Sushi dessert
By VicentaLakin
The fruit sushi replaces seaweed with coleslaw skins, and all colours of fruit paste replaces a French sweet made of fish. Want to learn this sweet thing that makes mellow unstoppable? Keep learning
Recipe Recommendations
- diced fruit appropriate amount
- low-gluten flour 120g
- eggs three
- white granulated sugar a small spoonful
- milk 200ml
- light cream 20g
- olive oil 20g
- salt a little
- rice half a bowl
- salt one-third of a teaspoon
- vanilla extract a drop
Steps for Sushi dessert
1
crete skins were made to add 40 g white sugar to the three eggs, with a small amount of salt to disperse the eggs。
2
add 280 g of milk, 20 g of light cream, 20 g of olive oil and 120 g of low-banded flour to the egg fluid and then freeze the face in the fridge for 30 minutes。
3
When SwissDiamond boilers are hot, one or two spoons of paste are thrown into the paste, and the paste is evenly laid, and when the briquettes are formed, they can be replaced。4
the rice pudding was made to add half of the leftovers to the 200ml milk, and the fire heated up until the milk bubbles turned the fire。5
A third of the salt, a spoonful of sugar and a drop of vanilla concentrate are added, heating continues for 10 minutes until the milk is sticky and the grain is still intact and then placed in the fridge for an hour。
6
Cut the fruit into a cm square piece。
7
Puts the crib peels on the rolls, even with the rice pudding and the fruit pudding。
8
With sushi rolls roll up the briquettes and tight the sides。
9
The sushi rolls are packed with a membrane to freeze for 30 minutes, and then cut into small pieces for palletization。