Cold Cakes (cool Drink with Sichuan and Chongqing Characteristics)
1.
Bagged cold cake powder, this is a commonly used brand I prefer, the total amount is 250g (some vegetable markets in Sichuan and Chongqing also sell it in bulk, and the merchants will say blending). Although the proportion and production method are written on the bag, it is not completely suitable for all kinds of kitchen utensils. For some high heat transfer type quick-heating kitchenware, the water ratio and time will be changed. And it didn't say how to make sugar water. From my personal experience, it is still the old way of old people to use wok, iron pan is more suitable for making cold cakes, and the taste is better. Pans and soup pots are not very suitable, so I mainly talk about the production and proportioning of iron pans (woks), as well as the production of sugar water.
2.
200 grams of brown sugar.
3.
150 grams of crude rock sugar (also known as yellow rock sugar, earth rock sugar) (it needs to be broken if it is too big).
4.
Boil 1 liter of water to high heat until the sugar melts.
5.
While boiling the sugar water, add 1.3L (liter) of water to the pot and cover it, ready to boil. While waiting for the water to boil, prepare for the step of cooling the cake slurry.
6.
There are not many people at home this time, to ensure the freshness of the food, there will be no leftovers. Let’s take half a bag of cold cake powder as an explanation. The whole bag should be made according to the proportion of half bag and the same proportion will be enough. I weighed 125g jelly powder.
7.
Prepare 300 ml of water.
8.
Pour the water and cold cake powder into a basin, mix and mix thoroughly.
9.
When boiling, the brown sugar and rock sugar melt.
10.
Add 20 or 30 Chinese wolfberries while the heat is high, and blanch them for about 10 to 20 minutes. When there is almost no heat in the sugar water, put it in the refrigerator. (Remember that only iced to cool, don’t freeze into ice cubes, so choose which kind of iced function to put appropriately)
11.
At this time, the water used to boil the cold cake is almost just boiling.
12.
When adding the cold cake paste, mix thoroughly in a basin again, and pour it into boiling water evenly in a circular motion (don't just pour it in one place, the reason why it can't be explained later).
13.
Change to medium heat, pour the slurry into boiling water, it will instantly become milky white into a transparent semi-solid, and stir quickly with a spatula. Stir continuously for about one minute, preferably with a spatula and a fresco in the shape of a mosquito coil.
14.
At this time, the water and the semi-solid are completely fused, and then change the high fire to the same stirring method, and keep stirring for one minute.
15.
At this point, it looks more delicate, and then change to a low heat, the same way, stir for about one or two minutes.
16.
The final result is this kind of colloidal mass without unscrambled.
17.
Put it into a container while it's hot and let cool and set. One is to take a single serving and let it cool. Use a medium-sized rice bowl with a diameter of 12 cm and fit it in two thirds (it is almost three cm thick). It is the round shape commonly used in take-out delivery nowadays.
18.
There is also a centralized storage for keeping cool, and a large flat-bottomed container is used for storage. It is a multiplying method often used by small vendors on the street and in the countryside. They use wooden rectangular containers for loading, which are convenient to cut into equal-sized pieces after setting.
19.
Pour the two-centimeter-thick cold cake in a container while it is hot. (Naturally let cool and set for about half a day, or after there is no more heat, put it in the safety layer of the refrigerator to speed up the cool and set, about three hours)
20.
Pressing is more Q-bomb, without collapsing, it can be judged that it has been shaped. Use your fingers to gently press the edge attached to the container wall for a circle, and then gently poke it inward with your hand to separate the cold cake from the peripheral wall of the container.
21.
Add about 100 ml of water to make the water flow into the crevices around it.
22.
Swirl lightly for a circle or two to separate the bottom of the cold cake from the mold. (Alternatively, the previous multi-step demoulding method is not necessary. You need to rinse the container wall with clean water before pouring the cold cake, pour out the water, and let the container mold adhere to a water film. Shake to demould)
23.
Use the same method to demould small portions.
24.
Add a small amount of water and shake it to release the mold.
25.
When eating, remove the sugar water.
26.
The single round cold cake is directly inverted in a suitable size bowl, according to your own taste and the sweetness of the brown sugar water, plus an appropriate amount of brown sugar water. (When eating, first use a small spoon to poke into small pieces or use chopsticks to form small pieces about two centimeters on the side, flip and evenly coat with sugar water before eating. You can also use a small knife and bamboo knife to divide into small pieces. It was sold in old Chongqing. It was made with a bamboo knife)
27.
This is a large portion of water and demoulded, first use a knife to cut into a square about six centimeters side.
28.
Shake the container twice and the cold cake will separate automatically.
29.
When eating, use a spatula or rice spoon to take out the number of pieces you want.
30.
Put it in a suitable size bowl, add an appropriate amount of brown sugar water according to your taste and sweetness of the brown sugar water. (When eating, first use a small spoon to poke into small pieces or use chopsticks to form small pieces about two centimeters on the side, flip and evenly coat with sugar water before eating. You can also use a small knife and bamboo knife to divide into small pieces. It was sold in old Chongqing. It was made with a bamboo knife)
Tips:
1. To boil cold cakes, mix the pulp first, then pour it into boiling water and cook. The main ingredient of jelly cake powder is rice noodles, which will immediately turn into a jelly-like paste when exposed to boiling water.
2. Adjust the pulp first to make the fusion more uniform, and it is not easy to become a dry powder state of the outer cake wrapper (this situation will occur when most of the milk powder is adjusted with hot water). Pour the cold cake paste into boiling water in a circle for the same reason.
3. The cooking time should not be too long in an iron wok. It takes only three or four minutes to cook until it becomes a beige rice paste. There is no explanation on the single method, and it takes so long.
4. The role of brown sugar water ingredients. Brown sugar provides the original flavor and sweetness of cold cakes, sets off the flavor of rice and light alkali. Rock sugar provides seasoning and softness, so that the taste of brown sugar will not be abrupt. Chinese wolfberry has a slightly sour taste. The sweetness is not obtrusive and greasy, and invigorating.
5. The cold cake demoulding method is like the two introduced in my steps. It is better to use water for demoulding, but the cold cake should not be soaked in water for more than two days, otherwise the cold cake will become non-flexible and will become brittle Evacuation affects the taste and is also easy to deteriorate.
6. So this method of demoulding, if you haven't finished eating the cold cake, you must store it in the refrigerator to prevent it from deteriorating too quickly. It must be eaten within two days to prevent the taste from becoming bad.
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