Introduction: A traditional Cantonese delicacy! This pastry is made with horseshoe powder and can be purchased in supermarkets or Taobao. Come together to see the practice!
Ingredients
I. Sesame Seed Syrup
Horseshoe Powder 125g Sugar 150g 3 bowls of fresh water (about 250g per bowl) 150g of sautéed black sesame seeds
II. Coconut Milk Paste
I. strong>
Horseshoe Powder 125g Sugar 150g 1 bowl of clean water (about 250g) Coconut Milk 200g Milk 250g
Sesame and Coconut Milk Thousand Layer Cake
First, sauté the black sesame seeds in a pan. Put them in a bean paste machine with 3 bowls of water and grind until fine. Pour and sieve, just water not crumbs, set aside to cool. While the machine is grinding the sesame seeds let's make the coconut milk paste: put 125g of matzo meal, milk and coconut paste into a large pan and mix until there is no dry powder.
Sieve.
Put 1 bowl of water with 150g of sugar in a small saucepan and bring to a boil over high heat to dissolve the sugar!!!! Remove from heat!!!
Immediately whisk three tablespoons of pulp (about 1/4 of the pulp) from the sifted batter into the sugar water and stir well. Make the cooked batter
Immediately pour the hot batter back into the other side of the batter and stir well. (This is the raw and cooked pulp)
Now let's move on to the sesame pulp part. The following is the same as the coconut milk pulp. Put 125g of water chestnut flour and 2 bowls of sesame water into a large pan and mix until there is no dry powder and sieve.
Put the remaining 1 bowl of sesame water and 150g of sugar into a small saucepan and bring to a boil over high heat to dissolve the sugar! Remove from heat!!!
Immediately from the sifted `sesame raw flour pulp stir a little sheng three tablespoons of pulp (about 1/4 of the pulp) into the sesame sugar water and stir well. Make a cooked sesame paste.
Immediately pour the cooked batter back into the other side of the sesame flour batter and stir well. (This makes the other part of the sesame raw cooked pulp.) After the two parts of the pulp are done, we began to steam the cake!
Boil water in a large pot, put in a cake pan and sweep a layer of oil on the bottom of the pan.
1. Stir the sesame paste and pour a tablespoon of it into the cake pan (the same amount each time so that it looks good), cover the pan with a lid, and steam over high heat for 6 minutes.
2. Stir the coconut milk and pour a tablespoon of it into the cake pan (the same amount each time), cover the pan with a lid and steam over high heat for 6 minutes.
Repeat steps 1 and 2 until all the batter is used up.
Steam the food and let it cool down and cut it into pieces.
Repeat steps 1 and 2 until all the batter is used up.