Grenade
By VicentaLakin
The sweetness of guacamole, mango intestinal powder, and the belief that Guangdong's friends are no stranger, it's a classic food from Hong Kong, and I go to Hong Kong every time I go to Hong Kong to eat a sweet meal, and I go to a sweet shop in the middle of the summer, which is full of sweetness, called the last omelet powder, which is so comforting; for this reason I invite a friend who has been working in Hong Kong's sweet shop for many years, to teach his friends the formula and the steps to be taken to complete the sweetness, which is one of the key points is the thickness of the skin, two are the selections of the bean, and these two are very important. So let's begin our journey to make the sweet。
Recipe Recommendations
- konjaku powder 11g
- water 60g
- sugar 10g
- coconut milk 80g
- durian meat 50g
- light cream 100g
- fine sugar 8g
- pure milk 20g
- sweetening
- cook
- half an hour
- simple
Steps for Grenade

1
With materials and brands。
2
Water in the little milk pot。
3
Cook to 80°C and add powder。
4
Quick mix even。
5
It's boiled so thinly
6
Pour the coconut
7
Cook it and make it
8
We'll prepare a 28-by-28 flat dish
9
Pour the paste
10
Swing back and forth to flat, cool, freeze for 20 minutes
11
The light cream
12
Sugar on the scales
13
About eight orange hair bubbles
14
The guacamole is even with the light cream
15
The fridge takes out the intestine skin, and it opens in two
16
Grenade butter in a bouquet
17
Squeeze the cream
18
Turn it through the bottom with a scratchboard
19
Turn it over to the end。
20
It's in and out of the plate, and it can be placed in pure milk。