How to make water chestnut cake? How to make water 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.

The practice of osmanthus horseshoe cake is described in detail.

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Steam. Osmanthus horseshoe cake is made of:

Ingredients: 1500 grams of water chestnuts.

Excipients: 50 grams of osmanthus.

Seasoning: 200 grams of white sugar.

Teach you how to make osmanthus horseshoe cake and how to make osmanthus horseshoe cake to be delicious 1

Fresh 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;

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

Then add sugar and mix into a semi-paste;

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:

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

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

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

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

Horseshoe is used in two parts.

Horseshoe contains starch, protein, fat, calcium, iron and vitamin B and vitamin B

vitamin C, etc.;

In addition, it also contains an antibacterial ingredient, called water chestnut, which has inhibitory effects on Staphylococcus aureus, Escherichia coli, and pyogenic liver;

Water chestnut can also lower blood pressure, and folk use it to eliminate tumor masses.

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 water chestnut cake is made as follows:1. Prepare the ingredients.

2. Cut the horseshoe into cubes.

3. Add water to the water chestnut flour and stir well.

4. Add white sugar and water to the pot and cook over high heat until melted.

5. Pour in water chestnut and cooking oil and bring to a boil over high heat.

6. Pour in the water chestnut paste, turn to medium-low heat and stir until viscous.

7. Pour into a container and freeze in the refrigerator for 30 minutes.

8. Buckle it upside down and cut it into pieces.

Ingredients: appropriate amount of water chestnut, 150 grams of water chestnut powder, 1 piece of red sugar.

Specific steps: The first step: clean the horseshoe, peel off the skin of the horse's hooves, take out the horseshoe meat, and then gently pat the horse's hooves with the knife body, and then gently chop a few times, and then put them on a plate for later use. Note:

Horseshoe should not be chopped too much, should retain the size of soybeans grainy, so that the taste will be better, if the chop is too broken, it will taste like eating slag, the taste is not good at the same time, the finished product is not good.

Step 2: Put 150 grams of water chestnut powder into the soup basin, add 200 ml of water, stir well, mix into powder water, because there are more water chestnut powder particles, it is recommended that when you mix powder water, pass through a dense sieve, so that the finished product will not have particles, and then divide the adjusted water chestnut powder water into 2 parts in a ratio of 1:1, then add 600 ml of water to the pot, and then put in 1 piece of red sugar, boil over high heat, and boil the red sugar first.

Step 3: After the brown sugar water is boiled, put the water chestnuts into the pot, cover the lid, bring to a boil over high heat, turn to low heat and cook for 5 minutes, cook the water chestnuts, and cook the water chestnuts to bring out the fragrance of the water chestnuts. Once cooked, pour in half of the water chestnut flour and stir with a spatula while heating until the water chestnut sugar becomes thick and transparent.

Step 4: Pour the boiled water chestnut syrup into the soup pot with the other half of the water chestnut flour water, then stir well with a spoon, stir well, transfer to a plate with a thin bottom, and gently flat.

Step 5: Start the steamer, wait for the steamer to steam, put the plate with horseshoe paste into the steamer, steam for 30 minutes on high heat, bring it out after steaming, and let it solidify together after natural cooling. After cooling, wrap it in plastic wrap and freeze it in the refrigerator for 2 hours before serving.

Ingredients: Water chestnut flour 600g.

Seasoning: 100 grams of white sugar, 100 grams of rock sugar, 20 grams of vegetable oil, and an appropriate amount of water chestnut 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 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.Boil a pot of boiling water, put it in a steamer and steam it over medium heat for 20 minutes;

6.After the cake is cooled, cut into pieces, suitable for cold food.