Chocolate and strawberry

Chocolate and strawberry

Introduction:

"Good luck! During the Spring Festival, send a sweet strawberry to your family or friends! I replaced the common red bean paste with mung bean paste, and with the addition of chocolate, the taste is more rich, and I replaced the common coconut powder on the outer layer with fried glutinous rice powder. The juiciness of strawberries burst out in one mouthful, followed by the sweetness of mung bean paste and the slight bitterness of chocolate. Just when I felt a little sweet and greasy, the glutinous rice flour on the outer layer just solved the problem. "

Production steps:

Step 1: prepare mung beans and wash them

Step 2: pour in the water without mung bean, and press it in pressure cooker

Step 3: put into the cooking machine and beat into bean paste

Step 4: pour some oil into the pan

Step 5: pour in the beaten bean paste

Step 6: turn down the heat, stir fry slowly, and add a proper amount of sugar (according to your own taste, you can put a little less to taste, and add more if you don't have enough)

Step 7: stir dry the water in the bean paste slowly (add oil several times in the middle, and the amount of oil is also added slowly at a time)

Step 8: until the bean paste can be stir fried to the dough (as shown in the picture)

Step 9: prepare the ingredients

Step 10: pour 220g water into 200g glutinous rice flour and mix well

Step 11: steam in a steamer for about 10 minutes until cooked

Step 12: when steaming glutinous rice flour, take another pot and pour in about 80g glutinous rice flour

Step 13: stir fry over low heat until the glutinous rice flour is slightly yellow, about 10 minutes

Step 14: wash strawberries and remove their pedicels

Step 15: add proper amount of butter into the chocolate beans and heat in water until melted

Step 16: take the right amount of fried bean paste into the chocolate

Step 17: mix it evenly

Step 18: take right amount of chocolate bean paste stuffing, and wrap strawberries in it

Step 19: do the rest in turn and put them on the ice for a few minutes

Step 20: take appropriate amount of steamed glutinous rice, stick some cooked rice flour and knead it into a ball

Step 21: press it into a round cake (dip in some cooked cake powder and make it at the same time to prevent sticking to hands)

Step 22: pack the frozen strawberries in it

Step 23: wrap slowly and squeeze the bottom tightly

Step 24: shape by hand and eat

Materials required:

Glutinous rice flour: 200g80g

Water: 220g

Strawberry: moderate

Mung bean paste: moderate

Chocolate: moderate

Butter: moderate

Mung bean: moderate

Sugar: right amount

Salad oil: right amount

Note: first, the strawberry outer layer wrapped with chocolate bean paste stuffing, put it in the refrigerator for ice. Second, be careful when wrapping the last layer of glutinous rice dough, the dough should not be too thin, otherwise it is easy to break

Production difficulty: ordinary

Process: steaming

Production time: 10 minutes

Taste: sweet