Delicious afternoon tea - coconut snow cake
I told my mother that I had made snow cake. My mother's first reaction was, snow cream? That can eat?! This "cake" is not just "cream" ~ the outside is crispy coconut silk, and the inside is sweet milk cake. It is cool to bite down. With a cup of black tea, it is a very refreshing afternoon tea dessert!1. I added light cream to make the milk smell stronger. Cream can be dispensed without it.2. The amount of sugar has been reduced. If you like sweet, you can add more sugar.3. When adding the mixed chestnut powder paste to the pot, be sure to keep stirring. It is best to turn off the fire first, add the paste and stir it evenly, and then turn on the low fire to stir it continuously until it becomes a paste. Otherwise, it will be easy to paste the bottom of the pot4. Non stick pans are highly recommended. The small stainless steel pot I used was still a little sticky even though I kept stirring it^_^
Step 1 . Raw material drawing
Step 2 . Add a little pure milk into chestnut powder,
Step 3 . Stir evenly while adding. (about 150ml milk)
Step 4 . Put the remaining pure milk into the pot and heat it over medium heat. Add 100ml light cream,
Step 5 . Add white sugar and stir well.
Step 6 . Turn the heat down after the milk is boiled, slowly add the chestnut powder, and keep the heat down while adding it,
Step 7 . Keep stirring the milk paste with a spoon until it becomes thick paste (you can stir it for a while if you like it hard)
Step 8 . Lay a layer of fresh-keeping film in the fresh-keeping box, pour the mixed paste into the mold, and put it into the refrigerator refrigeration layer for more than 4 hours
Step 9 . Cut frozen cream cake into pieces
Step 10 . Roll a circle in the coconut silk and cover it with coconut silk
Step 11 . It's best to eat it immediately, cool and sweet. You need to put the food in the refrigerator.
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