Chinese Food
It's like a cupcake with black bean milk tea
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I've been making milk tea recently. Basically, I use golden brown sugar and pure milk. And bozai cake has always been one of my favorite Hong Kong snacks. What kind of taste will I have when I think of the combination of the two? I have a try attitude. If I think it's not successful, I'll be practicing. I didn't expect it to be successful. It's super delicious. It's a little sweet q-ball. It's like drinking black bean milk tea and eating pot cake at the same time (don't steal pictures at will)
Cooking ingredients
Cooking Steps
Step1:Prepare materials - steam red beans and drain.
Step2:Heat the golden brown granulated sugar in the pot. Pour in the pure milk. Dissolve it completely and turn off the fire.
Step3:Pour tea colored milk into a clean container. Allow to stand until completely cool.
Step4:Sift twice. The taste of the finished product is more delicate.
Step5:Sift the crystal pastry powder into the cooled milk in two times. Mix with the egg and sift in the other half of the powder.
Step6:Beat the egg with the electric beater until the batter is more and more delicate. It doesn't matter if there are a few small particles. You can quickly mix them with the electric beater.
Step7:Prepare containers like molds or ceramics. I use a small baking bowl. Brush a thin layer of butter on the bottom and around.
Step8:Pour the batter into the baking bowl. Fill it up about 89 minutes. Use a scraper to smooth it out. Pour the rest of the batter into the egg tart tin paper holder. Steam over high heat for 15 minutes.
Step9:Demould with toothpick after cooling. Beautiful milk tea color. It smells like the light fragrance of baozai cake. The taste is very q-shaped and chewy. It's very similar to the previous baozai cake. It also has the feeling of slightly black bean milk tea. It's highly recommended.
Cooking tips:The slurry can be poured into the mold, because it will shrink after cooling. There are skills in making delicious dishes.
