Stained with jade muffins
By VicentaLakin
SPECULATORY LEAVES (SORT LEAVES) EDIBLE: LEAVES. IT IS A TROPICAL GREEN PLANT THAT IS VERY COMMON IN SINGAPORE AND MALAYSIA. WE HAVE GROWTH IN THE SOUTH OF THE SEA. SPECULANT LEAVES ARE RICH IN SUBOIL ACIDS, ANGULAR SHARK OLEX, VITAMIN K3, FOLIOL, AND ARTEMISININ. IT HAS UNIQUE THERAPEUTIC VALUE. IT HAS A VERY UNIQUE NATURAL AROMA, WHICH ADDS FRESH, SWEET TASTE TO FOOD. ADD FOLIAGE TO CAKES, BREAD, COOKIES, MOUSSES, AND TASTES BETTER, SWEETER AND BETTER! FRESH FOLIAGE CAN ALSO BE USED TO COOK OR WRAP FOOD FRIED, ADDED TO THE WHITE MEAL, AND THE COOKED MEAL WILL SMELL SPECIAL. IT'S A HIGH-COLORED PINECAKE -- THE JADE CEDAR WITH SWIRLING JUICE THAT KEEPS THE PINEAPPLE TASTE, SO THAT THE PINEAPPLE TASTES FRESH, AND THE JADE-LIKE NATURAL COLOURS STIMULATE YOUR TASTE BUDS
Recipe Recommendations
- sticky rice flour 200g
- glutinous rice flour 85g
- soft white sugar 55g
- milk powder 10g
- Colorful leaf juice
- sweetening
- steamed
- an hour
- simple
Steps for Stained with jade muffins
1
Magnificent rice powder, rice powder, sugar, milk powder mixed。
2
They fall into scavenger juice, mix it with their hands, smite it with a bit larger, and squeeze it in groups with their dry and wet hands, and open it easily。
3
Sift after sift and sift with spoon or hand。
4
The sifted rice powder is evenly spread in the moulds, scraped out with scratches and covered on the surface to prevent water vapour from falling on the surface。
5
The fire steamed for 40 minutes。
6
Time is up, five minutes in the pot is taken out and hangs until the hands are warm and warm and dry。
7
Cut is done。Stained with jade muffins Make Tips
One, depending on the use of rice powder, adding liquids, not too wet, not too sticky, with molds, and more easily decorated, 3 more, 1 or 2 more minutes of pre-eating steamer reheated taste, 4 more times a minute or two before sifting, with a rough net, with a sifter, and with patience (over 10 minutes) to get a softer sift