Blood glutinous rice taro paste milk brick taro paste jar cake

Taro paste, custard, sweet potato, blood glutinous rice, seaweed pine.

Yu ni Guan zi cake

Preparation steps:

1, soak the blood glutinous rice for one night in advance, steam it in a pot for 50 minutes, or cook it with a rice cooker;

2. Pour into a container, add condensed milk, fine sugar and milk, and mix well while it is hot;

3, the rice cooker can be cooked without milk, mainly depending on the state, feeling too dry, you can add a little;

4. Steam taro for 25 minutes, add condensed milk, 5g of purple potato powder and milk;

5. Stir well while it is hot.

Hemp potato treatment:

1, milk 150g, Mu Xin starch 15g, fine sugar 15g, and stir evenly;

2. Heat the pot with low heat and keep stirring until it becomes delicate, smooth and duang, and let it cool for later use.

Casta cream:

1, 300ml light cream, add 20 g fine sugar and beat until 7;

2. Add cheese sauce and continue to beat until smooth.

Production steps:

1, the jar was scalded by hot water;

2. Squeeze a layer of taro mud first;

3. A layer of Castrol cream;

4, a layer of seaweed floss;

5, a layer of potatoes;

6, a layer of blood glutinous rice;

7. Apply another layer of Casta cream and taro paste, and then sprinkle with moss or butter slices to cover it;

8. Cover and refrigerate for 2 hours for better taste.

Blood glutinous rice taro milk brick

1, 250g of cheese and 30g of fine sugar;

2. Stir the heat preservation water evenly;

3. Cover the container with plastic wrap;

4, a layer of blood glutinous rice, a layer of taro, a layer of cheese, and the last layer of blood glutinous rice;

5, wrapped in plastic wrap, can be refrigerated for 3 days;

6, canned, sprinkle a layer of seaweed pine in the middle.