1. Glutinous rice flour, corn starch, milk, white sugar, 25 grams, stir well, add plastic wrap, pierce a hole in the pot, and steam for 30 minutes
2. Add butter while hot
3. The butter will look a bit too much at first
4. Knead a few times and mix it well. Put it in the refrigerator for two hours. I usually spend the night overnight.
5. The cut fruit only has white heart pitaya at home. The red heart looks better.
6. Cut the dough into evenly-sized ingredients. Be sure to sprinkle more dry powder or it will still be sticky.
7. Butter with sugar (7% is enough) to make the texture harder and clearer
8. Put a layer of cream and biscuits or fruit
9. Add another layer of cream
10. Pinch it up and put less fillings to better close the mouth and pull off the excess flour
11. This is good
12. The amount of this recipe is about 18-20 pieces of sugar that are not very sweet and sweet
Tips:I tried Zhanyi's water-milled glutinous rice flour, which is obviously not as good as the Sanxiang dough. It is a bit hard and ductile. When the milk is not enough, I also tried adding a part of the water. The skin can be thinner and not easy to break
