Strawberry Daifuku

Name: Strawberry Daifuku
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Glutinous rice flour; 35g White sugar; 200g milk; 10g Salad oil; Some Red bean paste; Some Fresh strawberries; Some corn starch

by Sand-Breaked Bird

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

Strawberry Daifuku is a kind of wagashi that appeared in the late Showa period. It is a Japanese confectionery made by wrapping a whole strawberry fruit in the dough.
Strawberry Daifuku's fillings vary from region to region, and are roughly divided into two types: red bean fillings and white fillings. There are also strawberries that are directly wrapped without stuffing, and strawberries and whipped cream are wrapped together. There are many flavors.
It is worth mentioning that because the strawberry Daifuku uses fresh strawberries, in most cases it is only sold from winter to spring, and it is a seasonally limited product. In addition, the juice of fresh strawberries in the filling is easy to gradually seep out after the strawberry daifuku is left for a period of time, making the filling become watery, and sometimes the juice even leaks from the crust, which is delicious and delicious. "

Ingredients

200g Glutinous Rice Flour
35g White Sugar

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200g Milk

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10g Salad Oil
Some Red Bean Paste
Some Fresh Strawberries
Some Corn Starch

Strawberry Daifuku

1. Prepare the ingredients.

2. Take 100 grams of fresh milk and 35 grams of granulated sugar and heat it in a microwave oven until the granulated sugar is melted. After cooling, add the remaining 100 g of fresh milk and mix well.

3. Put 200 grams of glutinous rice flour in the basin, slowly pour milk, and then add 10 grams of salad oil

4. Use a whisk or chopsticks to stir evenly to a thick paste

5. Take another pot and apply a layer of salad oil to the pot to prevent sticking

6. Pour in the prepared flour paste, put on the steamer, cover and steam for 25 minutes

7. Wash the strawberries and dry them with moisture

8. Take a small piece of red bean paste weighing about 30 grams and press it flat in the palm of your hand. If you are afraid of getting it on your hands, you can wear disposable gloves.

9. Pack the strawberries, try to pack evenly

10. Wrap the strawberries one by one and place them on the spread plastic wrap

11. Roll the cool glutinous rice dough into a strip on the silicone pad (if there is no silicone pad, apply a little oil on the chopping board)

12. Then cut into even small doses, take one of them, press flat, and roll it into a round cake (you can wrap it with plastic wrap if you are afraid of stickiness)

13. Wrap in strawberry bean paste and knead it into a round shape (or use plastic wrap to help tighten the mouth)

14. Then cut into even small doses, take one of them, press flat, and roll it into a round cake (you can wrap it with plastic wrap if you are afraid of stickiness)

15. 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.

16. Wrap in strawberry bean paste and knead it into a round shape (or use plastic wrap to help tighten the mouth)

17. 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.

Tips:
Little reminder:

1. 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 continue to steam

2. After the slurry is steamed, you can brush oil on the surface to prevent water loss, otherwise the surface will become dry.

3. Don't make the Dafu skin too thin. Once it won't form, it may collapse after being cut.

4. The finished daifuku should also be covered with plastic wrap or sealed in a box, otherwise the water will be lost in the air and the daifuku will become hard and dry.

5. This recipe is set by me based on other recipes on the Internet. The steamed skin is very good, and it won’t feel sticky when made directly.

6. Strawberries look better with ripe cuts