Rose Honey Bean Horseshoe Cake

Name: Rose Honey Bean Horseshoe Cake
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: (Rose flavor) 60g Horseshoe powder; 90g Plain Water; 1 tablespoon Rose sauce; 50g Caster sugar; (Sugar water) 90g water; Some Honey bean; 180g Light cream

by Greedy cat vip who loves life

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

I remember that the first time I came into contact with the gourmet app was to make horseshoe cakes. Because my father loves to eat them, I searched for horseshoe cakes. After going through several websites, I finally found a recipe that I liked. But for the horseshoe noodles, I went to the nearest food market to find it, and I found several food markets and they said that there was none. After searching on the Internet, I found out that the horseshoe cakes at the vegetable farm are made of tapioca flour, which is safe and without the taste of horseshoes. If you want to make real horseshoe cakes, you need to use pure horseshoe flour. Thanks to a omnipotent treasure, I bought pure horseshoe powder. At that time, the horseshoe cake was a success for me. It was a great encouragement to me. My family gave me a thumbs up after tasting it. In fact, the beauty of food is that it can pass on your love to your family through food. Dad likes all kinds of cakes, but because I was married far away, I seldom make them for Dad personally. Every time I go back to my natal house, I will take them back in large and small bags, which are all made by me. Dad’s favorite is still the horseshoe cake I make, so I will study various flavors, so that every time Dad eats it is a pleasant surprise, and I have also been greatly satisfied. For repaying my father’s love, what can be better than making it by myself. Dim sum is more suitable? !

Ingredients

(Rose flavor) 60g Horseshoe Powder
90g Plain Water
1 tablespoon Rose Sauce
50g Caster Sugar
(Sugar water) 90g Water

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Some Honey Bean
180g Light Cream

Rose Honey Bean Horseshoe Cake

1. Prepare all materials

2. Evaporated milk horseshoe syrup: 80g horseshoe powder and 180g whipped cream, stir until there are no particles

3. Add 60 grams of caster sugar to 100 grams of water and cook until the sugar is melted

4. Quickly pour it into the mixed evaporated milk horseshoe syrup, mix it quickly and set aside for later use

5. Rose horseshoe syrup: add 60 grams of horseshoe powder to 90 grams of water and mix well until granules

6. 50g granulated sugar, add 90g water and cook until the sugar melts

7. Pour it into pure horseshoe slurry quickly, and mix it quickly

8. Add a spoonful of rose paste and mix well

9. Take a solid bottom hollow mold and carefully brush a thin layer of corn oil

10. Put an appropriate amount of water in the pot, place the hollow mold on the steaming rack, cover the pot and cook on high heat until the water boils

11. Pour in all the rose horseshoe syrup, cover the pot and steam for about 8 minutes

12. After 8 minutes, open the lid and observe. If you find that the horseshoe cake has become transparent and has small bubbles on the surface, you can start the next step.

13. Mix the freshly prepared evaporated milk horseshoe paste, pour 2 spoons with a spoon, the height is about 0.5CM, cover the pot and steam for 4-5 minutes

14. Open the lid and spread the honey beans evenly

15. Pour in 3 spoons of evaporated milk horseshoe syrup, cover the pot and steam for about 5 minutes. Note that if there is less water in the pot, heat the water

16. Open the lid of the pot and see that the horseshoe cake noodles in the pot have small bubbles, then mix the remaining evaporated milk horseshoe slurry and pour it in

17. Steam the last layer for 15 minutes. Open the lid and observe that there is no liquid. After leaving the pot and let cool, use a stripping knife to make two circles to easily demould.