Filial Piety Guyuan Cake

Name: Filial Piety Guyuan Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Donkey-hide; 500ml Rice wine; 150g crystal sugar; 250g walnut; 400g Black sesame; 150g Red dates; 30g Wolfberry

by Meng Yue's small stove

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

The name "filial piety Guyuan cake" originated from the tonic prepared by the daughter for the mother. My mother in a foreign land missed her homeland, so she asked me to help me prepare the Guyuan Cake. Used to nourish the mother's body in winter. May the mothers of the world live a long and healthy life..."

Ingredients

250g Donkey-hide
500ml Rice Wine
150g Crystal Sugar

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250g Walnut
400g Black Sesame
150g Red Dates
30g Wolfberry

Filial Piety Guyuan Cake

1. Prepare a box of Ejiao

2. Break the donkey-hide gelatin into a grinder to smash

3. Pour the crushed donkey-hide gelatin into the pot for later use.

4. Put the rock sugar into the pulverizer and stir.

5. Prepare a bottle of rice wine.

6. Pour the crushed donkey-hide gelatin and rock sugar into the pot, rush into the rice wine, stir, and soak overnight is best.

7. Heat the donkey-hide gelatin on a low heat, stirring constantly, to prevent the bottom of the egg from getting muddy.

8. Pour the walnuts and black sesame seeds into a baking tray, and bake them in the oven.

9. The red dates are pitted and cut into pieces, and some clean goji berries are prepared.

10. Ejiao can be boiled until the shovel is not easy to drip.

11. Add the red dates and goji berries, and stir well while adding.

12. Add walnuts and black sesame seeds and stir well.

13. The mixed glue is very thick.

14. Put it into a square mold covered with greased paper while it is hot.

15. Lay oil paper after all loading. The cake body is compacted and flattened by hand. After cooling, put it in the refrigerator to harden and then cut into slices.