Creamy leather
By VicentaLakin
Northerners love dumplings, we love soup. They say it's winter and New Year's, and we eat dumplings, but we eat soup for the holidays and dinner. Yuen Ying was said to have emerged from Zhejiang Ningbo in Ming Dynasty, and Ning Bo Ying Ying is now well known and the classic is to count sesame soup. Women used to make soup, my mother, my mother-in-law, my sister-in-law. I've only learned it in recent years. There's a lot of fast-frozen soups now. There's nothing to eat. I like to cook soup and drink soup. But the favorite thing is fried soup, and the skin of the rice is sorely blown, mixed with a soft layer, biting, soybeans or sesame beaks and sweetness, it's really "slapping off" (the word my father used to say is that you think you're playing with someone else because it's good)。
Recipe Recommendations
- Quick-frozen bean paste glutinous rice balls of 6
- Quick-frozen blood glutinous rice sesame glutinous rice balls of 6
- bread crumbs appropriate amount
- brown sugar 2 tablespoons
- edible oil half pot
- sweetening
- fried
- half an hour
- simple
Steps for Creamy leather
1
Prepare to freeze the soup round, no need to unfreeze。
2
Prepare the bakery, pour it into the bowl。
3
Cook a pot of water, pour a round of soup, push a sticky pan along the bottom of the pot with a leaking spoon, boil with a cap and a big bowl of cold water, then boil it up to the round, then boil it for about half a minute, then pick it up。
4
And boiled round of broths to roll in the buns, full of bread。
5
Half the boiler heats up to 160 ~ 170°C, not too low。
6
We'll wrap the buns and blow them to the brilliance. Don't blow them too long, or they'll explode。
7
Red sugar and two large spoons of water are boiled into red sugar syrup in the form of large bubbles。
8
Try to exercise the platter: draw a wide line on the white plate with a magma brush, wrongly set a double-coloured tunic round, then squeeze the size of the gradient point with a syrup。
9
Finally sift red sugar powder. But I don't think the last step is as good as I thought, but it's all sifted out。Creamy leather Make Tips
One, the soup I'm using is sweet, and it's ripe, so it's almost ripe as soon as it floats, and it's hot. But if it's fresh soup, it's a little longer. The temperature of the toad can be higher and shorter, with the aim of blowing out the brilliance skin, and high temperatures can make the food less oily. The blast should not take too long, not only the internal cavity will explode, but also the rice skin will explode. Three, red sugar syrup is inspired by red sugar, and it's okay if it doesn't. It's actually sweet, and it's better with some sour sauce. It's a college question。