Chinese Food
Guyuan cream (donkey hide gelatin cake)
(100398 views)
Guyuan cream is also called Ejiao walnut cream. It is a good product with a long tradition of nourishing blood and skin. It is said that this recipe was created by Yang Guifei of Tang Dynasty. It is also called Guifei beauty cream. In addition to Walnut and donkey hide gelatin, black sesame, yellow rice wine and crystal sugar are also added. Regular food can nourish blood and moisten skin. Black hair.
Cooking ingredients
Cooking Steps
Step1:250 g gelatin.
Step2:Beat into powder.
Step3:Beat the icing sugar into powder.
Step4:Spread the sesame seeds on the baking plate. Put them into the oven with the preheating temperature of 200 degrees. Bake for about 5 minutes until they are ripe. Take out and cool. (there's no oven. You can fry it.
Step5:Other materials are ready.
Step6:Put rice wine in the pot (preferably a non stick one).
Step7:Then add the icing sugar. (the icing sugar is not powdered. It can be put directly until it is boiled.
Step8:Stir with a wooden spatula until it boils.
Step9:Turn the fire to a low temperature. Put in the donkey hide gelatin powder.
Step10:Use a wooden shovel to stir continuously until the flag is hung.
Step11:Stir fry longan meat for 2 minutes.
Step12:Add the rest of the material.
Step13:Stir evenly and turn off the heat.
Step14:Put it into the mold with the preservative film (easy to demould).
Step15:Cool down after pressing.
Step16:Cover with plastic wrap and refrigerate for 12 hours.
Step17:Take out the demoulding.
Step18:Loading.
Step19:Slice into the seal box and save.
Step20:Finished drawings.
Step21:Finished drawings.
Cooking tips:1, like to eat sweet pro. Bingtang can be added to 180g. 2. Those with deficiency of spleen and stomach should not be used. There are skills in making delicious dishes.
