Strawberry Cheese Daifuku

Recipe:

Skin: 100g of glutinous rice flour, 30g of tapioca flour (or corn starch), 20g of granulated sugar, 20g of corn syrup, 190g of milk, 20g of butter.

Filling: 200g of cream cheese, 150g of light cream, 25g of powdered sugar, 100g of strawberry sauce.

Methods

1, the sweet potato skin material in addition to butter all the ingredients are mixed evenly sieve, cover the plastic wrap tie small holes, water boiling steam on medium heat for 25 minutes.

2, add butter while hot, stir until absorbed, put until not hot hands with gloves when stretching and folding more than a dozen times, divided into 38g each, sticky cooked glutinous rice flour to prevent sticking.

3, soften the cream cheese with powdered sugar and mix well, add strawberry sauce and mix well, add light cream and whip well.

4, take a sweet potato, roll it out, put it into a mold and squeeze it into the cheese filling, wrap it up, cut off the excess, sprinkle cooked glutinous rice flour to prevent sticking, and put it into the freezer for 20 minutes.

5. Finally, buckle over and sift the strawberry powder.