Strawberry Dafu
By VicentaLakin
Strawberry Dafu is a kind of fruit that appears in the late Zhutang period, a kind of chord made of a whole strawberry fruit wrapped in a loaf. Strawberry Daffle's pies vary by region and are broadly divided into red bean pies and white pies. There are also those that do not wear strawberries directly, and those that combine strawberries with raw cream bags, which have a variety of tastes. It is worth mentioning that, since strawberry Dafu uses fresh strawberries, in most cases they are sold only between winter and spring and are seasonally restricted commodities. In addition, since Strawberry Dafu has been in place for some time, fresh strawberry juice is readily permeable, making it watery, and sometimes even from the skin of a pie, which is delicious。
Recipe Recommendations
- glutinous rice flour 200g
- white granulated sugar 35g
- milk 200g
- salad oil 10g
- red bean paste appropriate amount
- fresh strawberries appropriate amount
- corn starch appropriate amount
- sweetening
- steamed
- an hour
- ordinary
Steps for Strawberry Dafu
1
Prepare the raw materials。
2
Take 100 grams of fresh milk and 35 grams of sugar, heat it up in the microwave and melt it, cool it and add the remaining 100 grams of milk, and mix it evenly
3
Put 200 grams of rice powder in the basin, slowly pour milk and add 10 grams of salad oil
4
It's a sticky paste mixed with an eggbeater or chopstick
5
Take another basin and brush one of the salads inside the basin
6
Put it in the powder, put it in the steam pan, and cover it up for 25 minutes
7
Strawberries wash dry water
8
Take a small piece of red bean sand, weigh about 30 grams, squirt it in your hand, and if you're afraid of touching your hands, you can put on a single glove
9
Wrap it in strawberries and try to be even
10
Put one strawberries on the line
11
The silica rolls up strips on the silica
12
And cut into a flat little agent, and take one of them as flat as a pancake
13
Wrap it in strawberry bean sand and squeeze it into a ball shape (or use a membrane to help, squeeze it through)
14
And cut into a flat little agent, and take one of them as flat as a pancake
15
Take a little corn starch and turn it in the microwave for a minute, and put the good fortune in a powder layer
16
Wrap it in strawberry bean sand and squeeze it into a ball shape (or use a membrane to help, squeeze it through)
17
Take a little corn starch and turn it in the microwave for a minute, and put the good fortune in a powder layerStrawberry Dafu Make Tips
Little Reminders:
1. For the steamed batter, use chopsticks to pry it open and check the inside; if you still see white powder, it means it is not steamed enough and needs to continue steaming.
2. After the batter is steamed, you can brush oil on the surface to prevent moisture loss; otherwise, the surface will become dry.
3. Do not make the Daifuku skin too thin. Firstly, it is hard to shape, and secondly, it might collapse after being cut.
4. Finished Daifuku should also be covered with plastic wrap or sealed in a box; otherwise, moisture will be lost in the air, and the Daifuku will become dry and hard.
5. This recipe is one I formulated myself by drawing on other online recipes; the steamed skin is excellent and does not feel sticky when making it directly.
6. Using fully ripe strawberries will look better when cut.