Cassava powder, what's the function? What kind of cake can you make?

I'm Zhu Xiao, a gourmet blogger who specializes in baking. I am very happy to talk about food and enjoy a good life with you!

Cassava powder, what's the function? What kind of cake can you make?

Cassava flour is a kind of starch extracted from cassava, which is transparent after heating. Snacks made of cassava flour are crystal clear, and the taste is mainly Q-bomb. Cassava flour can be used to make many cakes. For example, many partners like taro, pearls, cakes, and golden cakes, all of which take cassava flour as one of the main ingredients, and their uses are still very wide.

Here are two kinds of small desserts made of cassava flour, which are also very suitable for summer. I hope you like it!

Homemade taro balls (for two)

Highlight: Summer is coming, and I like a bowl of Q-elastic taro. Add sago and fruit to make a different summer dessert. I always get at least 20+ when I'm not at home. This is a simple home-made, more affordable and healthy!

Composition:

Pumpkin, sweet potato and purple potato (net weight): each100g, cassava starch:150g (50g in triplicate). Iced drinking water: moderate amount.

Seasoning materials: honey red beans, coconut milk, etc.

Production steps:

1, peeled pumpkin, sweet potato and purple potato, covered with plastic wrap, steamed, mashed and mixed with 50g cassava starch to form taro dough with different tastes.

2. Cover with plastic wrap and wake for 15 minutes. Knead into long strips and cut into small particles.

3. Sprinkle some cassava flour in the bowl, put the taro balls in and shake them, so that cassava starch can roll evenly on the surface to prevent sticking.

4. Boil a pot of boiling water, add taro, cook until it floats and cook for 2 minutes.

5. Wash taro balls with cold water for several times, and then put them in iced drinking water to cool them for later use. This step can make taro balls more elastic and shiny.

6, with coconut milk, honey red beans and other spices, you can also cook some small sago or mix with burning grass, red bean paste and other rich flavors.

Tips: Dry goods look here!

1, the water content of different ingredients may be different. Adjust the amount of cassava starch according to the actual situation, and finally the dough is moderate in hardness.

2, seasoning ingredients can be placed according to their own preferences, flexible collocation.

Guangdong-style bozaigao

Highlight: Bozi cake is a memory food for many friends when they were young. In fact, it is also very simple to make. Think about it a little and you can go back to your childhood memories! Try it quickly ~

Composition:

Cassava powder: 200g, refined powder: 50g, sugar: 80g, clear water: 400g, honey red beans, dried osmanthus, etc. : right amount.

Production steps:

1, cassava flour and corn starch are mixed and sieved.

2. Slowly add half of the water while stirring until there is no dry powder.

3. Pour the remaining water+sugar into the milk pot and bring to a boil over medium heat.

4. Slowly pour the sugar water into the slurry in step 2, while stirring and mixing evenly.

5. Pour the prepared paste into the mold of glutinous rice cake, 9 minutes full, and decorate the surface with honey red beans and dried osmanthus.

6. The steamer is on fire and can be steamed for 15 minutes.

Tips: Dry goods look here!

1, the mold of glutinous rice cake is very flexible, such as heat-resistant small bowl, egg tart mold and so on. According to the size of the mold, the steaming time is slightly different, and a small mold is generally recommended.

2. The surface decoration can be adjusted according to your own preferences, such as raisins and dried cranberries. Everything's fine.

The above are two kinds of delicious cassava starch I shared, both of which are very suitable for summer. My favorite friends may wish to make them! Guys, what other foods have you cooked with cassava starch? Welcome to share your food experience and expose your food works in the comment area!

Hello, everyone, I like cooking.

Generally, corn starch is commonly used in our family, but cassava starch is rarely used. Cassava starch is a starch liquid extracted from cassava roots. Although cassava starch itself has no nutritional value, it can provide energy and can also be used instead of flour for various cooking and baking.

So what is the specific function of cassava starch?

1. can replenish energy.

Cassava starch can provide carbohydrates and replenish energy for human body.

2. Detumescence and detoxification

Commonly used for traumatic injury, traumatic swelling and pain, stubborn tinea and other diseases.

Prevention of constipation

Cassava starch can promote gastrointestinal peristalsis, reduce feces and toxins in the body, and has a good effect on preventing constipation.

Protect blood vessels

Cassava contains potassium, which can keep blood pressure stable, so people with high blood pressure should eat more.

Cassava starch has many benefits, so what kind of cake can cassava starch make?

? Crystal jiaozi

Composition:

450g of cassava starch, 260g of boiled water, one carrot, one sweet potato, one corn, 200g of pork belly and a proper amount of chopped green onion.

Steps:

Tip:

Let's talk about what tapioca flour is and what it does.

Cassava flour is the name of starch, which is extracted from the roots of a wetland plant. The leaves of this plant resemble bananas. Cassava flour, also known as Thai raw flour. Boiled with water and heated, it will be transparent and elastic in taste. Jiaozi, the steamed stuffed bun in many hotels, is made of it, which looks very delicate.

Cassava flour is a small ball made of cassava flour, which is starch extracted from the roots of cassava or cassava plants. The main ingredient of its baby food, milk pudding, is also used in thick soup and stew.

manufacture order

Cassava starch can be used to make alcohol, fructose, glucose, maltose, monosodium glutamate, beer, bread, biscuits, shrimp slices, vermicelli, soy sauce, plastic fiber plastic film, resin, paint, adhesive and other chemical products.

