Chocolate glutinous rice crisp

Passing through the door, I bought pumpkin sticky rice cake and chocolate sticky rice cake. I felt a little sweeter, so I wanted to avoid making some skin rolls outside. So I created this snack, which was crisp outside and sticky inside, a little like wifes cake, but the taste was more special.

Food Material List

1 Plain flour 150g
2 Berry sugar 25g
3 Vegetable oil 40g
4 water 60g

Operational steps

1 The main ingredient synthesizes water-oil-skin dough, and the auxiliary ingredient removes the glutinous rice cake synthesizes crispy dough. After kneading, it remains relaxed for half an hour.
2 Flatten the water-oil dough and wrap the crispy dough with the water-oil dough. The dough is folded down, flattened and rolled in a rectangular shape.
3 Fold the rectangular face several times, then roll the rectangular face. Fold it several times and let it relax for 20 minutes.
4 Roll the loose dough into a rectangle, roll it up at one end and cut it into 16 pieces.
5 The dough mouth is upward. After flattening, wrap it up and cut into lumps of glutinous rice cake. Close the mouth.
6 Put the baking tray down at 180 degrees for 25 minutes.
7 Cut-face of finished product

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