Coconut milk and osmanthus mille-feuille cake.

Overview

How to cook Coconut milk and osmanthus mille-feuille cake. at home

Tags

• pastries
• coconut juice
• geely powder
• osmanthus sauce
• white sugar

Ingredients

Steps

1. 1 Osmanthus sauce, 65g of coconut milk triangular bag, auspicious powder.

   

2. 2 Weighing 30g of Geely powder is two scoops of milk tea shop measuring spoons.

   

3. 3 This is Geely powder.

   

4. 4 Weigh out 350g of water using a scale.

   

5. 5 Add two spoons of osmanthus paste to the water.

   

6. 6 Add a little more sugar and mix it evenly.

   

7. 7 Pour the prepared osmanthus water into the pot and cook slowly. When the water temperature rises, add 30g of Geely powder. Stir with a spoon and cook until it boils and pour out.

   

8. 8 Also boil 30g of water until it is hot, add 65ml of coconut milk, and add a little sugar and cook together.

   

9. 9 Also add 30 grams of Geely powder, stir while cooking, cook until boiling and pour out.

   

10. 10 The boiled coconut milk water will have a lot of foam on it, and we skim it off with a spoon.

    

11. 11 Take two small mixing bowls of equal size and pour the two cooked juices into part of the small bowls. The purpose is to make them cool quickly and the final product will have even layers.

    

12. 12 Take a plastic rectangular lunch box. It is better to use a plastic box for easier demoulding. First pour a small bowl of osmanthus juice into the refrigerator and refrigerate.

    

13. 13 After the sweet-scented osmanthus juice solidifies, pour into a small bowl of coconut juice. We must ensure that the coconut juice is cold, otherwise, it will easily burn the sweet-scented osmanthus juice. Let it solidify layer by layer, and you will get a beautiful sweet-scented osmanthus cake. After everything is frozen, we unmold it. When unmolding, we use a toothpick to make a deep circle along the edge of a plastic lunch box and pour it out. Just cut it into the shape you like with a knife.