2, pour 90ml of milk into the mixed powder and stir well.
3. Set aside the well-mixed batter and let it stand for 10 minutes to fully incorporate all the ingredients.
4. Sift the batter through a sieve for a creamier and smoother texture.
5. Steam the sifted batter for 10-15 minutes.
6. After steaming, let the glutinous rice and buttermilk dough cool down a bit, pour in 5g of oil and knead well.
7: Take some glutinous rice flour and stir-fry it in low heat or microwave it to cook it as cake flour.
8. Whip the cream and put it in the refrigerator until ready to use.
9, cut the fruit into small dices.
10: Wrap a sheet of plastic wrap around the counter, sprinkle with pastry flour, and divide the steamed vermicelli into small, even portions.
11: Take a small piece of the steamed dough, dip it in the flour, dust your hands with flour, and roll it out with a rolling pin through the plastic wrap to a thin crust, about the thickness of a dumpling skin.
12. Put on disposable gloves (or a small plastic bag over your hand), hold the dough in one hand, and put a spoonful of whipped cream on top.
13: Add the diced fruit, top with a layer of whipped cream, wrap the crust around, and pinch to close.
14, and finally the packaged Cherbet turned over, organize a little type, into a round shape can be, and then appropriate decoration can be.