Soft milk cake with black molasses(niu nai ruan gao pei hei tang mi )

Soft milk cake with black molasses

Introduction:

"Using potato starch to make pastry snacks is more popular in Japan. Later, Taiwanese also like to use potato starch. They call potato starch Taibai powder. Potato starch is transparent and elastic when heated in water. The cake made with it is very smooth, a little like the combination of jelly and QQ sugar. Ha ha, the milk is wonderfully solidified with potato starch. It tastes a bit QQ and smooth, but it's not easy to digest. It's very mellow and simple. With roasted soybean powder, drizzled with black molasses, sent to the mouth to chew, milk, honey, soybeans, taste layered. In summer, it can be served with ice cream, congee and sago, which makes it more delicious. "

Production steps:

Materials required:

Milk: 200g

Potato starch: 35g

White granulated sugar: 25g

Soybean powder: 20g

Brown sugar: 40g

Honey: 10g

Maltose: 20g

Water: 35g

matters needing attention:

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: milk flavor

Chinese PinYin : Niu Nai Ruan Gao Pei Hei Tang Mi