♪ Oome and butter ♪
By VicentaLakin
It's been a long time since I've been at home for the New Year's Eve, and it's hard to spend the New Year's Eve with Mom and Dad after school. When I was a little younger, my mom used to take me to a light club, and after a light trip, I went home to pack soup, but my mom was just laughing at me so much that she remembered the New Year's Eve. We don't eat sesame pie this year, so let's do something different
Recipe Recommendations
- salted egg yolk of 10
- cheese powder 30g
- powdered sugar 60g
- butter 70g
- milk 160g
- boiling water 130g
- glutinous rice flour 200g
- milk powder 75g
- salty and sweet
- cook
- ten minutes
- simple
Steps for ♪ Oome and butter ♪
1
A tarp on the grill, with yolk on it, can also be sprayed with a small amount of highly white wine to kill the fungus。
2
Put it in the oven at 160 degrees for 15 minutes, and it's fine to bake to the yellow and golden oil。
3
It is then sifted out and can also be broken directly with a cuisine machine, which will also produce a more subtle and better taste。
4
BUTTER MELTS WITH PRE-HEATED WATER, COMPLETELY MELTS INTO FINE LIQUIDS, AND THEN IT'S MIXED INTO YOLK。
5
And then you add milk powder, cheese powder, sugar powder, cheese powder, which makes the color of yolk better, sugar powder is just for the taste of the pate, all of which is evenly mixed, and then you pour milk in, evenly mixed with yolk, which is still rare and liquid。
6
And then I'm gonna sift it over and make it more nuanced, and the flow of this material is the effect of the sand in the back of the soup round, which, if it's a little bit thin, can reduce the amount of milk appropriately and adjust to your needs。
7
Covered with a film to freeze in the fridge for the night, it would take at least six hours for urgent use。
8
when frozen, it can be taken out into small groups, each of which is about 10 g, and when all the material is packed, it continues to freeze in the fridge, and the colder, the better, the better, before it freezes。
9
If there is a mold, it's best to fill it up and then put it in the fridge for the night。
10
and then we'll make the tungsten skin, get the tungsten powder, get a little bit of water from 130 to 150 g and mix it with chopsticks, and if we don't form a group, then we'll add a little bit of water, and i'll always use the triform rice powder because it's the most resilient i've ever used, and i'll recommend it for you
11
Then you rub your hands straight into a smooth, thin face, and don't be lazy. It's not easy to make our soup when it's cooked。
12
It's a completely cool stylish yolk. It's hard to press. It means you can start with the soup
13
i'll take out 20 g each, and you can use my weight to pick up the noodles, and then you'll crush a small pit, wrap it in, wrap the frozen yolk, wrap it in the tiger's mouth, rub it in a round shape again, so it's tight, it doesn't show
14
Some of the rice powder can be adhesived to prevent the interlinking of the soup round, and it can be kept in the freezer for about three months。
15
When it's all taken care of, you'll seal the soup and put it in the fridge for about half an hour。
16
And then we'll just have a pot of fresh water, and then we'll just boil it, and then we'll just throw it in, and then we'll all get it。