Handmade desserts with fresh "rare" fruits
Fresh mulberries are cleaned, one by one, placed in a skillet
Sprinkle the sugar, mix well, marinate for about 2 hours
Cook the pot on the stove, add about 200 grams of water, boil over high heat, and cook over low heat.
Tanning for 40-60 minutes, the soup is thick, but don't dry it. (It will be thicker when it is cold.)
Sealed bottle is stored in cold storage after cooling
Low powder sifting. Melt the butter, add the mulberry jam (to take out the warmth in advance, or if it is too cold, it will make the butter solidify), mix well (if it can not be mixed, it can be placed in a warm place to let the butter melt again to be mixed)
The eggs are beaten into an oil-free basin and the water is sent to the heat. (See the whole egg to send)
Sift in low powder and mix well
Take a small portion of the mixed egg paste and pour it into the small bowl of butter mulberry. Mix well and then pour it back into the large bowl. Continue to mix well.
Mix the cake paste into the flower bag and squeeze it into the small paper cup.
Degree, middle layer, 15 minutes