Snow Winnies

Materials:

100g of water-ground glutinous rice flour, 160g of milk, 30g of corn starch, 30g of water syrup, 40g of granulated sugar, 30g of butter.

Fillings:

100g of cream cheese + 320g of light cream + 30g of granulated sugar, and whatever you like.

Steps: (12 servings)

1: Mix the ingredients of the recipe except the butter, sift them into a wide-mouth steamer bowl, and steam for 30 minutes. To judge if it is thoroughly steamed: set aside any raw batter that is not flowing inside. While it is still hot, add 30g of butter and knead the butter thoroughly into the dough with gloves on for a few minutes, until it becomes stretchy, elongated and smooth on the surface. Wrap in plastic wrap and refrigerate for 1 hour.

2. Put 30g of glutinous rice flour into a wok and sauté until lightly browned and cooked, set aside.

3, cream cheese with granulated sugar to soften, add light cream and beat until 9 points, put into a laminating bag and refrigerate for spare.

4: Take a small piece of the dough and set aside to make rabbit ears. The remaining dough was divided into 12 pieces, kneaded, dipped in cooked glutinous rice flour to prevent sticking, flattened and rolled into a disk, put into the mold, squeezed a circle of cheese cream, put in the blueberries, and then squeezed the cream, wrapped. Cut off the extra dough, and wipe the cutouts with cooked glutinous rice flour to prevent sticking.