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How to make delicious Cao Bang beef cake that makes customers fall in love
May
Cao Bang specialties are very diverse and rich. Coming to Cao Bang, you must immediately enjoy dishes such as: 7 flavors roasted duck, Trung Khanh chestnuts, pork ribs, sticky rice filling with Cao Bang, beef cake,… Perhaps, the dishes above are not enough. to make tourists fall in love. A type of cake called Cao Bang beef cake is the kind of cake that makes visitors fall in love with Cao Bang land more. How to make Cao Bang beef cake? Join Dung Ha Dry Food in the kitchen to discover the delicious Cao Bang beef cake recipe that will make diners fall in love.
1. What is Cao Bang beef cake?
See more: 7+ Delicious Tet confectionery of all kinds used in traditional Tet
2. Ways to make Cao Bang beef cake with a strong and hot flavor
2.1 Hot steamed Cao Bang beef cake
Ingredients for making Cao Bang beef cake:
- 5kg of delicious rice
- Yeast bloom
- 85g jaggery
Doing:
- Wash the rice 2-3 times in a pot of clean water
- Soak rice in clean water for 6-8 hours to make the rice soft and easy to process
- Pick up the rice, drain the water
- Drain the rice, proceed to grind the rice into a fine powder
- Pour in the baking yeast, and let the dough rise for about 3-5 hours
- Put the pan on the stove, put the jaggery in and melt it
- Filter jaggery through a towel to get a smooth paste, remove residue
- Pour the flour into a clean tray, pour the melted jaggery mixture into the dough. Mix well
- Process the second dough for about 3 hours
- When the time has elapsed, pour the dough into the prepared large round aluminum tray (pour the dough evenly into the aluminum tray). Pour out the flour,
- proceed to bring the cake to steam
- The cake is steamed for about 30 minutes to be cooked
- When the cake is cooked, take it out, cut it into rectangular pieces and enjoy immediately
2.2 Cao Bang beef cake baked in a pan without oil
Ingredients for making Cao Bang beef cake:
- 100g tapioca flour
- 1/2 teaspoon instant dry yeast
- 3 chicken eggs
- 150g coconut milk
- 75g jaggery
Doing:
- Put the pot on the stove, add 150g coconut milk + 75g palm sugar. Turn on high heat, stir the mixture together to combine. When the sugar melts, turn off the stove
- Put 100g of tapioca flour in a bowl with 1/2 teaspoon of instant dry yeast + 3 egg yolks. Using an egg beater, beat the mixture until combined
- Pour a little warm coconut milk just made into a bowl, stir well
- Wrap the food in cling film, incubate the mixture for about 3-5 hours until bubbles appear on the surface of the dough.
- Put a non-stick pan on the stove, heat the pan, put a little oil in the pan
- Pour into the pan 1 – 1.5cm of the flour mixture. Cover the pan, fry the cake on low heat for about 3-5 minutes
- The top of the cake is dry, does not stick to your hands, flip the cake, continue to fry for 1 more minute until the other side is cooked
- Do it evenly until you run out of flour mixture, then stop
- Cut the cake into bite-sized pieces. Soft, chewy, spongy cakes are best when hot
2.3 Cao Bang beef cake with greasy milk
Ingredients for making greasy Cao Bang dairy cake:
- 90g brown sugar
- 40ml warm water
- 1 tablespoon dry yeast
- 170g rice flour
- 160ml fresh milk without sugar
- 50ml coconut milk
- 10g bamboo charcoal starch
Doing:
- Put 30ml of warm water in a bowl along with 1/2 teaspoon of sugar. Stir well until the sugar dissolves with the water
- Soluble sugar, add 1 teaspoon of dry yeast, stir well and vigorously
- Use food wrap, cover the bowl of yeast, leave it for 10 minutes until the water bubbles up
- Put 170g of rice flour in a bowl, add yeast + 160ml of unsweetened fresh milk, mix well
- Using an electric mixer, beat the mixture until smooth, not sticky
- Using cling film, let the dough rest for about 2 hours
- Put the pot on the stove, turn on medium heat, put 50ml of coconut milk in the pot + 90g of brown sugar. Stir until the sugar dissolves
- Pour the cooked coconut milk into the flour mixture, mix well. Wrap the food in plastic wrap, incubate the dough for the third time for about 30 minutes for the dough to swell, mix the dough again
- Scoop about 45ml of the flour mixture into a small bowl. Add 15g of bamboo charcoal starch, stir well
- Pour the bamboo charcoal mixture into a small jar to create a shape
- Put the mold in the steamer. Cover the lid for 2 minutes so that the molds and pans are steamed hot
- Hot mold, pour in white powder, squeeze bamboo charcoal powder to style
- Put the cake in the steamer with high heat for 15 minutes
3. How to enjoy and preserve Cao Bang beef cake for a long time?
3.1 How long does Cao Bang beef cake last?
See more: What is the difference between tapioca flour and knife flour?
3.2 Cao Bang beef cake how many calories?
Cao Bang beef cake has an average weight of 100g, it contains about 82.9 calories. In particular, these calories come from baking ingredients such as:
- 10g of plain rice flour contains 36.5 calories
- 2 tablespoons jaggery contains 40 calories
- 5g tapioca flour contains 6.4 calories
In addition, this amount of calories can increase depending on the type of beef cake such as:
- 100g jaggery cake contains 120 calories
- 100g of grilled coconut beef cake contains 110 calories
- 100g of beef cake with coconut milk contains 90 calories
- Eat beef cake about 2 times / week
- Should not eat more than 5 cakes / time
See also: How many calories in white beans? Weight loss dishes from white beans?
4. Conclusion
Above is a detailed article that meticulously answers the question of how to make Cao Bang beef cake that Dung Ha Dry Food sends to readers. These are diverse recipes for beef cake but still retain the full flavor of the dish that makes the brand name of Cao Bang land. Hopefully, with the above sharing, readers will have for themselves the best quality, scrumptious beef cake. Wish you always success!
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