Ice cream yellowcake
By VicentaLakin
Eating pure natural food is the goal of modern people in pursuit of health. Natural plants are used to replace man-made pigments, colourful and nutritious. This light powder in spring is filled with infinity about spring. Vegetables can fill the aerobics, heat, brightness, intestines, and can contribute to the growth of teeth and bones and maintain normal cardiac activity to prevent muscle spasms. It also has functions such as promoting coagulation, increasing haemoglobin content and improving oxygen capacity, and promoting blood production. They can also lose weight and promote detoxification. The color of veggies, which is not often accepted, is a kind of wild dish. The beauty of veggies is integrated into the food, both healthy and elevated。
Recipe Recommendations
- Chengfen 20g
- fine sugar 50g
- glutinous rice flour 45G
- salad oil 20g
- red amaranth 1 handful
- sticky rice flour 35g
- corn starch 25g
- milk powder 20g
- cake powder appropriate amount
- eggs of 2
- white granulated sugar 60g
- butter 30g
- milk fragrance
- steamed
- half an hour
- simple
Steps for Ice cream yellowcake
1
The pickles are clean。
2
Boiled in a boiler for about two to three minutes and cooled。
3
squeeze out the cuisine juice and leave 180 g spare. "don't use hot water. it smells sour."
4
combining the pie-skin material with 180 g of cuisine juice to smooth-sliding, pasting, 30 minutes or so。
5
Steaming in the steam pan for about 25 minutes, while mixing it with chopsticks to cool, covering the film for cold storage in the fridge。
6
The eggs are evenly mixed with white sugar。
7
Pour in the milk mix。
8
Sifted into corn starch, polished powder and powdered milk。
9
Put it in melted butter。
10
The evaporation pan is insulated from the water and the evaporation side is mixed in one direction。
11
Until the milk is ripe enough to cool in ice water。
12
The cooling is followed by a respiration in the freezer。
13
it's easier to operate when ice skin is frozen. the yellow milk pie is divided into agents of about 25 g size。
14
take about 25 g of ice skin, crush it into a circle, wrap it in a milk yellow, roll round。
15
A small amount of pastry is spilled in the mold, the extra pastry is poured out, placed in the dough, the mold is pressed down with the palm of the hand, and it is easy to crack。
16
Pick up the mold, finished。
17
Done
18
Done
19
DoneIce cream yellowcake Make Tips
the ratio of pie leather to pie is 1:1 and this ratio is easier to wrap than to leak. appropriate adjustments can be made in accordance with their preferences. like a big pie with 20 g pie, 30 g pie. it's easy to operate when the skin is frozen. the finished product can be placed in a preservation box in a freezer overnight, with the best taste. don't throw the rest of the veggies. it's good to mix them up。