Crystal cake crust material:

Cheng flour150g

3 tablespoons corn starch

Boiled water170ml

Two tablespoons of sugar.

Raw oil 1 tablespoon

Milk yellow filling material:

An egg

28 grams of butter

2 tablespoons flour

Custard powder, 2 tablespoons.

Milk 220 ml

50 g sugar

Water 1 tablespoon

device

China woodcut cake mold

Making crystal cake crust:

1. Mix flour, cornflour and sugar and sieve. Add boiling water, stir with chopsticks into a block, add oil, knead into dough (it is best to discard gloves after serving), and let stand for 20 minutes. Cover with plastic wrap (to prevent the dough from drying and hardening).

Making milk yellow stuffing:

1. Boil the milk slowly (no? ), add butter and sugar and mix well.

2. Mix custard powder, flour, eggs and water into a slurry, slowly pour (1) without stopping stirring, return to the pot and cook with low fire until it protrudes, at the same time, do not stop stirring, leave the fire and sit in frozen water and stir until it cools.

combine

1. Divide the crystal dough into several small dough balls, clamp the small dough balls up and down with two pieces of plastic wrap, press them down with your hands, and then use a wooden stick? Thinner, cut the round die into round skin, with a little more edges? Thinner, make smooth dough.

2. Brew the cream filling into the crystal cake crust, put it into the cake mold and flatten it (the bottom is closed), set up the steamer that has swept the oil, and steam for 5 minutes on high fire. Eat as soon as possible to avoid hardening.