Practice steps:
Step 1, mix the glutinous rice flour, corn starch, milk and sugar evenly, without granules.
Step 2, put 1 drop of food pigment and mix well. Don't let it go if you don't like it. )
Step 3: Pour it into an 8-inch cake pan smeared with corn oil, put it into a hot pot and steam for 20 minutes.
Step 4, pick it up with chopsticks, and it will be cooked when it is completely solidified.
Step 5: Stir in butter while it is hot.
Step 6, put it in a fresh-keeping bag, put on heat-insulating gloves, knead it so that the butter is absorbed and the dough bounces Q. After kneading, seal it and put it in the refrigerator for more than 30 minutes. I refrigerated it for one day and made it the next day. The skin was still very soft.
Step 7: Divide the skin into 25g pieces.
Step 8: Divide the creamy yellow stuffing into 30g pieces. See my recipe "cream filling".
Step 9: Wet the skin with hand flour (cooked glutinous rice flour) and knead it into a round sheet by hand. The skin is very sticky, so you'd better wear disposable gloves, and hand powder must be used. )
Step 10, put the cream filling.
Step 1 1, wrap it up.
Step 12: Rub the dumplings into an oval shape, put them into a cake mold and press them slightly.
Step 13: fix the mold with one hand, press the handle with the other hand for 2-3 times, then demould, and brush off the hand powder with a brush.
Step 14, it's all done soon, and it tastes better after being refrigerated in the refrigerator.
Step 15, soft skin q.
Step 16, the milk is yellow and sweet.
Step 17: I packed a box and sent it to my friend. My friend's daughter ate three at once. I loved it so much.