Handmade Ejiao Cake
1.
250g donkey-hide gelatin block or ground into powder, add 500ml rice wine, soak for 24 hours. Soaking donkey-hide gelatin with yellow wine can increase the efficacy of donkey-hide gelatin, promote the volatilization of the medicine, and make it easy to digest and absorb.
2.
Add yellow rock sugar powder and simmer over heat. The amount of powdered sugar directly affects the softness and hardness of the final product. Generally, it is recommended that 250g of donkey-hide gelatin plus 200g of yellow rock sugar powder is suitable.
3.
Bring to a boil on high fire.
4.
Turn to low heat and boil slowly. During this period, keep stirring with a small wooden spatula, don’t be lazy~
5.
The highest level of Ejiao cooking is to achieve such a "flag hanging" state. Ejiao is scooped up with a small wooden spatula, and the gelatin is condensed into a transparent piece and falls slowly.
6.
Turn off the fire. Pour in the walnuts quickly and stir well.
7.
Pour red dates, goji berries, and black sesame seeds in turn and stir well. Pay attention to the hand speed to be fast.
8.
Pour into a non-stick mold to shape, if there is no non-stick abrasive tool, spread a layer of greased paper or apply sesame oil on the inside of the mold.
9.
The shaped donkey-hide gelatin cake can be sliced happily.
10.
A long dragon of donkey-hide gelatin cakes.
11.
Boil it by yourself, it's full of benefits and you can see it.
12.
Excluding what was eaten when it was cooked, tasted and sliced, 1335g was left.
Tips:
1. Ejiao must be soaked in rice wine for a longer period of time, so that the medicinal properties of Ejiao can be better played.
2. During the cooking, the small wooden spatula should keep stirring.
3. After "hanging the flag", turn off the fire, add auxiliary materials, stir and pour into the mold quickly.
4. The donkey-hide gelatin cake can be sliced after it is cooled thoroughly.
