PEACH BLOSSOM CAKE RECIPES

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PEACH BLOSSOM CAKE RECIPE - SIMPLE CHINESE FOOD



Peach blossom cake recipe - Simple Chinese Food image

The March peach blossoms bloom, the flowers are so beautiful! In such a beautiful flower season, it's a pity that you can't eat it. How can you bear the heart as a foodie if you let the flowers fall into the soil? ! So collecting some petals to cook food, it can be regarded as living up to this beautiful flower! The peach blossom cake I made today was to smash the peach petals and milk together. I couldn't eat the petals, but I tasted the smell of flowers. Because the peach blossom itself has a slightly bitter taste, after making it with milk rock candy, it tastes very like almonds. Because I love almonds, this cake makes me love it. But the peach blossom cake is delicious and you should not eat more, because peach blossom has a strong detox function, and if you eat too much, you will have diarrhea.

Provided by Wanshanhong

Total Time 15 minutes

Yield 3

Number Of Ingredients 4

250 grams Pure milk
45 grams lotus root starch
15 grams Rock sugar powder
6 grams Peach petals

Steps:

  • For the harvested peach flowers, as long as the petals are used, the amount I use is also the amount of pure petals
  • Soak the petals in light salt water for 10 minutes, rinse and remove
  • Put the peach petals and pure milk into the food processor and beat them into peach blossom milk juice
  • Pour the whipped peach blossom milk into the milk pot, add pure lotus root powder
  • It must be pure lotus root noodles, you can’t use the kind of instant lotus root noodles, otherwise it won’t solidify.
  • The rock sugar is powdered with a food processor. It is healthier to use rock sugar. If you don’t have it, you can use the same amount of white sugar instead.
  • Take the required amount of rock sugar powder and add it to the peach blossom milk
  • Stir thoroughly so that the lotus root flour and milk can be fully integrated
  • Then use a low heat to cook until thick, stir quickly and continuously during the cooking process to prevent the pot from sticking, and be sure to keep the pot from sticking on a low fire all the way, until it is thick and smooth
  • Pour the cooked peach blossom cake into a container, let it solidify after cooling, or put it in the refrigerator to solidify
  • I refrigerated for 2 hours, then pour out and cut into pieces and enjoy
  • Cut it into pieces and paste some peach blossoms to make it more beautiful

PEACH BLOSSOMS RECIPE - FOOD.COM



Peach Blossoms Recipe - Food.com image

these are very moist and munchy, and I have to thank my friend Tina for this recipe. She told me the "secrets" about making good Peach blossoms. Bit strange, not a peach in site :) These will last for days in the fridge, without going gooey or hard. Dont put the cream in until you are ready to serve. Mock cream is the better choice if you have to travel. I make my cupcakes with cheap yellow cake mix, but you can use any recipe you like for them. (Zaar wouldn't let me say that in the ingredients)

Total Time 1 hours

Prep Time 40 minutes

Cook Time 20 minutes

Yield 24 blossoms, 24 serving(s)

Number Of Ingredients 5

24 cupcakes
2 (85 g) packets raspberry jelly
500 g coconut, desicated (not sweetened or shredded)
whipped cream or mock cream
1 tablespoon raspberry jam (oppt)

Steps:

  • make up the cupcake mix.
  • cook in either muffin pans, or tart pans. (the tart pans will give you more "rounded" peach blossoms). Dont use paper liners, just spray with Non-stick spray.
  • when cool, freeze the cupcakes.
  • make up the 2 packs of Jelly using 2 cups of boiling water. Use a jug to do this, as it makes it easier to "dip" the cakes.
  • put in the fridge, ( stir every 10-15 mins) and when it is the consistency of egg whites, your ready to BLOSSOM.
  • Put the coconut in a baking tray, take out the frozen cakes.
  • using a fork, dip the frozen cupcakes in the jelly, let the excess drip off, and then roll in coconut.
  • keep in the fridge, and when ready to serve, make a slice in the blossom, and pipe in whipped cream or mock cream.
  • put a tiny bit of raspberry jam on the cream.
  • serve with pride!

Nutrition Facts : Calories 153.7, FatContent 13.4, SaturatedFatContent 11.9, CholesterolContent 0, SodiumContent 9.5, CarbohydrateContent 9.2, FiberContent 3.5, SugarContent 4.6, ProteinContent 1.4

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