Ingredients: 150 grams of glutinous rice flour

Sugar 100 grams

Frozen water 95 grams

Mango 2

Milk Dumplings 50 grams

Preparation: 1. Glutinous rice flour, 50 grams of sugar, add frozen water, rolled into a glutinous rice skin.

2. Mango diced

3. Appropriate amount of mango cream filling into the dumpling skin

4. Put into a wok and fry on slow fire until crispy.

Note: Tips

The best ratio of filling to glutinous rice skin is 1:1, too much filling will be too mushy.

Question 2: the practice of mango dumplings, mango dumplings how to do delicious, mango dumplings Mango Milk Dumplings

Ingredients: 150 grams of glutinous rice flour

Sugar 100 grams

Frozen water 95 grams

Mango 2

Milk Dumplings 50 grams

Preparation: 1. Rolled into glutinous rice skin.

2. Mango diced

3. Appropriate amount of mango cream filling into the dumpling skin

4.

Note: Tips

The best ratio of filling to glutinous rice skin is 1:1, too much filling will be too mushy.

Question 3: How to make mango dumplings Mango milk dumplings

Ingredients: 150 grams of glutinous rice flour

Sugar 100 grams

Frozen water 95 grams

Mango 2

Milk 50 grams

Preparation: 1. Glutinous rice flour, 50 grams of sugar, add frozen water, rolled into a glutinous rice skin.

2. Mango diced

3. Appropriate amount of mango cream filling into the dumpling skin

4. Put into a wok and fry on a slow fire until crispy.

Note: Tips

The best ratio of filling to glutinous rice skin is 1:1, too much filling will be too mushy.

Question 4: What brand is the mango filling of the dumplings Three full, with a variety of fruit flavors. More than ten dollars a bag, a few days ago also bought a bag of mango flavor tasted, but the taste is indeed general ~

Question 5: How to do mango mochi - Preparation of ingredients -

150 grams of glutinous rice flour

17 grams of coconut flour

50 grams of powdered sugar (I put my own sugar in the grinding cup grinding)

The first time I saw a bag of mango, it was a little too much to eat. Grinding Cup)

Raw flour (cornstarch) 40g

Milk 250ml

Salad oil 25ml

Mango 1

Coconut paste moderate amount

- Steps -

1,

2. Slowly stir the batter until there are no particles, and then steam the batter over medium-high heat for about 13 to 15 minutes to solidify the batter, it will be sticky when it comes out of the pan, and then it will be less sticky when it cools down;

3. Peel the mango and then scoop out the flesh with a baller. If you don't have a ball digger, just use a knife to cut it into small pieces;

4. Prepare the steamed and cooled dough, mango meat, coconut, and start wrapping the filling;

5. Wear disposable gloves, take a portion of the dough in the palm of your hand with a spoon, flatten it out, and pinch it thinly around the edges; (if you don't have disposable gloves, dip your hand in some cool water to prevent it from sticking)

6. Put in a portion of the mango filling;

7. Wrap it up like a dumpling, close the mouth, and roll it up;

8. Put it into a bowl with coconut, and shake the bowl so that the mochi sticks to the coconut evenly.

- Tips -

Make it ready to eat right away, if you don't want to eat it urgently, put it in the refrigerator for a while before eating it will be more delicious!

Question 6: How to make fruit snacks

Ingredients

Ingredients

Main Ingredients

Glutinous Rice Flour 120g

Corn Starch 45g

Bean Paste 280g

Mango Half

Strawberries 7pcs

Banana 1pc

Supplement

Cocoa Powder

The main ingredients are Cocoa powder

18g

Matcha powder

18g

Dried blueberries

20g

Seasoning

Sugar

40g

Olive oil

10g

Edamame wine

20g

Water

149g

Water <

149g

How to Make Fruit Lanterns

Skin: 120g of glutinous rice flour, 30g of corn starch, 40g of sugar, 140g of water, 10g of olive oil

Dipping Powder: 15g of cooked corn starch, 15g of cocoa powder, 15g of matcha powder

Filling: 280g of red bean paste, half of mango, 7 strawberries, 1 banana, 3 grams of cocoa powder + 5 grams of water, matcha powder 3 grams + 4 grams of water, 20 grams of dried blueberries, 20 grams of liqueur

1. Add sugar to the container, and then sieve the glutinous rice flour, corn starch to add

2. Pour in water, beat well with a whisk until no particles, and then add the olive oil and mix well, a thick paste (if you don't do the cocoa and matcha, so that on the pot) Steam 20 minutes into the original white snacks crust, you can wrap up the filling to eat)

3. Batter equally divided into 3 bowls, a bowl with 3 grams of cocoa powder and 5 grams of water, another bowl with 3 grams of matcha tea powder and 4 grams of water, mix well, the last bowl does not move the original flavor of the crust, and then cold water on the pot to steam for 15 minutes

4. Steam the snacks crust time can be Prepare fillings, bananas, mangoes, strawberries, wash and dry water control and cut into small pieces, do cocoa snacks with dried blueberries should be half a day in advance with sweet wine soaked to soft

5. Weigh the distribution of red bean paste, every 15 grams kneaded into a small ball

6. Bean paste ball in the heart of the hand pressed into a thin slice, the top of the fruit pieces, parcel closure and then once again rolled into a small ball to be used

7. Steam the Lantern skin with chopsticks into a batter, and then into the pot, cover the lid to cool naturally until not hot hands and then take out the filling

8. First take out the small bowl with white sticky cake dough, the skin pulled into every 18 grams of a dosage, in the heart of the hand pressed into a thin slice, on top of the wrapped into the strawberry bean paste filling ball, and again wrapped in a good mouth rounded.

