Coconut milk cake
Introduction:
"Last time I went to 85 ° C and bought a box of coconut milk Xiaofang. A box costs 10 yuan, but there are few things. After a bite, I feel that it's not as good as making it at home. It must be more cost-effective ~ "
Production steps:
Step 1: take half of the milk and pour it into corn starch, mix well and set aside
Step 2: lay a proper amount of coconut silk on the bottom of the mold
Step 3: pour the remaining milk and cream into a saucepan and cook slowly over low heat
Step 4: add appropriate amount of sugar and cook until the milk is slightly boiling
Step 5: pour in the corn starch
Step 6: stir quickly to form a thick paste
Step 7: pour the batter into the mold and refrigerate for 3 hours
Step 8: take out the frozen milk cake and cut it into small pieces with a knife
Step 9: sprinkle some coconut silk on it
Step 10: close the lid and shake it up and down. The coconut will stick to it
Materials required:
Milk: 250ml
Light cream: 100ml
Coconut: right amount
Corn starch: 40g
Sugar: right amount
Note: 1. When you want to change the coconut silk, you'd better change the milk cake into a larger container, so that the coconut silk can easily stand. 2. After adding starch, you must quickly stir, or it will stick easily
Production difficulty: simple
Process: boiling
Production time: 10 minutes
Taste: milk flavor
Chinese PinYin : Ye Si Niu Nai Xiao Fang Dan Gao
Coconut milk cake
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