Custard crystal cake

2024-08-14 13:39:25 Festival food

1. All materials

2. Mix eggs and sugar or condensed milk evenly

3. Add pure milk and whipped cream and stir evenly

4. Sift in the flour and low-gluten flour, and continue stirring the milk powder until there are no particles

5. Heat the butter in a pan

6. Pour in the custard batter, turn to low heat and stir-fry until it forms a dough

7. Let cool and set aside

8. Add 100 grams of water to the sago and mix well to absorb the moisture

9. Apply cooking oil to the bottom of the mold and layer sago

10. Press the custard filling into a small cake shape

11. Place into the mold with sago at the bottom

12. Layer another layer of sago

13. Pour cold water into the pot. After the water boils, turn to medium to low heat and steam for 45 minutes

14. After steaming, let cool and remove from the mold

1. Here we mainly teach how to make custard filling. The amount of sago and custard filling depends on the mold you use
2. The whole process of frying the custard filling must be done over low heat until the dough is doughy, but don't fry for too long as it will produce oil
3. Replacing white sugar with condensed milk will make it sweeter
4. You can make more crystal cakes, steam them, cool them and store them in the refrigerator. If you want to eat them, take them out and steam them for 10 minutes. Crystal cakes that are cooled or refrigerated for 2 hours are particularly chewy and sago-like. It seals the flavor of custard, and every bite has a very strong custard flavor