We can always meet all kinds of delicious food in life, including sweet, spicy, hemp and so on, all of which are different. Especially the cakes in delicious food, which beat the taste buds of most people, especially a "thousand-layer cake" which is really popular among guests. In our store, dozens of copies are made every day, and sometimes it is not enough to sell. I believe many people have eaten or seen the Melaleuca Cake, which is full of elasticity, and the entrance is very delicious, not sticky at all, and the most important thing is that the cooking of Xiaobai is almost zero failure.

Then someone must be curious at this time. Since the Melaleuca cake is so delicious, what should we do? In fact, the practice of thousand-layer cake is very simple, and the most important thing in the whole process is the details. Especially when cooking brown sugar, we can't cook the brown sugar too thinly, it's best to make it a little thicker, and at the same time we can't cook it, otherwise the taste will be greatly affected and there will be a bitter taste.

I won't say much below. Today, I will share with you the specific steps and details of Melaleuca Cake. I will express it in the simplest and easy-to-understand words, so that everyone can understand it. Let's watch it with me.

get materials ready

Ingredients for red layer: 200 grams of horseshoe powder, 300 ml of water and 100 grams of red sugar.

Ingredients of coconut milk layer: 100g of horseshoe powder, 300g of coconut milk, 100g of pure milk and 50g of condensed milk.

Steps of Melaleuca Cake

Step 1: firstly, make water chestnut powder slurry, put the water chestnut powder into a container, add clean water and stir evenly, then filter it with a sieve to remove impurities (filter it with a very fine sieve, so that the effect will be better).

Step 2: Start boiling brown sugar, pour two spoonfuls of water into the pot, add brown sugar, boil it over medium heat to melt, then pour two tablespoons of horseshoe pulp while stirring, and the stirring will be streamlined (this process takes about five minutes, and the stirring will continue halfway), and then immediately pour the remaining horseshoe pulp while stirring, so that the yellow part is ready.

Step 3: Then make the white part, prepare a container and put the horseshoe powder, add milk, coconut milk and condensed milk and stir them evenly (the amount of milk should be controlled in this step), and also filter the impurities with a sieve.

Step 4: After boiling water in the ignition pot, prepare a deep flat chassis (or a small cold-skin gong gong can also be used), pour two spoonfuls of yellow paste into the first layer and steam for four minutes, and so on. (Note that the powder paste should be stirred before each steaming to prevent precipitation, so it won't play when it is made.)

Step 5: Repeat this way, the last layer is yellow, and it needs to be steamed for 5 minutes (the last layer needs to be more solidified). After steaming, it will be left to cool naturally, and it will be eaten after being taken out and cut into small pieces. It is very elastic and has a good taste.

Summary of thousand-layer cake

Through the above steps, I believe many people have a deeper understanding of the practice of Melaleuca Cake. In fact, it also says that this cake pays great attention to details. We have to be extra careful in every step, especially when steaming. We control each layer for about four minutes, but there is no fixed time. We mainly steam the next layer by watching it. If it is solidified, it can't be steamed, otherwise the layers will be uneven, which will be awkward.