Strawberry Daifuku
1.
Freshly picked cream strawberries in the strawberry garden
2.
After rinsing in running water, soak in baking soda water for a few minutes, and then rinse with running water
3.
Wash the strawberries to remove the stems, and use kitchen paper to absorb the surface moisture
4.
Wrap strawberries with red bean paste
5.
Pack up and spare
6.
Put the glutinous rice flour and cornstarch in a basin
7.
Stir milk and sugar well, let the sugar melt
8.
Pour the powder into the milk, stir evenly and sift
9.
Cover with cling film, roll small holes on the cling film, and steam for 20 minutes.
10.
After steaming, add butter while hot
11.
Press and knead until the butter is completely absorbed, let cool for 1 hour
12.
Take a small piece of dough and roll it out, wrap the red bean paste with strawberries, and then wrap it tightly
13.
The wrapped strawberry daifuku can be rolled in the cooked glutinous rice flour to prevent adhesion. You can also roll it in the coconut paste.
Tips:
In the video, I wrote the glutinous rice flour in the recipe as low-gluten flour, please refer to the recipe table of the recipe.
