Cooking Steps

1. 

   Step1:1、 Split the vanilla pods in half. Scrape the vanilla seeds into the mil

2. 

   Step2:After the milk is boiled, let it dry until it is not hot (if time permits, it will taste better if vanilla seeds are soaked in the milk overnight

3. 

   Step3:Beat the egg yolk and sugar in the milk pot. Pour in the milk and vanilla mixture and mix well

4. 

   Step4:Heat the milk pan over a low heat and stir it continuously until the liquid in the milk pan begins to boil when heated. Leave the heat immediately

5. 

   Step5:Let the egg and milk in the pot cool completely after leaving the fir

6. 

   Step6:Mango Puree can be peeled and cored with fresh mango and beaten into puree with fine sugar. Part of the mango jam I use and part of the mango puree. After beating, the weight is 180

7. 

   Step7:Add mango puree to the egg milk mixture and stir wel

8. 

   Step8:Sift the mango egg milk (this step is very important. Necessary

9. 

   Step9:Add whipped cream to the sifted mango egg milk and stir wel

10. 

    Step10:Freeze it in the refrigerator. Take it out and stir it every half hour.. Stir four or five times. Then freeze overnight.

11. 

    Step11:2. Put the glutinous rice flour, corn starch, milk and sugar into a large basin and stir them evenl

12. 

    Step12:Pour into a shallow dish. Steam over high heat for 20 minutes. Prick it with chopsticks. It's a little hard in the middle.

13. 

    Step13:Stir fry the glutinous rice flour in a small heat until the color is yellowish. Dry it and then make the hand flour

14. 

    Step14:Knead the steamed glutinous rice with butter (be careful not to scald your hands

15. 

    Step15:The kneaded glutinous rice balls are divided into two thirds of the original tast

16. 

    Step16:The other third is added a teaspoon of Matcha powder and kneaded into Matcha glutinous rice skin (if it's too sticky, use hand powder

17. 

    Step17:Rub the original glutinous rice skin and Matcha glutinous rice skin into strips, twist them together, and then pull them into a preparatio

18. 

    Step18:The dosage is pressed flat. Put a frozen ice cream ball in i

19. 

    Step19:Touch the powder and press it into the mold. Refrigerate it overnight.

20. 

    Step20:Finished produc

21. 

    Step21:Finished produc

22. 

    Step22:Finished produc

23. 

    Step23:Finished produc