Cooking Steps

1. 

   Step1:40g of sugar, 120g of cream, 45g of coconut milk, 6G of corn starch and 10g of cheese powder are put into the pot together. Do not open fire for the moment. Stir them into a granulated state.

2. 

   Step2:Three salted egg yolks are steamed and crushed into small pieces; the pan is boiled over low heat until small bubbles appear. Pour the salted egg yolk into the pan and stir for 12 minutes until the pan is slightly boiling.

3. 

   Step3:Melt 5g of gilding tablets with ice water in advance. Add the melted gilding liquid into the egg yolk liquid and stir evenly. Cool down fully and put on the fresh-keeping film. Refrigerate for 40 minutes.

4. 

   Step4:Take it out. Divide 8g of each one. Wrap it in plastic wrap to form a small ball. Put it in the refrigerator for freezing. Inner layer flow filling is completed. *The filling is very soft. It's hard to rub it into a ball. You can put it on the plastic wrap and screw it into candy shape.

5. 

   Step5:In a large bowl, pour 55g milk powder, 50g butter, 100g sugar, 30g cheese powder, 20g orange powder, 2 eggs and 130g water. Mix well and form a paste.

6. 

   Step6:When the water in the steamer boils to 100 ℃, put in the cream paste. Open the lid every 10 minutes and stir evenly. Repeat twice. Steam for 20 minutes.

7. 

   Step7:Take it out and put it on a cool back cover. Refrigerate it for 30 minutes to make it solidify. Take it out and evenly divide it into 32g equal parts. Finish filling with cream.

8. 

   Step8:Soak 300g white kidney beans in advance for 4 hours. Peel them. Steam them in the steamer for 90 minutes until they are fully cooked and soft.

9. 

   Step9:Put the steamed white kidney beans and 300ml clear water into the cooking machine. Beat them into a paste. Then pour the batter into a large bowl of clear water directly. Stir and clean them to remove the beany smell.

10. 

    Step10:Prepare a large basin. Put on the filter screen. Cover the gauze. Pour the liquid in the bowl onto the white gauze. Tighten and screw it out. Filter out the water.

11. 

    Step11:Put the bean paste filtered in the gauze into a large bowl of clear water again. Repeat the above actions. Stir and clean it. Then pour it into the gauze. Fully wring it until it is almost anhydrous. The water-based bean paste is completed.

12. 

    Step12:In another bowl, pour 35g of conversion syrup first, and then add 10g of peanut oil slowly in several times during the mixing process until it is completely emulsified.

13. 

    Step13:In the bowl, add 25g high gluten flour and 20g low gluten flour and mix the

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