Coconut milk
By VicentaLakin
This cake is based on the formula of the small formula of milk, but the light cream is replaced with low-fat coconuts, and the product is as flexible as the powder, and there is no coconut silk。
Recipe Recommendations
- whole milk 300 grams
- pale coconut milk 100 grams
- condensed milk 40 grams
- chestnut powder 40 grams
- sweetening
- cook
- ten minutes
- simple
Steps for Coconut milk
1
Preparation of materials
2
A box of squares with a coconut on the bottom
3
Put 80 grams of milk in the container, put chestnut powder, and mix it evenly with dry powder
4
The rest of the milk is poured into the milk pan and put in the milk
5
Add light coconuts, mix
6
Hot milk with a little fire until when the milk begins to bubble on the side of the pot, it pours into the mixed starch
7
The milk in the milk pan is starting to get thick
8
Keep mixing, until the milk paste is very thin and thick and out of the fire
9
(b) Fast-flowing into the trunk of the coconut, with a little cooling and a cap on the freezer overnight
10
It's hard and flexible like cool powder after a night
11
(a) Covering the slabs, spreading the right amount of coconut silk, retorting the milk on the palm, cutting it into small pieces with a sharp knife, covering the right amount of coconut silk, and filling the discs
12
It's totally possible without the coconut. It's very hard and flexible, and it's very smooth to cut the face。