Recipe at: http://www.themeatmen.sg/kueh-tutu

Kueh tutu is a small steamed cake made of finely pounded rice flour and filled with either ground peanuts or grated coconut cooked in gula melaka.

It is made by steaming rice flour in a special mould. The step of dry frying the rice flour, sieving it after adding water to it and letting it rest 30 minutes before steaming will ensure the unmolding process goes smoothly without cracks.

For those who prefer your kueh light and airy, don’t compress the rice flour when molding.

Give it a try, with family members or friends. Create the perfect bonding moment and enjoy piping hot kueh tutus in the comfort of your homes!

#themeatmensg #simple #delicious #tutukueh #pasarmalamsnack

P.S. Say, if you like our recipe videos, don't forget to follow our page and share them with your friends. We have many new videos coming up, so stay tuned!

Recipe at: http://www.themeatmen.sg/kueh-tutu

Kueh tutu is a small steamed cake made of finely pounded rice flour and filled with either ground peanuts or grated coconut cooked in gula melaka.

It is made by steaming rice flour in a special mould. The step of dry frying the rice flour, sieving it after adding water to it and letting it rest 30 minutes before steaming will ensure the unmolding process goes smoothly without cracks.

For those who prefer your kueh light and airy, don’t compress the rice flour when molding.

Give it a try, with family members or friends. Create the perfect bonding moment and enjoy piping hot kueh tutus in the comfort of your homes!

#themeatmensg #simple #delicious #tutukueh #pasarmalamsnack

P.S. Say, if you like our recipe videos, don't forget to follow our page and share them with your friends. We have many new videos coming up, so stay tuned!

Recipe at: http://www.themeatmen.sg/kueh-tutu

Kueh tutu is a small steamed cake made of finely pounded rice flour and filled with either ground peanuts or grated coconut cooked in gula melaka.

It is made by steaming rice flour in a special mould. The step of dry frying the rice flour, sieving it after adding water to it and letting it rest 30 minutes before steaming will ensure the unmolding process goes smoothly without cracks.

For those who prefer your kueh light and airy, don’t compress the rice flour when molding.

Give it a try, with family members or friends. Create the perfect bonding moment and enjoy piping hot kueh tutus in the comfort of your homes!

#themeatmensg #simple #delicious #tutukueh #pasarmalamsnack

P.S. Say, if you like our recipe videos, don't forget to follow our page and share them with your friends. We have many new videos coming up, so stay tuned!

These skull-shaped dumplings have syrupy custard oozing from their mouth! Eat them piping hot!
Recipe: (8 Skulls)
First up, we make the custard.
1. Mix 10g of corn starch with 40g of sugar before sieving.
2. Add 130g of milk and mix again.
3. Mix in 1 egg yolk (25g, this time we used a pair) before adding vanilla extract.
4. Strain the mixture
5. Gently wrap the mixture then heat in a microwave at 500w for 2 minutes.
6. Mix some more.
7. Once again, wrap the mixture and heat in a microwave at 500w for 2 minutes.
8. Mix in 5g of butter.
9. If the mixture becomes too hard mix in some more milk. On this occasion we added 70g.
10. Separate into 8 pieces and freeze in the freezer (total amount 230g)

Next we make the dough for the dumplings (knead by hand).
11. Take 120g of bread flour, 80g of rice flour, a little less than 1/2 a teaspoon of salt, 13g of sugar, 3g of dry yeast and 100-120g water (check how much you need as you go, on this occasion we used 115g), and mix them all together thoroughly before kneading the resulting dough.
12. Once all the ingredients are clumped together, add 11g of salad oil and knead some more.
13. Once kneaded to a smooth shape, place in a bowl lightly coated with salad oil. Then leave it at 35ºC for 35 minutes until it begins to ferment.
14. Once it has inflated to about twice its size, degas the dough.
15. Divide the dough into 8 pieces (roughly 43g a piece), roll into a round shape and cover with a damp tea-towel. Take care to avoid dough drying.
16. Spread evenly over the custard from step 10 and cut into ten 10cm squares, which are then to be placed on to a baking sheet. It's fine if there are some irregularities, in the end the custard will be oozing out so they'll close up tightly.
17. Carve out space for eyes using a pair of scissors and place some black soybeans in there once finished cooking.
18. Steam for 8 minutes in a boiling steamer.
19. While they're still hot carve out the mouth section, then you can enjoy these delicious dumplings while the custard oozes out. Be careful not to burn yourself!

