The practice of water chestnut red bean cake, the practice of mung bean water chestnut cake

Chestnut cake is a more traditional chestnut cake, in fact, chestnut cake is a variety of pastries, as long as the ingredients are changed, the result is another kind of dim sum. This time I made a combination of honey red beans and water chestnut cake, and it became a red bean water chestnut cake, and those who like red beans must not miss it.

Materials. Chestnut flour 100g

400g of water (or water in which red beans are boiled).

Rock sugar 60g

Boiled red beans (sugar-free) 150g

Steps. 1. Soak the red beans overnight, put 400g of water and boil until they can be pinched. *For details, please refer to my previous recipe "Honey Red Beans - Cute Dessert Little Supporting Role" However, this time you don't need to boil red beans on high heat to reduce the juice, because the water used to cook red beans should be kept.

Another thing to note is that the red beans I cooked this time were not sweetened, because the water of the horseshoe cake was added with sugar. If you make it directly with sweet honey red beans, you may want to reduce the sugar later.

2. Drain the red beans and set aside.

3. The water for boiling red beans is also put for later use, I directly use this to replace the water in the ingredients, and if the water for boiling red beans is not enough for 400g, you can add boiled water. (You can also directly change to 400g of water).

4. Put rock sugar in the water, boil until the sugar melts, and let it cool for later use.

5. After the water cools, take half of it and mix it with the horseshoe flour evenly.

6. Then add the remaining water and stir well.

7. The mold is oiled and anti-sticky, and a layer of red beans is laid, and the red beans should not overlap.

8. Pour in the water chestnut batter as high as red beans and steam over medium heat for 3-5 minutes.

9. Until the batter becomes transparent, continue to add red beans and water chestnut batter.

10. In this way, each layer is red bean and water chestnut powder slurry, until all the ingredients are used up, and the last layer is steamed directly for 10 minutes, and the red bean water chestnut cake is done! *There are no red beans in the last few layers, so you can just steam the water chestnut cake.

11. Let cool and cut into pieces, ready to eat.

12. Full of red beans, a work of conscience!

13. It's also good for breakfast

Tips: 1.Horseshoe batter is easy to sink to the bottom, so you need to stir evenly before steaming every time.

If you feel that the inherent water is not too big a problem when steaming the water chestnut cake, it may be caused by water vapor or the slurry is not mixed well, and after steaming, pour out the excess water on the top, as long as most of the water chestnut cake is solidified. 4.The last few layers of red beans are used up, so it's just a water chestnut cake.

Law. 1. Wash the red beans and soak them in water for 3 hours, boil the water in a vacuum cooker, put in the red beans and cook for 15 minutes, then put them back in the vacuum boiler and simmer for 45 minutes.

2. Soak the horseshoe flour with one or three bowls of water, stir until the powder is completely dissolved, and set aside.

3. Boil the remaining 5 bowls of water, add borneol sugar, and cook into sugar water to calm the fire.

4. Wait for the sugar water to be about 80 degrees, slowly pour the horseshoe batter into the sugar water, and stir while pouring until the batter is translucent.

5. Drain the red beans and mix well in the slurry.

6. Brush a layer of oil in the steaming tray, pour in the slurry, and steam for 40 minutes (the microwave oven can also be heated for 40 minutes).

1.Horseshoe 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.

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 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.

Method four. Materials to prepare.

Horseshoe, horseshoe flour, sugar, oil, water.

First. Wash and dry the horseshoe, peel off all the black skin and yellowed parts, put it in a plastic bag and pat it into small particles with a large knife for later use.

Second. Dissolve the horseshoe powder diluted with 1 cup of water (250 ml).

Third. Filter the diluted horseshoe powder solution through a sieve to remove the coarse residue that is not dissolved.

Fourth. Pour 2 cups of water (500ml of sugar, 1 tablespoon of oil**) into the pot and cook.

Fifth. After boiling, add the water chestnut grains, then bring to a boil and reduce the heat.

Sixth. Use chopsticks or a wooden spoon to stir the horseshoe syrup in one direction, add the filtered horseshoe batter while stirring (stir well before pouring), and continue to stir vigorously in one direction after pouring the batter until the batter is cooked into a translucent shape and separated from the wall of the pot.

Seventh. The steamed cake container is first smeared with oil, then the slurry boiled until transparent is poured in, the surface of the cake is flattened with water by hand or rubber board, covered with plastic wrap, steamed over high heat for 50 minutes to 1 hour, and then steam with a bamboo skewer into the cake body without the paste sticking after pulling it out.

Eighth. After the steamed cake is cooled, it is taken upside down from the container and cut into thick slices to be eaten cold.

Ninth. Or dip in a little dry starch powder and fry yellow hot food on both sides over medium-low heat.

In the hot summer, you need food to relieve the heat, so is there a delicious and delicious snack that is easy to make? The answer is yes! Yes! That is one by one mung bean water chestnut cake, so how to make mung bean water chestnut cake? Let's take a look!

Material:125 grams of water chestnut cake powder, 250 grams of water (for opening powder), 250 grams of water + 100 grams of sugar, 50 grams of peeled mung beans.

Directions:

1. Soak the mung beans in water for two hours, clean them, drain the water, put them on a plate, and steam them in a pressure cooker for 15 minutes.

2. Add water to the water chestnut cake flour and stir the flour well.

3. Boil another 250 grams of water + sugar in a pot, then turn off the heat, pour the boiled powder into the sugar water little by little, and stir while pouring until it is all poured out, then the slurry will become viscous and translucent. Paste.

4. Pour the steamed mung bean paste into the water chestnut cake paste and stir well.

5. Find a **, pour in the finished water chestnut cake batter, and steam it over high heat for 15 minutes.

6. When it is cold, you can pour it out and cut it into pieces, and you can eat it directly, or you can fry it in oil.