Belachan
Chinese pasta malazhan is as much as 35 egg tart cups~The sugar must be stirred to dissolve, and the batter must not have particles
Step 1 . Add custard powder into the flour, soak it and sift it for later use
Step 2 . Stir the sugar and eggs together until the sugar melts and the yolk turns light yellow
Step 3 . Playing well is much whiter than at the beginning
Step 4 . Add sifted flour (SIFT to avoid flour granulation, which is not conducive to mixing well) and stir well
Step 5 . Add the oil in three times, stir evenly each time, and then add the next time. (circle mixing in the same direction)
Step 6 . Milk or water is also added in three times.
Step 7 . Use the oil to pass the container to be used later, and the horse drawn lamp is conducive to starting and anti sticking
Step 8 . Fill the container.
Step 9 . Let the water open and steam in a steamer for 8-10 minutes
Step 10 . OK, turn off the heat and stew for 5 minutes. Open the lid (to prevent retraction) ~ eat!
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