9. Finally, put the finished snacks on the cooked cornstarch to roll a layer

10. Cocoa blueberry snacks: the bean paste ball in the heart of the hand pressed into thin slices, on top of the soaked soft dried blueberries, and then wrapped tightly to close the mouth and roll

11. Cocoa dough is also divided into 18 grams of a small dose, in the heart of the hand pressed into a round thin slice, on top of blueberry bean paste filling ball, and wrapped tightly to close the mouth and roll

11. Filling ball, and wrapped up the mouth

12. Then do a good job of cocoa blueberry snacks rolled on a layer of cocoa powder can be, matcha mango snacks with the same two

Cooking Tips

1, will be sifted glutinous rice flour, corn starch to join the mix into the paste without particles more detailed.

2, glutinous rice dough sticky hands, have to use disposable gloves operation.

3, steaming good skin material do not take out all, do which kind to take out which kind, the other continue to keep warm in the pot, otherwise it will cool through the hardening, cover the lid also to prevent the skin material dry. If cooled through can then open fire slightly heated.

4, the corn starch spread in a flat plate, put the microwave oven in high heat for a minute, break the raw that is mature corn starch.

5, red bean paste both to the role of dumplings stereotypes, the taste is also sweet and smooth, so do not omit.

Question 7: How to cook small dumplings without filling? Boil a pot of water, into the small dumplings, cook until the surface of the water can be eaten! The flavor can be adjusted to your liking. Add sugar or salt, or add mango juice and sugar, or add nothing taste is also full of good.

Question 8: How to cook fruit dumplings to be delicious fruit dumplings practice

1. (Mango and Sydney in accordance with the same method of treatment) strawberries washed and water control, remove the tip, put into the cooking machine into the strawberry juice; mango and Sydney peeled and removed the core, the same put into the cooking machine into the juice. The various juices were put into three containers

3. Take a small piece of dough (about 10 grams), rolled, flattened, pinched into the skin of the dumplings, wrapped with bean paste heart or purple sweet potato heart, and then rolled round

4. Take a pot of boiling water, down into the dumplings, cook on high heat until the dumplings floated, and then fished into a bowl can be

Problem 9: Steamed Mango How to make delicious video Ingredients

Ingredients

Ingredients

Ingredients

These ingredients are not included in the cooking process.

Ingredients

150 grams of glutinous rice flour

20 grams of coconut flour

Supplementary ingredients

Milk

250 grams

Powdered sugar

50 grams

Mango

half

Seasoning

Salad oil

25 grams.

Starch

40g

Steamed Mango Directions

1. Mix glutinous rice flour, cornstarch and sugar, add salad oil and milk and stir into a paste without particles

2. Put the stirred paste into the steamer and steam it over high heat until it is solidified, about 15 minutes

3. Peel and cut the mango into small pieces and wait for use

4. Steamed glutinous rice dough out of the pot to not hot, on the hands of some water to prevent sticky hands, take a small piece of dough pressed flat, wrapped into the filling

5. Like wrapping dumplings will be wrapped up the filling, rolled round

6. will be ready to do mochi wrapped in coconut can be

Kitchen Tips

1, the good mochi into the refrigerator can be refrigerated for 3 days, take out the mochi in the room temperature to warm up for a while, the mochi will be ready to be cooked in the refrigerator. The mochi can also be kept frozen.

2, now on the market there are many varieties of mango, ivory mango, Australian mango, waist mango, Tainong mango, etc., I think the Tainong mango fiber is the most fine, the best taste.

3, steamed glutinous rice dough is relatively sticky, I think some water on the hand than dip oil easier to operate.

4, with powdered sugar is to better dissolve, with granulated sugar can also be, in the mixing time to make it fully dissolved.

5, you can add a few drops of vanilla flavor in step 1 to reduce the raw flour taste of glutinous rice flour.

Question 10: How to make sago dumplings balls 1

Ingredients: sago, clarified flour, glutinous rice flour, peanut filling, purple potatoes, sugar, lard.

2

Sago soaked in cold water for 1 minute and fished out and drained, soaking time can not be long, otherwise the sago will fall apart.

3

Clarifying powder add 90 grams of boiling water to scald, add lard, sugar Sticky rice flour and the right amount of water to knead into a dough.

4

Purple potato steamed, divided into a piece of dough and its kneaded into a purple dough.

5

The two colors of the dough into a small dose of filling, made into a round.

6

Place in boiling water and cook for 2 minutes.

7

Drain the dumplings and cover with soaked sago.

8

Steam the rice balls in a steamer basket for about 10 minutes until the rice is transparent.

9

Steamed rounds.