Xue Meiniang
By JaydaJacobi
Ingredients: glutinous rice flour
Recipe Recommendations
- glutinous rice flour 50 grams
- corn flour 15 grams
- white sugar 20 grams
- olive oil 5 grams
- milk 90ml
- light cream 80 grams
- powdered sugar 15 grams
- cake powder a little
- milk fragrance
- steamed
- an hour
- ordinary
Steps for Xue Meiniang
1
Mix 50 grams of glutinous rice flour, 15 grams of corn flour, and 20 grams of white sugar and stir well
2
Pour 90ml of milk into the mixed powder and stir well
3
Set aside the evenly stirred slurry and let stand for 10 minutes to fully blend all ingredients
4
Sift the paste to make it smoother and smoother (this step can also be omitted)
5
Put the sifted paste on the pan and steam for 10-15 minutes
6
Allow the steamed glutinous rice milk dough to cool, add 5 grams of oil and knead well
7
Also take some glutinous rice flour, stir-fry it over low heat or bite it in the microwave, and use it as cake flour
8
Beat the whipped cream, place in the refrigerator and chill for later use
9
Cut the fruit into dices
10
Wrap the chopping board with plastic wrap, sprinkle with cake powder, and divide the steamed flour into evenly small portions
11
Take a small piece of steamed flour skin, cover it with cake powder, and also cover it with cake powder on your hands. Use a rolling pin to roll it through plastic wrap to form a thin flour skin, which is about the same thickness as the dumpling skin.
12
Wear disposable gloves (or put a small crisper bag on your hand), hold the vermicelli in one hand, and place a spoonful of whipped cream on top
13
Then add the chopped diced fruit
14
Put a layer of cream on top
15
Wrap the dough and tighten the mouth
16
Finally, turn over the wrapped Xue Mei Niang, slightly shape it, turn it into a round shape, and then decorate it appropriatelyXue Meiniang Make Tips
1. Try to use soft fruits such as strawberries, mangoes, bananas, and durian to match the cream and soft and thin dough. 2. When rolling the dough will be very sticky, so be sure to dip it with some cake powder. 3. Roll the dough as thin as possible. The finished product will be more beautiful. 4. The oil should be colorless and odorless. 5. You can put it in the refrigerator to refrigerate before eating it in summer. The taste will be better.