"Bei Ke, this is called purple sweet potato cake!"

"Sister Fei'er, I'm going to bring this to my father and mother to eat. Pen Fun Pavilion wWw. ｂiquge。 ｉｎfo”

"Sister Fei'er......" Bei Ke and Hailang are busy with Lan Fei'er in order to learn purple potato cakes. But, from start to finish, they never came. From scorching to perfect results. Lan Fei'er was not only not unhappy, but had an extra layer of satisfaction.

By the time they made a whole purple sweet potato cake, the time was just right. Lan Fei'er added the sugar unhurriedly and covered the kelp mung beans again. After half a breath, the kelp mung bean shuang finally came out of the pot safely. In order to make up the number, Lan Fei'er took five small cups to fill the kelp mung bean cool: "The kelp mung bean is cool." ”

"Now mung bean mille-feuille cake is boiled in boiling water and then added sugar. When the sugar water is warm, pour it into the prepared batter and stir. Immediately afterwards, Lan Fei'er poured some water into the pot and boiled it quickly over high heat. Then she poured the sugar into the cauldron, and when the sugar water was warm, she directly poured the sugar water into the slurry, added water into the pot, found a smaller pot, cleaned it and put it aside.

"Sister Fei'er, what are you doing with this small pot?" Bei Ke watched Lan Fei'er's every move closely. Of course, the waves were not to be outdone, watching Lan Fei'er stop moving in front of him. As if they were looking at something extraordinary, they couldn't take their eyes off it, and their eyes were reluctant to leave.

"This is what is used to make mung bean mille-feuille. "Because there were no containers in ancient times, and there were no transparent things, Lan Fei'er could only use pots instead. I saw her take a spoon and forcefully use the water of the mung bean paste on the other side, trying her best to get the least amount of water. Then add the batter and warm sugar water to it and stir together. After stirring well, she slowly put the prepared small pot into the large pot of boiling water, slowly poured some of the slurry poured with sugar water into the small pot, and then covered the pot again.

"Look at the time, you know? This slurry becomes transparent, which means that the slurry is cooked, and then you can add a layer of mung bean paste. "After taking a breath, when the lid is lifted, you can see that the slurry has become transparent. This time, Lan Fei'er poured a layer of mung bean paste on top of the slurry.

"Come on, Hailang, you add another layer of batter to the mung bean paste. Then cover the pot. Lan Fei'er said and then handed the spoon and batter to the waves, and the waves did so.

"Sister Fei'er, what is this mille-feuille cake?" Hailang asked directly after covering the pot.

And Lan Fei'er listened to Hailang's question, and then began to explain the mille-feuille cake: "When the slurry becomes transparent, you can add mung bean paste, and the ones that follow are like this." That's how the mille-feuille cake is added. But now it's a matter of time. We can only do one of the two layers. Next time you can try the multi-layered one yourself, it's very beautiful. And mung beans can also be exchanged for red beans. Lan Fei'er also found that the time was almost up. So mille-feuille can't make too many layers because time is pressing. Lan Fei'er finally put two layers as one and slowly put them on the plate.

Because Lan Fei'er finally used a knife to get out the mille-feuille cake in the small pot and put it lightly on the plate. Therefore, among these three dim sums, mille-feuille cake is the one that looks the least aesthetically pleasing. Even so, Lan Fei'er still completed the requirements in the test accurately and quickly at the specified time.