The practice of ancient peach blossom cake

Peach blossom, pure milk, pure lotus root starch, crystal sugar

working methods

1. As long as the peach blossoms are harvested, the amount I use is also the amount of pure petals;

2. Soak the petals in light salt water for 10 minute, and take them out after washing;

3. Put the peach petals and pure milk into a cooking machine to make peach milk;

4. Pour the beaten peach milk into the milk pan and add pure lotus root starch;

5, must be pure lotus root starch, can not use instant formula lotus root starch, otherwise it will not solidify;

6. Rock sugar is crushed with a cooking machine, which is healthier. If not, you can change it to the same amount of sugar.

7. Add the required amount of rock sugar powder into the peach milk;

8. Fully stir evenly, so that lotus root starch and milk are fully blended;

9. Then cook over low heat until it becomes thick. In the cooking process, stir quickly and continuously to prevent the pot from burning, and be sure to prevent the pot from being burned with a small fire until it becomes sticky and smooth;

10, the cooked peach crisp is poured into a container, cooled and solidified, or frozen and solidified in the refrigerator;

1 1, I refrigerated it for 2 hours, then poured it out and cut it into pieces to enjoy;

12, it will be more beautiful to stick some peach blossoms after cutting into pieces.