Wuxiang County has a warm temperate continental climate, with hot and rainy summers. The average temperature in July is above 20 degrees Celsius. Due to the climatic conditions, Wuxiang people like to eat cold cakes, a food that relieves heat and prevents heatstroke, in summer. The recipe of this variety is included in the "Food Dictionary". Do you like to eat cold cakes? Do you know how to make cold cakes? Let me introduce to you how to make delicious cold cakes?

How to make delicious cold cakes 1

100g red bean paste, 100g water, 15g sugar, 5g isinglass powder

Method

1. Prepare the isinglass powder on a small plate

2. Add white sugar and stir well

3. Put water in the pot. After the water boils, pour in the mixture of isinglass powder and white sugar

4. Boil, add red bean paste and boil again

5. Strain it through a sieve. I use the red bean paste I made myself, which has bean skin, so I need to sieve it

6. Put it in the refrigerator for more than an hour before eating

Delicious cold cake recipe 2

Recipe introduction Do not cook for too long in step (2), otherwise bubbles will be produced and the effect will be affected. Beautiful quality.

Ingredients

1. 350 grams of canned honey red beans, 500 grams of water, 200 grams of fine sugar,

2. 1/2 can of condensed milk, 160 grams of corn flour grams, 50 grams of starch powder,

3. Appropriate amount of white oil

Method

(1) Boil ingredient 1 and sieve to separate the sugar water and red beans.

(2) Mix the separated sugar water with ingredient 2 evenly, then add the red beans, mix well, and cook over low heat until thickened to form a cold cake mixture.

(3) After applying a thin layer of white oil to the model, pour the cold cake mixture into it and smooth it out, then place it in a steamer and steam it over high heat for about 35 minutes.

(4) Take it out and let it cool before slicing and eating.

Delicious cold cake recipe 3

Materials

Materials:

Purple sweet potato (peeled) ): 150g

Lotus root starch: 75g

Rice flour: 50g

Wheat starch (or corn starch): 25g

Fine sugar: 75g

Milk: 210g

Water: 210g

Surface decoration:

Coconut: appropriate amount

Canned cherries: appropriate amount

Method

1. Peel the purple sweet potato and cut into pieces and put into a bowl. After adding water to the steamer and bringing it to a boil, put the purple sweet potato into the steamer and steam over high heat for about 12 minutes until the purple sweet potato is soft and rotten;

2. Put the steamed purple sweet potato and all the ingredients except coconut. Put it into a food processor and beat it into a fine thick slurry;

3. Take a square heat-resistant crisper box and apply a thin layer of vegetable oil inside the box to prevent sticking (use corn oil or sunflower oil) It has almost no flavor, do not use oil with a strong flavor such as peanut oil, so as not to take away the taste of the finished product), pour 1/3 of the purple sweet potato slurry into the box;

4. Place the box into a steamer with boiling water and steam over medium heat for 10 minutes. Open the steamer lid, pour another 1/3 of the purple sweet potato slurry into the box, and continue steaming for 10 minutes. Pour in the remaining 1/3 of the purple sweet potato slurry and steam for 15 minutes. The total steaming time is about 35 minutes;

5. After steaming, the purple sweet potato slurry will be concentrated into a cake shape. After cooling, put it in the refrigerator until it is cold;

6. Take out the refrigerated purple sweet potato cold cake, cut it into suitable small pieces with a knife, and roll the cut cold cake in coconut milk. , so that the surface is evenly dipped in a layer of coconut, and it is ready to serve.

Delicious cold cake recipe 4

Materials

Cake body: 600 ml glutinous rice, 900 ml water, 1/2 cup sugar

Bean paste filling: 1.5 cups red beans, 4 cups water, 1/2 cup sugar, 2 tablespoons corn oil, 1 teaspoon vanilla extract

Osmanthus sauce: 300 ml water, 1.5 dried osmanthus tablespoon, 2 tablespoons sugar

2 teaspoons cornstarch (Corn Starch), add 2 tablespoons water and mix well.

Decoration: 1.5 tablespoons of wolfberry, soak in boiling water for 3 minutes, drain and set aside.

1 tablespoon = 15 ml = 1 Tablespoon, 1 teaspoon = 5 ml = 1 Teaspoon.

Instructions

1. Make bean paste filling: put 4 cups of water and washed red beans in the pot, bring to a boil over high heat, then reduce to low heat and simmer for 1.5 hours. There is still 1 cup of water left. /4 cup size. Remove from heat and stir in sugar.

2. Crush the red beans with a spoon. After cooling, add 2 tablespoons of corn oil and vanilla essence and mix well.

3. Make the cake body: Add 900 ml of water to a medium pot, put it on the stove and bring to a boil over high heat. Add the washed and drained glutinous rice, stir, lower the heat and simmer for 40 minutes. Remove from heat and stir in 1/2 cup of sugar while still hot.

4. Make osmanthus sauce: While cooking, put all 4 ingredients in a small pot, turn up the heat and bring to a boil, then reduce the heat and cook for 3 minutes.

6. Then add starch water, stir evenly, bring to boil and remove from heat, set aside.

7. Osmanthus bean paste cold cake: Take half of the glutinous rice, put it into a 23 cm diameter glass baking pan coated with a little corn oil, flatten it with a spatula, spread the bean paste filling and smooth it.

8. Then add the other half of the glutinous rice, flatten it with a spoon, cover with plastic wrap, and refrigerate for 4-5 hours.

9. Add a few wolfberry seeds to the cut-up osmanthus bean paste cold cake, then pour 1.5 tablespoons of osmanthus sauce on it and you are ready to eat.

Delicious cold cake recipe 5

Materials

100g pumpkin, 25g agar (geely slices), 100g water, appropriate amount of sugar

Method

1. Peel the pumpkin and cut it into small pieces, steam it, add water and sugar and mix it into a puree

2. Soak the agar in cold water first, then let it melt in hot water