Operation cassava

Cassava is one of the three largest potatoes in the world and is widely planted in tropical and subtropical regions. Cassava is the fifth largest crop in the south subtropical region of China after rice, sweet potato, sugarcane and corn. It plays an important role in crop layout, feed production and industrial application, and has become the main processed starch and feed crop widely planted.

Cassava is the root tuber of Euphorbiaceae, which is conical, cylindrical or spindle-shaped, fleshy and rich in starch. Cassava flour is of good quality and can be eaten, or used in industry to make alcohol, fructose and glucose. All parts of cassava contain cyanoside, which is toxic. The fleshy part of fresh potatoes can only be eaten after soaking and drying. Because fresh potatoes are perishable, they are generally processed into starch, dried slices and dried potato granules as soon as possible after harvest. There are two main types of cassava: bitter cassava (specially used to produce cassava flour) and sweet cassava (eaten in a way similar to potatoes). Processed and eaten, it is one of the main miscellaneous grains of local residents.

Dosage: suitable for use, just the right amount.

Cassava starch can be used as pastry such as cassava cake, Taishan cassava Melaleuca, cassava grape fruit and so on.

First, cassava cake:

1, material. Mashed cassava, 200g of coconut sugar, 1/2 cups of concentrated coconut milk/milk, 3/4 cups of water, 2 eggs, 2 teaspoons of butter, 1/4 teaspoons of salt, 2-3 drops of vanilla extract, 1.5 tablespoons of flour, 65438.

2. Practice

1. First, thaw the cassava paste and coconut milk (I use frozen coconut milk), then pour 3/4 of the water into the pot, add 200 grams of coconut sugar, cook and cool for later use.

2. Then mix the mashed cassava, coconut milk, flour, cassava flour, salt and vanilla extract, then pour in the freshly cooked coconut water and stir the eggs evenly. Remember not to butter.

3. Preheat the oven to 360 degrees Fahrenheit (about 175 degrees Celsius). Bake in the oven for an hour.

4. After one hour, take out the cassava cake, brush the surface with butter, then set the oven to roast and bake it in the oven until golden brown (about eight to ten minutes).

5. Wait a little for cooling, and then cut into pieces. Those who like to eat shredded coconut can sprinkle a little shredded coconut when eating.

Second, Taishan cassava Melaleuca

1, material

450g cassava flour, 50g flour, 420g borneol, three bowls of clear water (about 800ml) and half bowl of hot water (about 130ml).

2. Practice

1, boiling sugar water, weighing borneol, taking out 80g for filling and the remaining 420g for boiling sugar water.

2, borneol sugar into the pot, add 3 bowls of water.

3. Cook on low heat until all the sugar melts, then turn off the fire and let it cool.

4, mung bean stuffing, peeled mung beans soaked in water 1 hour or more.

5. Pour the water into the pot together. Do not exceed the amount of mung beans. Add 80 grams of borneol sugar and cook on low heat until mung beans are rotten. If there is still too much water, open a big fire to dry it.

6. Crush mung beans slightly with a spoon. If you like graininess, you can crush it directly with a spoon. If you don't like graininess, you can break it with a blender.

7. After the mung bean stuffing is crushed, you can start the third step. After the mung beans are cooled, add about a bowl of powder slurry and stir evenly to become stuffing. Adding starch paste to mung bean stuffing is to make the stuffing adhere to cassava better.

8. Stir the filling.

9. Mix raw cassava flour and flour, pour into a large basin, slowly add the cooled sugar water cooked in the first step, and stir while adding sugar water. My mother stirred it directly by hand. You can use chopsticks or other tools to stir, and finally stir into a paste without particles. At this time, you can put a bowl of starch paste mixed with mung bean stuffing.

10, add half a bowl of hot boiled water to the slurry, and stir while heating the boiled water. (The step of heating boiled water can be omitted. My mother said that this is called ironing head, which can make the pulp steam more flexibly, and it is no problem if it is not scalded. )

165438+) bring a pot of water to a boil, put a container filled with powder slurry into it after the water is boiled, cover it, and steam for 5-6 minutes on high fire until it is solidified.

12, pour in 1 tablespoon of powder slurry, just a thin layer, and then pour in a layer of mung bean stuffing; (Add a thin layer of starch paste first and then add mung bean stuffing, so that the bonding effect will be better. It is possible to add mung bean stuffing directly, but the bonding effect may be worse. ).

13. Cover the pot and steam for 5~6 minutes until it is solidified.

14. Repeat steps 3, 4 and 5 until the slurry is used up, that is, after a layer of thick slurry is steamed and solidified, add a layer of thin slurry and mung bean stuffing, and then add a layer of thick slurry after steaming and solidification; (As for the thickness and number of layers of the paste layer and the filling layer, you should decide according to your own preferences. )

15, steamed cassava Melaleuca.

16. Sprinkle a layer of sesame seeds on it while it is hot, let it cool and cut into pieces. It's sticky when it's hot and difficult to cut. Wait until it cools down.

Third, cassava grape fruit soup.

1, material

Papaya, lemon, honey, grapes

2. Practice

1. Wash cassava, peel and remove seeds, and cut lemon peel into pieces.

2. Take lemon juice (it is best to pinch it by hand, the juice will be clearer) for use.

3. Stir cassava into soup, add lemon peel and stir well, then add 2 teaspoons of lemon juice and stir well.

Take a goblet, fill it with half, scoop a spoonful of honey on the surface, and then decorate it with grapes.

Cassava cake, crystal jiaozi.