Coconut milk cube not only looks cute and small, but also tastes smooth. The smell of milk and coconut lingers in the mouth, and the fragrance is overflowing. Enough to make people fall in love instantly and can't refuse.
Only food and love in the world can live up to it. Dessert is a good medicine to cure all unhappiness. It's great to make a coconut milk cube for dessert in afternoon tea and share it with your family. Today's light snow, hurry up and learn to be a snack to catch up with the drama!
Coconut milk cube
Formula:
500 grams milk
200 grams of coconut milk
Fine sugar? 40 grams
Corn starch? 40 grams
Production process:
1. Pour the milk into the pot, add the fine sugar, cook to about 80℃, turn off the fire and stir until the sugar melts.
2. Pour in corn starch and stir with an egg beater until there are no particles.
3. While stirring with an egg beater, heat the mixture to a viscous state with a small fire.
4. Spread a layer of coconut milk in the mold (or baking tray), then pour the mixture, smooth it with a rubber scraper, and cover the surface with a layer of coconut milk.
5. Wrap it in plastic wrap, put it in the refrigerator, and freeze it.
6. Take it out, invert it on the chopping block and cut it into small squares.
7. Wrap a layer of coconut milk on the surface of the cut cubes.
Tips:
1. How to judge the heating state is good?
The texture is thick and smooth, delicate and shiny, and there are no particles in it.
2. How does its state change in the production process?
Its state can be roughly divided into the following five stages:
1. liquid
2. mushy.
3. When mixing, lines will appear, and the lines will merge together quickly.
These lines will not disappear easily.
5. Delicate, thick and shiny.
3. Why does the texture of the product thicken with heating and stirring after adding corn starch?
This is related to the gelatinization of starch.
First of all, we should understand what starch gelatinization is:
Starch is insoluble in water in cold water (that is, the above-mentioned liquid state), but when the water temperature is above 53℃, starch expands and splits at high temperature to form a uniform paste solution, which is the gelatinization of starch.
With continuous heating, if the ambient temperature of starch continues to rise, the particles in starch will continue to absorb water and expand. When it expands to a certain extent, the particles will be broken, and the starch molecules in the particles will spread in all directions and dissolve out of the particles. The swollen starch molecules will connect and entangle with each other to form a network of aqueous colloids.
This is the paste after starch gelatinization, and it is also the reason why the texture of coconut milk cubes becomes thicker.
4. When making diced coconut milk, do you have to keep stirring? Why?
That's right. Be sure to keep stirring.
Reason:
If it is not stirred continuously, it is easy to cause uneven caking of starch, resulting in uneven texture of finished products and incomplete molding.
Prevent paste bottom and caking.
5. What about the coconut cubes that can't be eaten that day?
You need to seal it and put it in the refrigerator.
6. What is the function of sprinkling coconut?
Prevent adhesion. You can also apply corn oil or other light oil to the bottom and periphery of the mold to prevent mold sticking.