1. Prepare all the meringue materials you need and weigh them accurately.
2. The butter is softened at room temperature, sift into low-gluten flour, then sieve into powdered sugar, grasp it with your hands,
3. Wearing disposable gloves is easier to handle, knead it into a cylinder, the size of the cross section depends on the size of the dumpling, and then put it in the refrigerator for 30 minutes to shape it.
4. The tin foil is cut into round pieces, which are 2 to 3 times the size of glutinous rice balls.
5. Then fold it into the shape of a bowl. Of course, if you have a ready-made non-stick mold, you can use it directly, and then put it in a six-link cake mold.
6. Put butter on the plate to prevent sticking. Put the glutinous rice balls on the plate one by one, taking care not to be too dense, otherwise they will stick together and inseparable after steaming.
7. Use a spoon to scoop one by one into the folded tin foil bowl,
8. The puff pastry material is taken out of the refrigerator and cut into round slices, not too thick, the thickness should be about 3 or 4mm.
9. Carefully cover the glutinous rice balls one by one,
10. Preheat the oven, fire up and down, the middle layer is 200 degrees, bake for 20 minutes, and you can taste it.
1. Just grab the butter in the meringue with your hands, don't over-mix it, or the meringue will not be crisp enough.
2. The glutinous rice balls are sticky food. They are very sticky after they are cooked, so they should be served in non-stick molds. If there is no suitable non-stick mold, you can use tin foil to fold. The non-stick effect of tin foil is particularly good.
3. The temperature and time of the oven should be adjusted according to your own oven.