Net Red🔥 Fresh Milk🌸 Youth League-super Q Bomb‼ ️no Collapse

Name: Net Red🔥 Fresh Milk🌸 Youth League-super Q Bomb‼ ️no Collapse
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 120g Wormwood Mud; 145g Glutinous rice flour; 38g Sugar; 50g starch; 80g boiling water; Fresh milk stuffing; 120g milk; 50g Light cream; 20g corn starch

by Happy Children's Day

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

The breath of spring is getting stronger and stronger. Qingtuan is the most representative food. Qingtuan is a traditional snack in the south of the Yangtze River. It is green, mixed with wormwood juice into glutinous rice flour, and then wrapped in bean paste or lotus paste. , Neither sweet nor greasy, with a light but long fragrance.
Qingtuan is a traditional dessert eaten by people in the south of the Yangtze River during Qingming Festival. According to textual research, Qingtuan has a history of more than 1,000 years since it started in the Tang Dynasty. It is almost always steamed during Qingming. In ancient times, people were the mainstay of Qingming Used as a sacrifice, although the youth group has been circulating for thousands of years, its appearance has not changed, but now its function as a sacrifice has gradually faded, and it has become a very seasonal snack.
Nowadays, when making Qing Tuan, some use wheatgrass, some use green mugwort juice, or use other green leafy vegetable juice and glutinous rice flour pounded and then filled with red bean paste. With the passage of time, people nowadays have more and more innovations in eating. Today I will share an online celebrity fresh milk youth group, a mouthful of Q bombs, sweet and soft, please try it out.

Ingredients

Net Red🔥 Fresh Milk🌸 Youth League-super Q Bomb‼ ️no Collapse

1. First make the fresh milk filling and prepare the required materials

Net Red🔥 Fresh Milk🌸 Youth League-super Q Bomb‼ ️no Collapse recipe

2. Mix 40 grams of milk and 20 grams of cornstarch and set aside

3. Then put the rest of the ingredients in a small pot and stir until the sugar melts, turn to a low heat, it must be the lowest heat

4. Pour the starch ginseng that has been stirred in advance into the pot three times, and pour it into the pot and stir well each time, and then pour it again, remembering the minimum fire

5. After all is poured, stir clockwise with a spatula, it will be like this in about two minutes

6. Put it in the refrigerator for more than 2 hours, preferably overnight

7. The chilled fresh milk filling is like this. It is solidified and divided into blocks of similar size. Mine is about 25 grams each.

8. Clean 300 grams of fresh wormwood, remove the old roots, take only the tips and leaves, add 3 grams of baking soda into the pot, blanch for 1 minute and remove it into cold water (the color is greener)

9. After wringing out the water, put it into the wall breaker, add a small bowl of clean water to make a puree, put it in a bowl for later use, you can bag it and put it in the refrigerator if you don’t use it up

10. Prepare a small basin, put in the orange powder, pour in boiling water, and stir until it becomes this transparent shape for later use

11. In another pot, add glutinous rice flour and wormwood mud, sugar and lard (if you don’t like wormwood mud, you can use the same amount of spinach mud)