Video 85 Degrees C Milk Small Party

Name: Video 85 Degrees C Milk Small Party
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g milk; 55-60g Caster sugar; 150g Light cream; 65g corn starch; 1/2 piece Vanilla pods; About 50g Coconut

by freesiaa-made

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Video address: http://v.youku.com/v_show/id_XMjgzMDkzMjU2NA==.html?spm=a2hzp.8244740.0.0
[The video can be found on the official account freesiaamade or freesiaa-made on Weibo]

Remember the coconut milk recipe at 85°C? Actually, you can make it yourself at home. The ingredients and operation are not complicated. The key is that you don’t need an oven. When it gets hot in summer, it’s a little scary to open the oven. If you want to fully replicate the coconut milk recipe, you can replace the whipped cream with cooking coconut milk.

Tips:
1. After the milk paste is boiling, continue to cook for about 1 minute to allow the cornstarch to fully gelatinize. If it is not cooked in place, the custard will become thinner after cooling. Of course, don’t cook for too long, otherwise the taste will not be so soft~
2. It is not recommended to replace corn starch with other starches.
3. The size of the glass plate is 26*15*8cm. Please use a high-temperature-resistant fresh-keeping box or a rectangular plate.
4. Keep in a sealed refrigerator for no more than 3 days.
5. Choose high-quality milk and coconut paste.

Ingredients

500g Milk
55-60g Caster Sugar
150g Light Cream
65g Corn Starch
1/2 piece Vanilla Pods
About 50g Coconut

Video 85 Degrees C Milk Small Party

1. Cut the vanilla pod in half and remove the vanilla seeds.

Video 85 Degrees C Milk Small Party recipe

2. Pour milk, whipped cream, caster sugar, cornstarch, and vanilla seeds into a small pot.

3. Mix well and mix until there is no dry powder.

4. Turn on a low heat throughout the process, and stir constantly with egg whips while heating to avoid uneven heat. Heat for about 5 minutes, the milk paste will start to solidify and produce small gnocchi. Continue to stir and heat.

5. After boiling, continue to cook for about 1 minute and turn off the heat. At this time, the milk paste becomes thicker. Stir quickly and vigorously to make the milk paste smooth.

6. Sprinkle a layer of minced coconut on the glass plate (26*15cm).

7. Pour in the cooked milk paste and spread it out evenly. After cooling, put it in the refrigerator (the non-icing layer) for at least 3 hours.

8. Take out the frozen custard and cut into small pieces about 2 cm.

9. Put the cut milk cubes in the fresh-keeping box, sprinkle an appropriate amount of coconut paste, cover and shake evenly, so that the milk cubes are covered with coconut paste on all sides.