Horseshoe Cake
1.
Peel the horseshoe and cut into pellet
2.
Use 375ml of water and 250g of horseshoe powder to open the pulp and mix well with the horseshoe granules. Remember to stir well.
3.
Boil 750 ml of water in a pot, add the brown sugar, and turn off the heat
4.
Pour the yellow syrup from the fire immediately into the already opened horseshoe flour slurry, while pouring it, stir it with chopsticks until the flour slurry becomes a paste. This is a bit of work, if the weather is hot, it will easily become a paste. , If the weather is cold, use a pan with water to warm the bottom, or adjust the ratio of boiling water and boiling water by yourself
5.
Take a cake pan, brush a thin layer of cooking oil on the bottom and around it, and pour it into it when it cools down
6.
Steam on the pot for 30 minutes, the steaming time depends on the thickness of the cake body, adjust by yourself
7.
After steaming, open the lid and let it cool, and it will be easy to shape when you eat it. Buckle the cake body upside down on the cutting board, cut into chunks, take the amount for the meal and serve it on a plate
8.
Be particular about it and fry until golden on both sides before serving
Tips:
The key to success lies in the fifth link. If the temperature is not enough, the horseshoe particles will all float up instead of being evenly distributed throughout the cake body. . . If the temperature is too high, it will become a very thick paste, and the surface of the cake will be uneven.
