1.
Skin: 400g glutinous rice flour (glutinous rice flour), 385g water. Each kind of glutinous rice ball powder has different water absorption capacity and needs to be adjusted. Custard filling: 25g white sugar, 20g milk powder, 40g corn starch, 25g condensed milk, 50g whipped animal cream, butter 60g, 35g coconut milk
About 40 glutinous rice balls are now commercially available. It is very convenient to buy glutinous rice flour in bags. The bag is more delicate and white than the bulk, and it is suitable for making glutinous rice balls.
2.
First make the custard filling:
White sugar 25g, milk powder 20g, corn starch 40g, condensed milk 25g, animal whipped cream 50g, butter 60g, coconut milk 35g
Weigh all materials
3. First put the butter in a large bowl, melt it in water until it is liquid. Then add all the other ingredients.
4. Stir the mixture until it is smooth and without particles. You can use an electric whisk for this step.
5. After steaming the steamer, put the stirred mixture into the steamer, cover the lid and steam for 30 minutes. Every 7-8 minutes, open the lid and stir the mixture thoroughly with a spoon.
6. As the steaming time goes by, the mixture becomes more and more viscous, stir evenly, turn the bottom thoroughly, and gradually form the texture of custard filling.
7. After steaming for 30 minutes, it will be out of the oven. At this time, the custard filling will produce a lot of oil. At this time, there is no need to be impatient, just continue to thoroughly turn the custard filling until it cools. With the turning, the oil will be absorbed by the custard filling.
8. Finally, it becomes an oil-free custard filling, and it can be stored in the refrigerator until the temperature is not hot.
9.
To make glutinous rice balls:
400 grams of glutinous rice flour (glutinous rice flour), 385 grams of water. Each kind of glutinous rice flour has different water absorption capacity and needs to be adjusted by yourself, which can be adjusted according to the instructions on the purchased glutinous rice flour.
10.
Put the water in the glutinous rice ball powder and mix the noodles. Do not add all the water at once, watch the state and slowly add it. Until the dough becomes smooth and tidy, it is not sticky to the basin and not sticky, and it feels like a shape Plaster-like touch.
TIPS: Method to check whether the dough is qualified:
Knead a small piece of dough, and it can be easily rounded in the palm of your hand without sticking to your palm or chipping. After rounding, squeeze the dough, you can easily squash it without breaking, and that's it.
11.
Dumplings:
Divide the custard filling into 10 grams each and knead it into small balls. If the custard filling is still warm, this step will not be easy to operate, continue to put it in the refrigerator until the temperature is significantly lower than the hand temperature.
12. The glutinous rice balls are divided into 20 grams/piece.
13. Take a piece of glutinous rice ball skin, flatten it in the palm of your hand, and press a small hole in the middle with your thumb.
14. Add custard filling.
15. Tighten the glutinous rice ball skin upwards so that the glutinous rice ball skin climbs up to the filling. Finally, finish the top.
16. Knead the glutinous rice balls round with your palms.
17. Put the glutinous rice balls in boiling water for about 5 minutes on medium heat, until the glutinous rice balls rise to the surface of the water and are cooked.
18. It's done~
