Ingredient and Portion
Custard Mango Mochi Roll Recipe 奶皇香芒麻糬卷食谱
Submit Recipe
0
4495
0
From Oriental Cuisine 美味风采 Submit
Such a great fusion between sweet custard mango and mochi roll!Let's enjoy it with a soft and sweet texture. A simple dim sum delight that very nice to eat on tea time.
甜蜜蜜的奶皇芒果香，配搭麻糬卷，软绵的口感，香甜好滋味。最适合在下午茶享用的中点小吃。
甜蜜蜜的奶皇芒果香，配搭麻糬卷，软绵的口感，香甜好滋味。最适合在下午茶享用的中点小吃。
【Skin Ingredients / 皮料】
100g corn flour 粟粉100克
300g glutinous rice flour 糯米粉300克
1 tbsp wheat starch 汀面粉1汤匙
2 tbsp sweeten creamer 炼奶2汤匙
80g sugar 糖80克
1 tbsp oil 生油1汤匙
1 1/2 cup water 水1 1/2杯
【Custard Filling / 奶皇馅料】
2 tbsp custard powder 吉士粉2汤匙
3 tbsp corn flour 粟粉3汤匙
60g sugar 糖60克
2 egg yolks 蛋黄2粒
1/2 cup coconut oil 椰油1/2杯
1/2 cup evaporated milk 淡奶1/2杯
2 tbsp margarine 白兰她油2大匙
【Sub Ingredients / 配料】
1 ripe mango (skinned & cut into strips) 熟芒果1粒（削皮切条）
1 cup desiccated coconut 干椰丝1杯
100g corn flour 粟粉100克
300g glutinous rice flour 糯米粉300克
1 tbsp wheat starch 汀面粉1汤匙
2 tbsp sweeten creamer 炼奶2汤匙
80g sugar 糖80克
1 tbsp oil 生油1汤匙
1 1/2 cup water 水1 1/2杯
【Custard Filling / 奶皇馅料】
2 tbsp custard powder 吉士粉2汤匙
3 tbsp corn flour 粟粉3汤匙
60g sugar 糖60克
2 egg yolks 蛋黄2粒
1/2 cup coconut oil 椰油1/2杯
1/2 cup evaporated milk 淡奶1/2杯
2 tbsp margarine 白兰她油2大匙
【Sub Ingredients / 配料】
1 ripe mango (skinned & cut into strips) 熟芒果1粒（削皮切条）
1 cup desiccated coconut 干椰丝1杯
Method
1. Mixes custard ingredients and steam for about 25 minutes, and then blend until smooth; set aside.
把奶皇馅料混合均匀，倒入钢碗中隔水蒸约25分钟，取出搅拌至幼滑待用。
2. Mixes skin ingredients into batter and filtered.
把皮料混合均匀成粉浆过滤。
3. Pour the filtered batter into a square container to about 0.5 cm thick, cover with lid and steam with medium heat for 5-6 minute or until cooked; let cool down and turn into skin. (Repeat steps until all batter are used).(pic 1-2)
将适量粉浆舀入已抹油的四方蒸盘上（约0.5公分厚），盖上，用中火蒸约5-6分钟至熟，待冷后拉出即成粉皮（以同样的步骤把剩余的粉浆蒸完为止）。（图1-2）
4. Grease working table top, place skin on it and spread with custard filling, top with mango strips and roll up, sprinkle desiccated coconut on it, cut into blocks and serve.(pic 3-6)
把粉皮铺在抹油的桌上，涂抹奶黄酱，再放入芒果条卷起，洒上椰丝，切块便可享用。（图3-6）
食谱来自美味风采第145期
想要更多食谱，可从各大书局或报摊购买
把奶皇馅料混合均匀，倒入钢碗中隔水蒸约25分钟，取出搅拌至幼滑待用。
2. Mixes skin ingredients into batter and filtered.
把皮料混合均匀成粉浆过滤。
3. Pour the filtered batter into a square container to about 0.5 cm thick, cover with lid and steam with medium heat for 5-6 minute or until cooked; let cool down and turn into skin. (Repeat steps until all batter are used).(pic 1-2)
将适量粉浆舀入已抹油的四方蒸盘上（约0.5公分厚），盖上，用中火蒸约5-6分钟至熟，待冷后拉出即成粉皮（以同样的步骤把剩余的粉浆蒸完为止）。（图1-2）
4. Grease working table top, place skin on it and spread with custard filling, top with mango strips and roll up, sprinkle desiccated coconut on it, cut into blocks and serve.(pic 3-6)
把粉皮铺在抹油的桌上，涂抹奶黄酱，再放入芒果条卷起，洒上椰丝，切块便可享用。（图3-6）
食谱来自美味风采第145期
想要更多食谱，可从各大书局或报摊购买
Recommend
You might be also interested in...
Top