Tai Chi Hawthorn Milk Cream
Mix steamed softened hawthorn with cooked white milk sauce. Pour the red-and-white two-color mixture into a soup bowl and shape it into a tai chi form.
Ingredients
Hawthorn (steamed until melted)
100 g
Fresh milk
500 g
White sugar
450 g
Wet starch
75 g
Boiling water
1000 g
Instructions
1
Step 1
Place the hawthorn in a clay pot with a small amount of boiling water, put it into a steamer, and steam until melted.
2
Step 2
Put the boiling water into a pot, add the white sugar, and cook until the sugar dissolves. Add the fresh milk and bring to a gentle boil. Add the wet starch and stir until evenly incorporated, creating a white milk cream. Remove two-thirds of the cream and place it in a soup bowl. Add the steamed melted hawthorn to the remaining milk cream and stir until even, creating a red hawthorn milk cream.
3
Step 3
Pour the hawthorn milk cream from one side into the other side of the white milk cream, pushing the white milk cream toward the edge of the bowl, with each occupying half of the bowl's surface area to form a tai chi pattern.
