Name: #春食野菜香# Snowy Custard Pancake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: (Skin) (wheat starch) 20g starch; (Leather) 50g Caster sugar; (Leather) 45g Glutinous rice flour; (Leather) 20g Salad oil; 1 piece Red amaranth; (Leather) 35g Sticky rice; (Custard filling) 25g corn starch; (Custard filling) 20g milk powder; (Stir-fried glutinous rice flour) Cake flour; (Custard filling) 2 pieces (about 50g 1 piece) egg; (Custard filling) 60g White sugar; (Custard filling) 30g butter

#春食野菜香# Snowy Custard Pancake

by Daughter of heaven

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Eating pure and natural food is the goal of modern people in pursuit of health. Replace artificial pigments with natural plants, which are colorful and nutritious. This light pink in spring is full of infinite reveries about spring.
Amaranth can invigorate qi, clear away heat, improve eyesight, improve the size of the intestines, and promote the growth of teeth and bones. It can also maintain normal myocardial activity and prevent muscle spasms. It also has the functions of promoting blood coagulation, increasing hemoglobin content, improving oxygen carrying capacity, and promoting hematopoiesis. It can also lose weight and cleanse the body and promote detoxification. Amaranth is bright in color and is not often accepted by everyone. It is a semi-wild vegetable. The beauty of amaranth is incorporated into the ingredients, which is healthy and enhances the appearance. "

#春食野菜香# Snowy Custard Pancake

1. Pick and wash the amaranth.

2. Boil in a pot of boiling water for about 2-3 minutes and remove, rinse with cold water.

3. Squeeze out the amaranth juice, save 180g for later use. (Do not use blanched water, it has a sour taste)

4. Mix the crust ingredients together, add 180g of amaranth juice and stir until smooth and no particles, sieve it again, and let it sit for about 30 minutes.

5. Steam in a steamer for about 25 minutes. Stir it smoothly with chopsticks while it is hot. Cover with plastic wrap and store in the refrigerator for later use.

6. Add white sugar to the eggs and mix well.

7. Pour the milk and mix well.

8. Sift in corn starch, orange powder, and milk powder and stir evenly.

9. Add the melted butter and mix well.

10. Put it in the steamer and steam it over water. Stir in one direction while steaming.

11. Until the custard filling is cooked and formed into a ball, put the basin in ice water to cool.

12. After cooling thoroughly, cover with plastic wrap and store in the refrigerator for later use.

13. Ice skin is better to handle after refrigerating. Divide the custard filling into 25g or so.

14. Take about 25g of ice crust, press it into a circle, wrap it with a custard filling, and roll it round.

15. Sprinkle a little cake powder (anti-stick) into the mold, pour out the excess cake powder, put it in the dough, press the mold down with the palm of your hand, and knock it down easily.

16. Lift the mold, the finished product.

17. Finished product

18. Finished product

19. Finished product

Tips:
The ratio of the pie crust to the filling is 1:1, which is easier to pack and not easy to miss the filling. You can adjust it according to your preferences. If you like large fillings, you can use 20g crust and 30g fillings. The crust is easy to handle after refrigerating. The finished product can be put in the fresh-keeping box and refrigerated overnight for the best taste. Don't throw away the leftover amaranth, it's good for mixing and frying.