Dough: glutinous rice flour 60g corn starch 18g milk 100g sugar 25g butter 20g edible orange pigment (glutinous rice flour 15g fried glutinous rice flour).
Stuffing: whipped cream 200g sugar 18g mango.
working methods
1. Stir the dough materials except butter evenly, sieve them into a steaming bowl, seal them with plastic wrap, poke a few holes with a toothpick, put them into boiling water, and steam for 20 minutes on low heat.
2. In the meantime, put the glutinous rice flour into the pot and fry until it is slightly yellow.
3. Steam, take out, add butter, knead into smooth dough, add edible orange pigment, knead evenly, divide into 6 parts, sprinkle cooked glutinous rice flour, roll it into a circle, put it into a mold, put cream, fruit and cream in turn, close it, pinch off excess parts, spread cooked glutinous rice flour, and package.