Cream cheese with heart and soup
By VicentaLakin
Most of the soup they used to eat was sesame, and there were peanut pies, fruit pies, and so on. Every time they boiled, the kids said it was too sweet, and at most two; and my two babies liked cheese, so they had a lot of cheese, and today's surprises, they were wrapped with cheese, because cheese itself had a bit of salty, sweet, and I put some sugar powder in it, mixed it up, and the little friends who liked cheese would love it。
Recipe Recommendations
- glutinous rice flour 250 grams
- cream cheese 150 grams
- white sugar 20 grams
- milk 230 grams
- powdered sugar 20 grams
- milk fragrance
- cook
- three-quarters of an hour
- ordinary
Steps for Cream cheese with heart and soup
1
Prepare food: rice powder, milk, cream cheese, sugar powder, sugar; milk warms up
2
Cream cheese mixed with sugar powder and cooled in the fridge; to be taken out when the soup is packed
3
Find another container and pour about 30 grams of rice powder
4
Influencing a proper amount of milk into small noodles
5
The water in the pot is boiled and the small noodles are boiled in the pot
6
Then the boiled noodles will be put in the rest of the flour while it's hot
7
The milk slowly pours into the rice powder, which is mixed with chopsticks
8
(b) Scratch the face with your hands and cover it with a shampoo for 10 minutes
9
Wake up, and take a handful of them and make them into a solid round of soup
10
(b) Pressure from the centre to the dent shown
11
(b) Take a proper amount of cream cheese and put it in the noodles
12
And wrap it up, rub it in a similar size
13
The water in the pot shall be boiled open, and the soup shall be rounded down and mixed with chopsticks to prevent contamination
14
When the soup floats, two minutes from the fire, the soup is ripe
15
You'll be able to eat when you're in the bowl。Cream cheese with heart and soup Make Tips
The pasta made of flour is not resilient, so it'll be broken up. Here's a little trick: you can take a small amount of millet powder (approx. 1:10) and then boil it in the open water, and then add it to the rest of the millet powder, so it doesn't break so easily. It's like a sticker that makes the whole flounder flexible; it's not too big, it's just a handful。