1.1 造型汤圆跟传统汤圆的差别 Differences between shaped tangyuan and traditional tangyuan

1.2 基础工具 Basic tools

2.1 黑芝麻流心馅料做法 Black sesame molten filling recipe

2.2 花生流心馅料做法 Peanut molten filling recipe

2.3 糯米粉的选择与差别说明 Selection and differences of glutinous rice flour

2.3 天然色粉介绍 Introduction to natural color powders

3.1 万用汤圆皮基础配方 Universal tangyuan skin base recipe

3.1.1 手揉汤圆面皮做法 Hand-kneaded tangyuan dough method

3.2 常见失败原因总整理（开裂、出水、变形） Common failure causes summarized (cracking, water leakage, deformation)

4.1 调色比例示范 Demonstration of color mixing ratios

4.1.1 红色 Red

4.1.2 橙色 Orange

4.1.3 黄色 Yellow

4.1.4 绿色 Green

4.1.5 蓝色 Blue

4.1.6 紫色 Purple

4.1.7 粉色 Pink

4.1.8 黑色 Black

4.1.9 可可色 Cocoa color

4.2 如何让颜色煮后依然鲜艳 How to keep colors vibrant after cooking

4.3 多色面团保存方法 Methods for storing multi-colored dough

5.1 包馅料不裂开的手法 Techniques for wrapping fillings without cracking

6.1 招财猫造型汤圆 Lucky Cat tangyuan

6.2 福袋造型汤圆 Fortune Bag tangyuan

6.3 元宝造型汤圆 Gold Ingot tangyuan

6.4 灯笼造型汤圆 Lantern tangyuan

6.5 橘子造型汤圆 Orange tangyuan

6.6 鲤鱼造型汤圆 Carp fish tangyuan

6.7 寿桃造型汤圆 Longevity Peach tangyuan

6.8 梅花造型汤圆 Plum Blossom tangyuan

6.9 金枝玉叶造型汤圆 Golden Branch & Jade Leaf tangyuan

6.10 棉袄造型汤圆 Padded Jacket tangyuan

6.11 醒狮造型汤圆 Awakening Lion tangyuan

6.12 财神爷造型汤圆 God of Wealth tangyuan

7.1  配件不掉的煮法 Cooking method to keep decorations intact

7.2 蒸后处理与煮熟判断 Post-steaming handling & doneness judgment

7.3 煮熟判断方法 Methods to judge doneness

8.1 汤圆保存时间以及方法 Tangyuan storage time and methods

8.2 冷冻前后正确处理方式(提前备货也不翻Proper handling before and after freezing (advance preparation without mishaps)车)

9.1 节庆礼盒组合以及包装建议 Festive gift box combinations and packaging suggestions

9.2 拍照好看的摆放技巧 Plating techniques for attractive photos

10.1 节庆定价建议 Pricing suggestions for festive orders

10.2 新手接单注意事项 Key points for beginners taking orders