(1) Anti-sticking hand powder material: 80g of milled glutinous rice flour.

(2) Material of the skin: 200g of glutinous rice flour, 60g of corn starch, 360g of whole milk, 0/50g of fine sugar and 0/00g of unsalted butter.

(3) Filling materials: 800g of whipped cream and 50g of powdered sugar.

2. Practice:

(1) Preparation materials.

(2) Put the hand powder into a non-stick pan, stir-fry for about 5 minutes on low heat, and let it cool for later use.

(3) Put all the materials except butter in the second part of the skin into a container, and stir with a manual eggbeater until there are no particles.

(4) Sieve the evenly stirred batter back and forth for at least 3 times, and press the particles stuck on the sieve back and forth for several times with a scraper.

(5) Put the filtered batter into a heat-resistant container with a spacious bottom, cover it and steam it for 30 to 40 minutes until the batter is cooked.

(6) Add butter to the steamed dough as soon as it comes out of the pan, and stir with a scraper until the butter melts.

(7) Stir with a scraper, cool to a temperature that the hand can bear, and knead the dough immediately. Remember to wear disposable gloves to prevent sticking!

(8) As you can see in the video, the butter is slowly absorbed by the dough, and you must not stop halfway!

(9) After the dough is leveled, cover it with plastic wrap. Plastic wrap must be attached to the dough surface to prevent steam dripping, and put it in the refrigerator for later use! The specific refrigeration time should not be less than 2 hours, and the dough taken out of the refrigerator needs to be kneaded for 5 minutes!

(10) Cut your favorite fruits and Oreo cookies into stuffing.

(1 1) Add powdered sugar to the whipped cream until the side basin with particles does not flow.

(12) All the materials are ready for packaging.

(13) Put on disposable gloves, sprinkle some hand powder on the chopping board, grab a small piece of dough of about 25g, and rub it round and flatten it.

(14) Both sides of the dough and the rolling pin are coated with hand powder to prevent adhesion, and the dough is rolled into dough with uniform thickness with the rolling pin.

(15) Put the dough into the mold, add a little whipped cream to the fruit, and cover it with a little whipped cream.

(16) When wrapping steamed buns, turn over the mold and close the mouth, pinch off the excess skin, and don't waste the skin. You can roll around and open it and continue to use it, provided that you can't get whipped cream! Pinch the skin as clean as possible and don't leave it too thick.

(17) Tighten the convergent.

(18) Sprinkle a little hand powder at the closing position to prevent sticking hands.

(19) When loading the paper tray, the mouth is closed.

(20) Seal with a fresh-keeping box and put it in the refrigerator for cold storage.

(2 1) A soft and sweet bite makes the entrance silky and soft.