Cooking Steps

1. 

   Step1:Stir fry 50g glutinous rice flour over low heat until it is yellowish. Use it as hand flou

2. 

   Step2:Mix 100g of water milled glutinous rice flour, corn starch, pure milk and white granulated sugar until there is no granule

3. 

   Step3:After the water is boiled, steam it over high heat for about 20 minutes. Steam until it is translucent and solidified. Stir the bottom with chopsticks until it is completely solidified without liquid. Add the melted butter

4. 

   Step4:When it's a little cold, put on disposable gloves and knead it into a smooth dough. Put it into a fresh-keeping bag or wrap it with a fresh-keeping film and refrigerate it. I refrigerated it for about 20 minutes.

5. 

   Step5:Beat whipped cream until stiff. Cut fruit into pieces

6. 

   Step6:Sprinkle the hand powder cooked before on the chopping board to prevent sticking. Divide the dough into small dosage forms and roll them into round patches

7. 

   Step7:Wrap in cream and fruit. Close and squeeze tightly. Place downward.