Xueminiang
This was the first time I heard that this dessert was attracted by her name. Xuemanniang wondered how a dessert could deserve such a name? It should be snow-white, right? Inside and out, right? Indeed, Xueminiang is as pure and white as snow. She looks like a cute girl, a bit like a banji, but the outer skin is more delicious than the banji, and the materials used are also different. Interested friends can also try it.
Recipe Recommendations
- glutinous rice flour 80 grams
- corn starch 15 grams
- milk 90 grams
- mango of 2
- light cream 100 grams
- sugar 20 grams
- salad oil 5 grams
- milk fragrance
- steamed
- half an hour
- ordinary
Steps for Xueminiang
1
[Preparation ingredients] 50g glutinous rice flour +30g corn starch 15g sugar 20g milk 90g salad oil 5g mangoes 2 (you can choose your favorite fruit, preferably soft) 100g light cream.
2
50 glutinous rice flour +15 grams of corn starch +20 grams of sugar +90 milk, mix all together and stir well.
3
Pour into a plate.
4
Then place in a pan and steam for 10-15 minutes over high heat.
5
After steaming, let straight and warm.
6
Add 5 grams of salad oil.
7
Smooth and even (when making peace, it is particularly sticky, so you must be patient, this step is more troublesome).
8
Dice mangoes.
9
30 grams of glutinous rice flour are stir-fried for later use (no oil can be added in the pan, stir-fry until it has the aroma of rice).
10
Beat the light cream completely and set aside (mine already contains sugar, and if it doesn't, add sugar to beat together).
11
Divide 7 into 4 evenly equal parts, and sprinkle the fried glutinous rice flour on the chopping board to prevent it from becoming too sticky.
12
Roll each into dough sheets of similar size.
13
Place dough on a bowl.
14
Use a spoon to dig some light cream on top, then add diced mango.
15
Add the light cream.
16
Finally wrap.
17
Just turn it over. (It tastes better after refrigeration)