千層紅棗糕 Red Dates Layer Pudding

  

2020年農曆新年即將到來，我有一個想法，做一個新的食譜 - 紅棗千層糕！我2017年也做過這個食譜了，我改良了一些裁料，也在網上搜索Eric's Bakery，下面是我最喜歡的味道 - 非常美味，咀嚼起來QQ 彈彈，也有層次的:)

食譜：（2盤：6-7“長方形/圓盤）
300克               紅棗去核
1000克              水

160克                增成蔗糖

530-560克         紅棗糖水
160克                木薯粉（來自泰國的產品）
20克                  澄面
25克                  糯米粉
25克                  粘米粉
1/2茶匙              鹽

烹飪方法：熱水蒸45分鐘

做法：
1）洗滌紅棗，在高火下用水煮沸直到100℃，然後改用低/中火煮30分鐘; 關火蓋住焗 30-45分鍾，用篩過瀘棗糖水2至3次（用匙壓出汁），直到有清澈紅棗糖水;

2）用低火煮棗水/紅糖（只是讓糖融化），讓它冷卻下來，並取出530-560g棗水待用;

3）把模用油掃過，另一方面用大火煮熱蒸鍋直到水煮沸100c待用;

4）在一個大混合碗中混合和篩過所有乾粉，將棗糖水分2次添加～攪拌均勻，直到光滑（麵糊是薄的），把一大湯勺麵糊倒入模中，蒸5分鐘，如此類推到最後一層，應該有9-11層，再蒸25分鐘（視乎你的模大小啊）把一根棍子放進糕，如果沒有濕塊出來，就熟了！

5）讓它冷卻至少一個小時，然後出模，享用吧！它可以在冰箱裡保存一個星期，在室溫下1-2天。

**一旦它保存在雪櫃裡，翻熱吃最好是蒸的～仍很軟彈QQ。

The 2020 Chinese New Year is coming, and I have an idea to make a new recipe-Jujube Melaleuca! I also made this recipe in 2017, I improved some cutting materials, and also searched for Eric's Bakery on the Internet. Here is my favorite taste-very delicious, chewed QQ bouncing, and there are levels :)

Recipe: (2 plates: 6-7 "rectangle / disc)

300 g                        red dates1000 g                      water

160 g                        sucrose

530-560g                  red date sugar water160 g                        tapioca flour (product from Thailand)20 g                          wheat flour25g                           glutinous rice flour25g                           rice flour1/2 teaspoon              salt

Cooking method: steam for 45 minutes

Procedure:1) Wash the red dates, boil them with water at 100 ° C under high fire, and then use low / medium heat for 30 minutes; cover with simmer for 30-45 minutes, and sifter through jujube sugar water 2 to 3 times Out of juice) until there is clear jujube sugar water;

2) Cook jujube water / brown sugar with low heat (just let the sugar melt), let it cool down, and take out 530-560g jujube water for later use;

3) Sweep the mold with oil, on the other hand, cook the steamer with high heat until the water is boiled 100c standby;


4) Mix and sieve all the dry ingredients in a large mixing bowl, add the jujube sugar in 2 conditions ~ stir well until smooth (batter is thin), pour a large spoon of batter into the mold, and steam for 5 minutes, repeat the same until finish the last layer, there should be 9-11 layers, and steam for another 25 minutes (depending on the size of your mold). Put a stick into the cake, if there is no wet cake, it is cooked!

5) Let it cool down for at least an hour, then remove from the cooking pan and enjoy! 

**It can be stored in the refrigerator for a week and at room temperature for 1-2 day

** Once it is kept in the refrigerator, it is best to steam it when it is reheated ~ It is still very soft and QQ.