Sweet potato red bean horseshoe cake
The cake is golden and red. Once it is served, it not only means good, but also delicious, sweet and refreshing.1. Remember, you must let it cool before demoulding, otherwise it is easy to stick. After it is completely cold, it will not stick to your hands at all. It is more crisp to eat after refrigeration.2. Because the red bean stuffing has particles and high content, it is a little wrinkled on the surface. If you mind, you can mix it with a cooking machine to make it delicate.3. No extra sugar is added. The taste is relatively light. You can add extra sugar yourself or pour syrup on it.4. If you use milk instead of water, the taste will be stronger.5. There is no limit to the steaming container. How convenient is it? Just don't make it too thick. The steaming time will be long. Finally, let it cool and cut it into pieces.6. If you do more, you will double yourself.
Step 1 . Prepare the ingredients.
Step 2 . Peel the sweet potato, cut it into small pieces and steam it.
Step 3 . Add water to horseshoe powder, stir well, sift it twice and divide it into 2 equal parts.
Step 4 . Add 55g of steamed and cooled sweet potato to 1 portion, and stir well with a cooking machine.
Step 5 . Add 55g of red bean stuffing to the other portion and mix well.
Step 6 . Heat in water until half cooked, thick paste.
Step 7 . First put a kind of batter in the mold, steam it to 8 and then put another kind of batter, steam it. The large mold can be steamed and cut directly. The small mold takes about 5 or 6 minutes.
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