Peach Blossom Cake

Peach Blossom Cake

1. The harvested peach blossoms only need petals. The amount I use is also the amount of pure petals.

2. Soak the petals in light salt water for 10 minutes, rinse and remove

3. Put the peach petals and pure milk into the food processor and beat them into peach blossom milk juice

4. Pour the whipped peach blossom milk into the milk pot, add pure lotus root powder

5. It must be pure lotus root noodles, not the kind of instant lotus root noodles. Otherwise it won't freeze

6. The rock sugar is powdered with a food processor. It’s healthier to use rock sugar. If you don’t have it, you can use the same amount of sugar instead.

7. Take the required amount of rock sugar powder and add it to the peach blossom milk

8. Stir thoroughly so that the lotus root flour and milk can be fully integrated

9. Then use a low heat to boil until thick, stirring quickly and constantly during the cooking process to prevent the pot from sticking. And be sure to have a small fire throughout the whole process to prevent the pot from getting stuck. To thick and smooth

10. Pour the cooked peach blossom cake into a container, let it solidify after cooling, or put it in the refrigerator to solidify

11. I refrigerated it for 2 hours, then pour it out and cut it into cubes to enjoy.

12. Cut it into pieces and paste some peach blossoms to make it more beautiful

Tips:

1. Stir quickly and continuously during the cooking process to prevent the pot from sticking. And be sure to have a low heat all the way to prevent the pot from sticking
2. I don't use much sugar, and the finished product has a slightly sweet taste. If you like the sweetness, you can increase the amount of rock sugar powder to 20 grams.