Chinese Food
Cassava pink sugar milk thousand layer cake (no need for super simple cooked pulp)
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After a few days at 26.7 degrees, my breakfast was still hot and cold. Last night, I went to bed with a fan on. Our real winter is after December. The 13 braised pork in brown sauce is Q Kwai, pink, sugar, milk, and a thousand layers of cake. A piece of cake solved the misfortune of the recent pork. Last night it was done at 9 o'clock. It should be the same as my hot brown sugar cake. It belongs to the fast 0 failed brown sugar cake series. Only the brown sugar cake is eaten while hot. This one is better. I used to make sweet scented osmanthus and horseshoe cake. I suddenly wanted to make coconut milk and horseshoe cake yesterday. But there was no horseshoe powder temporarily. The cassava powder I had hoarded earlier came into use. The uncertain proportion and layered quantity. The uneasy cooking process. But the products were still layered. There was no soft, rotten and sticky hands. I was very satisfied. Because of the characteristics of cassava flour, it will not be as refreshing as horseshoe cake. But just because of this, it is soft, waxy and elastic teeth. Press Duang ~ Duang
Cooking ingredients
Cooking Steps
Step1:First, mix the cassava powder and corn starch and mix well with egg whit
Step2:Water and brown sugar are heated and melted
Step3:Let it dry until it is not hot. Add the mixing powder and stir evenly
Step4:After the milk is heated and melted with sugar, let it dry until it is not scalded. Add in the mixing powder and stir evenly
Step5:Put the oil on the basin and put on the steamer and boil it until it is boiling
Step6:Stir the red syrup a few times, first scoop in a spoon. Steam over medium heat for about 2 minutes until it becomes transparent. Then mix the milk slurry evenly, then scoop in a spoon. Cycle until the end of scooping
Step7:In order to look good, let the last layer be red syrup, and steam for 4 minutes. Take it out and cool it, then refrigerate it overnight. Cut it and serve.
Step8:◆ the following is the display of finished product
Step9:Finished product
Step10:Finished product
Step11:Finished product
Step12:Finished product
Step13:Finished product
Step14:Finished product
Step15:Finished product
Step16:Finished product
Step17:Finished product
Cooking tips:※ cassava flour is cassava starch. It's very convenient for online shopping. I use the Thai brand; ※ corn starch can not be put. The ratio of water and flour is 2:1; ※ because the slurry is easy to precipitate, it should be stirred evenly before each scoop to prevent the separation of water and flour during steaming. If it's the same scoop, remember to wash it before scooping the cow milk slurry to avoid cross color; ※ the thickness of each layer is determined by yourself. If the scoop is large enough, it will be thick The steaming time should be lengthened properly; * the dark brown sugar paste looks better at the bottom and top. There are skills in making delicious dishes.
