Waxy Jade Snow crown

Waxy Jade Snow crown

Introduction:

"Glutinous rice is the most traditional food for the occasion. Laba porridge, Babao rice, New Year cake In addition to the fragrant fresh glutinous rice, which contains the auspicious meaning of a year's harvest, glutinous rice also has the mild tonic effect of Tonifying Qi and warming stomach, which is just suitable for this cold season. More health benefits: regular consumption can also be beneficial to nausea, loss of appetite, neurasthenia, muscle weakness, body deficiency, mental fatigue, abdominal distention and other symptoms caused by stomach deficiency and cold. The wine made of glutinous rice, Angelica sinensis and wolfberry can also nourish, keep fit and cure diseases. It is often drunk and has the effects of Invigorating Qi and refreshing, beauty and longevity, relaxing tendons and activating blood circulation. Dietary taboo: because glutinous rice is not easy to digest, if suffering from gastritis, duodenitis, digestive tract inflammation, should eat less. Using glutinous rice flour as the main raw material, we try to use coconut and pumpkin mud as ingredients to make the cake crystal clear after steaming. With the original milk aroma of coconut silk, the cake is unique. It is more suitable for holiday and leisure. 　”

Production steps:

Step 1: prepare materials, glutinous rice flour, sugar, butter, eggs, milk powder, low gluten flour (or flour: corn starch = 3:1, chestnut powder, coconut silk, pumpkin paste).

Step 2: use 200g glutinous rice and dough.

Step 3: part of the dough, part left in the basin.

Step 4: add water to boil in the pot, divide the dough into three pieces and put them into the pot.

Step 5: turn off the fire when the dough floats.

Step 6: put in the remaining glutinous rice flour, add 30g white granulated sugar to make a dough, and add 30g corn starch.

Step 7: make the dough ready to use.

Step 8: steam pumpkin for 20 minutes and mix with water to make pumpkin paste.

Step 9: add 50g of low gluten flour, ordinary flour without low gluten flour: corn starch 3:1.

Step 10: add egg yolk, coconut, 60 g Sugar, pumpkin, coconut stuffing, butter.

Step 11: pumpkin puree and glutinous rice dough are ready.

Step 12: divide the dough evenly into 15 pieces.

Step 13: pack it into stuffing and knead it into a circle.

Step 14: steam in the pan, take it up and put it in for 15 minutes.

Step 15: after steaming the package, add 10g white granulated sugar to the coconut. Note that the steamed glutinous rice balls are easy to stick together. Please use a knife that occupies water to separate each piece. In this way, it is not easy to stick and break. In addition, you must weigh the heat to separate, otherwise the surface will become non stick and can not stick to the coconut. However, you can stick it with a small brush.

Step 16: complete the diagram.

Step 17: complete the diagram.

Step 18: complete the diagram.

Materials required:

Glutinous rice flour: 200g

Pumpkin puree: 30g

Shredded coconut: 40g

Yolk: one

White granulated sugar: 100g

Milk powder: 20g

Butter: 20g

Corn starch: 30g

Chestnut powder: 4G

Low gluten flour: 50g

Salad dressing: moderate

Tomato sauce: moderate

Note: he is crystal clear and tastes good. I hope you will like him

Production difficulty: ordinary

Technology: decocting

Production time: three quarters of an hour

Taste: sweet