Mango Crispy Daifuku

Overview

#stickynuonuoxinliangmifen#Xinliang’s flour is often used, but sticky rice flour and glutinous rice flour are never used. I have always been in love with the creamy and glutinous smooth texture. I immediately made the delicious #Mango Crispy Rice Flour after receiving it.

Tags

• snacks
• dessert
• afternoon tea
• japanese food
• big mango
• butter
• corn starch
• crispy grains
• glutinous rice flour
• hot water
• sugar
• whipping cream
• milk
• powdered sugar

Ingredients

Steps

1. 1 Both Dafu and Xuemei Niang have relatively high requirements for glutinous rice flour. They need to be made from water-milled glutinous rice flour to be delicious, with fine elasticity and smooth texture. The finished product is white and soft, and the first bite you take is a particularly slippery ice skin, with pleasant milky light cream inside, wrapped in delicious fruit pieces, sweet and sour, and rich in texture. Take one bite and enjoy its sweetness and smoothness.

   

2. 2 Thank you very much for the experience bar for giving me this opportunity to try it out. For baking people, the most consumed types of flour are all kinds of flour. The first thing that attracts people’s attention about Xinliang’s glutinous rice flour and sticky rice flour is the outer packaging, which is novel and beautiful and has the latest date. Food made with fresh ingredients is naturally delicious and healthy.

   

3. 3 The back of the Xinliang glutinous rice flour and sticky rice flour packaging has a detailed list of ingredients and nutritional production dates, as well as a scan code printed on it.

   

4. 4 After opening the package, the powder is very fine, smooth and loose. This kind of powder does not need to be sieved and can be used directly.

   

5. 5 Preparation materials: Cut mango into cubes and set aside

   

6. 6 Stir-fry hand noodles over low heat until slightly brown.

   

7. 7 Dissolve fine granulated sugar with hot water and mix all ingredients except butter into a particle-free slurry; put the slurry into a steamer and steam over high heat for 30 minutes until cooked.

   

8. 8 Whisk whipped cream and powdered sugar

   

9. 9 Whip whipped cream at medium speed

   

10. 10 After taking it out to cool slightly, add butter and knead it into a smooth dough,

    

11. 11 Knead the dough and refrigerate it;

    

12. 12 Sprinkle hand flour on the cooking surface, take out the dough and divide it into small pieces, flatten each 30g piece, and roll it into a thin dough; larger than the palm of your hand.

    

13. 13 Put a little whipped cream first

    

14. 14 Add mango pieces in the middle

    

15. 15 Add a little crispy bits on top of the mango dices

    

16. 16 Add whipped cream on top of the puff pastry

    

17. 17 Wrap it like a steamed bun, pinch it tightly, and round it with your hands on the other side.

    

18. 18 It can be eaten after wrapping. It tastes better after being refrigerated.

    

19. 19 Beautiful afternoon tea begins