The first time I heard from a friend, glutinous rice fin is also called "Zhuangyuan Fin". I'm a glutinous rice fin depth lover and feel that it can be paired with anything, "the soft skin of the iron", and it is not false to describe it in this sentence.
Although the glutinous rice fin is delicious, but it is not used to feel that the taste will be too sticky, and then the skin will be hard after it is cold, which seriously affects the overall taste, and today I will share with you the square introduced by a friend who opened a shop.
<h1 class= "pgc-h-arrow-right" > strawberry glutinous rice</h1> fins
Ingredients: Strawberry, 240 g glutinous rice flour, 30 g butter, 340 g milk, 60 g sugar, 60 g corn starch, minced coconut
make:
1. Mix glutinous rice flour, milk, sugar and corn starch together and mix well, stirring until there is no knot in a delicate and smooth state.
2: After stirring, seal a layer of plastic wrap on the surface, and steam for 15 minutes after boiling in a cool water pot.
3, steamed glutinous rice flour paste time we clean strawberries, remove the roots, first wash with running water and then soak in salt water for 5 minutes, and then take it out and set aside.
4: After the glutinous rice flour paste is steamed, melt the butter on top while it is hot, and then knead well.
5: Wrap the strawberries in bean paste, then wrap the skin of the steamed glutinous rice fin on the outside, seal the mouth tightly, and finally wrap a layer of coconut paste, rub it and do it.
<h1 class="pgc-h-arrow-right" > knowledge points are here! </h1>
❤ The strawberry fruit I use is relatively large, the weight of the single fruit is about 50 grams, and it will be better for everyone to use small and medium-sized fruits to make the final shape.
❤ Bean paste can be bought in supermarkets, but it is best to use wet bean paste to make it easier to shape.
❤ The filling inside can be changed to your favorite.
❤ If you don't have a friend of butter, you can replace it with a small smelling cooking oil, such as corn oil.
❤ The length of steaming time should be adjusted according to the specific amount of glutinous rice flour paste.