Steps:

0. Prepare the ingredients. I always use these brands. Water-milled glutinous rice flour and eagle chestnut flour are necessities. They cannot be replaced by anything else. The sugar I use is White sugar or soft white sugar is also used for whipping cream. It is also whipped very well. I always use animal butter for whipping cream. I have used Blue Windmill, Anchor, and Iron Tower. I like the taste of Iron Tower the most. It is thick and strong, and the amount of whipping is good. It's ok, but don't use Nestle, because it's not for whipping, but for seasoning. Experts who can whip Nestle, please ignore my words?

1. Prepare the leather and use a slightly larger one. Grind the glutinous rice flour, eagle chestnut flour, white sugar and milk in a basin with water.

2. Use a hand-held egg beater to stir evenly. 3. Sift the mixed flour batter. , this will sift out the unmixed flour and sugar, making it more delicate, and then use a scraper to scrape clean the basin and sieve used previously

4. Put the sifted batter into the steamer, I use a 9-inch pizza baking pan and place it diagonally on top of the batter basin, with a chopstick in the middle so that the steam will not flow into the batter. You can also use a plate for serving dishes at home, or you can wrap it in plastic wrap and tie it. There are two holes for ventilation, but I don’t like them. One is because I’m lazy and find it troublesome, and the other is easy for water to enter. Also, I always feel that plastic doesn’t heat well.

5. Cover the pot and turn on the high heat to boil the water. Open, turn to medium to low heat and steam slowly, it will be ready in about 25-30 minutes. Use chopsticks to prick the stagnant liquid and it is done. If you are afraid that it is not cooked, you can turn off the heat and simmer in the pot for a while (please ignore that my house is burnt) The pot, so friends, please remember to put more water in the pot to avoid drying the pot)

6. While steaming the batter, you can prepare the fruit. I put about 20g of fruit pulp in a Xuemei Niang. Of course, if you like more fruits, you can add more

7. Making hand flour is like spreading flour when making dumplings to prevent sticking. Because raw glutinous rice flour tastes bad, it needs to be fried and prepared. Heat a non-stick pan over low heat, add an appropriate amount of glutinous rice flour to the pan, and fry as much as you like. The rest can be used next time. You need to keep turning when frying, otherwise it will become mushy. Fry until it changes color slightly. It’s ok once the smell comes out