1. Sugar and milk, mix and stir until there are no particles.
2. Sift the glutinous rice flour and corn starch into the mixture of fresh milk and sugar.
3. Sift the mixed liquid again. Steam on the pot for 15 minutes.
4. Use the steaming time to fry the hand noodles. The glutinous rice flour should be slightly yellow in color.
5. The steamed glutinous rice flour has been formed, add butter while it is hot.
6. Stir thoroughly with chopsticks.
7. Use a spatula to round up, cover with plastic wrap and refrigerate for 1 hour at room temperature.
8. Peel the mango and cut into large pieces.
9. Whipped cream well.
10. Dip hand powder on your hand and divide the glutinous rice ball into even smaller portions. Don't forget to cover with plastic wrap to prevent drying out.
11. Roll into a medium-sized skin.
12. Wrap in the cream, put a piece of mango in the center, and then cover with a layer of cream, then round it up, use hand powder to prevent sticking at any time.
Tips:1. Sieving can make the dough delicate and smooth.
2. It's a little difficult to make the package, because it sticks to your hands, you need to use hand powder to prevent sticking. The method of wrapping is the same as that of buns, and you can pull it off if you go out more, or the bottom of the finished product is too thick.
3. If the toughness of the skin is stronger, it will be better. Next time, I will try to rub it more before wrapping it.
