Crystal shortbread is crystal clear, soft and waxy, and it tastes endless. The production method of crystal almsgiving cake is also very simple, that is, it is made of cassava flour, sodium sulfate and white sugar with various flavors of ingredients, such as strawberry flavor, red bean flavor, mango flavor, sweet-scented osmanthus flavor, corn flavor, passion fruit flavor and matcha flavor. The taste is really rich, which is deeply loved by everyone, and I like it very much.
I. Red bean crystal glutinous rice cake 1. Ingredients: 250g cassava flour, 420g water, 80g sugar, appropriate amount of honey and red beans, and appropriate amount of raisins.
2. Add 250g cassava flour into the bowl, add 2 10g water, stir evenly for later use, add the remaining 2 10g water into the pot, add white sugar, and cook with fire until the white sugar is completely melted.
3. Pour the boiled white sugar water into the cassava pulp, stir it while pouring it, stir it evenly in one direction, brush a layer of oil in the grinder, and add a proper amount of honey red beans and dry glucose.
4. Pour the evenly stirred slurry into it, stirring while pouring. Don't pour it too full. Eight minutes is enough. Add appropriate amount of water to the steamer and steam in cold water for about 20 minutes.
5. When the steaming time is up, turn off the fire and take it out. After cooling and solidifying at room temperature, use chopsticks or bamboo sticks to rotate along the side and then insert them from the side. You can eat it after demoulding. Q-bomb is refreshing and very delicious.
2. Cranberry pudding 1. Ingredients: cassava flour100g, calcined powder 30g, water 220g, cranberry 50g and sugar 50g.
2. Add100g of cassava flour and 30g of corn starch into the pot, stir well, add110g of water, add10g of water into the pot, add 50g of white sugar, boil the sugar and let it cool.
3. Pour the cooled white sugar water into the slurry, stir while pouring, and stir evenly in one direction. Brush a layer of oil in the grinder and add a proper amount of cranberries.
4. Pour the evenly stirred slurry and stir while pouring. Don't pour it too full. Eight minutes is enough. Add a proper amount of water to the steamer, steam in cold water for about 20 minutes, take it out and let it cool and demould. You can eat it.
Tip 1. If you want to make glutinous rice cakes more transparent, use cassava flour. The glutinous rice cake made in this way is transparent Q-bomb. After cooling, you can put it in the refrigerator for refrigeration, and the taste will be better.
2. Generally, the ratio of cassava flour to water is 1: 1, and the taste is just right, neither too soft nor too tough, but everyone's taste is different, which should be changed according to their own taste. When sugar water is poured into tapioca pulp, it must be stirred while pouring, otherwise it will solidify and affect the taste.
3. When steaming glutinous rice cakes, it is best to steam them with medium fire or small fire. If the firepower is too large, the skin of glutinous rice cake will be uneven. You can add all kinds of favorite ingredients to make glutinous rice cakes.
Summary: Q-bomb crystal jiaozi cake is ready, and it tastes really memorable. When making crystal jiaozi cake, the ratio of cassava flour to water is generally 1: 1. If you want to make jiaozi cakes more transparent, all jiaozi cakes should use cassava flour. When making transparent Q-bomb jiaozi cake, it's best to steam it with medium and small fire, and you can add it.