Snow Meiniang originated from Japan and was originally named "Dafu". It is one of Japan's authentic snacks. The outer skin is QQ Snow Meiniang skin. In Japan, its fillings are mainly seasonal fruits. The name "Snow Meiniang" originated from a lady who invented various strawberry Dafu in Japan. Because she made many snacks related to strawberry Dafu, everyone in Japan calls her a strawberry Dafu, and the Snow Meiniang we made is also one of her masterpieces. Xue Meiniang is thin, white and soft. The first thing she bites is a particularly smooth ice skin. It has a milky aroma and is wrapped in delicious fruit grains. It is sour, sweet, and rich in taste. Just take a bite and enjoy her sweetness and smoothness, so don't stop biting!... "Snow Meiniang" tastes better after being refrigerated. When taken lightly, it will be soft and soft with a faint sweetness and coolness.
Today's Dafu, I used mangoes to make my heart. The taste is so strong! After it was done, I wanted to freeze it and take it out harder to eat, but in the end, I forgot to cook dinner. I didn't remember until after dinner! When I took it out, it looked hard. After taking a bite, I remembered an ice cream, red bean glutinous rice zi. You can really eat it as ice cream. The outside is soft and glutinous, the filling is cool, and the inside is accompanied by a strong aroma of mango ~
Mango Dafu
By SallieHickle
Recipe Recommendations
- glutinous rice flour 100 grams
- Chengfen 25 grams
- milk 120ML
- salad oil a little
- mango half a
- egg yolk of 3
- low powder 25 grams
- white sugar 50 grams
Steps for Mango Dafu
1
Add the egg yolks and stir well, beat with warm water until the color becomes lighter and the sugar dissolves.
2
Add low flour and stir well.
3
Add milk in portions, heat over low heat, and stir! Until it is sticky and smooth. After cooling a little, put the prepared Castada sauce in the refrigerator and refrigerate.
4
Add glutinous rice flour with orange powder and a little salad oil to mix.
5
Pour in the milk and make it into a yoghourt-like paste, microwave for about 3 minutes, take out and stir into dough. If there is no group, add another minute to observe the situation. After cooling, knead into dough and set aside.
6
Cut the mango into small pieces.
7
Take a piece of castista sauce through the plastic wrap and add a piece of mango in the middle.
8
Wrap tightly with plastic wrap; freeze in the refrigerator for about 1 hour. In order to set the shape, it will take a while to pack it.
9
Take a piece of outer skin, divide it with disposable gloves, press it flat, put in the frozen filling, and wrap it.
10
Remove excess at the closing area.Mango Dafu Make Tips
1. When making the crust, be sure to add some salad oil so that it won't stick to your hands easily. If it feels sticky, dip it in some starch. 2. Wrap the filling with plastic wrap and freeze it slightly, wait until it becomes harder and more solid, so that it will be easier to wrap.