Horseshoe cake

Horseshoe cake

Introduction:

"Horseshoe cake is a Cantonese snack. It is made by steaming water chestnut powder mixed with sugar water. Water chestnut is also called horseshoe in Cantonese, so it is named. Its color is yellow, translucent, can be folded but not cracked, pout and continuous, soft, smooth, cool, tough both, taste very sweet. This product is most famous in Panxi restaurant of Guangzhou. Pankuang is a place rich in horseshoe. The product of horseshoe powder, fine powder, large crystal, sweet taste, can be made into a variety of snacks. The horseshoe cake made from it is a traditional famous food of Panxi restaurant and is suitable for all seasons. "

Production steps:

Step 1: wash the horseshoe, peel and cut into small pieces

Step 2: add half of water (350g) into the horseshoe powder, stir evenly, and reserve without particles

Step 3: take the other half of water, add rock sugar, heat and stir until completely melted

Step 4: pour the sliced horseshoe slices into rock sugar water

Step 5: heat up for a while

Step 6: quickly pour boiling water of horseshoe sugar into mixed horseshoe powder

Step 7: quickly stir into semi raw pulp, translucent paste is the best

Step 8: pour into the mold, smooth the surface, steam in the pot for about 30 minutes

Step 9: after steaming, let it cool completely, but then cut into pieces

Step 10: sprinkle a little osmanthus syrup on it for better flavor

Materials required:

Horseshoe powder: 100g

Water chestnut: 250g

Rock sugar: 160g

Osmanthus syrup: appropriate amount

Water: 700g

Note: A: the quality of horseshoe powder directly affects the taste of the finished product. It is recommended to buy high-quality horseshoe powder. B: Horseshoe sugar water should be quickly added to the slurry. If the raw slurry forms transparent pimples immediately after pouring, it means that the water temperature is too high and it is too hot. If it is still white paste, it means that the water temperature is too low, too hot. It is best that semi raw pulp is translucent paste. C: After steaming, it is necessary to cool thoroughly before taking out the pieces to avoid being out of shape. It can be refrigerated in the refrigerator to make the taste cooler. D: sweet scented osmanthus syrup can also be steamed together with horseshoe syrup to reduce the sugar content properly

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: Original