Treasure Level [fresh Milk Youth League] Never Allow Anyone Who Has Not Tasted this Flavor

Treasure Level [fresh Milk Youth League] Never Allow Anyone Who Has Not Tasted this Flavor

1. Prepare the required materials.

2. Mix all the ingredients of the fresh milk filling into the pot and stir well.

3. Turn on a low heat and stir while heating until the milk filling becomes thick and has obvious lines. Turn off the heat and freeze for 30 minutes, and the milk filling is ready.

4. Next, start to make the green dough skin. Pour 100 grams of boiling water into 100 grams of noodles, stir while pouring, and cook the noodles.

5. Knead roughly and set aside.

6. Mix 200 grams of glutinous rice flour and 55 grams of sugar, and add 200 grams of barley juice.

7. Stir evenly, add the previously cooked orange dough.

8. Knead it into a smooth dough, divide it into 15 parts, knead it round and set aside, and the green dough skin is ready.

9. Take a piece of dough, flatten it with your palm, and put it in a round with milk filling.

10. Brush a layer of oil in the steamer and put in the wrapped green balls.

11. After the water is boiled, steam it for 12 minutes.

12. Brush a layer of vegetable oil on the surface of the green group after they are out of the pot.

13. After letting cool, wrap it with plastic wrap.

Tips:

The noodles are wheat starch, which can not be replaced by other starches.
The fresh milk filling is not as hard as the bean paste filling or the egg yolk minced meat filling, so the steamed Qingtuan is not very bulging. It is normal that it is slightly shorter, and it is not a failure.