Snow skin material:
1 .40g of glutinous rice flour
2. 20g of flour
3. 40 grams of sugar
4.50g sticky rice noodles
5. Fresh milk150ml
6. condensed milk 70 ml
7. 30 grams of vegetable oil
8.4 teaspoons of cake powder
Filling material:
1. Practice of 200g snow skin of millet mushroom:
2. Sieve the flour, sticky rice flour, glutinous rice flour, sticky rice flour and sugar.
3. Add vegetable oil, fresh milk and condensed milk, mix well, steam for 20-30 minutes, take out, cool and knead into powder.
4. Divide the kneaded dough into small particles and knead the small particles into round thin skin.
5. Rub the chopped millet into balls, wrap them in a thin bag, and sprinkle cake powder on the noodles.
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Taoxue rice paste
Materials:
Half a can of peaches, 1 cup of whipped cream, half a Swiss roll cake, and 4 tablespoons of millet flour.
Leather:
8 ounces of glutinous rice flour, 3 tablespoons of millet flour, 1 tablespoon of custard powder, 3/4 cup of water.
Exercise:
1. Stir the leather evenly, put it on an oiled plate and steam for 20 minutes.
2. Beat the whipped cream to the body surface and put it in the refrigerator for one hour.
3. Slice the Swiss roll cake.
4. Add a tablespoon of whipped cream and a proper amount of peach slices, then add the round cake slices, close the skin and sprinkle with corn flour. , reference: I, chestnut snow rice
Snow skin material:
1 .40g of glutinous rice flour
2. 20g of flour
3. 40 grams of sugar
4.50g sticky rice noodles
5. Fresh milk150ml
6. condensed milk 70 ml
7. 30 grams of vegetable oil
8.4 teaspoons of cake powder
Filling material:
1. Practice of 200g snow skin of millet mushroom:
1. Sieve the flour, sticky rice flour, glutinous rice flour, sticky rice flour and sugar.
2. Add vegetable oil, fresh milk and condensed milk, mix well, steam for 20-30 minutes, take out, cool and knead into powder.
3. Divide the kneaded dough into small particles and knead the small particles into round thin skin.
4. Knead the millet into balls, wrap them in thin bags, and sprinkle cake powder on the noodles to eat.
Snow skin material:
1 .40g of glutinous rice flour
2. 20g of flour
3. 40 grams of sugar
4.50g sticky rice noodles
5. Fresh milk150ml
6. condensed milk 70 ml
7. 30 grams of vegetable oil
8.4 teaspoons of cake powder
Filling material:
1. Practice of 200g snow skin of millet mushroom:
1. Sieve the flour, sticky rice flour, glutinous rice flour, sticky rice flour and sugar.
2. Add vegetable oil, fresh milk and condensed milk, mix well, steam for 20-30 minutes, take out, cool and knead into powder.
3. Divide the kneaded dough into small particles and knead the small particles into round thin skin.
4. Knead the cut millet into balls, wrap them in thin bags, and sprinkle cake powder on the noodles. Peanut is glutinous rice.
Ingredients: 2 tbsps of oil, 230g of hot water, 230g of glutinous rice flour, 2 tbsps of cooked noodles, appropriate amount of coconut, and appropriate amount of coarse peanut butter.
Practice: Mix glutinous rice flour and cooked noodles in a large bowl, pour oil and 1 semi-hot water into the large bowl, and then rub together. Add the remaining hot water to the dough and knead it continuously until the dough is formed. Divide the dough into small portions, gently flatten it by hand, add proper amount of peanut butter, and then knead it into a ball. Brush the vegetables with oil, put in glutinous rice and put in boiling water to prevent water.
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Glutinous rice seed
Materials:
Oil -2 tablespoons
Hot water-230g
Huimian Noodles -2 tablespoons
Glutinous rice flour-230g
Peanut right amount
Coconut sauce-moderate amount
Cooking method:
Sift glutinous rice flour and Huimian Noodles in a large bowl, make a hole in the middle, pour oil and half hot water into the hole, and then rub them together slowly.
Add the remaining hot water to the dough several times and knead it continuously until the dough is formed. Divide the dough into small portions, gently flatten it by hand, and then knead it into a ball.
Sweep a thin layer of oil on the dish, arrange the kneaded glutinous rice on it and steam it with hot water for 12 minutes.
After steaming, roll the glutinous rice and peanut coconut together while it is hot.
Eat while it's hot.
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glutinous rice with mango and coconut milk
Material: (about 15-20 tablets)
Disposable rubber gloves
oil
Half a mango
Glutinous rice soup bowl
Mango juice in soup bowl (250 ml)
The ratio of glutinous rice flour to mango juice is 1: 1.
Exercise:
1. Add glutinous rice flour to mango juice.
2. Stir until completely mixed without particles.
The third step is to put it in the microwave oven and bite it for 4 minutes.
4. Make mango meat into mango granules.
Wear gloves and apply less oil after biting, so as not to be stupid.
6. Take out a little dough, then wrap it with mango granules as stuffing and knead it into a circle.
7. Obsessed with shredded coconut or glutinous rice flour.
skill
Different brands of mango juice will have different effects. You can add 2 tablespoons sugar to make the powder sweeter.
If you are creative, you can try other fillings, such as chocolate, durian and strawberry. ......
Chocolate kissing glutinous rice is delicious.
A big mango is easier to package than a few small mango.
D powder will be silly at first, and then it will become silly when it is completely frozen. Besides, practice makes perfect, and it will heal.
The better the packaging, the easier it is. Everyone must try to do it by themselves or as a family!
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Green tea, red beans and glutinous rice
Material: (about 12- 15 tablets)
1. Glutinous rice flour140g
2. Sticky rice noodles15g
3. 5g of green tea powder
4. 65g of sugar
5. Oil 1 tablespoon
6. 200 ml of coconut pulp
7.200 ml of water
8. Appropriate amount of shredded coconut
9. Dissolve 250g of red beans.
System:
1. Sift glutinous rice flour, sticky rice flour and green tea powder and put them in a large bowl for later use.
2. Bring water, coconut milk sugar and oil to a boil, and then slowly pour them into (1) powder.
Mix quickly to form dough.
3. Put the dough on a plate, steam it 15-20 minutes, air it for half an hour, and then wrap the stuffing.
4. Put a proper amount of shredded coconut in the plate, then put the wrapped glutinous rice in the plate and roll it up with shredded coconut.
note:
1. It's easy to wrap it in rubber gloves, otherwise it will stick to your hands.
2. In the second process, coconut milk must be cooked before it is washed into powder, otherwise it will not become dough, and it will be cooked after steaming.