Cool summer dessert(xia ri qing liang tian dian mang guo da fu )

Cool summer dessert

Introduction:

"Xuemeiniang comes from Japan, formerly known as" Dafu ". It is one of the authentic snacks in Japan. The skin is xuemeiniang skin from QQ. In Japan, its stuffing is mainly real fruit of the season. The name "xuemeiniang" comes from a wife who invented all kinds of strawberry Dafu in Japan. Because she makes many snacks about strawberry Dafu, everyone in Japan calls her strawberry dafuda, and our xuemeiniang is also one of her representative works. Xuemeiniang is fine white, soft and glutinous. The first bite of xuemeiniang is the special smooth ice skin, which is full of milk flavor, wrapped with delicious fruit grains, sour, sweet and rich in taste. You can enjoy her sweetness and smoothness with a bite, but don't stop! The taste of "xuemeiniang" is better after refrigerated. If you take a sip, it will be soft with a faint sweetness and coolness. Today's Dafu, I used mango to make my heart. It tastes so strong! After making it, I wanted to freeze it and take it out to eat. As a result, I forgot to cook dinner. After dinner, I remember! It's hard to take it out. A bite, think of an ice cream, red bean glutinous rice Zi. You can really eat it as ice cream. It's soft and waxy outside and cool inside. It's fragrant with mango

Production steps:

Step 1: add white sugar to egg yolk, stir well, beat with warm water until the color is lighter, and the white sugar dissolves.

Step 2: add low powder and stir evenly.

Step 3: add the milk while heating! Until it's thick and smooth, cool slightly, then refrigerate the sauce.

Step 4: mix glutinous rice flour with Chengfen and a little salad oil.

Step 5: pour in the milk to make the paste like yogurt, microwave for about 3 minutes, take out and stir it into dough. If there is no cluster, add another minute to observe the situation. After cooling, knead into dough and set aside.

Step 6: cut the mango into small pieces.

Step 7: take a piece of custard sauce and add a piece of mango in the middle.

Step 8: wrap tightly with plastic wrap; refrigerate for about 1 hour. In order to shape the bag, it will be good for a while.

Step 9: take a piece of skin, separate disposable gloves, press flat, put in the frozen stuffing, and wrap it up.

Step 10: remove the excess at the closing.

Materials required:

Glutinous rice flour: 100g

Chengfen: 25g

Milk: 120ml

Salad oil: a little

Mango: half

Egg yolk: 3

Low powder: 25g

Sugar: 50g

Note: 1. Do skin, be sure to add some salad oil, so it is not easy to stick to the hand. If you feel sticky, you can dip in some starch. 2. Wrap the stuffing with plastic wrap, freeze it a little, and let it harden to make it better.

Production difficulty: Advanced

Process: others

Production time: one hour

Taste: Original

Chinese PinYin : Xia Ri Qing Liang Tian Dian Mang Guo Da Fu