スカルの口からドロドロとクリームが流れ出す、そんな中華まん作りました。アツアツを食べてね。
*レシピ*（8スカル）
カスタードクリームを作ります
１．コーンスターチ 10gと砂糖 40gを合わせてふるう。
２．１を混ぜあわせ、牛乳 130gも入れ混ぜる。
３．卵黄 1個分（25g 今回双子でした）も入れ混ぜ、バニラエッセンスを加える。
４．網で濾す。
５．ラップをふんわり掛け、500wの電子レンジに2分かける。
６．混ぜ合わせる。
７．再度、ラップをふんわり掛け、500wの電子レンジに2分かける。
８．バター 5gを加え混ぜる。
９．かたくなりすぎたら牛乳を加えて混ぜのばす。今回は70g追加しました。
１０．８個に分けて冷凍する。（全量 230g）

中華まん生地を作ります（手でも捏ねられます）
１１．強力粉 120g、米粉 80gに塩 小さじ1/2弱、砂糖 13g、ドライイースト 3g、水 100g～120g（様子をみながら加える。今回は115gでした）を加え混ぜ、捏ねる。
１２．だいたいひとまとまりになったら、サラダ油 11gも加え捏ねる。
１３．なめらかに捏ね上がったらまとめ、サラダ油を薄く塗ったボウルに入れ、乾燥しないように35度で35分ほど一次発酵させる。
１４．２倍ほどに膨らんだら、ガス抜きする。
１５．８等分（1個あたりおよそ43g）し、丸める。濡れ布巾などをかけ、乾燥に気をつける。
１６．平たく伸ばし、１０を包み、10センチ四方に切ったオーブンシートにのせる。イビツは大丈夫だけど、クリームが流れ出すので、しっかりととじること。
１７．目の部分にハサミで軽く切り込みを入れ、調理済みの黒豆を押し付けてつける。
１８．沸騰した蒸し器で8分蒸す。
１９．熱いうちに口部分に切り込みを入れ、頬を押してカスタードクリームを流れ出させながら食べると盛り上がるよ。やけど注意！

#Halloween #Skull #CustardCream #Dumplings #Manju #Recipe #ASMR #OddlySatisfying #ハロウィン #ドクロ #スカル #まんじゅう #NightmareBeforeChristmas #Jack #EdvardMunch #TheScream

訂閱頻道👉https://goo.gl/chz3Dp

機油5000公里換還是１萬公里換，這個話題很多人都想知道明確答案，白同學今天特別做了這個最實際的實驗，答案出來了，
在台灣走走停停道路模式中行駛，機油到5000公里後就會開始明顯
衰退，開始出現機油耐熱降指數降底的問題出現，造成機油開始出現燒焦問題，這個也是造成引擎內部油道慢性積碳塞篩的主要原因之一，一起上實驗課吧，GO．．．．影片中TEST的三支機油，
機油品牌原本不想公佈，但是有很多同學想知道就補上來了，如下
１10W40速馬力藍瓶。1L裝（全新開瓶）
２ENI 5W50 四角瓶。1L裝（市效路平均大約跑5000公里）
３5W50速馬力藍瓶。1L裝（市效路平均大約跑8800公里）
Oil 5000 km or 10,000 km change, this topic many people want to know a clear answer, white students today to do this the most practical experiment, the answer came out,
In Taiwan to stop the road mode of driving, oil to 5000 km will begin after the obvious
Recession, the beginning of the oil heat down the index down the end of the problem, causing the oil began to scorch problem, this is also caused by the engine internal chronic gas sieving sieve one of the main reasons, together on the experimental class, GO. The The The