Refreshing Summer Pastry——thousand-layer Coconut Milk Horseshoe Cake
1.
Divide the horseshoe powder into two parts, add 350g of water to one part to make a raw paste
2.
Mix the raw pulp water well
3.
Boil the remaining 400g water and 250g sugar
4.
Pour the raw pulp into the sugar water and stir while pouring
5.
Mix raw syrup and sugar water into raw and cooked syrup for later use
6.
Add another portion of horseshoe powder and add 350g coconut milk to make a raw pulp
7.
The remaining 400g coconut milk is boiled until slightly boiling, pour into the raw pulp, and mix into raw and cooked pulp
8.
Spread oil all around the steaming dish, then put a layer of raw and cooked syrup in syrup, cover and cook until set, then put a layer of raw and cooked coconut milk, cover and cook until set, then put the syrup in cooked syrup, repeat this step , Until the steaming pan is full, wait until it is completely solidified.
9.
When it is just cooked, the surface is very hot and it feels a little sticky to the touch. When it is cooled, it becomes a springy and coconut-flavored Thousand-Layer Coconut Milk Horseshoe Cake. The flavor is better when you put it in the refrigerator. .
Tips:
1. The mixed raw and cooked pulp is thin, so that it will be even;
2. If you want to evenly layer by layer, you need to put the same amount on each layer, how many spoons you originally put, and how many spoons you have to put back in the next layer
