1, chocolate crispy Dafu

Repeatedly pull and knead into dough, chocolate+whipped cream. Stir insulating water until it melts, whipped cream+sugar. Beat until 5, add chocolate sauce, and continue to beat until thick. Glutinous rice flour+corn starch+cocoa powder+sugar, and chocolate milk. Stir well and sieve once. Paste plastic wrap, punch holes in the pot and steam. After steaming, add butter and knead well. Roll out 35g of dough, squeeze in chocolate stuffing and beads, and then squeeze in chocolate stuffing. Close the mouth tightly, cut off excess dough, spread hot polished rice to prevent sticking, and put it in the refrigerator for freezing 1 hour. Chocolate+coconut oil heat insulation water melts. Add chopped hazelnuts, stir well, cool, drizzle with chocolate crispy liquid, and serve.

2, cheese sticks, taro paste, Dafu

Stir glutinous rice flour+corn starch+fine sugar+milk+corn oil+purple potato powder evenly, sieve and put into the pot. Stir with low heat until the dough is formed, and stir the taro paste+purple potato powder+fine sugar evenly. Divide the skin evenly into small pieces, roll it flat, squeeze in taro paste, and wrap it with cheese strips.

3. Xiangti Matcha Cream Strawberry Dafu

Glutinous rice flour 100g, corn starch 30g, sugar 50g, matcha powder 8g, concentrated milk 180g. Stir until no particles are fine, steam for 25 minutes after boiling, and add butter 15g while it is hot. Knead the dough into smooth dough, divide it into 6 small balls, and put them in: sweet socks, tea cream and strawberries. Spread cooked flour, roll it into pancakes, put it on a mold, squeeze matcha cream and put strawberries in it, fill it, wrap it like a steamed stuffed bun, and freeze it&; Refrigerate 1 hour and sprinkle with matcha powder.

4. Oranges are rich

Mix all the powders and add the milk. Stir well, cover with plastic wrap and steam, or heat in microwave oven. Check to see if it's completely steamed. Be sure to steam it thoroughly, or it will stick to your hands. Peel the oranges, wash the orange net and wrap the dumplings. 30g/dumpling, cut out and covered with fried glutinous rice flour. ?