What's the practice of Guangdong traditional food-wave cake?

Every place has its own traditional cuisine, and the practices of these traditional cuisines are quite different. Because of the environment, climate, human environment and other factors, people will have many different understandings and taste a lot of delicious food here. Today, I'd like to introduce the special food in Guangdong. What's the way to make jiaozi cakes?

Bozi cake is one of the traditional pastry snacks in Guangdong, which is famous for its refreshing, tender and delicious taste. The main ingredients are sticky noodles and cooked noodles, sweet. Bowl cakes can be divided into old-fashioned and crystal. There have been old-fashioned almsgiving cakes before, but now they are mostly crystal almsgiving cakes, which are as refreshing and smooth as jelly.

step

1. Wash the red beans, soak them in clear water for 3 hours, take them out and put them in a pot. Add water to the red beans and simmer for 40 minutes.

2. Mix 200 grams of cassava flour with 50 grams of grinding powder, pour 200 grams of water, stir until there are no particles, and finish pulping; Boil 200g of water in the pot, turn to low heat, add white sugar and boil it into sugar water, turn off the fire and fully cool it, pour it into the powder slurry, and stir while pouring it to avoid the semi-mature state of the finished product caused by the precipitation of the slurry.

3. Brush the mold with oil, add appropriate amount of red beans, coconut milk and osmanthus respectively, preheat the steamer, lift the lid after the steam comes out, then pour in 9 minutes of slurry, stir slightly, and cook on medium heat 15 minutes.

4. Take it out to cool. Turn it with a bamboo stick, insert it from the side and demould it.

And brown sugar and coconut.

1, 200g of brown sugar and 200g of water are evenly mixed, heated with low fire until there are no particles, cooled, poured with 200g of cassava powder and 50g of dry powder, stirred evenly, coated with oil in the mold, preheated in the pot, taken out, poured with slurry for 9 minutes, boiled in the pot for 15 minutes, cooled and demoulded, and wrapped with coconut paste, and finished!

In hot summer, it can be put into the refrigerator for about 2 hours after it is made, thus making it cool and more comfortable and refreshing to eat.

skill

1. The ratio of starch to pulp is very important. 1:4:4 into powder: cassava powder: water.

2. Friends who don't have molds can use small bowls, vegetable bowls or egg tart molds, as long as they are molds with a little depth.

3. When stirring the syrup, be sure to pour a spoonful of syrup and sugar water first, and then pour the sugar water into the rest of the syrup to stir, because the syrup will precipitate if it is left for a long time. Pour a spoonful of syrup into it and stir it, so that the beggar cake won't be half cooked.