Peach Blossom Cake

Name: Peach Blossom Cake
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g Pure milk; 45g lotus root starch; 15g Rock sugar powder; 6g Peach petals

by Wanshanhong

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

The March peach blossoms bloom, the flowers are so beautiful! In such a beautiful flower season, it's a pity that you can't eat it. How can you bear the heart as a foodie if you let the flowers fall into the soil? ! So collecting some petals to cook food, it can be regarded as living up to this beautiful flower! The peach blossom cake I made today was to smash the peach petals and milk together. I couldn't eat the petals, but I tasted the smell of flowers. Because the peach blossom itself has a slightly bitter taste, after making it with milk rock candy, it tastes very like almonds. Because I love almonds, this cake makes me love it. But the peach blossom cake is delicious and you should not eat more, because peach blossom has a strong detox function, and if you eat too much, you will have diarrhea.

Ingredients

Peach Blossom Cake

1. For the harvested peach flowers, as long as the petals are used, 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, you can’t use the kind of instant lotus root noodles, otherwise it won’t solidify.

6. The rock sugar is powdered with a food processor. It is healthier to use rock sugar. If you don’t have it, you can use the same amount of white 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 cook until thick, stir quickly and continuously during the cooking process to prevent the pot from sticking, and be sure to keep the pot from sticking on a low fire all the way, until it is 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 for 2 hours, then pour out and cut into pieces and 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 small fire all the way to prevent the pot from being burned
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.