Ejiao Cake
by Yimi zq
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Ejiao crushed
2. Soak donkey-hide gelatin in rice wine for 3 to 6 days
3. Stir-fry black sesame and walnuts, cut red dates into small pieces, crush rock sugar
4. Pour the soaked Ejiao and yellow wine into the pot, then add an appropriate amount of yellow wine, and melt the Ejiao over a low fire
5. Add rock sugar and continue to boil
6. The boiled donkey-hide gelatin is scooped into a flag shape with a spoon, and the walnuts, red dates, wolfberry and black sesame are added in sequence and stirred in sequence. Forgot to take pictures.
7. Put the stirred donkey-hide gelatin cake into the mold, put the plastic wrap and brush the oil in advance on the mold, spread rose petals on the bottom, flatten the donkey-hide gelatin paste, and cover the top with rose petals.
8. Let the donkey-hide gelatin cake cool for 2 hours, then take it out and cut into slices.
Tips:1. Ejiao melts fastest when soaked in about a week.
2. When making donkey-hide gelatin, stir it clockwise to avoid sticking the pot.
3. When taking out the donkey-hide gelatin cake from the mold, heat it with hot water for 2 minutes, which is the easiest to take out.
