Strawberry Daifuku
1.
Take 100 grams of fresh milk and 35 grams of sugar and heat it in a small milk pot. Stir while boiling over low heat until the sugar is melted.
2.
After cooling, add the remaining 100 grams of fresh milk and add 10 grams of salad oil
3.
Then add 200 grams of glutinous rice flour and stir evenly with a whisk or chopsticks
4.
Take another pot and apply a layer of salad oil to the pot to prevent sticking. Pour in the prepared flour paste, put on the steamer, cover and steam for 25 minutes
5.
After the steamed flour paste, use chopsticks to poke the inside out. If you still see the white flour, it means that the steaming is not enough, and you need to continue steaming.
6.
After the steamed flour paste, brush a layer of salad oil on the surface to prevent it from drying out, and let it cool at room temperature.
7.
Wash the strawberries and wipe dry the water, take a small piece of red bean paste weighing about 30 grams, and flatten it in the palm of your hand
8.
Pack the strawberries, don’t wrap the bottom tightly
9.
Spread a little oil on the chopping board, wear kitchen gloves (can be anti-sticky), divide the dough into 60-70 g portions
10.
Cover the top and bottom of the dough with plastic wrap, and use a rolling pin to roll the dough into a 3 mm thick round cake shape
11.
Wrap the strawberry bean paste, use plastic wrap to help, pinch tightly and close the mouth
12.
Take a small amount of cornstarch in the microwave and turn it on low heat for 1 minute as hand powder. Put the prepared daifuku into a layer of powder.
