A few days ago, the little sister went on a business trip and said that she sent me a special snowflake, let me pay attention to the receipt, don't drop it.
Looking forward to it for a few days, as soon as I received the courier, I immediately opened it, afraid that it would run around and the taste was not there
But I didn't expect that it was not the snowflake I imagined at all, but what I saw was this ↓, saying that the sisters tacit understanding (covering the face jpg)
Although this "ointment" is not a "cake", the little sister's intention is also warm.
As for the regret of not tasting the snowflakes, I will make up for it myself:
Snowflake cake is one of the traditional pastries in Jiangnan, probably this name comes with a snowflake filter, so later many colors of snow white, shape and its like pastries, are called snowflakes (the name is too good to hear is also a sweet annoyance laugh cry jpg) ~ ~
So far, the types are: rice snowflakes, milk snowflakes, Nanyang snowflakes..... What I made today is a more special one - peanut milk ice cream.
The method is similar to the milk recipe (hyperlink) taught to you before, which uses corn starch as a coagulant, but the formula has been adjusted
Choose to use peanuts to make, one will have a strong peanut flavor, the other is that it can replenish blood and nourish the stomach, improve immunity. A piece of peanut snowflake belly, today's health achievements are properly up to standard~
This time, I also replaced all the light cream with milk, the milk flavor is not lost, but it also reduces the milk fat content, and it is much healthier
When beating peanut milk, you can choose to use the wall breaker soy milk function, which is very convenient to cook directly.
If you like the grainy feeling, you can also use the stirring function, beat to the degree you like, and then pour it into the pot and cook it.
Two ways, each with a different flavor, you can choose it yourself. If you don't have a wall breaker, you can try making it with ready-made peanut milk
In order to make it more sticky and easier to form, I also added an appropriate amount of glutinous rice flour when I made it, which is not easy to collapse in shape, tastes better, and is softer and sticky.
Peanuts snowflakes
>>> <<< of time
40 minutes
>>>烹 饪 器 材<<<
Wall breaker, non-stick pan
>>>烹 饪 食 材<<<
Peanuts 100g
Sugar 40g / milk 200g
Glutinous rice flour 30g / corn starch 50g
Minced coconut / cooking oil to taste
>>> production process <<<
1: Pour 100g of peanuts into a bowl, an appropriate amount of water, cover with plastic wrap, and soak for more than 12 hours
2, soak soft peanuts into the wall breaker, add 40g sugar, 200g milk, turn on the soy milk mode
3: Pour the boiled peanut milk into a bowl, add 30g glutinous rice flour and 50g corn starch, stir well
4: Pour the well-mixed batter into the pot, stir while heating on low heat until the batter becomes a very thick state, turn off the heat
5: Brush the oil in the mold, sprinkle an appropriate amount of coconut, pour the batter into the mold, slightly shape it with a spatula, cover with plastic wrap, freeze for 30 minutes to set the shape
6, sprinkle an appropriate amount of coconut on the cutting board, the mold is inverted, and the mold is released. Sprinkle with an appropriate amount of coconut flour and wrap the coconut evenly around the area
Peanuts and snowflakes are finished
The peanut snowflake wrapped in a layer of coconut paste is like a white veil, with a hazy beauty
A spoonful of digging down, like digging ice cream, is too soft to be good.
Sent to the mouth, there is also a bit of cold soft glutinous taste, let people in the warm and melting room, a shiver of happiness.
The thick aroma of peanuts and milk, like a tornado, swept through the entire mouth
Speaking of which, there are many kinds of snowflake cakes, the earliest method should be steamed, in the Qing Dynasty poet Yuan Ming's dim sum list has been recorded: "The snowflake cake is steamed glutinous rice mashed, with sesame chips and sugar as the filling, beaten into a cake, and then cut into squares ~"
I don't know whether it was a mistake or intentional "touching porcelain", and later a similar pastry made with cornstarch and gileatin flakes, also known as snowflakes.
But either way, it's very popular with everyone. After all, in the face of delicious food, the duplicate name seems to be a trivial matter
Tips
1. The water absorption of powder is different, and it can be appropriately increased or decreased according to the dilution
2. Pay attention to low heat heating, the fire is too big to paste easily
3. The batter needs to be boiled to a relatively thick degree, otherwise it is not easy to form