1. Prepare the ingredients for the bozai cake and weigh the required weight
2. Take a clean glass bowl and pour 70 grams of invert syrup (I used the crystals of syrup)
3. Add 70 grams of warm water to melt the syrup crystals for later use
4. Brush a thin layer of corn oil in Xuechu’s 6-piece heart-shaped mold
5. Prepare a clean bowl and put 150 grams of crystal cake powder
6. Pour 280 grams of water into the crystal cake powder and mix well
7. Then pour the melted sugar water into the crystal cake powder and continue to mix evenly
8. Sieving the slurry with a strainer
9. Use a small spoon to scoop the batter to the Xuechu 6 heart-shaped mold, about 8 minutes full (the more part can be steamed in a glass bowl)
10. Put the right amount of candied honey beans in the batter
11. Put the Xuechu 6 heart-shaped mold into the steamer, steam for 8-10 minutes on high heat, turn it into a transparent color, turn off the heat
12. Take out the entire mold and let it cool. Use a toothpick to draw a circle around the edge to release the mold.
13. Bozai cake inlaid with amethyst
Tips:1. The ratio of crystal cake powder to water is 1:2.5, the larger the ratio, the softer the bowl cake
2. The invert syrup in the recipe can be replaced with white sugar or honey
3. The extra pasta can be steamed in a glass bowl
