Preparation: 110g glutinous rice flour, 35g cornstarch, 50g sugar, 200g milk, 15g butter, strawberries, mango (diced and spare), Oreo cookie crumbs moderate (remove the cookie sandwich can be mashed), cooked glutinous rice flour moderate (pan into the raw flour frying aroma can be slightly yellow)

1, first pour into the milk, put sugar, stir well. Sift in the raw glutinous rice flour, corn starch and stir until no particles.

2, sieve once into a bowl, cover with plastic wrap, cold water on the pot to steam for 30 minutes.

3, out of the pot while hot into the 15g butter melting, the butter turned into the dough is not hot, wearing gloves began to repeatedly stretch, pull a few minutes more, increase the elasticity, spare. 250g of light cream with 30g of sugar, whip and set aside.

4. Sprinkle cooked flour on the panel to prevent sticking, and roll into long strips. Cut into small doses Knead dough (40g or so a), rod into a round skin, put into the chennai mold. Squeeze a layer of cream first, then put in the diced mango, then milk the oil to seal the layer. Lift up the four corners and pinch them up, then pinch them all together and cut off the excess. Sprinkle with flour to prevent sticking, and place on a sheet tray.

5. Repeat for the strawberry and Oreo flavors, and refrigerate for 3 hours or more.