Strawberry Daifuku

Strawberry Daifuku

1. I prepared all the ingredients for making the skin. In fact, I also prepared 30 grams of hand powder. Later I found that it was completely unnecessary because the glutinous rice skin made by this recipe does not stick to the hands.

2. Add 50 grams of fine granulated sugar to 40 grams of hot water to melt, stir evenly, don't be too sugary, the amount of prescription is large, and there are more glutinous rice flour, the skin sweetness made by this ratio is just right.

3. Continue to add the milk and stir evenly. The milk is just the amount of a small box, and all are poured in without heating.

4. Then sift in 200 grams of glutinous rice flour and 60 grams of cornstarch, or cornstarch without cornstarch.

5. Use a manual whisk to stir evenly without particles.

6. Pass through the sieve after stirring.

7. Sieve out small particles, so that the skin will be fine.

8. Put it in the steamer after standing for ten minutes, cover with a lid or plastic wrap to prevent water vapor from entering (if it is covered with plastic wrap, remember to pierce a few vents). Pour cold water into the pot and steam for 30 minutes after boiling. If you reduce the amount, you can shorten the time appropriately.

9. After the steamed glutinous rice cake is cooler, add butter and knead it well. This step is a bit laborious and you need to be patient. Wait until the glutinous rice cake is warm and not hot before you start kneading. It is best to wear disposable gloves, otherwise it is difficult to wash your hands with butter. After kneading, cover with plastic wrap and put it in the freezer of the refrigerator to cool down for half an hour. Change to a clean container so that it will not stick to your hands when you take it out again.

10. In this half an hour, wrap the strawberries in bean paste. When steaming the glutinous rice cake, wash the strawberries in advance and put them on the kitchen paper to absorb the water, so that the bottom of the wrapped daifuku is not easy to get water.

11. Weigh the strawberries and prepare red bean paste with the same weight as the strawberries. Each of my strawberries is about 30 grams. Then the bean paste is divided into 30 grams and rounded and flattened by hand.

12. As shown in the picture, the bottom of the strawberry is placed on the bean paste skin.

13. Use the tiger's mouth to move the bean paste skin and wrap it up.

14. All ten strawberries are wrapped. If you don’t like the fully wrapped one, you can expose a bit of strawberry tip. Strawberries are large and small, and the amount of bean paste increases or decreases with the weight of the strawberry. I like to wrap all the strawberries in the bean paste and wash my hands before wrapping the glutinous rice skin, otherwise the bean paste on my hands will stick to the glutinous rice skin and affect the appearance.

15. After half an hour, take out the cold glutinous rice cake. If it feels sticky, you can sprinkle some hand powder on the rubber pad to smooth the glutinous rice cake.

16. Divided into ten doses, the weight of each dose is twice the weight of the strawberry, that is, 30 grams of strawberry requires 60 grams of dose.

17. Roll the agent like a dumpling skin into a thick skin in the middle and thin skin on the four sides.

18. The bag washed down by the tip of the strawberry bean paste ball into the skin, and the bottom is pinched like a bean bag. If the skin is not big enough when the bottom is closed, you can gently stretch the skin. The skin is still very elastic.

19. Packaged

20. Roll another round of coconut paste is delicious and anti-drying and anti-sticking. You can roll some hand powder without coconut paste, but it is definitely not as delicious as coconut paste.

21. Cut it up and eat it. The sweetness of the bean paste neutralizes the acidity of the strawberry. It is very delicious. It is best to eat it on the same day. If you can't finish it, put it in the refrigerator and keep it tightly sealed. On the third day, the glutinous rice skin will harden and the strawberries will be watery.

22. Finished picture

Tips:

1. Try to use Sanxiang water to grind glutinous rice flour and eagle millet flour. Ordinary bulk glutinous rice flour will be mixed with rice flour, which has a bad taste and hardens quickly.
2. Although this leather is a bit more troublesome to make, it is easy to wrap it up. It won't stick to your hands and you don't need to sprinkle a lot of hand powder to affect the taste.
3. If you need hand powder, put glutinous rice flour in the microwave for one minute.
4. It is best to use oily bean paste, which is easy to shape.