Cooking Steps

1. 

   Step1:The material must buy chestnut powder. It's not ordinary corn flour. It's not bad for me to use water milled glutinous rice flou

2. 

   Step2:Take 100g of glutinous rice flour and grind it with water. Put it into the frying pan and stir fry it over low heat. It turns yellow and then it's cooked. But it can't be stir fried. The stir fried rice flour is put into a bowl to make hand flour

3. 

   Step3:The glutinous rice flour, corn flour, milk and sugar are poured into the basin and stirred well. I'm afraid of pimples. I sifted them on both sides with the flour, and they became milk paste

4. 

   Step4:Put the milk paste in the steamer and cover it with a plastic wrap. Steam it for 20 to 30 minutes with toothpicks. Use chopsticks to see if there is any milk paste flowing out. If there is, steam it for a while until it is solid. Take it out and cool it

5. 

   Step5:Take it out when it's not hot. Rub the butter in slowly. This process is difficult to form. Don't rub it as soon as you grasp it. Until the butter and dough are completely integrated. The dough looks bright

6. 

   Step6:Put it in a bowl, cover with plastic wrap and refrigerate for 30 minute

7. 

   Step7:In the process of refrigerated dough, first wash the fruit, then take the cream and sugar powder and beat them for standby

8. 

   Step8:Take out the dough. Divide it into 20 pieces of 38 grams. Roll them out like a dumpling skin

9. 

   Step9:Scoop up a spoonful of cream. Put on the fruit. Wrap it up like a bun. Then turn it upside down and put the chopping board for shaping. Then put in the paper holder

10. 

    Step10:Make it all ready, put it in the box, cover it, refrigerate it

11. 

    Step11:I've refrigerated for 12 hours. It's very soft and QQ

12. 

    Step12:Cut it ope

13. 

    Step13:Mulberr

14. 

    Step14:White fat ma

15. 

    Step15:(︶^︶