Bean milk cassava
By VicentaLakin
Recipe Recommendations
- soybean 40g
- qingshui 400g
- egg yolk of 2
- fine sugar 30g
- cream cheese 90g
- low-gluten flour 30g
- soybean milk 200g
Steps for Bean milk cassava
1
The key to the soy sauce is the soybean soy sauce, which is used best by its own freshly squeezed soybean, which is washed and placed in the West Foyer breaker and added to the water。
2
Select the soybean mode。
3
With a soundproofing mask, the breaker does not make noise at work。
4
The soy milk is made up, 200 grams of spare. It's better to have a soy milky, squeaky soy sauce。
5
PREPARATION OF TWO BASINS, A AND B, WITH EGG YOLK AND SUGAR IN THE A BASIN, INSULATION OF THE INSULATED WATER TO MELT TO SUGAR, AND LOW-BANDED FLOUR TO SLID BACK。
6
B-BASKETS ARE SOFTENED WITH BUTTER AND CHEESE (WITH NICE RAW CREAM AND CHEESE) AND THREE TIMES WITH HOT SOYBEAN SOY SAUCE, WHICH IS CONSTANTLY MODULATED TO EVEN。
7
ALL THE MATERIAL IN THE A AND B BASINS WAS POURED INTO THE POTS WITH A LITTLE FIRE, AND THEY KEPT MIXING AND COOKING。
8
If we get to this state of concentration, we can put an end to the fire。
9
It can be used by pouring cool in the container。
10
It's the kind of razor that sticks, doesn't slide, tastes sweet, especially delicious。