It's three tastes of ice
By VicentaLakin
after lunch, it's officially early summer. if you're so hot and tired of traditional meat, you can try to make a high-value ice crystal. this formula, which uses the prettiest potato pie, chocolate pie, red bean pie with a clitorisy crystal, is cute, eats one at a single bite and is not tired. it's quite simple, too. the handicraft can try! life needs a sense of ritualism, and this afternoon's festival is to make saplings. the material in the formula is original crystallines made of tea or cocoa, which can be added to cassava powders with tea powder or 1 g cocoa powder。
Recipe Recommendations
- cassava flour 35g
- water 35g
- sugar 10g
- red bean paste 50g
- dark chocolate 53g
- light cream 28g
- purple potato one
- sweetening
- steamed
- an hour
- ordinary
Steps for It's three tastes of ice
1
Black chocolate pours into the bowl。
2
(Chocolate pie) Add light cream and melt the insulated water。
3
(Vioc potato pap) Potato peels, slices, evaporates。
4
(Vioc potato pie) After removal, appropriate sugar crushes are added to the backup。
5
Potato powder is sifted with tea powder (or cocoa powder)。
6
add 35g water bulging。
7
67g water with 10g sugar boiled。
8
And then you're gonna mix the paste, and you're gonna flush the sugar in. I'll be back in a minute。
9
The post-pasture state should be thick and hung on an eggbeater. The crystal peels are packed in the fridge and cooled。
10
split the pie into 10 g。
11
the cooled crystal cortex is divided into 25 g, and the water cortex is packed with the material。
12
The leaf is cut off and a thin layer of oil is applied。
13
Scramble the leaves in cones and put them in crystals and platinum. Feeds
14
Wrap it up like a triangle。
15
Steam in the pot for about 10 minutes。
16
You can eat it in the freezer for an hourIt's three tastes of ice Make Tips
the ratio of skin and plating/crystal and pyre can be determined according to personal preferences, the only condition to be followed is that the material may be put in an adequate amount, but the amount of skin may not be too small, otherwise the skin may be broken because it is too thin. it is recommended that fresh leaves be made as much as possible. dry leaves have rough surfaces, and well-packed crystals will press the leaf's line. and the crystal cortex is soft, the dry leaves are oiled, and the adhesive effects are not good for fresh leaves. 2. the leaves commonly used to be leaf leaves are leaf leaves, bamboo leaves and reed leaves. fresh leaves are bought and washed and burned with water. dry leaves will need to be washed with hot water to restore soft use. 3. when the leaves are not used, water will be used to sow them, otherwise the surface will dry and the leaves will roll up. dry the surface water before it is used. sticky/1; pasted cassava powder is sticky, hand-held, and pvc food-grade gloves are recommended. 2. placing a thin layer of oil on a leaf is anti-slavery-resistant by choosing vegetable oils of low odor, such as corn oil and salad oil. the temperature of pasta paste is between 59 and 70 degrees. so the temperature of the sugar water is critical, and when the sugar boils, it is required to mix it into the cassava powder, and it will be modulated for a while, so that it can have semi-solid paste. two, different brands of cassava powder, different production processes, flour