Strawberry Dafu(cao mei da fu )

Strawberry Dafu

Introduction:

"Strawberry Dafu is a classic Japanese style snack that almost every housewife can make. It's going to be new year's day soon. I'd like to make some strawberry blessings and feel happy with its name. I hope good luck will shine in the New Year

Production steps:

Step 1: soak adzuki beans in water overnight.

Step 2: add 2 times the volume of adzuki bean with water, bring to a boil over high heat, and then cook slowly over low heat until the beans can be easily crushed by hand.

Step 3: beat the cooked beans into bean paste with a cooking machine, pour them into a non stick pot, add a proper amount of rock sugar, bring to a low heat and keep turning with a wooden spatula to avoid pasting the pot.

Step 4: stir fry until the dried bean paste is formed, cool the bean paste and put it into the fresh-keeping box for sealing and refrigeration.

Step 5: mix glutinous rice flour, soft sugar and water to make a paste. Steam in a steamer for 20 minutes.

Step 6: take appropriate amount of bean paste and press it into pancake shape on the preservation film.

Step 7: take a washed, dried and pedicled strawberry and put it on the bean paste.

Step 8: wrap the bean paste stuffing on the strawberries with preservative film, and leave a nod on the top.

Step 9: spread some butter on your hands to prevent sticking, take a cake skin material, and press it into a pancake shape on the preservative film.

Step 10: place the tip of strawberry wrapped with bean paste on the crust.

Step 11: with the help of plastic film, wrap the cake skin on the surface of strawberry, and pinch the bottom of the mouth.

Step 12: coat the surface of Dafu with coconut.

Materials required:

Glutinous rice flour (cake skin): 100g

Water (cake skin): 100g

Soft sugar (cake skin): 30g

Adzuki Bean (stuffing): right amount

Rock sugar (stuffing): right amount

Medium sized strawberries: 6

Coconut: right amount

Note: 1. The amount of sugar in making bean paste can be added according to your own taste, or brown sugar or soft white sugar can be added. 2. The crust is sticky and not easy to wrap. You can also add a small spoonful of cooking oil to the batter when steaming the crust.

Production difficulty: ordinary

Process: others

Production time: several hours

Taste: sweet

Chinese PinYin : Cao Mei Da Fu