Name: Strawberry Daifuku
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 60g Water mill glutinous rice flour; 5g Cassava flour; 5g starch; 15g corn starch; 15g butter; 10g White sugar; 100g milk; 10g Light cream; 200g Red bean paste; 5 pcs Strawberry; 5 orange

Strawberry Daifuku

1. Prepare the raw materials in advance to talk about: For convenience, directly mix the 4 kinds of powders together. The ratio of the powders is very important, and it directly determines the softness of the skin. This ratio is very good for everyone to try. I planned to make it with white chocolate, but decided to use red bean paste temporarily. Please understand.

2. Put the milk, whipped cream, butter, and white sugar into the milk pan to heat, make the butter and white sugar completely melt and let cool.

3. Pour the noodles, glutinous rice flour, corn starch and tapioca flour into the cold milk, stir evenly with a silica gel spatula, do not have any particles, so as not to affect the taste. Talking: In order to ensure that the steamed noodles are not grainy, be sure to Use a sieve to sieve the mixture. This step must not be omitted.

4. Put the sieved batter into a steamer and steam it on high heat for about 20 minutes. Be sure to steam it. To prevent water vapor from penetrating into the bowl when steaming, it is best to cover it tightly with foil.

5. Put the sieved batter into a steamer and steam it on high heat for about 20 minutes. Be sure to steam it. To prevent water vapor from penetrating into the bowl when steaming, it is best to cover it tightly with foil.

6. Take out the steamed dough and knead it with your hands to form a smooth surface. Wrap it with plastic wrap. To prevent the surface moisture from evaporating, it is best to wrap it with plastic wrap.

7. Knead the red bean paste into 12g tablets for later use.

8. Put on anti-stick gloves, roll the red bean paste flat with your hands, and evenly wrap the strawberries in the middle, remove the 18g dough, roll it into a circle with a rolling pin, and place the tip of the strawberry wrapped in red bean paste in the middle of the noodles. Gently stretch the vermicelli with your hands, so that the vermicelli evenly wraps the strawberry and closes the bottom of the strawberry. Talking: It is best to choose a small strawberry, otherwise it will make it a lot and affect the appearance; if it feels very sticky, you can also sprinkle cooked glutinous rice flour on the non-silicone mat to prevent the dough from sticking to the mat.

9. Wrap the oranges in the same way.

10. Sprinkle the wrapped strawberry daifuku and orange daifuku with cooked glutinous rice flour to prevent sticking. For the beauty of the cut, the strawberries are cut vertically from the tip to the bottom, and the oranges are cut horizontally from the middle, so that you can see them completely The beautiful lines of oranges and strawberries take advantage of the good weather and make a plate of such a beautiful fruit feast, which immediately makes people feel happy.