Potage can be overnight
Potage should be put in the refrigerator overnight, but overnight will become hard, if you don't mind eating hard, you can put in the refrigerator to save.
How long do you need to steam the potage
Boil the water first, then steam it for 12 minutes. Steaming out of the bowl cake super tough super Q, just like QQ sugar, if you do not like can add more water, mixed with a little chenggong into it, the taste is not so tough, crisp a little.
Pottery cake knowledge
1, the ingredients according to the proportion of the formula weigh good, first take the formula of one-third of the water boiling and stirring to dissolve sugar, to be cooled and the remaining two-thirds of the water mixed, poured into the container with potty cake powder, pouring the side of the mixing until completely mixed until it is uniform, and then add a very small amount of fruit thick pulp or fruit juice concentrate stirred into the pulp to be used. If the production of mung bean or red bean cake can not add fruit flavor.
2, in the production of pottery cake batter before, should be in the steamer basket of the iron pot put the right amount of water to boil. Steamer basket on the bowl of potage, pot of water boiled off the micro-fire to be used.
3, the good potting cake batter and then stir immediately into the mouth of the portable kettle, quickly poured into the steamer in the potting bowl, each potting bowl into eighty percent full, halfway through the kettle should be shaken, shake, so as not to precipitate in the pot of batter. Each steamer in the potting bowl filled with batter, you can add the steamer cover with medium-low heat, a steamer about 15 minutes, two cages of about 20 minutes, three cages of about 25 minutes, four cages of about 30 minutes, five cages of about 35 minutes.
How to Make Sago Potting Cake
Ingredients Preparation
160 grams of sticky rice flour, 140 grams of sugar, 30 grams of sago, 1 and 1/4 cups of water, 1 cup of coconut milk.
Preparation steps
Sago crystal bowl cake
1, coconut milk and 1/4 cup of water mixed into the sticky rice flour and stirred into a thin slurry;
2, a cup of water and sugar dissolved slowly into the slurry;
3, sago boiled in water until translucent, and then rinsed a little bit in cold water;
4, sago added to the slurry and mix well! )
5, small bowl first steam hot then add the batter to steam for 6 minutes.
6. Condense into crystal shape. (If eaten in the summer, can be put into the refrigerator to freeze the effect is better!)