Milk Soft Cake

Name: Milk Soft Cake
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Pure milk; 50g lotus root starch; 20g Sugar; Some soy

by Wanshanhong

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

My family has added a baby this year. The weather is hot, and Mommy Bao always wants to eat something cold. But if it’s too cold, I’m afraid that I can’t stand it. I’m still breastfeeding, so I changed it and made some soft cakes. You only need to refrigerate and eat. If you don’t freeze it, it’s not too cold, and you can take it out to warm it up before eating. , Wait until room temperature before eating, hehe, don’t be afraid of cold. This milk soft cake is soft and smooth. It is rolled with a layer of soybean powder to increase the fragrance. Eating a little bit this day is not only cool, but also cools down the heat, because it contains lotus root powder that can cool the heat.

Ingredients

300g Pure Milk
50g Lotus Root Starch
20g Sugar
Some Soy

Milk Soft Cake

1. Add sugar to the milk and stir well to dissolve the sugar

2. Take pure lotus root powder, it must be pure, don’t add granules

3. Add lotus root powder to milk and mix well

4. Boil on low heat, and keep stirring in one direction while cooking. When it starts to thicken, keep stirring

5. Until the thick paste becomes smooth and delicate, turn off the heat

6. Pour it into a container with water, let it cool, and put it in the refrigerator for 1 hour. It is easier to demould the container if it gets wet

7. Soybeans are sautéed with salt. Stir-fry with salt is to heat evenly, and the surface of the cooked quick will not be battered, and the salt will be sifted out after frying. Rest assured that the beans won't be salty

8. Grind cooked soybeans into fine powder with superfine grinding function

9. Demolition of frozen milk soft cake

10. Cut into pieces and cover the surface with soy flour before serving on a plate. It’s okay without soybean powder, but I prefer the one with soybean powder