How to make crystal strawberry cake

Accessories: mung bean, milk powder 5g,

Seasoning: 500ml water, sugar 100g,

The practice of crystal shortbread:

1. Preparation materials: 250g of rice flour, 5g of formula powder, sugar 100g, 500ml of water (divided into two parts, one part is 350ml, the other part is 150ml), and a proper amount of cooked mung beans.

2. Boiling sugar water: add 100g white sugar to the formula powder and stir well, then put it into 150ml water and stir well, and boil the sugar paddle with high fire.

3. Making powder paddles: Pour the cooked sugar paddles into the remaining 350 ml of water packed in another container and stir evenly, then add the bowl of powder and stir as evenly as possible to prevent small powder lumps.

4. Place the steamer: add water to the distance of about 10CM from the steamer, keep the water boiling with slow fire, put the bowl into the steamer evenly, and put the mung beans after putting it away. Quickly pour the prepared slurry into a bowl and steam for about 15 minutes. Open the middle cover and have a look. If there is still white in the middle, it means it is not.