Delicious cold cake practice 1
material
Red bean paste100g, water100g, sugar15g, and gelatin powder 5g.
method of work
1. Prepare gelatin powder and put it on a small plate.
2. Add sugar and stir well
3. Put water in the pot. When the water boils, pour in the mixture of gelatine powder and sugar.
4. Boil, add red bean paste and boil again.
5. filter it with a sieve. I use my own red bean paste, which has bean skin, so I have to sieve it.
6. Refrigerate in the refrigerator for more than one hour before eating.
Delicious cold cake practice 2
Don't cook for too long in recipe introduction (2), otherwise bubbles will be generated and the quality will be affected.
material
1. 350g canned honey red beans, 500㏄ water, 200g fine sugar,
2. condensed milk 1/2 cans, corn flour 160 grams, and 50 grams of white powder.
3. Appropriate amount of white oil
method of work
(1) Boil the material 1 and sieve to separate sugar water from red beans.
(2) Mix the separated sugar water with the material 2, then add the red beans and mix well, and cook with low fire until it is thick, so as to form a cool cake.
(3) After the model is smeared with a thin layer of white oil, pour the cold cake into it and smooth it, and then steam it in a steamer with high fire for about 35 minutes.
(4) Take it out and let it cool, then slice it for eating.
Delicious cold cake practice 3
material
Materials:
Purple sweet potato (peeled):150g
Lotus root starch: 75g
Sticky rice noodles: 50g
Wheat starch (or corn starch): 25g.
Fine sugar: 75g
Milk: 2 10/0g
Water: 2 10/0g
Surface decoration:
Coconut paste: right amount
Canned cherries: right amount
method of work
1, peeled and diced purple potato and put it in a bowl. After the steamer is boiled with water, put the purple sweet potato into the steamer and steam for about 12 minutes until the purple sweet potato is soft and rotten;
2. Put the steamed purple sweet potato and all the materials except coconut into a food processor and beat them into fine thick pulp;
3. Take a square heat-resistant fresh-keeping box, coat a thin layer of vegetable oil in the box to prevent sticking (use corn oil, sunflower oil and other oil with almost no smell, not heavy oil such as peanut oil, so as not to grab the taste of the finished product), and pour 1/3 purple potato thick paste into the box;
4. Put the box in a steamer with boiling water, and steam for 10 minutes on medium heat. Open the lid of the steamer, pour another 1/3 purple sweet potato thick paste into the box, and continue steaming for 10 minutes. Pour the remaining13 purple sweet potato thick pulp and steam for 15 minutes. The steaming time is about 35 minutes;
5. After steaming, the purple potato thick paste will be concentrated into a cake. After cooling, put it in the refrigerator until it is cold;
6. Take out the refrigerated purple potato cake, cut it into small pieces with a knife, roll the cut cake in coconut milk, so that the surface is evenly dipped with a layer of coconut milk, and you can serve it on a plate.
Delicious cold cake practice 4
material
Cake body: 600 ml of glutinous rice, 900 ml of water and 2 cups of sugar1.
Red bean paste stuffing: red bean 1.5 cup, water 4 cups, sugar 1/2 cups, corn oil 2 tablespoons, vanilla extract1teaspoon.
Osmanthus fragrans sauce: 300ml of water, 0.5 tablespoons of dried Osmanthus fragrans/kloc-0, 2 tablespoons of sugar.
2 teaspoons of corn starch, 2 tablespoons of water and mix well.
Decoration: 1 tbsp of Lycium barbarum L. 1.5, soaked in boiling water for 3 minutes, drained for later use.
1 tablespoon = 1 5ml = 1 Tablespoon,1teaspoon = 5ml = 1 Teaspoon.
method of work
1, making bean paste stuffing: put 4 cups of water and washed red beans in the pot, boil over high heat until it boils, and reduce the heat to 1.5 hours, and there are still 1/4 cups of water left. Leave the fire and mix in the sugar.
2. Crush the red beans with a spoon. After cooling, add 2 tablespoons of corn oil and vanilla essence and mix well.
3. Making the cake body: add 900 ml of water to a medium-sized pot, put it on the stove and bring it to a boil. Add the washed and drained glutinous rice, stir it, and simmer for 40 minutes. Stir in sugar 1/2 cups while it is hot.
4, making osmanthus sauce: when cooking, put all 4 ingredients in a small pot, cook on high heat until it boils, and cook on low heat for 3 minutes.
6, then add starch water, stir well, boil and leave the fire for use.
7. Sweet-scented osmanthus bean paste cake: Take half of the glutinous rice, put it in a glass baking tray with a diameter of 23 cm and a little corn oil, flatten it with a shovel, and spread it with bean paste stuffing.
8. Then add the other half of the glutinous rice and flatten it with a spoon, cover it with plastic wrap and refrigerate it in the refrigerator for 4-5 hours.
9. Cut the sweet-scented osmanthus bean paste cake, put a few medlars, and then pour 1.5 tablespoons of sweet-scented osmanthus sauce to eat.
Delicious cold cake practice 5
material
Pumpkin 100g, agar (Geely tablet) 25g, water 100g, and proper amount of sugar.
method of work
1. Peel the pumpkin, cut it into small pieces, steam it, add water and sugar and stir it into mud.
2. soak agar in cold water first, and then sit in hot water.