Horseshoe cake -- a classic snack of Cantonese Teahouse(ma ti gao guang shi cha lou de jing dian xiao chi )

Horseshoe cake -- a classic snack of Cantonese Teahouse

Introduction:

"In all Cantonese teahouses, there will be this classic snack, horseshoe cake, which has been growing up with Cantonese people for a long time. In Guangdong, almost every family can make it. The method and materials are very simple. After mixing with horseshoe powder and sugar water, it can be steamed. The steamed horseshoe cake is translucent, tough, folded but not cracked, pouting and continuous. It is very sweet and refreshing, and has the function of clearing heat and eliminating food. "

Production steps:

Step 1: get all the materials ready.

Step 2: wash the hooves and peel them.

Step 3: tap with a knife and cut into small pieces.

Step 4: pour horseshoe powder into a large bowl and add 300 grams of water.

Step 5: mix the raw horseshoe powder thoroughly.

Step 6: pour in the chopped horseshoe.

Step 7: after washing the small pot, put in the yellow sugar, add the remaining 300 grams of water.

Step 8: boil over high heat until sugar dissolves, turn into sugar water. When the sugar water is fully boiling, add 2 teaspoons of raw horseshoe powder.

Step 9: stir it while adding, and stir it like the thick sauce of stir frying.

Step 10: turn off the fire, pour the cooked pulp powder into the raw horseshoe pulp powder while it is hot, and quickly stir while adding, to make the half cooked pulp.

Step 11: pour the mixture into the plate, smooth it, put it into the pot and steam for 20-30 minutes.

Step 12: steam the slurry until it is transparent.

Step 13: demould after cooling.

Materials required:

Horseshoe powder: 250g

Horseshoe: 100g

Huangpian sugar: 150g

Water: 600g

Note: 1, step 4, the raw pulp powder mixing, must be fully stirred, can not appear granular. 2. In fact, the key to the success of horseshoe cake lies in the production of semi cooked pulp, that is, step 10. When you pour in the cooked pulp powder, you must quickly and constantly stir, otherwise it will form transparent pimples, and the taste of steamed horseshoe cake will be greatly reduced. 3. The most ideal semi raw pulp should be translucent paste, as long as the steamed horseshoe cake will be refreshing, in Cantonese, it is enough to "spring teeth". 4. After steaming, wait until it's completely cool before pouring it out, otherwise it won't break.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: sweet

Chinese PinYin : Ma Ti Gao Guang Shi Cha Lou De Jing Dian Xiao Chi