Milk Soft Cake

Name: Milk Soft Cake
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Pure milk; 50g Pure lotus root powder; 20g Sugar; Some Soy flour

by Wanshanhong

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

The weather is hot and I always want to eat something cold. However, if it is too cold, I am afraid that I can’t stand it, so I changed it and made a little soft cake. You only need to refrigerate it and eat it. This milk soft cake is just that, smooth and delicate, rolled with a layer of soy flour to increase the fragrance, eating a little bit this day is not only cool, but also can relieve the heat, because it is added with lotus root powder that can relieve the heat. "

Ingredients

Milk Soft Cake

1. Add sugar to the milk and stir thoroughly 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. Sautéed with salt is to heat evenly, and the surface of cooked food will not batter.

8. Sift out the salt after frying. Rest assured that the beans will not be salty.

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

10. Demolition of frozen milk soft cake

11. Cut into pieces and cover the surface with soy flour before serving on a plate. It's ok without soybean flour, but I prefer the one with soybean flour.