Composition:

Dough: glutinous rice flour 165g, corn starch 20g, milk 20g, sugar 35g, butter 20g, butterfly bean curd powder 2g, glutinous rice flour 20g (stir-fry to make cooked noodles anti-sticky).

Filling: 250g of cream cheese, 40g of Oreo crumbs,18g of sugar, 2g of sea salt.

Exercise:

1. Mix and stir dough materials except butter, seal with plastic wrap, poke holes in boiling water and steam for 20 minutes.

2. Take it out after steaming, add butter while it is hot, and knead until the butter is absorbed into a smooth dough.

3. Measure 4 portions of dough. Add the cooked flour and just squeeze into the mixed stuffing. Roll it up and set it in the refrigerator. Cut it into small pieces temporarily.