Scrambled milk
By VicentaLakin
Sticky rice powder is rice powder, with no powdered paste, and tastes a little worse than those sold at the supermarket。
Recipe Recommendations
- sticky rice flour 200 grams
- milk 150 grams
- qingshui 50 grams
- yeast 5 grams
- white sugar 20 grams
- dried cranberries a little
Steps for Scrambled milk
1
- Get the sticky rice powder, a cheesecake mold
2
The yeast is soaked with 50 grams of water, and the fermented gypsum is poured into the rice powder
3
- To pour milk
4
(b) Smuggled into thin pasta
5
The pasta is in the mold
6
fermentation in warm areas where the film is covered
7
Fermentation to twice the size of pasta
8
(b) The face of the paste is dryed with a small amount of cranberry, the molds are placed in the steam pan, the fire breaks open, and the boiler is steamed for 20-30 minutes
9
Steamed hairloaf; uncut molds are very convenient to rebut, and when you eat, slices are sufficient。