What is water chestnut cake made of? What is the water chestnut cake made of

Method: 1. Pulping 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 out the water;

2. Cake making: first chop the brown sugar into minced pieces and set aside. Put the sling 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;

Production method: First, add water to the horseshoe flour 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; Then fry the sugar until golden brown, add water, add water, boil until melted, and make sugar water; Then the hot sugar water is added to the cornstarch slurry, stirred well, and made into a horseshoe batter; Pour the horseshoe pulp into a container and smooth it out; Finally, steam for about 40 minutes, let it cool and cut it.

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.

The water chestnut cake is made with water chestnut flour, and the method is very simple, and you can also add coconut milk and red beans to make a variety of desserts. My home Chau Star water chestnut powder.

Horseshoe powder is generally made from the bulbs of water chestnuts through grinding and processing, and it is rich in vitamins and vegetable protein.

It is understood that the powder of water chestnut flour is relatively delicate, and the crystals are relatively large, and the taste is relatively sweet, which can be made into water chestnut cake, water chestnut paste and other dietary purposes. In addition, water chestnut powder also has the effect and effect of clearing the heart and relieving heat and nourishing, and is a natural health care product, so water chestnut powder has been favored by many people.

Water chestnut, also known as water chestnut, is the bulb of the sedge root plant water chestnut, which mainly grows in southern China. Moreover, horseshoe is very rich in starch, plus oligosaccharides and simple sugars, accounting for more than 86% of the dry weight. Moreover, it can promote the metabolism of sugar, fat and protein in the body, regulate the acid-base balance, and the horseshoe is also suitable for children.

If you don't have water chestnut flour when making food, you can use starch instead, but the texture will be slightly different.

Horseshoe cake is a kind of snack with local characteristics in Chaoshan area, generally in the New Year, people in Chaoshan area will eat horseshoe cake, is a symbol of reunion, the main material of horseshoe cake is sweet potato flour, after processing, not only looks delicious in color, the taste is also very delicate and sweet, due to the hot weather in Chaoshan area, horseshoe cake also has the effect of cooling off the heat, but what is the practice of horseshoe cake?

The reason why the water chestnut cake is called this name is because it is in the shape of a horseshoe shape, and the production process is very unique, if you have ever eaten the water chestnut cake, you will know that this taste is hard to forget, but can you make such a delicious food yourself? The answer is yes.

With its unique technology, beautiful form, elasticity, fragrance and moisturizing, sweet taste and crisp characteristics, water chestnut cake has the effect of nourishing the skin, dissipating heat and reducing fire, quenching thirst, removing dryness and diuretic, and is widely used in morning tea, afternoon tea, evening tea and banquets, and is a famous dim sum loved by the Chaoshan masses.

Ingredients: 8 taels of water chestnut (about 300 grams), 2 3 cups of coconut milk, 3 4 cups of sugar, 1 4 cups of evaporated milk, 7 taels of water chestnut powder (about 280 grams), 3 1 2 cups of water, 1 tablespoon of raw oil.

Method:1Put 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.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.

The above is the practice of water chestnut cake, although it seems difficult, but as long as you are attentive it is still easy to learn, when making water chestnut cake, you should pay attention to the paste can not be too raw or too cooked, the degree of ripeness should be moderate, in addition to the steaming should also pay attention to the control of the heat, the fire is too big or too small is not good, of course, if you like to fry the water chestnut cake to eat is also very delicious.

Horseshoe, horseshoe flour, sugar, oil, water.

1.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.

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

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

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

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

6.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.

7.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.

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

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

10 water chestnuts, 400g water chestnut powder; Excipients: 300g of brown sugar and 650ml of water

Step 1Cut the horseshoe into small pieces and set aside.

2.Use 280ml of water to boil the horseshoe powder slurry.

3.Then use 320ml of water-soluble sugar water, then add it to the horseshoe batter, stirring as you go.

4.Then add the horseshoe grains.

5.Stir well, then go to prepare the steamer and bring the water to a boil.

6.After the water boils, add to the saucer, spoon the mixed water chestnut batter with two spoons, and steam for about 5 minutes.

7.Seeing the cake become transparent indicates that the layer has been steamed.

8.Then in a spoon 2 scoops, steam the second layer. Repeat this until the dish is full.

9.The last layer should be steamed for about 10 minutes to ensure that the whole is completely steamed.

10.Let it cool and cut into cubes before serving.

Tip 1: The secret of opening horseshoe powder is that the ratio of raw pulp (cold horseshoe powder slurry) to cooked pulp (hot sugar water) is about 1:.

2. Steam each layer for about 5 minutes until it becomes transparent.

3. After the last layer is added, the whole needs to be steamed for 10 minutes, for a long time, to ensure that the whole is set.

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

Step 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 sling 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.

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 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.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.