Donkey hide gelatin cake

Donkey hide gelatin cake

Introduction:

"Donkey hide gelatin, nourishing yin and blood, is a good tonic product in winter!"

Production steps:

Step 1: break the donkey hide gelatin into powder

Step 2: grind the rock sugar into powder

Step 3: put into the drying container

Step 4: stir fry black sesame

Step 5: wash walnuts and pine nuts, drain water and bake them in oven (about 165 ° for 15 minutes)

Step 6: wash and remove the core of red jujube, put it into the oven and dry the surface

Step 7: divide the longan into small pieces

Step 8: prepare all materials

Step 9: put donkey hide gelatin powder and rock sugar powder into the pot, pour in 500ml yellow rice wine and start boiling

Step 10: bring to a boil over medium heat and turn to low heat. When the glue becomes thick, it's better to lift the spoon and drop the glue into pieces. It's commonly known as "hanging the flag". About 40 minutes, during the non-stop stirring, in order to prevent sticking pot

Step 11: add black sesame and stir

Step 12: add walnuts and pine nuts

Step 13: add dates and stir

Step 14: add longan and stir well

Step 15: take it out of the pan and put it in a saucepan with salad oil

Step 16: flatten and sprinkle osmanthus on the surface

Step 17: cool naturally for 6 hours, the cake will harden! It can also be refrigerated for 1 hour.

Step 18: cut into pieces and serve

Materials required:

Donge donkey hide gelatin: 250g

Rock sugar: 250g

Jujube: 200g (enucleated)

Walnut: 200g

Pine nuts: 75g (wine stains)

Longan meat: 100g

Yellow rice wine: 500ml

Osmanthus fragrans: moderate

Salad oil: right amount

Note: the bottom of the pan is easy to come out of the pan if it is burned on the fire.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: sweet