Immortal Taste, The Yam Mussel that Bursts with A Bite
1.
Salted duck egg yolk at 150 degrees for 10 minutes, roasted and crushed for later use.
2.
Add powdered sugar, custard powder, milk powder, and melted butter sauce, stir well, add milk, stir smoothly, put in the refrigerator for 2 hours, knead it into small balls, and freeze for another night.
3.
Wash the spinach leaves, add the spinach in boiling water, remove the spinach from discoloration, and put it in cold boiling water to cool it down.
4.
Use a food processor to make a fine puree, filter out the juice with a fine sieve, and save the spinach puree for later use.
5.
Add soft sugar to the glutinous rice flour, add a small amount of warm water several times, and stir to form a dough.
6.
Pour the boiled water into the flour, stir it evenly, tear it into granules and add the glutinous rice dough, knead it well, add the lard and stir well.
7.
Dilute the dough on a plate as much as possible, steam for about 10-15 minutes after boiling the water, take it out and set aside.
8.
Add the pureed spinach to the glutinous rice ball just out of the pot, stir vigorously to make the glutinous rice ball colored, and put it to warm and divide into 10 portions.
9.
Cut the taro and purple potato, steam them in 15 minutes, put in a food processor, add milk powder, butter, icing sugar, and sugar and stir to make a puree.
10.
Pour the mashed taro into a non-stick pan and stir-fry on medium-low heat until it forms a dough and does not stick to the spatula.
11.
After the taro puree is frozen, divide the taro puree into 10 portions, take one portion and press flat, and wrap the frozen liquid filling.
12.
Take a portion of spinach skin to wrap the taro puree filling, slowly round the mouth and wrap it with plastic wrap to keep the dough soft and waxy.
Tips:
1. Because the whole process is sticky, it is recommended to use gloves.
2. If you want to have a better flow effect, you can put it on the pot and heat it slightly, and it will have the effect of bursting.
3. The purple sweet potato is added to the taro puree for a better color. You can only use the taro puree or purple sweet potato.
