Main Ingredients:
Glutinous rice balls: 6; Butter: 20g; Low-gluten flour: 24g.
Accessories:
Tin foil: appropriate amount.
Seasonings:
Powdered sugar: 16g.
Taste: Sweet; Cooking Method: Baking; Time: 15 minutes; Difficulty: Easy.
Detailed Steps for Cooking Crispy Glutinous Rice Balls
Prepare all the necessary ingredients for the crispy crust, accurately weigh them, soften the butter at room temperature, sift in the low-gluten flour, and then sift in the powdered sugar. Mix well with your hands.
It is better to wear disposable gloves for better operation. Knead into a cylindrical shape, the size of the cross-section depends on the size of the glutinous rice balls, and then refrigerate for 30 minutes to set.
Cut the tin foil into round pieces, 2 to 3 times the size of the glutinous rice balls, and then fold them into the shape of a bowl. Of course, if there is a non-stick mold available, it can also be used directly, and then placed in a six-egg cake mold.
Spread butter on the plate to prevent sticking, and place the glutinous rice balls one by one on the plate. Be careful not to place them too close together, otherwise they will stick together after steaming and cannot be separated.
Scoop them one by one into the folded tin foil bowl with a spoon. Take out the crispy crust material from the refrigerator, cut it into round slices, not too thick, and the thickness should be about 3-4mm. Carefully cover each glutinous rice ball with a slice of crust. Preheat the oven, top and bottom heat, middle layer 200 degrees, bake for 20 minutes, and then enjoy.
