Pumpkin milk

Pumpkin washes clean and evaporates the water from the bottom, and then uses the cuisine to make pumpkin mud, which can be filtered with face filters if there is no cuisine. When evaporating a pumpkin, it can be measured as white sugar, which, when slurped into mud and measured in use, causes the sugar to fall in and mix it to its full melting。

Eggs are taken early from the freezer to the room temperature, and the pumpkin mud melts with white sugar, and the eggs are broken up. There's no big egg rinse. It's a little over the top, because it's just the first thing I do, and when I'm done, I'm done。

Steam pots, with appropriate quantities of water, burn the spares, and the pudding bowls to be used when burning water are put into steam for several minutes to heat. Pumpkin mud is so hot that egg fluids are pouring in, milk in the amount of the formula is pouring in, and mixing is even, full mixing, but no more bubbles can be created! (This is when you can get the steamed bowl out and drain water with kitchen paper, in order to keep the bowl warm when you can use it, reduce it to the greatest extent possible and produce a lot of bubbles in the heating process) The smooth pudding is sifted twice, into the small bowl, drops a few blows out of the air bubbles, covers the surface, enters the boiled pan, evaporates for 10 minutes, closes the fire behind the horse mountain, without opening it for 10 minutes. Get a pot of caramel juice, eat it when it's cooled, it'll be better if it's frozen

I've had a little bit of trouble today, but I feel too sweet。