Daifuku Orange Fresh Cream 🍊✨ Flexible Soft Powder Full Ball Orange Cream Filling Korean Cafe Style!

The new menu unboxed the colorful pastel "Orange Snow Mochi" that everyone asked for a lot! This recipe says it's super bang, thin, sticky, fun-chewing mochi dough, bites, fresh, sweet and sour whipped cream, and the juiciness of fresh, sweet and sour orange meat.♪ Don't need an ovenIt's a menu that calls the top safe sharing. Bow has finalized how to do it. Prepare to write down the recipe and go together!

🥣 Ratio of raw materials (weighed exactly according to this, pretty sure)

1.Mochi Daifuku Powder Part (Stretched Soft Powder, Non-Harden)

• Glutinous rice flour: 120 grams

• Corn flour: 30 grams

• Sugar: 20 grams

• Fresh, tasteless milk: 180 grams

• Butter (Butter): 15 grams

• Orange food coloring: slightly

• Ripe roasted glutinous rice flour (for making non-stick glutinous flour): small amount

2. Fresh cream and fruit filling part

• Heavy Cream: 250 grams

• Sugar: 15 grams

• Peeled Fresh Orange Fruit (Choose Seedless Varieties, Pretty Round Luscious Flavor): 5-6 Balls

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👩‍🍳 Step-by-Step

Step 1 (Flour Mix): Bring 20 grams of glutinous rice flour, cornstarch and granulated sugar, pour in a mixing bowl, then pour fresh, tasteless milk along it. Mix until the flour and sugar melt completely silky into one homogeneous. Then filter through one cycle colander.

Step 2 (Steaming the dough): Close the dough bowl with plastic wrap. Use a toothpick to drill 2-3 small holes. Import the dough steamed with a central light for about 25 minutes until the dough texture is bright.

Step 3 (Whisk Whipped Cream): While waiting for the dough, pour 15 grams of whipped cream and granulated sugar into a mixing bowl. Whisk with an electric egg beater until fluffy, set the top tightly. See the hit head mark clearly. Scoop in a squeeze bag and soak the refrigerator. Hold it first.

Step 4: When the mochi dough is cooked and still hot, add 15 grams of butter to it, massage and fold the dough until the butter has completely seeped into the dough, then drop the orange food coloring, massage until the dough is smooth in color (the more the massage pulls, the more sticky the Q-bomb), and then divide it into 45 grams of cubes, spread into a circular sheet prepared.

Step 5 (Wrapped Orange Fill): Place a sheet of mochi dough on the pit print. Squeeze the fresh whipped cream down to a circle around. Place the peeled fresh orange fruit (completely dried water liner) down to the middle. Squeeze the fresh whipped cream closed over the top of another layer of orange. Then pull the corner of the mochi dough together. Hold the pleats tightly on the bottom of the wrap. Cut off the excess dough and apply a thin soft dough to stick.

Step 6 (Decoration Ready to Serve): Invert the daifuku cube with a paper cup, slightly squeeze the fresh whipped cream on top, beautifully pin the fresh orange petals and green mint leaves, refrigerate 15-20 minutes before serving. When eating, use a sharp knife to cut half the pastry, you will see a beautiful round orange pattern!

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💡 Trick from Bow (Key Tips):

1. Mop the orange juice completely dry: Before adding the orange, you need to dry the orange juice every time. Fresh cream will not separate the layer and dry the water.

2. Massage to pull the dough when it is hot: kneading the dough with butter when the dough is newly cooked will help to lock the softness and make the dough soft across the day not harden.

3. Cutting the dessert: When cutting in half, cut the horizontal cross-section of the orange fruit. The orange pattern inside will form a circle of beautiful, shiny wheels according to the exact cover.

Click Save, this Korean-style sweet pastel recipe. Keep it together. Quick! Anyone who can send homework and stop by to comment on the bow under this post. 🍊🥰👇

# Bow Kitchen Cool Recipe # Give out free recipes # Dai Fuku Orange # Orange mochi# Homemade bakery # Lemon8 kitchen # Easy to make dessert recipes # Lemon8 take eating