Ice snow Durian

Ice snow Durian

Introduction:

"I'm durian Kong. You can tell by my name. Last year, a good friend of gourmet left me a message, asking if I could make ice durian. She said that when she saw my name, she thought of this food. At that time, I didn't know what ice durian was, but I promised to have a try and tell her when I was ready. This commitment has been kept in mind, to this year's durian season, I began to try to do, still a success. The soft, waxy and white skin is wrapped with the fragrant durian meat, and the light milk is sweet ~ ~ durian controllers must be drooling, but I forgot which friend I promised, and because of laziness, I didn't send it until durian season, sorry. Here I want to tell her: "pro, come and see, the fragrant ice and snow durian is coming!"

Production steps:

Step 1: how to make cake flour: put glutinous rice flour into a small dish and heat it in the microwave oven for 1-2 minutes. This is spread on it when rolling dough.

Step 2: take a shallow bottom plate, use a brush dipped in salad oil, evenly smear on the plate, standby.

Step 3: pour glutinous rice flour, clear noodles and sugar into a bowl, mix well, pour in milk, and mix well to form a uniform powder.

Step 4: filter the slurry, so that the ice skin will be more delicate. The filtered slurry will be placed in a shallow plate coated with oil.

Step 5: steam over high heat for 15 minutes.

Step 6: after steaming, take it out to cool slightly, add white oil or salad oil, knead it into smooth dough, wrap it with fresh-keeping film, and refrigerate in refrigerator.

Step 7: take a piece of mature durian meat, remove the core and mash it with a fork.

Step 8: whisk the cream. Don't beat it too hard. Refrigerate it.

Step 9: divide the frozen dough into several equal sized portions, take a small piece of cake powder, dip the cake powder on your hand, and roll it into a thin dough with a rolling pin, which is about the same thickness as the dumpling skin.

Step 10: take a small bowl, I use egg tart mold, put the dough on the small bowl.

Step 11: first put some whipped cream, then put a piece of durian meat, and then spread a layer of cream on it.

Step 12: wrap the dough.

Step 13: turn it over and make it a little round. After wrapping, you can eat it. It tastes better after refrigeration.

Materials required:

Glutinous rice flour: 50g

Clear noodles: 15g

Milk: 90ml

Cake powder: right amount

White oil: 10g

Durian meat: moderate

Light cream: moderate

Sugar: 3 tbsp

Note: 1, rolling dough will be very sticky, be sure to dip more cake powder. 2. Roll the dough as thin as possible, and the finished product will be more beautiful. 3. When packing the stuffing, you don't need a small bowl. You can also wrap it directly like a bun. 4. Chengmian: also known as Chengfen, which is wheat starch, is often used to make ice skin and shrimp dumplings; corn flour: which is corn starch. Generally, it is better to use Chengfen to make ice rind. If not, it can be replaced by corn flour.

Production difficulty: Advanced

Process: steaming

Production time: one hour

Taste: sweet