In summer, children like cold drinks best. Hot and dry weather, a bowl of cool sugar water, iced milk tea to relieve fatigue and hunger, and ice cream that makes people cool and cool in an instant are really a pleasure. Not to mention children, even adults like them. But eating too many cold drinks will hurt the stomach, and cold food will lower the temperature of the stomach, affect the secretion of gastric acid and the role of digestive enzymes, thus causing gastrointestinal discomfort. So in summer, it will cause gastrointestinal discomfort. Today, I'd like to share with you a little dessert, which melts in your mouth. It's more delicious than ice cream and won't hurt your stomach.
Pitaya is a subtropical fruit, named for its fleshy scales like dragons. Pitaya is rich in nutrition and unique in function. It contains plant albumin and anthocyanins, and is rich in vitamins and water-soluble dietary fiber, which are rare in general plants. It is a low-fat and low-calorie fruit, but the iron element in pitaya is very rich, so pitaya has the function of preventing and treating iron deficiency anemia. Pitaya is deeply loved by the public because of its delicate taste and sweet flesh. Today, this dessert is made of pitaya and milk. The finished product is delicate, instant in the mouth, full of milk flavor, more delicious than ice cream without hurting the stomach, and the method is quite simple. Let's take a look at the specific methods!
Dragon fruit coconut milk cake
Ingredients: 50 grams of pitaya, 250 grams of pure milk, 20 grams of sugar, 30 grams of corn starch, and appropriate amount of coconut milk.
Practice: 1, preparation materials, 50 grams of pitaya, 250 grams of pure milk, 20 grams of sugar, 30 grams of corn starch, and appropriate amount of coconut.
2. Wash and peel the pitaya. Take 50 grams of meat and cut it into small pieces.
3. Put the chopped pitaya into a cooking cup and add pure milk.
4. Double-click the switch to make pitaya into a milkshake, filter it with a sieve and pour it into a bowl.
5. Take a pot, pour the filtered milkshake into the pot, add corn starch and white sugar, stir well, and then fire.
6. Cook on low heat until the milkshake thickens, then turn off the heat. In the process of cooking, constantly stir with a stirring rod to prevent the pot from being burnt.
7. Pour the cooked milkshake into a container, cool it slightly, put it in the refrigerator, and refrigerate until it is solidified.
8. Take out the frozen milk cake, take a plate, sprinkle with appropriate amount of coconut milk, and invert the milk cake.
9. Cut the poured milk cake into the size you want, and then dip it in coconut milk.
10, delicate taste, full of milk flavor, ready-to-eat pitaya milk cake can be eaten.
Tips:
1, the dosage of pitaya pulp can be put according to your own preferences. If you like lighter colors, put less, otherwise you can add more accordingly.
2, in the process of cooking, constantly stir with a stirring rod, otherwise it is easy to paste the pot.
3. The cooked milk paste can be stored in the refrigerator without freezing.
Thank you for reading my article. I am the original author of Food @ Heart on Dark Clouds 20 13. Your praise and sharing are my greatest motivation. If you like it, please pay more attention to me and let's discuss the fun of cooking together!
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