Handmade powdered classes
By VicentaLakin
The traditional “hand-made powder” is a well-known feed, tasted and easy to eat. Blood-bearing factors such as iron Fe and vitamin B12, which contain trace elemental elements, have the effect of providing ablution, acupuncture, spleen acupuncture and heat, and are suitable for all ages. But many of our first-time pals say that "hand-made powder" is more difficult, but it's still easy to burst when they've got the point, and today they share the "hand-made powder" method。
Recipe Recommendations
- lotus root starch 15g
- cold boiled water 15g
- boiling water appropriate amount
- sweet fragrance
- skills
- ten minutes
- simple
Steps for Handmade powdered classes
1
taking a spoonful of lush powder into the bowl (about 12g-15g)2
Add a spoon of cool water (or warm water) which is just enough without powder, not too much3
(a) Full and even mixing until the powder does not see the granular form (pasted form); if colder and warmer water melts more rapidly, if cooler water can wait4
(b) Add boiling water of more than 95° and must be boiled, bearing in mind hot water that cannot be used as a drinking machine5
While adding water, quickly mixing6
It's been mixing7
Water will stop until the powder becomes light brown and transparent8
A bowl of fragrance and a taste of handmade powder is finished9
Pure powder is non-sugar-free and can be added to a population ' s taste with sugar, red sugar, cinnamon sugar or honey; it needs to be warmed up later to avoid too high a temperature to destroy the nutritional value of honey, which can be diluted with honey。10
"Handmade Powder" and "Meal honey" for your familyHandmade powdered classes Make Tips
One, the spoon of the powder must not have moisture, otherwise the powder is susceptible to damp odour; the powder must also be kept in a dry and cool place; two, when the powder is washed, the first, the first, the first, the first, the boiling, the second, the order of the two, cannot be reversed; and three, when the powder is insoluble, the powder must be eaten as soon as possible, otherwise it can be cold enough to be “anti-water”, although it can also be kept in the freezer layer, and the next day when the jelly is eaten is beautiful。