Jujube Thousand Layer Horseshoe Cake
1.
Mix 260 grams of water and 125 grams of horseshoe powder into a slurry, and sieve to make the slurry blend more evenly
2.
Another 260 grams of water, 90 grams of brown sugar and 80 grams of jujube puree are mixed and heated
3.
Pour 2 slowly into the slurry of 1, and stir evenly while pouring
4.
In the same way, mix 280 grams of milk and 125 grams of horseshoe powder, and sieve
5.
In addition, mix 280 grams of milk with 130 grams of white sugar, heat on a low heat, and stir until the sugar melts. As in step 3, slowly pour the syrup into the powder of 4, and stir evenly while pouring.
6.
Horseshoe flour is easy to settle, and the evenly stirred jujube mud powder and milk powder are shown in the figure
7.
Brush a layer of vegetable oil on the plate for easy demoulding
8.
Boil the water in the pot, put it in the steaming dish, spoon a bowl of jujube paste, pour a layer on the bottom of the dish, cover the lid; steam for about 3-5 minutes until the first layer of horseshoe cake is cooked (condensed into a solid, no longer flowing ) Remember to stir evenly every time you scoop the powder slurry
9.
Add a bowl of milk powder paste on top of the first layer of horseshoe cake, and then continue to steam until the powder is cooked, and so on, replace the powder with layer by layer, steam until cooked, the farther back, the thicker the horseshoe cake. The steaming time for each layer should be lengthened until the horseshoe cake is fully cooked
10.
Take off the mold and cut into the shape you like
11.
Cut the diamond shape and put it on the plate
12.
Slices look good too
13.
Finished product
Tips:
1. Horseshoe flour is easy to settle, remember to stir evenly before spooning the slurry
2. One layer is steamed and then another layer of paste is poured to have a beautiful layering
3. Please add the amount of sugar according to your personal taste. It does not matter if there is no jujube puree. Change the amount of brown sugar in the second step to 130 grams, which is brown sugar milk mille
