Composition:

Glutinous rice skin:

Glutinous rice flour100g

30 grams of corn starch

25 grams of sugar

Milk170g

20 grams of butter

Lemon cream sauce:

Egg yolk 1 piece

25 grams of sugar

8 grams of corn starch

80 grams of milk

Lemon juice 15g

Lemon dander 1/2

Lemon cheese cream:

Cream cheese160g

Sugar10g

Cream105g

Exercise:

1 egg yolk 1+ white sugar+corn starch+lemon juice, stir evenly for later use, pour milk+lemon crumbs into the pot, turn on low heat and heat until it is slightly boiling, then pour egg yolk while stirring, sieve, return to the pot, heat and stir until it is thick, pour into a bowl, cover with plastic wrap and let it cool for later use.

2 glutinous rice flour+corn starch+sugar+milk, stir evenly, sieve once, attach plastic wrap, tie a few holes, and steam in the pot.

3 Cream cheese+sugar, stir well, add lemon cheese sauce until smooth, cream until there are obvious lines, add cheese paste, stir well, and put it in a paper bag for later use.

4 Add butter to the steamed dough, knead repeatedly, add lemon yellow pigment, knead evenly, take 50 grams of noodles, roll them into a circle, put them on a mold, squeeze them into lemon cheese cream and wrap them tightly, cut off the excess dough, coat some cooked powder to prevent adhesion, and press a small nest in the middle after serving.