Traditional Cantonese snack fruit bowl cake-You Are Foodie

By Clement
3

Traditional Cantonese snack fruit bowl cake

Maybe people will miss the past more and more as they get older. I especially miss the bozai cake I ate when I was a child recently. I remember that I always buy one from the aunt who sells bozai cake at the gate of the school after school. I eat it while walking. I like the crystal clear cake body and the smooth taste of Q. now there are few people selling it on the street, so make it by myself. Fortunately, bozai cake powder and mold are easy to buy online, I can freely choose to add various ingredients according to my taste. I chose a variety of fresh fruits, and dried cranberries and cranberry juice from North America, which make this traditional snack more different. The sour and sweet taste is more layered, and the refreshing taste is very suitable for summer. In particular, the red Cranberry juice will turn into a light pink after being added to the bowl cake powder, which is very girlish. You must try it~

Main Ingredients

Auxiliary Ingredients

Seasonings

White granulated sugar 70g

1. Potted cake powder, special bowls and bamboo sticks are easy to buy online. Generally, merchants will make them into suits for sale;2. If you don't want to buy a bowl, you can use the smallest bowl at home, or you can also replace it with a small cake mold and a tart mold;3. The cake pulp must be steamed until it is completely transparent;4. Don't put it in the refrigerator for refrigeration. After refrigeration, the cake will harden and regenerate. It doesn't have the taste of soft glutinous q-bomb.

Step 1 . Prepare all the ingredients.

Step 2 . First, make the original cake paste. Add 40g white sugar and 400ml warm water into the large bowl.

Step 3 . Stir until the sugar dissolves.

Step 4 . Add 250g bowl cake powder.

Step 5 . Stir and mix until there is no dry powder.

Step 6 . Filter the cake paste.

Step 7 . Take another large bowl, add 20g white sugar, 200ml warm water and 200ml American cranberry juice, and stir until the sugar dissolves.

Step 8 . Add 250g bowl cake powder.

Step 9 . Stir and mix well.

Step 10 . Filter the cake slurry once, and the cranberry juice cake slurry is ready.

Step 11 . Mango, kiwi fruit, coconut and American dried cranberry, 100g each, cut into small pieces.

Step 12 . Brush a little salad oil evenly on the inner wall of the bowl.

Step 13 . Add some diced fruit and dried Cranberry into each small bowl.

Step 14 . Half of the molds were filled with the original cake paste.

Step 15 . Pour cranberry juice into the other half of the mold.

Step 16 . Put into the steamer.

Step 17 . Cover the pot, turn to medium heat after boiling, and steam for about 10 minutes.

Step 18 . Steam until the color becomes transparent and there is no white core in the middle. Take it out and let it cool naturally. Do not put it into the refrigerator for refrigeration.

Step 19 . Draw a circle around the bowl with a bamboo stick.

Step 20 . Just pick it out in the opposite direction.

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