Horseshoe Cake---a Classic Snack in Cantonese Style Teahouses
1.
Get all the materials ready.
2.
Wash the horseshoe and peel off the skin.
3.
Pat it lightly with a knife and cut into small pieces.
4.
Pour the horseshoe powder into a large basin and add 300 grams of water.
5.
Stir thoroughly the raw horseshoe powder slurry.
6.
Pour in the cut horseshoe.
7.
After the small pot is cleaned, put in yellow sugar and add the remaining 300 grams of water.
8.
Boil on high heat until the sugar dissolves and turns into sugar water. When the sugar water is fully boiling, add 2 tablespoons of raw horseshoe powder.
9.
Stir it while adding it, and stir it into the cooked mash powder like the thick gorgon juice in stir-frying.
10.
Turn off the heat, pour the cooked syrup powder into the raw horseshoe syrup powder while it is still hot, and stir quickly while adding to make a semi-cooked syrup.
11.
Pour the mixed flour paste into a dish, smooth it, put it in a pot and steam for 20-30 minutes.
12.
The steamed flour paste is ripe and transparent.
13.
It can be demoulded after spreading cool.
Tips:
1. In step 4, the raw pulp powder must be stirred sufficiently to avoid the appearance of granules.
2. In fact, the success of horseshoe cake depends on the production of half-cooked pulp, that is, step 10. When pouring the cooked pulp powder, it must be stirred quickly and constantly, otherwise it will form a transparent lump, which will be steamed. The taste of horseshoe cake will be greatly reduced.
3. The ideal semi-raw pulp should be a translucent paste, as long as the steamed horseshoe cake will be refreshing, it will be "springy" in Cantonese.
4. After steaming, wait until it is completely cool before pouring it out, otherwise it will not be broken.
