Milk loaf
By VicentaLakin
It's hot. It's always cold. But it's too cold and too cold, so it's not too cold to make a little cake, to eat it if you have to freeze it. The milk cake is soft and thin, and rolls with a soybeans powder, adding to the scent, and eating this day is not only cold, but also cool, because it's sour。
Recipe Recommendations
- pure milk 300g
- Pure lotus root starch 50g
- sugar 20g
- soybean powder appropriate amount
- milk fragrance
- cook
- ten minutes
- simple
Steps for Milk loaf
1
You add sugar to the milk, and it melts
2
It's pure powder. It must be pure. Don't do that
3
Put the powder in the milk and mix it evenly。
4
The fire boils, and it's in one direction, and it's still mixing when it starts to get thick
5
Until the thick paste becomes thin and thin
6
In a container that is glued to water, the freezer is put in the freezer for an hour. It's easier to demodel a container with water
7
Soybeans are cooked with salt. The salt is for the heat and the fast surface is still dry
8
Sifting salt when it's cooked. Don't worry, the beans aren't salty。
9
I'll grind the ripe soybeans into fine powder with super fine grinding
10
It's a frozen and solid milk cake model
11
Cut into pieces, and the surface is covered with soybeans powder so that you can board the table. Not soybeans, but I prefer soybeans。