online celebrity fresh milk qingtuan

reference weight: 1 quantities, each about 45g.

ingredients:

green dough skin: glutinous rice flour: 11g, boiled flour: 3g, wormwood flour: 6g, lard: 1g,

boiled water (boiled flour): 1g, boiled water: 3g (boiled glutinous rice flour),

warm water and glutinous rice flour: appropriate amount (adjust the hardness of dough).

fresh milk: 19g, corn starch: 3g, whipped cream: 65g, white sugar: 3g.

making steps:

making fresh milk stuffing

1. stir corn starch +6g milk evenly.

2. Pour 13g+ milk+whipped cream+sugar into the milk pan, and heat it over medium heat until bubbles appear, while stirring constantly.

3. Turn the heat down, pour the starch liquid into the milk pan, and keep stirring until the eggs have resistance and become thick, then turn the heat to the minimum, and leave the fire until the proper consistency is reached.

4. put it in a container wrapped with plastic wrap in advance, cover it with plastic wrap, cool it at room temperature, and refrigerate it for 4 hours.

Making green dough skin

5. Pour 1g of boiling water into the ground powder at one time, scald it into translucent shape, and mix well for later use.

2. Pour glutinous rice flour+wormwood flour+lard into a large basin, pour 3g boiling water into glutinous rice flour to make it partially cooked, mix well, add the ground flour, and knead into dough. Warm water and glutinous rice flour can be added to adjust the hardness of the dough.

3. Cover the kneaded dough with plastic wrap and wake for 15 minutes.

4. Divide the dough into 1 portions, knead it round and flatten it, wrap it with a proper amount of fresh milk stuffing, wrap it up, close it down and smooth the cracks.

5. Brush the green balls with lard, put them in a steamer covered with steamer cloth in turn, steam them in a steamer on fire for 18 minutes and stew them for 2 minutes.

6. Brush a layer of lard to prevent cracking immediately after taking out the pot, and wrap it with plastic wrap one by one when it is cool enough to not burn hands.

In spring, flowers are in full bloom, and cherry blossoms are also in spring and March.

Cherry blossom cake, with pickled cherry blossoms and sweet and crisp cookies, has an indescribable mellow feeling due to the collision of sweetness and saltiness.

materials: salted cherry blossoms, 5g butter, 125g low-gluten flour, 15g milk powder, 3g frosting and 2g

Practice:

1. Boil salted cherry blossoms in water for later use.

2. Beat the butter with icing until the volume becomes large and the color turns white.

3. Add the eggs twice and beat them evenly.

4. Sift in low-gluten flour and make dough.

5. Roll the dough into thin slices and cut it with a biscuit mold.

6. Put it in a baking tray and put a cherry blossom on the biscuit.

7. Preheat the oven to 15 degrees and bake for 15 minutes.