Milk soft cake

Overview

The weather is hot and I always want to eat something cold. But I was afraid that it would be too cold, so I made a modification and made some soft cakes. I only need to refrigerate them before eating them. If I don’t freeze them, they won’t be too cold. This milk soft cake is just that, soft and delicate, rolled with a layer of soybean flour to increase the fragrance. It is not only refreshing to eat it today, but it can also relieve the heat, because it contains lotus root starch, which can relieve the heat.

Tags

• snacks
• common dishes
• cantonese cuisine
• children
• afternoon tea
• teenagers
• fast food
• pure lotus root starch
• pure milk
• soybean flour
• sugar

Ingredients

Steps

1. 1 Add sugar to the milk and stir thoroughly until the sugar dissolves

   

2. 2 Take pure lotus root powder, it must be pure, not the kind with added granules

   

3. 3 Add lotus root starch to milk and stir evenly.

   

4. 4 Cook over low heat, stirring constantly in one direction. When it starts to thicken, continue stirring

   

5. 5 Until the thick paste becomes smooth and fine, turn off the heat

   

6. 6 Pour into a container covered with water, let cool and then refrigerate for 1 hour. It will be easier to release the container if it is dipped in water

   

7. 7 Fry the soybeans with salt. The reason for stir-frying with salt is to heat it evenly and cook it quickly without burning the surface

   

8. 8 After frying, sift out the salt. Don’t worry the beans won’t be salty.

   

9. 9 Use the ultra-fine grinding function to grind the cooked soybeans into fine powder

   

10. 10 Unmold the refrigerated and solidified milk cake

    

11. 11 Cut into pieces, coat the surface with soy flour and serve on a plate. You can make it without soy flour, but I prefer the one with soy flour.