportion of lime water, and add it to the cold cake about 2-3 times. 2.In addition, there may be a problem with the temperature, after we make the cold cake, it does not solidify immediately, you can put it in the refrigerator for a period of time, so that after taking it out, it will almost solidify.

After the cold cake is done, put it in the bucket and go out to run around, and the water in the bucket will become a hundred, and what to add will not melt the water.

Hello, the reasons why the cold cake does not solidify are as follows:1If you put too much limb water, and the lime powder is too little, there will be a situation that can not be coagulated, which is basically no way to remedy, and you need to re-make the base year, ensure the proportion of lime water, and add it to the cold cake about 2-3 times.

2.In addition, there may be a problem with the temperature, after we make the cold cake, it does not solidify immediately, you can put it in the refrigerator for a period of time, so that after taking it out, it will almost solidify.

Cool cake is a traditional snack with Chinese characteristics, its taste is delicious, sweet and soft, the food leakage is refreshing and delicious, and it also has the effect of detoxification and pus, water dilution and swelling, heat and dampness, deficiency and rottenness, and spleen and diarrhea. The main raw materials are poor leakage rice, well water, and brown sugar.

Summary. Preparation of cold cake Ingredients: 50 grams of cold cake powder, 100 grams of warm water, 550 grams of water, appropriate amount of brown sugar syrup, crushed peanuts, raisins, and wolfberries Pour the cold cake powder into a bowl, mix it into a paste with warm water, and let it stand for 20-30 minutes.

Pour water into the pot, bring to a boil, rinse half into the cold cake batter, and stir constantly. Pour it back into the pot, bring to a boil over high heat, stir constantly for 3-5 minutes, and remove from heat when cooked thoroughly. Pour them into a deep dish and let them cool until solidified.

Cut through the middle with a knife, turn half of it upside down into another empty plate, drizzle with brown sugar syrup, sprinkle with fruit ingredients, mix well and serve.

1.If you put too much water and too little lime powder, there will be a situation that cannot be coagulated, which is basically no way to remedy and needs to be re-entered. 2.

In addition, there may be a problem with the temperature, after we make the cold cake, it does not solidify immediately, you can put it in the refrigerator for a period of time, this brother is ruined and leaked and so on after the rotten out of the almost solidified form, the taste is also better.

How to make cold cake Ingredients: 50 grams of cold cake powder, 100 grams of warm water, 550 grams of water, brown syrup, crushed peanuts, raisins, wolfberry Pour the cold cake powder into a bowl and mix it into a paste with warm water, and let it stand for 20-30 minutes. Pour water into the pot, bring to a boil, rinse half into the cold cake batter, and stir constantly.

Pour it back into the pot, bring to a boil over high heat, stir constantly for 3-5 minutes, and remove from heat when cooked thoroughly. Pour them into a deep dish and let them cool until solidified. Cut through the middle with a knife, turn half of it upside down into another empty plate, drizzle with brown sugar syrup, sprinkle with fruit ingredients, mix well and serve.

If it is because of the wrong proportion of lime water, then most likely it cannot be remedied, and it needs to be re-modulated and added to the cold cake powder in 2-3 times. In addition, if the temperature is the temperature, then after the cold cake is ready, it can be put in the refrigerator and refrigerated, and it will naturally solidify after taking it out.

How to solve the problem that the cold cake does not solidify.

Cold cake is a special snack in Yibin, Sichuan Province, China, its main raw materials are glutinous rice, rice, water, lime water, brown sugar, etc., taste fresh and tender, smooth taste, in the hot summer, we make it and put it in the refrigerator for a period of time, the taste is better, it is a rare medicine to relieve the heat.

Many people will not solidify when making cold cakes, which is mostly because the proportion of lime water is not right, if the water is too much, the lime powder is too little, there will be a situation that the code can be coagulated carelessly, which is basically no way to remedy, it needs to be re-made, to ensure the proportion of lime water, and add it to the cold cake powder about 2-3 times.

In addition, there may be a problem with the temperature, after we make the cold cake, it does not solidify immediately, you can put it in the refrigerator and refrigerate it for a period of time, so that after taking it out, it will almost solidify and form, and the taste is better.