I've got tea and red beans
By VicentaLakin
I'll teach you today to make a dessert -- a cup of tea with red bean lasagna -- and a thousand floors that don't need ovens, and that don't need a pastry, and that doesn't need a mold
Recipe Recommendations
- matcha powder 5g
- Earth eggs of 3
- low-gluten flour 95g
- butter 10g
- Xinnong Organic Pure Milk 250ml
- light cream 300g
- white sugar 20g
- red bean appropriate amount
Steps for I've got tea and red beans
1
add 20 g of sugar to the eggs, mix it up, then evenly mix it with pure milk。
2
Tea flour and low-banded flour are sifted and added to the egg fluids, so that they are mixed to the point where they are not granular。
3
Add softened butter evenly and sift tea。
4
Boil a layer of oil, then boil a spoon of tea paste, turn on the pan, spread the tea paste, turn off the fire, turn off the oil for a few seconds, and put the skin up with a wooden spoon or a soft spoon and put it on the side to dry up。
5
add 30 g white sugar to 300 g of light cream, to the point where flowers are available。
6
One layer of skin cream, with pre-cooked red beans and covered with cream and leather。
7
It's better to put it in the freezer