[English subtitles] Fig sticky rice crumble/ Crispy, chewy, sticky, savory! Delicious summer dessert

Eating twice as deliciously as figs! A summer dessert that's good to eat after freezing! fig glutinous rice crumble pie
Additional explanation. ---------------------
1. Please use Teflon sheet paper rather than parchment paper.
2. The fan used is 165 mm × 165 mm (h=45 mm) Square No. 2.
3. Semi-dried figs are made in Turkey. If you're not sure, you can buy a pink tara product in terms of size and taste.
(Please keep figs frozen.). White is a good enzyme for the body, but throw away the ones with a lot of black stuffing in the figs.)
4. If you don't have lemon juice, add 2g of vinegar, and use fresh cream as milk cream (= animal cream and whipped cream are also available).
5. If you don't have mascobado when making crumble, use it with brown sugar. (It's better to reduce 3 to 5g when using brown sugar.)
6.★Mascobado sugar is mostly lumped together, so use a thin sieve.
7.As explained in the video, it's better to harden it for 2-3 hours in the freezer, cut it, and then pack it individually and freeze it rather than tissue in the refrigerator.
Since it's rice, not flour...
8. If you don't have rice flour, replace it with flour.
9. There is also a dry glutinous rice powder recipe, so please take a look.
(Dry glutinous rice powder is a fine powder for room temperature storage, and wet glutinous rice powder is a thick powder for freezing.)
10. There's a lot of glutinous rice dough in the video. Keep that in mind.
11. For cream cheese peeling, you need to mix the cream cheese first to make less lumps. Whip it enough.
12. Watch the video for the baking time. ^^♡
13. After baking, cool it completely, harden it in the freezer for 2-3 hours, and cut it as you want and give it as a gift,
Pack it individually again, pack it completely, put it in the freezer, and take it out one by one. If you drink it with iced Americano, it's fantastic!
(You have to wrap it in two layers so that it doesn't smell like the freezer and you can eat it deliciously without losing moisture.)
☆Wet dough ---------------------------------------------------------------
140g wet glutinous rice powder
1g of baking powder
30g of eggs
17g of sugar
0.5g of salt
50g of milk
Half-dried fig cut 40g
Salted butter (oil replaceable) 7 g
☆Dry dough -------------------
84 g of dry glutinous rice powder
1g of baking powder
30g of eggs
17g of sugar
0.5g of salt
106g of milk
Half-dried fig cut 40g
Salted butter (oil replaceable) 7 g
※When using dry glutinous rice powder, let it rest at room temperature for 1-2 hours before baking.
☆ Crumble-------------------
95g of butter
85g of mascoba, too
105g of almond powder
Powerful rice powder 85g
1g of salt
20g of starch
+ three figs
※ You can make crumble with a blender. Add all the ingredients and grind.
After changing it for a while, brush it once so that it doesn't clump, and then grind it again. When you use the blender, use the "cutter" function,
It's good to keep butter very cold without clumping.
☆ Cream cheese peeling-----------------------
220g of cream cheese
50g of eggs
57g of whipped cream
37g of sugar
5g of lemon juice
10g of corn starch
☆ Sticky rice cake dough -------------------
wet glutinous rice powder 140g
baking powder 1g
eggs 30g
sugar 17g
salt 0.5g
milk 50g
Half-dried fig dice 40g
Salted butter (oil replaceable) 7 g
☆Crumble------------------------
unsalted butter 95g
muscovado 85g
salt 1g
almond powder 105g
rice powder 85g
starch 20g
☆Cream cheese peeling-------------------
cream cheese 220g
eggs 50g
Fresh cream 57g
sugar 37g
lemon juice 5g
corn starch 10g