Scrap the tea and maras
By VicentaLakin
TODAY, WE MAKE A CUP OF TEA-MALACÉ, WHICH IS BASED ON THE UNIQUE TASTE OF TEA, WHICH COMBINES A SENSE OF SECRECY WITH A RICH SMELL OF TEA. THE WHOLE MASS OF THE Q-BALLS, THE CUISINE OF THE ENTRANCE SOFTLY MELTS AT THE TIP OF YOUR TONGUE, GIVING YOU A DOUBLE TASTE OF TOUCH AND TASTE BUDS, AND THE FRAGRANCE OF THE FRAGRANCE OF TEA IN YOUR MOUTH, COMING IN LIKE A CLOUD。
Recipe Recommendations
- warm water 250 grams左右
- white granulated sugar 55 grams
- yeast 4 grams
- ordinary flour 130 grams
- tapioca starch 100 grams
- milk powder 20 grams
- matcha powder 8 grams
- corn oil 10 grams
- baking powder 2 grams
- sweetening
- steamed
- several hours
- ordinary
Steps for Scrap the tea and maras
1
About 250 grams of warm water, 55 grams of white sugar, 4 grams of yeast, and 5 minutes of sequestered and still-activated yeast。
2
Screening of ordinary flour 130 grams, cassava ash 100 grams, milk 20 grams and tea 8 grams。
3
Slipped to the surface。
4
Take a sift and remove the large particles。
5
Covered with film, room temperature 25°C, fermented twice as high. Note: Houses fermented in the summer, and winters fermented in separate hot water。
6
After fermentation, add 10 grams of corn oil and 2 grams of powder (optional)。
7
Smash even。
8
Get rid of the bubble。
9
A layer of vegetable oil in the mold。
10
It's pouring from the top。
11
震两下Get rid of the bubble。
12
You put cold water in the pot and warm water in the winter。
13
Put it in the pot, and the lid ferments up to 1.5 times the size。
14
It fermented and opened fire, steamed the water for 30 minutes and then shut down the fire for 5 minutes。
15
After extraction, a layer of vegetable oil will be used to prevent drying。
16
It's cool。
17
It's more sticky when it's hot, and it's easier to slice when it's cold。
18
I'M GOING TO FINISH THE O
19
Bite it down, smell it in your mouth。
20
WHOLE MASS Q BULLETS。
21
The cuisine of the entrance softly melts at the tip of the tongueScrap the tea and maras Make Tips
1. Tea powder is selected for a better quality to ensure a strong fragrance of tea. 2. Water use can be increased up or down by 20 grams, with different tastes. 3 The molds need to be oiled and easily distilled. 4 After cooling, a little vegetable oil will be cut with a knife. 5. Polling, if not powdered, increases the flaccid softness。