How to make ♪ Scrambling the beans ♪

Recipe Recommendations

1

40 grams of sugar and yolk in the basin

2

Smuggle it with an egg-beater

3

Milk and 40 grams of sugar boiled in the pot

4

It's slowly pouring into the yolk paste, and it's mixed with an eggbeater

5

Then we'll heat up the mixed milk and yogurt insulated water to around 82 degrees and turn it off

6

Sift the liquid and cool it

7

Cream is distributed early to texture and mixed into a sifted milk yolk paste into a three-class cream paste. min

8

White chocolate insulated water melts and joins in one of the cream pastes, evenly mixed

9

Pour white chocolate cream into the container and put it in the freezer to condensate (a little left, final pull)

10

Add red bean sand to another cream paste and mix it evenly

11

Pour red bean butter on a solid white chocolate mousse and put it in a freezer to condensate

12

Add tea powder to the third cream paste and mix it evenly

13

Pour tea and cream on the solid soybeans

14

Squeeze some white chocolate cream on the surface, pull flowers with toothpicks and put them in the freezer to condensate

15

Completed

Moose didn't use the cakes this time, because they're all small cups. Snippets