Peach Blossom Cake

Overview

The peach blossoms are blooming in March, the flowers are so beautiful! In such a beautiful flower season, it would be a pity not to eat them. How can a foodie bear to let the flowers fall into the soil? ! So collecting some flower petals to make delicious food is a way to live up to this beautiful flower! The peach blossom cake I made today was made by smashing the peach blossom petals and milk together. You can't taste the petals, but you can taste the taste of the flowers. Because the peach blossom itself has a slightly bitter taste, when made with milk and rock sugar, it tastes very much like almonds. Since I love almonds, I really like this cake. But peach blossom cake is delicious, so don’t eat too much, because peach blossom has a strong detoxification function, and eating too much will cause diarrhea

Tags

• pastries
• children
• afternoon tea
• spring recipes
• peach petals
• pure lotus root starch
• pure milk
• rock sugar powder

Ingredients

Steps

1. 1 The harvested peach blossoms only have petals. The amount I used was also the amount of pure petals.

   

2. 2 Soak the petals in light salt water for 10 minutes, clean them and take them out

   

3. 3 Put the peach blossom petals and pure milk into a food processor and blend into peach blossom milk

   

4. 4 Pour the whipped peach blossom milk into the milk pot and add pure lotus root starch

   

5. 5 It must be pure lotus root starch. You cannot use the instant lotus root starch formula. Otherwise it won’t solidify

   

6. 6 Use a food processor to grind rock sugar into powder. It is healthier to use rock sugar. If you don’t have it, you can use the same amount of white sugar instead

   

7. 7 Take the required amount of rock sugar powder and add it to the peach blossom milk

   

8. 8 Stir thoroughly so that the lotus root starch and milk can be fully blended

   

9. 9 Then cook over low heat until thickened, stirring quickly and constantly during the cooking process to prevent the pot from burning. And be sure to keep the heat on low all the time to prevent the pot from burning. until thick and smooth

   

10. 10 Pour the cooked peach blossom cake into a container and let it cool to solidify. You can also put it in the refrigerator to solidify

    

11. 11 I refrigerated it for 2 hours, then poured it out and cut it into cubes to enjoy.

    

12. 12 After cutting into pieces, add some peach blossoms to make it more beautiful