Rose Lotus Root Powder Milk Cake
1.
Prepare the raw materials, because the rock sugar at home happened to be gone, I replaced it with white sugar, and forgot to take photos with pure milk
2.
Let me talk about the agar here. Agar is also called jelly powder, but the name is different. The supermarket sells it and is very easy to buy. If you find agar in the supermarket, it is hard to find, but there are a lot of jelly powders.
3.
There are jelly powders in places like vermicelli fans, but you need to see clearly what is written on the jelly powder and whether it can be added to food. Generally, the jelly powder is used for cold dishes after soaking it softly. I specially give it to it. Took a photo for your reference
4.
Soak the agar first
5.
Prepare a basin of water, then wash the lotus root, peel it, cut it into pieces of appropriate size, and put it in water immediately after cutting it to prevent oxidation, soak it for a while
6.
Put the lotus root block into the food processor, add proper amount of soaked lotus root water
7.
The lotus root pulp is finely beaten, and I have super fine grinding function on it, which can make the lotus root pulp very delicate and delicate.
8.
This is the beaten lotus root pulp. Pour the beaten lotus root pulp into the pot, add some rock sugar or white sugar and cook until it is viscous and transparent. It is the original lotus root flour. If you add milk, it will be milk-flavored lotus root flour.
9.
This is the lotus root starch made by adding rock sugar and milk directly to the mashed lotus root pulp. It’s so delicious.
10.
Lotus root flour is very delicate and smooth
11.
This time I’m making cold cakes, so I pour the beaten lotus pulp into the pot, add half a carton of milk, add some sugar to boil, add agar, and boil until the agar is melted and the lotus pulp is thick. Turn off the heat.
12.
Then press the lotus root pulp on the mesh sieve. The lotus root cake that comes out has a delicate taste, and the lotus root flour is very fine, and it has a different feeling of rustling, and it can also pass the unmelted agar. My agar is melted.
13.
Then take an appropriate amount of rose sauce, the prepared lotus root pulp
14.
Take appropriate amount of rose sauce, mix with lotus root flour and stir well
15.
Then pour it into a container, let it cool, cover it and put it in the refrigerator at a constant temperature. Demould after solidification
16.
After demoulding, cut into various shapes you like, ready to eat
17.
Finished picture appreciation
18.
Finished picture
19.
The taste is very good, the rustling taste, recalling the past, the faint lotus root, rose fragrance, milk mellow, delicate taste
20.
One more piece
Tips:
1. Put the lotus root in water immediately after dicing to prevent oxidation
2. Be patient when boiled and stir constantly to prevent the pot from sticking.
3. Filter the lotus root powder several times if you don't like the rustling taste
4. The lotus root powder must be made delicately
