Strawberry Dafu

1

Wash the strawberries, soak them in light salt water for a while, remove them and wipe them off or dry them fully. Spread the glutinous rice flour on the bottom of the plate, and turn the microwave on high heat for one minute to make the cake flour (you can also stir-fry in the pan, just stir-fry until slightly yellow).

2

Mix glutinous rice flour and water in a ratio of 1:1, add some white sugar according to your taste, and add a spoonful of oil (I forgot to add it, but it doesn't seem to be a problem). Mix well.

3

Microwave the glutinous rice flour mixture on high heat for two minutes, remove and mix well with a spoon.

4

Heat on high for another two minutes, remove and mix well.

5

Heat the heat at a high temperature for another 30 seconds to 1 minute, take out and mix well, and it will turn into a very Q and sticky dough. Set aside to cool.

6

Cut off the stalks of the strawberries and use red bean sandbags on the outside of the berries (if the bean paste is too sticky, you can use plastic wrap. If it is rough bean paste, it can be solved by dipping your hands with water).

7

Scrape the cooled dough into the cake flour with a spoon and let it be stained with the cake flour to make it less sticky.

8

Divide the dough into small pieces (if you want to make a few big blessings, divide it into small pieces), use your hands to shape dumpling skins, put them on your hands, take the strawberries wrapped in the red bean paste, and place them with the tip down. In the dough on your hand (note that it is pointed down, it is difficult to shoot when taking pictures, so I will point up), pull up the edge of the dough to the bottom of the strawberries, close it, and then straighten it slightly

1. It is recommended to use homemade coarse red bean paste. The fine red bean paste bought in the supermarket has more moisture. If there is too much water, put it in the microwave and heat it slightly. After taking it out, stir quickly to evaporate the water. If the bean paste is too sticky, you can use plastic wrap. If it is rough bean paste, it can be wrapped directly as long as your hands are soaked in water. 2. When wrapping bean paste for strawberries, do not wrap bean paste on the bottom of the strawberries, that is, where the stalks are cut off, otherwise the strawberries will easily come out of water, which is not conducive to preservation. 3. When wrapping the dough, pay attention to the direction where the strawberries are placed with the pointed ends down, so that the big blessing will be beautiful. 4. Eat the strawberry Dafu in a short time after it is cooked, not leave it for too long, otherwise the strawberries will come out of water and the dough will harden.