Fresh milk maras
By VicentaLakin
It's still nicer, easy and fast to eat some of this steamed pastry。
Recipe Recommendations
- medium-gluten flour 160 grams
- tapioca starch 90 grams
- sugar-tolerant yeast 2 grams
- pure milk 270 grams
- crystal sugar powder 70 grams
- edible oil 20 grams
- Aluminum-free baking powder 2 grams
- Preserved nuts appropriate amount
- sweet and sour
- steamed
- half an hour
- simple
Steps for Fresh milk maras
1
All the above materials, except for powdered powder and edible oil, are described as pouring into a large bowl。
2
Scratches are used to mix the face paste of dry powder-free particles to cover a natural fermentation。
3
The paste ferments twice as large, the surface plaque vents, and the size is light。
4
A good paste flips a razor to the size of the paste。
5
The exhausting pasta is filled with 20 grams of odourless edible oil and 2 grams of aluminum-free powdered powder (which, in preference to milk, can be replaced with 20 grams of melted butter)。
6
The pasta is again mixed with a razor in a semi-mobile smoother shape。
7
Prepare four little molds, with bowls or cups without them. The inner layer and base of the mould brush the tar resistant。
8
On average, the paste is divided into four parts of the mould, and it's covered with all the nuts you like
9
The paste can also be seen twice as long as the paste after the fruit has been laid, so that it can be evaporated at this time, and if not, the paste needs to grow twice as high。
10
It's hot, it's hot, it's steaming for 20 minutes, it's three minutes。
11
Steamed hairloaf is a little cold and can be removed from the modulus。
12
WHEN IT COOLS DOWN, IT'S A FRESH CREAM CAKE FROM Q。
13
It's the fourth kind of evaporation cake that you can try once。