Chinese Food
He fruit series [Apricot & Peach & sweet potato] basic fertilizer cake skin
(90023 views)![He fruit series [Apricot & Peach & sweet potato] basic fertilizer cake skin](https://cp1.douguo.com/upload/caiku/f/a/e/yuan_fafd337bd57f21a041aea73bce4d872e.jpg)
The recipe is from I love and fruit . The quantity - filling is 10
Cooking ingredients
Cooking Steps
Step1:Mix glutinous rice flour with water in several time
Step2:It is added in several times to avoid caking. The batter mixed well has no lumps
Step3:Add in the sugar and mix wel
Step4:Microwave oven 1 minute - 50 seconds - 50 seconds, which means Ding 1 minute. Take it out and mix well. Then Ding 50 seconds. Mix well. 50 seconds. Mix well. 50 seconds. My microwave oven is 800W power. It's transparent and even after it's finished. It's very soft and sticky when it's hot. When it's soft, it's q-shaped
Step5:Put the dough in a warm place and pour it out. Pour it on the chopping board sprinkled with potato starch
Step6:Roll a layer of potato starch on the surface of the dough to prevent it from sticking. Then cut it into 25g pieces. Sprinkle flour on the cut to prevent it from sticking
Step7:Cut the dried apricots and peaches in half. Divide the white bean paste into 15g pieces (the stuffing should be divided well in advance. After making the crust, you can immediately pack the stuffing). That is, each yam is - 25g pastry dough. 15g white bean paste. Half dried fruits (I used dried apricots and prunes
Step8:Put the dried fruit on the white bean paste. Flatten the pastry and wrap the filling
Step9:The final position of the dried fruit is on the top. The finished product can vaguely show the color of the dried fruit. When the crust is warm or warm, the filling will be wrapped. Because at that time, the elasticity will not be too large. The plasticity is very good. The operation is more convenient
Step10:Finished product
Cooking tips:Continue with the fruit series. This is the basic fattening cake skin. From the material proportion, this cake skin is not like the wailang cake skin, which needs to be matched with sticky rice flour, but is made of glutinous rice flour. The taste is glutinous and the Q elastic cake skin needs to be warm. Operate when the crust is warm. Operate when the crust is warm. Write important things three times. As can be imagined, love is not a good thing. But it is also because of this. So it is easy to imagine that the cool taste is very good and this Q is different from that of Q with gel sense. I personally don't like the product of sale. The Q of rubber felt is hard to describe in language. Chinese teachers probably don't want to recognize me. Anyway, I know about it. I know it after biangbiang. There are skills in cooking.
