♪ Puffed rice ♪
By VicentaLakin
Rice cakes are for people who don't like cream, they're not cream-painted, they're beautification cakes, they're fresh and elegant, and they're made of white and perfect cakes。
Recipe Recommendations
- sweetening
- other
- three-quarters of an hour
- divine level
Steps for ♪ Puffed rice ♪
1
Yellow is separated from protein in two clean basins。
2
Add milk to the yolk and mix it evenly。
3
Add corn oils evenly。
4
Sifting into rice powdered evenly。
5
In the protein, add a proper white sugar fraction three times to the disturbance。
6
The second time I've been in a sugar bar。
7
A few drops of vinegar will be added after the third sugar。
8
Take out the protein and put it evenly in the yolk paste。
9
Since there are only two eggs, proteins can be evenly mixed twice。
10
The cake paste is finished。
11
Inverted into 6 inches of molds, the diaphragm is resistant to water when a bubble is created。
12
The water in the pot is burned and then placed in the mould。
13
After three to five minutes of the ceasefire, the gust will be lifted。
14
It's cool and it's off。
15
Take out the steamed rice cake, the white and soft。
16
The appropriate amount of cream is placed in an oil-free basin。
17
Add a proper amount of white sugar into a flowering state (forgot) and a suitable amount of its own colored mix。
18
Put the cream in the bouquet。
19
I'm using the simple cherry blossoms, because I don't like cream, so I don't wipe my face. As a pre-spring exercise。