Crystal

1

This milk melon is made of a melon that's evaporated and wet when it's hot enough to add sugar to the spoon and then put some milk flour in a more dry and operational way

2

Scratch, corn starch, sugar on the side of the bowl, slowly adding water with chopsticks to make this cotton form

3

you can add corn oil or soybeans to a smooth pasta

4

We're starting to wrap it up on the slab with a visceral anti-fouling mask

5

When I'm done, I'll be careful and patiently pressed out with a mold

6

It'll only take 6.7 minutes to boil corn oil in the steamer

7

There's a fuzzy beauty in the yellow of the finished product, through the pie skin

8

It's a steve for a steam cage in a finished home

9

The finished product can eat half of it. It's nice and delicious

10

Two days before the product was made, the purple was so sweet and so sweet

1. If you want a finer filling, you can steam the sweet potato and then sieve it to mash it. Adding more milk powder will make the milk flavor stronger, so adjust the amount of flour or milk powder to your liking. If there is really too much moisture, it's better to stir-fry it to dry it out a bit. 2. The powder in the filling can be substituted with other types of flour. 3. Adding cornstarch to the wheat starch is to make the pastry slightly soft and chewy after cooling, preventing it from being too crisp and difficult to shape. You can use glutinous rice flour instead, or omit it entirely. 4. Remove it immediately after steaming; do not let it sit in the steam to avoid water vapor dripping onto the surface of the pastry, which affects its appearance. 5. You can also make red bean, mung bean, chestnut, lotus paste, purple potato, and pumpkin versions; the method for these fillings is largely the same.