Materials?

Zhouxing horseshoe powder 250g

Gold medal as high as 400ml coconut milk.

Pure milk 150ml

Condensed milk (optional) 60g

Yellow sugar 150g (increase or decrease according to taste)

Clear water 650 ml

Q How to play coconut milk Melaleuca Cake (water chestnut cake)?

Preparation materials: Horseshoe powder is selected from Zhou Xing or Pantang Wu Xiu, and coconut milk is selected from Gold Medal Gundam or Le Jia.

Remarks: Use other brands of horseshoe powder. Don't call me if you don't follow the recipe! Because I haven't used anything else to do it.

Many questions mentioned in the message of the kitchen friend, I will answer them here in a unified way:

Q: Can coconut milk be replaced by coconut milk?

A: Yes, but the fragrance of coconut will be much weaker.

Q: Can brown sugar/brown sugar/replace yellow sugar?

A: Of course! Any color of sugar is ok, but the color of the finished product is different.

Q: Why is there water coming out?

A: This issue has always been controversial. I really don't know why. Don't ask any more questions about water, sorry!

Q: How long can it last? How to save it?

A: It's okay to refrigerate for two or three days, but it certainly doesn't taste as good as the first day. After all, it is a powder cake, which will be harder when frozen. I haven't put it down for more than two days, and I'm almost finished with such delicious lasagna.

Q: Why do I fail to do everything according to the prescription?

A: If you really follow the steps of the recipe, first look at whether the raw materials are bought correctly, then look at whether the ingredients have been weighed, and then look at whether you have carefully understood the recipe. If it still doesn't work, I suggest changing the prescription or someone else.

Besides, I won't answer many questions I asked without carefully reading the menu! It's all in the recipe tips.

The correct way to open coconut milk: open a small mouth from top to bottom, let the upper mouth ventilate, and pour coconut milk from the lower mouth, so that it can be poured out smoothly!

Divide 250g water chestnut powder into two parts, one is 150g and the other is 100g.

Remarks: If horseshoe powder is divided into two parts, each part is 125g on average, then the yellow water should be reduced to 600g g ... Of course, the amount of water can be increased or decreased appropriately (it is recommended not to increase it again). After all, the hardness and softness of the formula is exactly what I like.

Take 150g water chestnut powder, add 300ml water, stir evenly to form water chestnut powder slurry, and sieve to remove impurities and powder particles. This is protoplasm.

150g yellow sugar is put into a pot, 350ml water is added, and the sugar is boiled until it melts.

Turn off the fire, scoop a spoonful of puree, slowly pour it into sugar water like running water, stir it quickly while pouring it, and boil it into a thin paste. This is cooked pulp. There is no definite spoonful here. Just steam a thousand layers of cake with a spoon. Just put a spoon in it. My spoon capacity is about 50 ml. )

Note: the cooked pulp must be thin and mushy, that is, it can still flow like corn soup, but it should not be very thick. It is too thick to be mixed with the original pulp, which is likely to lead to water in the later steaming.

Some kitchen friends have reported that the cooked pulp will be boiled directly into paste without turning off the fire, which may be related to the size of the fire and the thickness of the bottom of the pot. Mine is the minimum fire of the gas stove and the thickened composite bottom of the milk pot.

And the feedback from the kitchen friends. It will be easier to pour the puree after the sugar water is cooled. You can try.

Pour the cooked pulp back into the original pulp and stir well. This is Xiao Huang.

Take 100g water chestnut powder, add 400ml coconut milk, 150ml pure milk and 60g condensed milk, directly stir without heating, and sieve to remove impurities and powder particles. This is Xiao Bai.

Remarks: Xiaobai directly mixes raw pulp with cooked pulp because coconut milk is thick and milk is solidified, so there will be no moisture during steaming. Boiling raw and cooked pulp will make the finished product more elastic! If you want to turn milk into water, or condensed milk into sugar, it is recommended to cook raw and cooked pulp together (refer to the practice in Xiao Huang).

Xiao Huang and Xiaobai are prepared separately and then steamed layer by layer.

Fill the pot with enough water, put it on the steaming tray, cover it and bring the water to a boil.

First scoop two spoonfuls of yellow about 100ml into a steaming tray, smooth it, cover it and steam for 2-3 minutes until the transparent surface is solidified (as shown in the figure).

Remarks: Stir evenly before scooping the powder slurry every time. The steaming time depends on the thickness of each layer! ! !

Spoon two spoonfuls of white wheat (about 100ml) into a steaming pan, smooth it, cover the lid and steam for 2-3 minutes until the surface is solidified (as shown in the figure).

Remarks: Stir evenly before scooping the powder slurry every time. The steaming time depends on the thickness of each layer! ! !

A layer of small yellow and a layer of small white, so repeat adding layers at regular intervals until the two pulps are completely steamed, each layer is steamed for 2-3 minutes, and the last layer is steamed for 5 minutes. Mix the cement slurry evenly before adding layers every time.

Note: The first and last layers should be yellow. The steaming time depends on the thickness of each layer! ! !

Steaming, taking out, thoroughly cooling, demoulding, and cutting into pieces. Eat! Eat!

Remarks: Be sure to cool before cutting. It's sticky when it's hot, so it doesn't look good.

This is the steamed finished product, with total liquid volume 1000ml.

After setting the table, I feel a few grades. (^_^)a

No matter how you cut it, it looks good!

This is the steamed finished product, with total liquid volume 1300ml.

The new steaming plate is a little small, so it can't steam all the paste in the recipe. The rest is steamed for three layers with one dish.

Finding the third floor is also beautiful! The key is delicious, visible Q-bomb.

Stop it, I'll have a taste first!

You see, there is really no water, ignoring the prominent osmanthus, and the surface is still very smooth.

Osmanthus fragrans, water chestnut and red beans can be added.

The color of brown sugar steamed is better than that of yellow sugar. Great love!

It can be cut into squares or diamonds with any size.

Many people ask: What kind of knife can be used to cut neatly?

I cut it with a kitchen knife. First, pour the Melaleuca Cake out of the steaming tray, put it flat on the chopping board dedicated to cutting fruit, and cut it from top to bottom with a knife. Remember to save everything until the end, don't cut back and forth, it will be neat and angular.

Q tanhaochi