Recommend a Cantonese pastry-red bean horseshoe cake. You can never have too much food, can you? Eat well, and your mood will become very good! Bian Xiao will also be updated regularly. If you like it, remember to follow Bian Xiao's tutorial!

Top 1: red bean coconut milk cake

Red bean coconut milk cake

material

25g red beans, coconut milk 150g, 250g fresh milk, 50g corn starch and 35g sugar.

working methods

1. Soak the red beans in boiling water for half an hour, then put them in a pot to cook until the skin is not broken, take them out and drain them for later use.

2. Put all the other ingredients into the pot and cook slowly. In the meantime, keep stirring to prevent the pan from being burnt and cook until it is sticky.

3. Add the cooked and drained red beans and gently stir until the red beans are evenly distributed.

4. Pour it into a mold or container of any shape you like, let it cool, demould along the edge with a knife, and buckle it out. You can cut it into pieces or dig it directly with a spoon.

Top2: refreshing horseshoe cake

Refreshing horseshoe cake

To tell you the truth, I always like to eat water chestnut cakes, but eating out is too sweet and there are not many horseshoes. Since today is the weekend, I am also free. I found the method of water chestnut cake on the internet (and made some improvements according to my personal preference). Haha, although it was the first time to make water chestnut cake by myself, it was still successful. Give you a reference!

Now I am eating my own water chestnut cake, and I feel very good and satisfied. Of course, the most important thing is to make my weekend morning as refreshing as water chestnut cake ~

If you think it's good, try it sometime ~

material

250g of water chestnut powder, 0/25g of sugar, 0/00g of water chestnut meat and 0/00g of water.

working methods

1, water 500g water horseshoe powder, stirring until there are no powder particles, and making raw powder slurry.

2. Dice the horseshoe meat and mix well in the cornstarch slurry.

3. Add 750g of sugar to water until it is dissolved, and make syrup.

4. Add the hot sugar water into the raw starch slurry and stir evenly to make horseshoe-shaped starch slurry.

5. Pour the horseshoe pulp into the container.

6. Steam on high fire for about 30 minutes, cool and cut into shapes.

Tips:

1, the water chestnut cake just made is a little soft. It can be frozen in the refrigerator until it can be eaten. It's refreshing!

2, you can also use a non-stick pan to fry, don't have a flavor.

Top3: Guangdong red bean horseshoe cake

Guangdong red bean horseshoe cake

I made a simple and refreshing red bean horseshoe cake during afternoon tea. It was really cool when I drank it in a cup, hehe! It doesn't look good, but it's delicious. Smoky smell (in Cantonese, I don't know how to say this word in Mandarin) is refreshing. If you fry sugar, it will look much better. Looking at red and black now, is the camera not bright enough or the lighting at home not enough? As you know, please give me some advice.

material

Water chestnut powder 500g, borneol 650g, red beans 150g, and clear water 400g (about 8 bowls of water).

working methods

1. Wash red beans and soak them in clear water for 3 hours. Boil the water in a vacuum oven, add the red beans to boil 15 minutes, and then put them back in the vacuum oven for stewing for 45 minutes.

2. Soak the water chestnut powder in 2.5-3 bowls of water and stir until the powder particles are completely dissolved for later use.

3. Boil the remaining 5 bowls of water, add borneol sugar and boil it into sugar water.

4. When the sugar water is about 80 degrees, slowly pour the water chestnut powder slurry into the sugar water, stirring while pouring until the powder slurry is translucent and pasty.

5. Drain the red beans and stir them evenly in the slurry.

6. Brush a layer of oil on the steamer, pour the slurry and steam for 40 minutes (microwave oven can also heat for 40 minutes).

Tips:

1, water chestnut cake is refreshing, elastic teeth, tough smoke, horseshoe powder and starch paste are very important.

2. If you can't fry white sugar, you must use borneol sugar or brown sugar (only white sugar has a turbid taste), and you must fry white sugar.

3. The sugar in syrup should not be higher than or lower than 80 degrees, remember.

Top4: Red bean coconut milk cake

Red bean coconut milk cake

material

Pre-cooked red beans, 250g water chestnut powder, 625g cold water, sugar, coconut milk, two bowls of boiled water and oil.

working methods

1.250g horseshoe powder, 625g cold water to cook 2.5 bowls.

2. Put a bowl of coconut milk, two bowls of boiling water and enough sugar in the pot to boil.

3. After the coconut juice is boiled, pour a small bowl of water chestnut powder into the pot, then stir it evenly immediately, and turn off the fire immediately after it becomes a paste.

4. Turn off the fire immediately, quickly pour the remaining water of horseshoe powder into the pot and stir evenly until it becomes a paste without particles.

5. Pour the red beans into the paste and stir well.

6. Rub a little oil on the bottom and sides of the steaming plate so that it won't stick to the cake.

7. Pour the prepared batter into the steaming tray and wipe it evenly.

8. Cover with a layer of red beans and press gently.

9. Steam for about 20 minutes!

10. Finally, the whole dish is steamed and taken out. Leave it at room temperature until it is completely cooled before cutting! ! (Because it is soft and sticky when it is just steamed, it must be cooled and hardened before it can be cut into pieces. Do remember! ! ! ! All cakes made of horseshoe powder should be cooled before eating! ! )

Top5: Mung bean horseshoe cake

Mung bean horseshoe cake

material

Mung bean, horseshoe powder 125g, water 325g, sugar 188g, oil.

working methods

1. Mung beans are soaked one night in advance.

2. Mix125g water chestnut powder with 325g water.

3. Put 325g of water and188g of sugar into the pot and cook until the sugar is dissolved. Add half of the slurry, stir quickly and evenly, and make a paste. Turn off the heating.

4. Pour into the other half of the batter and mix well with the drained mung beans.

5. Pour into the oiled basin and steam for about 20 minutes. Cool and cut.