How to make water chestnut cake elastic
In the past 10 days, hot topics across the Internet have mainly focused on food preparation, healthy living, and practical skills. Among them, water chestnut cake, as a traditional Chinese dessert, has attracted much attention because of its elastic texture, sweetness and deliciousness. Many netizens are discussing how to make elastic water chestnut cakes on social platforms. Today we will analyze this topic in detail.
Why is the water chestnut cake not elastic?
The elasticity of water chestnut cake mainly depends on the quality of water chestnut powder, the proportion of water and the steaming temperature. The following are common reasons for failure:
| Reason for failure | solution |
|---|---|
| Water chestnut powder is of poor quality | Choose high-purity, additive-free water chestnut powder |
| Improper moisture ratio | Prepare strictly according to the recipe proportions |
| Not enough steaming time | Make sure the steaming time is sufficient (usually more than 30 minutes) |
| Wrong cooling method | Allow to cool naturally before cutting into pieces, avoid overheating |
The secret to making elastic water chestnut cake
To make a springy water chestnut cake, the key lies in the following steps:
| steps | Key points |
|---|---|
| Material selection | High-quality water chestnut powder, fresh water chestnuts, purified water |
| proportional allocation | The recommended ratio of water chestnut powder to water is 1:5 |
| Stirring techniques | First mix the raw slurry thoroughly, then add boiling water and stir until translucent |
| Steaming method | Steam over high heat for 30-40 minutes to ensure it is completely cooked |
| cooling treatment | Cool completely before removing from mold and cutting into pieces. |
Detailed production step analysis
1.Material preparation: We need to prepare 250 grams of high-quality water chestnut powder, 1250 ml of water, 200 grams of rock sugar and an appropriate amount of fresh water chestnuts.
2.Raw pulp preparation: Mix 250 grams of water chestnut powder with 500 ml of water, stir evenly until there are no particles, this is raw pulp.
3.Boiled in sugar water: Boil the remaining 750 ml of water and 200 g of rock sugar until the rock sugar is completely dissolved.
4.Pudding skills: Slowly pour the boiled sugar water into the raw syrup and stir quickly while pouring until the mixture becomes a translucent paste.
5.steaming process: Pour the prepared slurry into the mold, put it into a steamer and steam over high heat for 30-40 minutes. The steaming time is adjusted according to the thickness. The thicker the cake, the longer it will take.
6.cooling treatment: After steaming, take it out and let it cool to room temperature naturally. Do not rush to unmold or cut into pieces.
FAQ
| question | answer |
|---|---|
| Why does water chestnut cake come out? | It may be that the steaming time is insufficient or the cooling is not complete. |
| How to judge whether the water chestnut cake is cooked? | Insert a toothpick into the center and it will be cooked if no mucus comes out. |
| Can other ingredients be added? | You can add coconut milk, red beans, etc., but pay attention to the proportion adjustment |
| How long can water chestnut cake be kept? | It can be stored in the refrigerator for 3 days. It is recommended to eat it as soon as possible. |
Tips for improving elasticity
1. When preparing the slurry, you can add a little cooking oil (about 5ml), which can effectively improve the elasticity of the finished product.
2. Use filtered water or mineral water instead of tap water. Water quality will also affect the final taste.
3. Avoid opening the lid frequently to check during the steaming process. Sudden changes in temperature will affect the shape of the cake body.
4. When cutting the water chestnut cake, the knife can be dipped in some cold water to make the cuts more neat and beautiful.
Once you master these techniques, I believe you will be able to make water chestnut cakes that are elastic and taste great. Hurry up and give it a try!
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