Materials?
Shuimo glutinous rice flour 1250g corn starch 75g milk 400g hot water 30g sugar 130g butter 50g glutinous rice flour 2 150g whipped cream 250ml sugar powder 15~20g strawberry 12.
Strawberry snow maid's way?
Stir-fry glutinous rice flour 2 with low heat for cake powder.
Add powdered sugar to the whipped cream and beat well for later use.
Strawberries are pedicled and cut in half for later use.
Melt the sugar in hot water, and then add the milk.
Glutinous rice flour and corn starch are mixed with the milk in step 4 to make a uniform particle-free batter.
Steam in a cage with high fire for 30 minutes to make a milk cake.
Melt butter in water.
Mix the liquid butter into the steamed milk cake.
Stir the milk cake evenly. Freeze in the refrigerator for about 30 minutes.
Take about 30g milk cake with a spoon, roll the spoon in the cake powder, and peel it off after touching the cake powder with your fingers. This is a preparation. Then throw the powder into the cake and roll it again. Put the powder into a small bowl.
Push your finger into your skin and add a spoonful of whipped cream.
Put in half a strawberry.
Spread a teaspoon of cream on it.
Put the leather in the middle.
Turn the jiaozi in the bowl upside down and put it in your hand.
A little plastic, that is to say. Refrigerate for 2 hours and serve.
1 tips
It's the first time to take a step map. Let's have a look. It will be more detailed next time _
1. The component in the menu can be around 25.
2. If the glutinous rice flour is caked when mixing the batter, screen it out with a sieve, crush it with your fingers and mix it into the batter.
The batter mixed with milk is very thin, don't panic.
5438+/kloc-The strawberries I bought in Shanghai in October were not so delicious, so I cut them in half and dipped them in sugar. I think strawberries can be directly wrapped in whipped cream in May.
I gave a range of powdered cream, because how much powdered cream you put depends on the sweetness of your fruit.
The small bowl I use is the kind of small bowl used to hold soy sauce at home. If there is no such small bowl, it is ok to press it into dough by hand and wrap it directly. But it doesn't look as good as a bowl.
Some kitchen friends reported that the dough would harden the next day after the finished product was put in the refrigerator for one night. The possible situations are as follows: First, you are not using finely ground glutinous rice flour. Please be sure to use ground glutinous rice flour. As for what is milled glutinous rice flour, please go to Baidu. Second, please pack the finished product in a sealed box, or at least cover the container with plastic wrap to ensure that the water will not be seriously lost. Third, the refrigeration in your refrigerator is really too strong.
Finally, the shelf life of Xue Meiniang: It should be said that the best time to taste is within 24 hours. After cold storage for one night, the glutinous rice skin is both Q and glutinous, and the taste is excellent. Put it in the refrigerator for two days, the water in the glutinous rice skin loses a lot, and it tastes a little dry. If you want to know when it will go bad, I think it is three days.