Double-colour-flowed soup round
By VicentaLakin
Those who like to eat sandbags must not miss the sofa round, but rather the sweet taste of salty yolk, salty and sweet, and the urge to eat one after the other。
Recipe Recommendations
- Jinqixiang salted egg yolk of 5
- butter 30 grams
- custard powder 15 grams
- milk powder 20 grams
- powdered sugar 35 grams
- pure milk 25 grams
- Xinliang Shuimao glutinous rice flour 250 grams
- pumpkin small piece of
- matcha powder appropriate amount
- boiling water appropriate amount
- salty and sweet
- cook
- an hour
- simple
Steps for Double-colour-flowed soup round
1
Preheat ovens 5 minutes, 160-180 degrees, oilpapers or about 12-15 minutes of roasting in ovens, ejaculation of egg yolk, covering of extra oil paper with egg yolk and crushing with a cane。
2
Pumping eggs into bowls with powdered milk, sugar powder, gish powder, milk and mixing。
3
Add butter evenly and cool it down and put it in the freezer area for about two hours。
4
Pumpkin slices, 15 minutes after the water starts to steam, extracts a crush and adds 200 grams of platinum powder, mixes it into groups, and feels that the noodles are dry and can add a small amount of open water。
5
A small amount of tea powder was added to 50 grams of rice powder and 40 grams of water was added to the group。
6
Rounds of tusks, thumbs in the middle, squeezing in a small cup, putting in a pie, slowly closing in。
7
When you're cooking soup, you have to make a pot. In about five minutes, the soup is all floating and ripe。Double-colour-flowed soup round Make Tips
1. The water of the noodles must be open. 2. The noodles are too wet with a small amount of rice powder and too dry with a small amount of open water to mix. 3. When the round is packed, it is recommended that it be placed in the freezer room of the refrigerator for half an hour, so as to prevent the tulip from deforming. The rice is good, but it is not easily digestible and is not recommended for excessive consumption。