I am a durian fan, as you can tell by my name.
Last year, a good friend of the gourmand left me a message asking if I could make ice and snow durian. She said that she remembered this delicious food when she saw my name. I didn't know what ice and snow durian was at that time, but I promised to give it a try and let her know when I was ready.
This promise has always been kept in mind. In this year's durian season, I began to try it, and it was still successful. Soft waxy white skin wrapped in fragrant durian meat, as well as light milk sweet ~~ durian control must drool
But I forgot which good friend promised, and because of laziness, after the durian season before hair, sorry. Here I want to tell her: "Dear, come and see, the fragrant ice durian is coming!"
Fragrant ice durian
By LeopoldoJast
Recipe Recommendations
- glutinous rice flour 50 grams
- chengmian 15 grams
- milk 90ml
- cake powder appropriate amount
- white oil 10 grams
- durian meat appropriate amount
- light cream appropriate amount
- sugar 3 tablespoons
- sweetening
- steamed
- an hour
- senior
Steps for Fragrant ice durian
1
How to make cake flour: Put glutinous rice flour into a small plate and microwave it at high heat for 1-2 minutes. This is to be sprinkled on it when rolling the dough to prevent sticking.
2
Take a shallow-bottomed plate, dip the salad oil with a brush and spread evenly on the plate, set aside.
3
Pour glutinous rice flour, clear flour and sugar into a bowl, mix well, add milk, and mix into a uniform, particle-free paste.
4
Filter the slurry so that the ice skin will be more delicate and serve the filtered slurry in an oiled shallow dish.
5
Put it in a boiling water pot and steam for 15 minutes over high heat.
6
After steaming, take out and let it cool for a while, add white oil or salad oil, and knead until smooth dough, wrap it with plastic wrap, and refrigerate in the refrigerator.
7
Take a piece of ripe durian meat, remove the core, and mash it with a fork.
8
Beat the light cream without beating too hard. Refrigerate in the refrigerator for later use.
9
Divide the refrigerated dough into equal portions. Take a small piece and cover it with cake powder. Use a rolling pin to roll it into a thin dough, the thickness of which is similar to the dumpling skin.
10
Take a small bowl. I use an egg tartar mold and place the dough on the small bowl.
11
Put some whipped cream first, then put a piece of durian meat, and spread a layer of whipped cream on top.
12
Wrap the dough.
13
Turn it over and slightly straighten it to form a round shape; wrap it up and serve it, and it tastes better after refrigeration.Fragrant ice durian Make Tips
1. When rolling the dough, it will be very sticky to your hands, so be sure to dip it in more cake powder. 2. Roll out the dough as thin as possible, and the finished product will be more beautiful. 3. When wrapping the filling, you can not use a small bowl. You can also wrap it directly like making steamed buns. 4. Chengnoodles: also called Chengfen, which is wheat starch, which is often used to make ice skins and shrimp dumplings; corn flour: is corn starch. Generally, it is better to use orange powder to make ice skins. If you don't have it, you can use corn flour instead.