Pigeon Egg Ball
1.
Prepare egg yolk filling materials
2.
After the butter has softened at room temperature, add sugar and stir until it is smooth. Pour in the egg liquid in 3 times, each time you pour in the egg liquid, stir and blend completely, then pour in
3.
Add milk and whipped cream and mix well
4.
After mixing milk powder and orange powder, sieve and stir evenly
5.
After the water in the steamer is boiled, put it in the high heat and steam for 5 minutes, then turn it on and start stirring once
6.
Cover and stir again every about 7 minutes, until steamed, the whole process is about 15 minutes
7.
After cooling slightly, knead well and divide into 5 grams each
8.
Prepare glutinous rice flour
9.
Pour in warm water and knead it into a dough. There is no stickiness at this time.
10.
Take 3 dough balls and squash them, put them in boiling water and cook until they float
11.
Scoop up and knead the dough
12.
Round into each 10g embryo
13.
Spheronize the round shape and put the filling
14.
Close up
15.
This is part of doing well
16.
After the water in the pot is boiled, add it and shake it gently with a spatula to avoid sticking to the bottom.
17.
Cover with a big fire
18.
Boil until it floats and scoops up
19.
Put it in the cold boiled water prepared in advance to cool, so that it won’t stick
20.
Serve
Tips:
1. After kneading the glutinous rice flour, put a few into the pot and cook and then knead it so that it will be sticky and easy to handle;
2. The egg yolk filling is cooked, and it can be picked up when it is boiled. After a while in cold water, it will not be sticky and will be very slippery;
3. The time for steaming egg yolk filling depends on the amount of ingredients.
