Oreo Xue Meiniang
Ingredients: 50g glutinous rice flour, corn starch 15g, butter 10g, 85g pure milk, 25g white sugar, appropriate Oreo, whipped cream 150g, white sugar 10g, and 20g cooked glutinous rice flour.
Exercise:
1. Put glutinous rice flour, corn starch, sugar and milk into a bowl and mix well.
2. Cover with plastic wrap and stick a few holes. After boiling water for 20 minutes, add butter while it is hot. Knead the butter like a dough until it is completely mixed. Can be pulled out and cooled for use.
3. Add 150g light cream and 10g white sugar and beat until 80% sharp.
4. Put the glutinous rice flour into a non-stick pan and stir-fry until it is slightly yellow, that is, cooked glutinous rice flour. Sprinkle some anti-sticking on the chopping board, divide the glutinous rice skin into 6 equal parts, roll the pancakes with a rolling pin, add a layer of cream+Oreo crumbs+a layer of cream, and wrap them.
Strawberry devku
Ingredients: glutinous rice flour 1 10g, corn starch 20g, sugar powder 35g, clear water 150g, butter 10g, appropriate amount of strawberries and appropriate amount of strawberry powder.
Exercise:
1. Stir glutinous rice flour, corn starch, sugar powder and water evenly, add appropriate amount of strawberry powder, stir evenly, sieve into a bowl, cover with plastic wrap, prick a few holes, and steam for about 20 minutes until cooked.
2. Add butter to the steamed dumplings and knead evenly, divide them into 6 equal parts and sprinkle with a layer of cooked glutinous rice flour.
3. Cut the strawberries for later use, press the dumplings into cakes and wrap them in strawberries, pinch them tightly, and then sprinkle a layer of cooked glutinous rice flour to prevent adhesion.
Mango glutinous rice paste
Ingredients: glutinous rice flour100g, corn starch 30g, sugar 25g, milk170g, butter 20g, and 3 small mangoes.
Exercise:
1, glutinous rice flour+corn starch+sugar+milk, pour into a bowl and stir until there are no particles, filter into another bowl, cover with plastic wrap, and steam in a pot for 20 minutes.
2. Steam the crust and take it out. Add butter while it is hot, stir well and let it cool. Knead by hand until the butter is completely absorbed.
3. Peel and slice mango. Divide the crust into three parts and wrap it with cooked glutinous rice flour to prevent adhesion. Knead into thin skin, add mango and wrap it with cooked glutinous rice flour.
Purple potato and taro cake slices
Ingredients: glutinous rice flour130g, sticky rice flour 40g, purple potato flour 3.5g, corn oil 30g, fine sugar 40g, warm water180g.
Exercise:
1, glutinous rice flour+sticky rice flour+purple potato flour+fine sugar+corn oil stir a little.
2. Stir well when pouring warm water.
3. Sieve again and pour into the bowl (the bowl is covered with a layer of plastic wrap for easy demoulding).
4. Steam in the pot for 25 minutes, take it out and pour it on the coconut, spread a layer of taro mud on it, fold it in half and cut it into small pieces.
Duomang meatballs
Ingredients: glutinous rice flour 1 50g, 80g hot water, mango1,200ml milk.
Exercise:
1, glutinous rice flour is poured into hot water of about 60 degrees and stirred into a flocculent state, and then kneaded into dough and balls.
2. Boil the water in the pot, add the meatballs and cook until they float, then cook for a while and remove the cold water.
3, mango peeled and cut into pieces, half a mango with milk to make a milkshake, poured into a bowl, put small balls and mango pieces.
Peach and Snow Girl
Xue Mei stuffed skin: 50g of glutinous rice flour, 20g of sugar, 85g of butter10g, 85g of milk, 5g of corn starch15g, and a little red.
Peach sandwich: 2 peaches, 25g sugar (for boiling peach fruit), 200g whipped cream, and sugar 15g (for sending whipped cream).
Exercise:
1. Peel the peach, cut it into small pieces, pour it into the pot, add 25g of white sugar, and boil it over low heat to make peach sauce.
2, glutinous rice flour+corn starch+sugar+milk, stir evenly and sieve into a bowl, cover with plastic wrap and tie a few holes, and steam in a pot with boiling water for 20 minutes.
3. Add15g sugar to 200g whipped cream.
4. Steamed, add butter while it is hot, add a little edible red, knead it out gradually, sprinkle cooked glutinous rice flour on the panel to prevent adhesion, divide the dough into 6 equal parts, roll it into thin slices, put it into a mold, squeeze in cream, add peach sauce, squeeze in cream, wrap it, and freeze it in the refrigerator for half an hour.
5. After molding, press the shape of peach on Xue Meiniang with the back of a knife and decorate it with mint leaves. It's over.
Empty Niang re Gao
Composition:
Coconut juice glutinous rice, glutinous rice 300g, coconut milk 100g, clear water 100g, a little salt, bean curd with vegetables.
Purple potato cake, 2 eggs, 60g of sugar, 400g of coconut milk, 20g of cassava flour, 80g of medium gluten flour and proper amount of purple potato flour.
Exercise:
1, the glutinous rice is soaked for more than 4 hours in advance, and the bean curd is washed blue with boiling water.
2. Drain the soaked glutinous rice, pour it into the rice cooker, add coconut milk, water and salt, and steam.
3. Put the steamed "glutinous rice" into the mold, compact it, and pour the dish-shaped bean curd brain juice on the surface, so that the dish-shaped bean curd brain juice slowly penetrates into the "glutinous rice" to form a beautiful blue gradient.
4. Eggs+coconut milk+sugar, stir well, add cassava powder, medium gluten powder and purple potato powder, stir well, and pour in "blue glutinous rice".
5, put it in a steamer, cover it with gauze, steam for 30 minutes, let it cool, demould, cut into pieces, and you're done!