Cooking Steps

1. 

   Step1:Pour 200g milk and 2 black tea bags into a small milk pot and bring to a boil. Turn off the heat and cover for 10 minute

2. 

   Step2:Squeeze the tea bag after stewing. Let the flavor of the tea enter the milk. Take out the tea bag to obtain the milk tea for us

3. 

   Step3:In a large bowl, add 3 yolks and 45g sugar and beat until whit

4. 

   Step4:Pour in 10g of low powder and 10g of starch. Slowly pour in and cook warm milk tea. Stir well

5. 

   Step5:Pour the stirred liquid into the pot. Stir while heating on a low hea

6. 

   Step6:Immediately leave the fire after stirring until the lines appear. Stand on the cold water and stir while cooling quickl

7. 

   Step7:After the casserole is cooled down, it is transferred to the bowl and pasted for preservation. It is refrigerated. It is denser after refrigeration (it is recommended to cool down first and then refrigerate. If it is overheated and refrigerated directly, bacteria will be produced

8. 

   Step8:When using refrigerated milk tea sauce, add 2040g milk and stir until the old yogurt flows. The prepared snapper is more effective in boiling and bursting

9. 

   Step9:Add 30g of cooked pearls and mix well. Put them into a flower mounting bag. Fill with pearl milk tea

10. 

    Step10:In a large bowl, add diced ham, mozzarella cheese, mayonnaise and mix wel

11. 

    Step11:Wrap the stuffing with plastic wrap, knead it into 15g dough, and finish filling with cheese and ha

12. 

    Step12:Mash the red bean paste into 7g small balls, then mash the sweet potato into 8g small balls. Press the two balls together. The filling of red bean and sweet potato is finished

13. 

    Step13:In a large bowl, sift 160g of low gluten flour, 40g of corn starch and 4G of baking powde

14. 

    Step14:Add 2 eggs, 140g milk, 20g honey, 40g corn oil, 40g sugar and 1g salt. Mix well with the word egg drawing . The batter will be raised in a flowing state. The drop mark will disappear in 12 seconds

15. 

    Step15:Put the batter into the flower mounting bag. Refrigerate for 30 minutes. Let the material melt fully. The braised snapper tastes better

16. 

    Step16:After the snapper is preheated, squeeze 1 / 3 batter into the belly of the fish. When the batter is slightly solidified, push the batter thin with a spoon

17. 

    Step17:Filling in the bell

18. 

    Step18:Cover filling with batter. Fill fins and tail. Cover. Bake for 23 minutes

19. 

    Step19:Open the lid and it's golden snappe