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Recipe for Snow Melon
Originally known as "Daifuku" and also known as upgraded donkey rolls, snow pudding is one of Japan's authentic confectioneries, with an outer skin of Q-bouncy snow pudding ice skin, and filled with seasonal, real fruit in Japan.

The name "snowberry" originated from a local Japanese lady who invented various kinds of strawberry daifuku, and the snowberry we made is one of her masterpieces.

Snowmoon is white, soft and sticky, the first bite is a special Q-bouncy and chewy ice skin, inside is a creamy and pleasant light cream, wrapped with delicious fruit particles, such as mango, strawberry, Oreo and so on. It's tart, sweet and rich in flavor.

Snowmaidens are even better after refrigeration, and a soft bite will leave you with a hint of sweetness and coolness. Cigar Cherries, along the style of light Shi hand powder, filling with fresh fruit, is the most important genre of traditional Cherries

Cherries practice:

First of all, to prepare the crust: 150 grams of glutinous rice flour, 50 grams of sugar, 30 grams of corn starch, 170 milliliters of warm milk, 30 grams of butter, filling: 150 grams of glutinous rice flour, 200 grams of light cream, 40 grams of sugar, Dragon Fruit appropriate amount.

The first step is to pour the glutinous rice flour in a large bowl, add sugar, cornstarch, mix well, then pour in warm milk, while pouring with chopsticks to stir, stir into a thinner batter.

The second step is to pour the batter into a container, cover with plastic wrap, and place in a steamer over high heat for 20 minutes. Remove from the steamer and add the butter, stirring well, and knead with your hands to form a smooth dough, then set aside to cool.

The third step is to heat a pan without oil, pour the glutinous rice flour into the pan, stir fry until slightly browned, remove from the pan and set aside to cool. In a large bowl, prepare the light cream, add the sugar, whip with an electric whisk, whip until the whisk is lifted and there is a curved hook, peel the dragon fruit and cut it into small pieces, put it on a plate and set aside.

The fourth step is to put the fried glutinous rice flour on a plate, put the cooled dough on the plate and knead it, organize it into long strips, cut it into equal-sized dosages, organize the dosages into rounds, and roll them out with a rolling pin to make pancakes.

In the fifth step, take a rolled out pastry, spoon a spoonful of whipped cream,

put it in the center, put a piece of dragon fruit on top of the whipped cream (you can replace it with other fruits if you don't like dragon fruit), and then spoon a spoonful of whipped cream on top of the dragon fruit

Pull the pastry like a bun, put a little bit of flour on the closed end, and put the closed end facing down. Then put a bit of dry flour on the closed end and put the closed end face down, then make a round shape, do all in order, put it on a plate and serve