Cream Rose Cake(nai xiang mei gui gao )

Cream Rose Cake

Introduction:

"The milk fragrant rose cake has a special taste. It tastes tender and smooth. It's a good product in midsummer. It's better when it's refrigerated. "

Production steps:

Step 1: raw materials

Step 2: add agar and water to foam

Step 3: soak the agar

Step 4: add condensed milk to the pan

Step 5: add honey and stir well

Step 6: add milk and stir well

Step 7: add agar to boil

Step 8: until the agar is completely removed

Step 9: spread the rose sauce on the mold and pour in the milk sauce. Cool down

Materials required:

Milk: 450ml

Rose sauce: right amount

Agar: 10g

Honey: 30g

Condensed milk: 30g

Precautions: 1. Don't walk away in the boiling process, and don't let the milk overflow. 2. Agar must be boiled. 3. Put it in the refrigerator, and it's better after refrigeration. 4. Sugar can be added if it's not sweet

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: milk flavor

Chinese PinYin : Nai Xiang Mei Gui Gao