The role of alkali in cold cakes, how to remove the alkaline taste of cold cakes

When making cold cakes, the main raw materials that make the rice milk coagulate and form are gypsum or lime water, which are alkaline substances, and the cold cake itself does not contain sugar, but only adds sugar when eating, so the cold cake is also alkaline, and it is right to directly draw into a vacuum. Supplement: Grape Well Cool Cake Recipe:

500 grams of ordinary rice (the best kind of rice for cooking), 50 grams of gypsum, and 400 grams of brown sugarDescription: The method of making cold cakes in Grape Well is no different from ordinary cold cakes, and the value lies in the water used to make cold cakes. Soak rice with spring water from a grape well, grind the pulp, make a cold cake, and make a cold cake.

How to make:1Soak the selected clean rice in cold water, and when you can twist it into the end by hand, decant the water, add another 700 grams of water, grind it into a fine pulp, and set aside.

2.Blister the gypsum with 200 grams of water and stir it, then let it precipitate, and clarify the gypsum water for later use. 3.

Add a little cold boiled water to brown sugar and grind into juice, and put it in the refrigerator to cool. 4.Put 2 kg of water in an aluminum pot to boil, stir the rice milk, flush into the boiling water (pour it slowly), stir with the flush, stir until the pulp is cooked, drop in gypsum water, stir well, make it solidify, take out a piece and put it into the cold boiled water, touch it with your hands without sticking your hands, if you stick your hands, you can drop a few drops of gypsum water.

5.Put the rice cakes in a square plate and press them flat, soak them in cold boiled water, and put them in the refrigerator. To eat, cut into small diamond-shaped pieces and pour brown sugar juice over them.

The function of alkali in cold cake is to make the rice milk coagulate and form. When making cold cakes, gypsum or lime water is used as the main raw material, which are alkaline substances. The cold cake itself does not contain sugar, but it is added when it is eaten, so the cold cake is also alkaline.

Good afternoon, thank you for your patience, I'm here to answer your questions! The traditional method of making cold cakes is to use lime water (also known as "lime crystals") as an alkaline substance to thicken the starch in the rice milk and solidify into lumps. Lime water can make the cold cake softer, more elastic and more chewy.

However, since lime water may cause certain effects on human health, such as causing problems such as indigestion or allergies, some manufacturers have now started to use edible alkali such as baking soda or baking soda as an alternative to lime water. In general, whether lime water or edible alkali is used to make cold cakes depends on the individual's taste and health needs. If you wish to keep the traditional method of making, you can use lime water to make cold cakes.

If you're more concerned about health and safety, you can try using edible alkali instead of lime water. No matter what kind of alkaline substance is used, be sure to pay attention to the dosage and operation method to ensure the quality and safety of the cold cake. I hope mine can help you and have a great day

Baking soda cold cake believes that everyone has eaten this kind of cold cake in summer, it tastes very cold and delicious, it is a kind of food in summer, and it is also an artifact to relieve the heat. Therefore, it is recommended that you can eat more cold cakes when you are in the north, which can not only protect your body and health, but also taste good. In general, the excavation liquid can be made at home.

What is the method of making cold cake in the north? The method is very simple, first prepare starch and some baking soda, and then add some of your favorite white sugar water or brown sugar water. Then add some of your favorite spices.

Then put it in the refrigerator, stir well, and freeze it.

Chilled cakes are weakly alkaline because lime water (i.e. Ca(OH)2) is added when making them, which is the coagulant of chilled cakes.

Ingredients: 100g glutinous rice flour, 25g of flour, 30g of sugar, 35g of oil, 150g of water, (can make 11 glutinous rice rolls).

Steps: 1. Mix all the ingredients and stir well into a thin paste, put them in the microwave for about five minutes, I use medium heat (750w power), and take them out and stir every minute.

Also, it depends on the wattage of your microwave oven, and if it is higher, you should adjust the time appropriately.

2. Take it out after it is slightly good, I put it in the fresh-keeping bag while it is hot, roll out the bag into a rectangular slice, and then put it aside to cool, about ten minutes later, cut the bag, squeeze the bean paste on one side, roll it up, and cut it.

3. Stir-fry the soybean noodles over low heat until they become earthy yellow.

4. The formed glutinous rice rolls are stained with all kinds of powders you like (I dipped coconut powder, cocoa powder, soybean noodles, meat floss, green tea powder, black sesame, white sesame seeds, and colored needle-like qiaogli).