Cassava flour, what kind of cake can you make with it?

Liu Xingju, a 73-year-old grandmother from Jinyun, let Bian Xiao know a brand-new delicacy-jiaozi with stone powder. Different from ordinary jiaozi, the skin of Shanfen jiaozi is made of fresh taro and sweet potato powder. After jiaozi is cooked, the skin is crystal clear, which greatly increases people's appetite. It is nicknamed "Mercedes-Benz jiaozi" because its appearance resembles the Mercedes-Benz logo. I'm not sure about your steps to make a corner, so I'll just say a few common questions that you can refer to and compare with your own practice.

I believe everyone is familiar with cassava starch, which is often used in our daily life. Like many baked goods, jellies, sausages and so on. , using cassava starch. When mixed with water, it is transparent, colorless and tasteless, and has a Q-bomb flavor. Cassava flour has a lot of delicious food. Cassava starch is a kind of starch extracted from cassava, which is transparent after heating and can be used to make many Q-bomb foods, such as taro.

Cassava starch can be used in a variety of foods, such as: Pearl Q sugar in bubble tea, taro balls, crystal jiaozi, crystal buns, beef soup, fried oysters, fried noodles or sliced noodles. I like glutinous rice balls and fried rice noodles made of cassava starch best. Let me tell you how to make fried potato chips. Cassava flour is a kind of starch extracted from the root tuber of tropical plant cassava, which has no taste and aftertaste. Compared with ordinary starch, cassava flour is more suitable for products that need fine seasoning, such as pudding, cake and stuffing cake.

Common glutinous rice balls are made of glutinous rice flour. Crystal jiaozi is a bit special. Cassava flour as the skin is crystal clear, and the stuffing is looming, just like a graceful beauty covered with gauze. The taste is also softer and smoother than glutinous rice balls. You can make tapioca bazan, put any stuffing you like, steam it and it tastes delicious, or fry a pot, add brown sugar and water, cook until it bubbles, then quickly pour it into a pot with 80g tapioca powder and stir it around with chopsticks.