Cinnamon Wine Stuffed Snow Pudding

I have no resistance to sticky desserts. I've made the net red model of osmanthus wine stuffed snow winnies, glutinous Kiribati creamy and rich plus osmanthus honey and wine stuffed rounds of multiple combinations, wonderful and delicious to the circle!

Ingredients:

Sticky rice: 100 grams of water-ground glutinous rice flour, 30 grams of corn starch, 20 grams of sugar, 20 grams of dried cinnamon, 2 grams of milk, 180 grams of cooked glutinous rice flour,

Sticky rice balls: 100 grams of water-ground glutinous rice flour, 75-85 grams of water,

Spoon of osmanthus honey, one spoon of mash,

This is the first time I've seen a woman in the world who has been in the world for a long time. Cream filling: 250g light cream 10g granulated sugar

Practice:

1, prepare the ingredients. First do the sticky rice skin part, the glutinous rice flour + corn starch + sugar + dry cinnamon + milk mix well. Cover the surface of the plastic wrap holes in the water on the pot to steam for 25 minutes

2, steamed out of the good plus butter and mix well, not hot hands on the hands of the kneading evenly and repeatedly stretched to toughness. The first thing you need to do is to put the ball in the refrigerator and set it aside

3, and then make the glutinous rice balls. Add glutinous rice flour to a bowl of boiling water, mix well and knead into a ball. (Considering the different water absorption of glutinous rice flour is not the same, boiling water reserved ten grams to see the state of the glutinous rice balls added)

4, rolled into thin strips divided into small segments and then kneaded into a small ball, boiling water into the pot to cook until the float out of the cool white water. Then drain the water and add a bowl with a tablespoon of mash and a spoonful of cinnamon honey, mix well and standby.

*If the water is important to filter out excess liquid

5, the next is to prepare light cream and sugar, whipped to about eight points. Put the whipped cream into a piping bag

6, and then it's time to assemble. Glutinous rice skin out of equal parts, here divided into eight about 42 grams of a thinner skin (novice suggested that six parts easy to operate). The kneading mat is sprinkled with cooked glutinous rice flour to prevent sticking, take the glutinous rice skin rolled open into the chenmei mold spread, first squeeze a circle of light cream in the middle part of a small spoon of cinnamon mash small balls, and then squeezed a little light cream to seal the top

7, the first four sides of the lifting pinch, and then will be lifted to pinch the corners of the edges. Cut off the excess glutinous rice skin and sprinkle some cooked glutinous rice flour to prevent sticking, turn over and buckle into the paper tray is ready