Japanese Sakura Cranberry Daifuku
Ingredients
- Glutinous rice flour 200g
- Eagle chestnut powder 60g
- Milk 200ml
- Cranberry juice 150ml
- Dried cranberries Appropriate amount
- Fine sugar 35g
- Butter 10g
- Whip cream 200g
- Powdered sugar 20g
Steps
1. 1. Prepare all ingredients. Chestnut flour is best to choose Ying chestnut flour. For glutinous rice flour, I choose water-milled glutinous rice flour that I grind myself. It tastes better, softer and glutinous, and has a rich rice aroma.
2. 2. Add glutinous rice flour, chestnut flour, milk, fine sugar, and cranberry juice to a mixing bowl, stir evenly, and sift.
3. 3. Cover with plastic wrap, and then use toothpicks to poke a few ventilation holes. After the pot is filled with air, steam for 20 to 30 minutes. Prick it with chopsticks to see if there is any liquid. If there is white liquid, continue to steam for another ten minutes until it is cooked and steamed through.
4. 4. Add butter while it is hot, knead evenly with disposable gloves, then put it in the refrigerator for 30 minutes.
5. 5. Use this time to fry 100 grams of cooked flour, stir fry slowly over medium-low heat until it changes color and there is no smell of raw flour.
6. 6. Add the powdered sugar to the light cream in two batches, beat until stiff and frosty, add cranberry jam, mix slightly, put into a piping bag and set aside.
7. 7. Take out the glutinous rice dough and divide it into small pieces of even size, roll it into a round cake, put it into the mold, squeeze in the cranberry jam with light cream, close it like a bun, and pinch it Remove the excess glutinous rice skin, put the seam side down, and put it into a daifuku paper cup. This delicious daifuku is completed.
8. 8. Completed.
