Sweet and refreshing traditional summer dessert pantang horseshoe cake

Sweet and refreshing traditional summer dessert pantang horseshoe cake

Introduction:

"1. The proportion of horseshoe powder and water should not be too much, not too little, too thin to lump, less too hard to affect the taste; 2. If fresh horseshoe is not added, the proportion should be 250 g powder, 250 g Sugar, 1500 g water; 3. When mixing raw pulp, it must be stirred to the solution completely without particles, otherwise there will be powder like substances in the horseshoe cake, which will affect the appearance and taste; 4 After the powder is poured into a small amount of water to synthesize a thick slurry, all other materials are added, and the heat is turned off when it is just boiling. Then it is poured into the mold and steamed in the pot. But what is more troublesome is that the first thing to do is to control the heat very carefully. The fire should not be too big, and when cooking, it will be mixed constantly. If you don't pay attention, it will be stuck in the pot. So it is easier for novices to operate the raw and cooked slurry. Of course, skilled workers can cook directly, so that the pulp mixed more evenly, not easy to precipitate, each has its own advantages and disadvantages, we can consider ah

Production steps:

Materials required:

Horseshoe powder: 200g

Fresh horseshoe: 150g

Water: 1000g

Rock sugar: 150g

matters needing attention:

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: sweet