Gelinuoer Linseed Oil (mango Xuemei Niang)

Name: Gelinuoer Linseed Oil (mango Xuemei Niang)
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Glutinous rice flour; 160g milk; 30g White sugar; 4 (small) Mango; 150g Light cream; 10g Powdered sugar; Some Coconut; 30g Cornflour

by Jinling Meizi

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

As a food lover, I usually pay more attention to the choice of ingredients. I like to choose ingredients that are both nutritious and good for health. This time, I am very happy to have the right to try the Glinnoll linseed oil provided by Glinnoll, so that I can have a deeper understanding of the linseed oil. Flaxseed oil is made from flaxseeds, it can be called "student food" or "intellectual food". Its cell matrix contains lignans, whose content is 100-800 times higher than other commonly used cereals, beans, etc.; flaxseed also contains 18 kinds of amino acids and three vitamins (A, E, B1) necessary for the human body And 8 kinds of trace elements. The main component of flax oil is α-linolenic acid, and its content is as high as 50-60%, which is 2.5 times the content of deep-sea fish oil (20-26%). , Once the human body is short of α-linolenic acid for a long time, it will lead to the decline of brain organs and visual organs and the occurrence of Alzheimer's disease, and will cause the incidence of modern diseases such as hypertension, hypertension, cancer to increase. Cold-pressed linseed oil is rich in α-linolenic acid, which is the most effective way to supplement linolenic acid. According to the characteristics of linseed oil as a low-temperature cooking oil, I used it to make a mango Xuemei Niang. The organic linseed oil and fresh mango puree are added to make Xue Mei Niang golden in color, with a bite, soft and waxy skin. The filling is sweet, it can only be said that it is really delicious!

Ingredients

100g Glutinous Rice Flour
160g Milk
30g White Sugar
4 (small) Mango
150g Light Cream
10g Powdered Sugar
Some Coconut
30g Cornflour

Gelinuoer Linseed Oil (mango Xuemei Niang)

1. Put the glutinous rice flour, milk, and white sugar together, stir evenly and sieve, wrap in plastic wrap, pierce a little hole with a toothpick, and put it in a steamer over medium heat for 25 minutes.

Gelinuoer Linseed Oil (mango Xuemei Niang) recipe

2. Take advantage of the time to prepare other ingredients, peel the mango into small pieces and beat a small portion into mango puree, pour out 30 grams of linseed oil, and stir-fry a little glutinous rice flour for later use.

3. When the steamed glutinous rice flour is cool to your hands, add flaxseed oil and mango puree. Put on disposable gloves and knead until the dough is shiny. Put it in the refrigerator for half an hour.

4. Add whipped cream to powdered sugar and beat with an electric whisk to nine minutes.

5. Take out the refrigerated dough and divide it into 8 portions.

6. Sprinkle a little cooked glutinous rice flour on the silicone mat, take 1 part of the dough and roll it into a round crust.

7. Put an appropriate amount of whipped cream and mango flesh on the round skin, and gently pinch it tightly like a bun. After rounding, roll a layer of coconut paste and put it in a paper tray. It tastes better after being refrigerated in the refrigerator.

Tips:
1. Because linseed oil is a low-temperature cooking oil, you must wait for the cold dish to reach the hand temperature before adding it to ensure better nutrient absorption.
2. The best time to eat is after refrigerating for half a day, please finish eating within two days.
3. After opening the bottle of linseed, close the bottle tightly and store it in the refrigerator to reduce the chance of oxidation of linseed oil in contact with air.