Milk cakes with black sugar
By VicentaLakin
POTATO STARCH, USED TO MAKE SNACKS, WAS MORE POPULAR IN JAPAN, AND LATER THE TAIWANESE LIKED TO USE IT, WHICH THEY CALLED TOO WHITE. POTATO STARCH IS TRANSPARENT AND RESILIENT WHEN HEATED WITH WATER. THE PASTRY MADE OUT OF IT IS Q-SLIPPERY, A BIT LIKE JELL-O AND Q-QUUMMY. HAHA HAS CONDENSED MILK WITH POTATOES AND SODIUM, TASTES A LITTLE Q-Q-SLIDING, BUT IT'S NOT SO EASY TO DIGEST, IT SMELLS SO SIMPLE. ROASTED SOYBEANS ARE MADE OF BLACK HONEY, GNAWED INTO THEIR MOUTHS, FRAGRANCES, HONEY, SOYBEANS, AND TASTES WELL. IT'LL BE MORE DELICIOUS IN SUMMER WITH ICE CREAM, ICE CONGEE, SIMEOLI
Recipe Recommendations
- milk fragrance
- cook
- ten minutes
- simple
Steps for Milk cakes with black sugar
1
Potato starch and white sugar are evenly mixed into the pot, pouring milk
2
The fire boils to a slight degree of transparency, liquid condensation, and the heating process is constantly and thoroughly mixed
3
It's pouring into a water-coated plate, and it's made out of plastic scrapers
4
Soybeans are laid in the grill, 150 degrees baked for about six minutes, smelling the soybeans
5
All the black honey material is pouring into the pot, and the heat of the medium- and small-fire is soaking up to a little bit dense that it'll be cooled and replaced
6
The cold milk cake cut into diamonds
7
Eat with soybeans and black sugar