1. Weigh 80 grams of glutinous rice flour in a bowl.
2. corn starch.
3. Add 20g corn starch on the basis of 80g glutinous rice flour.
4. Weigh 120ml milk
5. Add 10g sugar to the milk
6. Put the milk in the microwave and heat it on medium-high heat for 1 minute
7. Pour the hot milk into the glutinous rice and corn flour, mix well, there is no dry powder
8. Cover with plastic wrap and steam for 20 minutes
9. Knead a purple sweet potato dough made of 300 grams of high-gluten flour with a bread machine in advance, and it has been fermented for 50 minutes.
10. Divide this dough into two (one for the other)
11. One portion is divided into 6 of the same size and fermented for 15 minutes.
12. When the dough is fermented, make "pumpkin cheese mochi filling", take 7g of butter, put on disposable gloves 🧤 knead the butter into the steamed glutinous rice flour
13. Divide the glutinous rice flour into 6 portions and wrap them in the pumpkin cheese filling
14. Make an ellipse at will
15. Take the fermented purple sweet potato dough in the middle, roll it into an oval shape, and wrap it in the "hemp cake"
16. Close the mouth, shape it into an oval shape, cut a few knives, put it in the refrigerator to ferment overnight, return to the temperature the next morning and ferment for 20 minutes, then bake at 170 degrees for 18 minutes
17. Baked
18. There are sweet and glutinous "cores" in it
19. And pumpkin cheese.
20. Delicious.
21. breakfast.
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