Red bean tweeds
By VicentaLakin
I've made chocolate barley cookies, the rest of the eggnogs, try to make a double-skinned milk. I heard it's a girl's favorite dessert. But it's good, it's smooth, it's good, it's good, it's not good, it's bad, but I can eat it myself。
Recipe Recommendations
- whole milk 300 grams
- egg white of 2
- white granulated sugar 20 grams
- honey red bean 2 tablespoons
- sweetening
- steamed
- half an hour
- simple
Steps for Red bean tweeds
1
Food ready
2
Milk pours into two little bowls each, covering it up
3
Ten minutes of steaming fire
4
When the milk cools, the surface of the milk will be covered with a layer of milk, a little bit of chopsticks along the side of the bowl, a little bit of milk will fall out, and a little bit of milk will remain at the bottom of the bowl so that it doesn't float
5
Plugged eggnog and white sugar into four steps of milk, evenly mixed
6
Sieve off undisturbed egg-cleansing. It's a step to ensure the lubrication of double-skin milk
7
Lighten the filtered egg cream back to a bowl with milk
8
We'll cover the film, steam the pot for 15 minutes, shut the fire for 2 minutes
9
TAKE OFF THE FILM, POUR A SPOONFUL OF HONEY BEANS ON IT, FREEZE IN THE FRIDGE FOR A WHILE, OKRed bean tweeds Make Tips
1. Milk must be whole milk so that the skin can be peeled.
2. The entire process of pouring milk should be gentle and slow, especially in step 7. When pouring milk into a bowl with milk skins, it must be slow. My first bowl was poured too quickly, causing the milk to directly pour the milk. The skins washed together and agglomerated.
2. The entire process of pouring milk should be gentle and slow, especially in step 7. When pouring milk into a bowl with milk skins, it must be slow. My first bowl was poured too quickly, causing the milk to directly pour the milk. The skins washed together and agglomerated.