1. Mix low-gluten flour with 60g milk, add fine sugar until it melts, then add custard powder and mix
2. Add eggs and grape seed oil and stir well
3. Originally, it was steamed four times and stirred four times in total according to the found. I once turned off the heat for five minutes after boiling the cold water and simmered for one minute. It is solidified like this. It is not a successful custard filling, so I will use it.
4. Put sticky rice flour, glutinous rice flour and granulated sugar each in a bowl, add milk to one portion and purple sweet potato to one portion, and mix with the rice flour in the bowl until it can be kneaded and not loose
5. Sifting the rice noodles, this step took me a lot of time! ! ! ! !
6. Put a piece of non-stick paper into the 6-inch mold, apply a layer of grape seed oil on the inner wall, add a portion of purple potato flour, sprinkle a thin layer of white rice flour, put in the custard filling, and put the remaining white rice flour in
7. Put the last part of purple sweet potato powder and smooth
8. Wrap the mold with tin foil, and tie a few small holes on the edge. This step was later found to be wrong. Later, after steaming for an hour according to normal needs, the finished product inside was cracked and very dry.
9. The tin foil only needs to wrap the bottom. After I found it was wrong, I could only remove the tin foil and steam it for half an hour, except that it was still a little dry, and the taste was okay. Next time, I have to remember the lesson.
Tips:In addition, I don’t like too sweet, the amount of sugar is added according to personal taste
