Horseshoe powder 100g water 200g

Coconut milk 200g, yellow sugar 60g.

Production steps of Melaleuca coconut milk horseshoe cake

1.？ 100g water and 60g brown sugar are put into a pot and boiled until the brown sugar melts. Cooling standby (key).

2.？ 100g water and 50g horseshoe powder are mixed evenly for later use.

3.？ Mix the cooled 1 and 2, because there will be some impurities such as horseshoe skin in the horseshoe powder I used, so I filtered it again. This is the yellow-brown horseshoe powder slurry.

4.？ Mix 200 grams of coconut milk and 50 grams of horseshoe powder evenly. I use sugar-free coconut milk. If I like sweet coconut milk, I can use boxed sweet coconut milk. This is coconut milk flavored horseshoe paste.

5.？ After the two colors of horseshoe pulp are made, find a suitable spoon (one spoon can cover the bottom of the container) and use the same spoon to ensure that each layer is uniform.

6.？ Grease the steamed container with paper towels to prevent sticking. Take a spoonful of yellow sugar-flavored horseshoe powder slurry and spread it evenly on the bottom of the container. After boiling, steam for about 3 minutes until it is completely transparent and solidified. It is recommended not to exceed 5 mm per layer, because the thicker the powder, the more precipitation and the more water will flow out.

7.？ The coconut flavor layer does the same. Be sure to steam the front layer first and then the back layer, otherwise it will be mixed up.

8.？ Repeat this process until all the horseshoe pulp is used up.

9.？ 1. Horseshoe pulp is prone to uneven precipitation, so it needs to be stirred evenly before each steaming.

2. If you are afraid of mixing colors with the same spoon, you can always wash the spoon with a bowl of clear water before using it.

3. The container should be a regular container, so that each steamed layer is uniform and looks good when cut out.

4. Remember to oil the mold. It is best to cool the water chestnut cake before demoulding and dicing, otherwise it will stick and burn your hands.

10.？ I used this kind of horseshoe powder, which was bought in the supermarket, and the formula was made according to the above instructions. If it is made according to my formula, it will not solidify, or the horseshoe powder you use is different from mine.

skill

Answer some bean friends' questions in a unified way. It's best to look at them before doing it:

1. Horseshoe powder slurry is easy to sink to the bottom, so it needs to be stirred evenly before each steaming.

2. If you are afraid of mixing colors with the same spoon, you can always wash it with a bowl of clear water before using it.

3. The container is preferably a regular container, so that each layer steamed out is uniform and looks good when cut out.

4. Remember to oil the mold. It is best to cool the water chestnut cake before demoulding and dicing, otherwise it will stick and burn your hands.

Coconut milk can be replaced with coconut milk, but coconut milk will be sweeter and more fragrant.

6. It is normal to have a little liquid on the surface, and each layer should not exceed 5mm, otherwise there will be precipitation before steaming, and there will be a lot of water on it.