Chinese Food
Donkey hide gelatin cake Guyuan paste
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It's cold. Boil a pot of donkey hide gelatin cake to make up for it. It's the first time to release the recipe. It's not well written. Please add it slowly later.
Cooking ingredients
Cooking Steps
Step1:Preparation - 1. Bake walnuts at 180 ℃ for 15 minutes; 2. Handle the mold - smear the plastic wrap or safety bag with sesame oil; 3. Crush the crystal sugar into powder with a wall breaking machin
Step2:Yellow rice wine and donkey hide gelatin are closed (soaked) one night in advance. Some donkey hide gelatin are made of powder. The step of closing can be omitted. But according to ancient books, the effect of early closing donkey hide gelatin is better
Step3:Turn on the small fire and keep stirring until the donkey hide gelatin melts completely. Add the icing sugar powder twice. Keep cooking on the small fire until the flag is hung (it will be hard to fall like a flag when the donkey hide gelatin is lifted
Step4:Boil to flag state. Pour walnuts, jujubes, Lycium barbarum and sesame into the pot in turn. Mix well in turn. Note that sesame should be poured in twice. Leave some of the remaining Lycium barbarum in the pot. Put the remaining Lycium barbarum into the final shaping
Step5:Pour the boiled donkey hide gelatin into the baking tray or donkey hide gelatin setting tray for shaping. Use the rolling pin and hand to compact the donkey hide gelatin cake
Step6:It can be cut and sealed after being refrigerated overnigh
Cooking tips:1. Use medium and small fire all the way. Keep stirring. Can't boil the paste. The boiled donkey hide gelatin will be wasted. Can't eat it. 2. The order of auxiliary materials must follow step 4. Otherwise, it's difficult to mix well. 3. It's better to boil the donkey hide gelatin to the state of hanging the flag before adding auxiliary materials. In this way, it's difficult to mix auxiliary materials. But the taste is hard. If you can't boil to the state of hanging the flag, add auxiliary materials. It's easy to mix auxiliary materials. The taste of the finished product will not be soft For example, the amount of sugar in the formula can be reduced again. But it's better not to be less than 200g for cooking.
