Self-made Ejiao cake, the ultra-meticulous method is success! For mom and aunt.
A detailed tutorial on making Ejiao cake, just read it.
Ejiao: 500g
Walnut kernel: 500g
Jujube: 500g (red dates with stones)
Rock sugar: 150g (sun-dried sucrose in raw juice has the best taste).
Black sesame: 500g (raw sesame is fried in the pan, and cooked sesame can be used directly).
Yellow rice wine:1000g
Lycium barbarum:150g
Preparatory work:
Colla Corii Asini container: plastic lunch box (1), washed, wiped with water and evenly coated with edible oil (Note: Colla Corii Asini is particularly sticky, so it can be coated with edible oil to reduce its viscosity. Similarly, some edible oil can be coated on the tools for treating Ejiao that have just come out of the pot);
Heat the wok with high fire to remove water;
1. Pour the yellow wine into the pot, and then add the prepared rock sugar;
2. Stir gently until the rock sugar is completely dissolved in the yellow wine;
3. Turn to low heat and add Geely powder;
4, slow fire, slowly stir until the donkey-hide gelatin is pulled into a wire shape;
(Note: Stir evenly, and do not stick to the pan with force. Changes of Ejiao in the pot: After about 5- 10 minutes, many small bubbles will appear. Continue to cook for about 10 minutes, and the drawing shape should be firm.
5, small fire, add red dates (the easiest to paste the pot, remember to flip it quickly);
6, small fire, add walnuts;
7. Add black sesame seeds and turn well;
8. Take out the pot: put the donkey-hide gelatin into the prepared donkey-hide gelatin container, then flatten and compact it, and it is best to coat the tools with edible oil;
9. Let Ejiao stand and cool, put it in the refrigerator and wait for it to become Ejiao cake; (The process will take about one night);
10, take out the donkey-hide gelatin cake and cut it into small pieces evenly.