In the summer heat, what could be more soothing than a cool and sweet dessert? The round, white and chubby Xue Mei Niang is wrapped in sweet cream and seasonal fruits, and the milky aroma is mixed with the fruity aroma in the mouth......
Follow the steps and learn to make this soft and glutinous summer dessert - Xue Mei Niang!
Xue Mei Niang
The video duration is 1 minute and 20 seconds, and it is recommended to watch it in a WiFi environment
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method
1. Make the glutinous rice dough. In a large bowl, add milk, glutinous rice flour, cornstarch and caster sugar and stir well until there are no particles. Then use a leak net to filter the glutinous rice paste again to make the glutinous rice paste more delicate, so that the taste of Xue Meiniang is better.
2. Steam the glutinous rice dough. After sifting, cover the glutinous rice dough with plastic wrap, put it in a steamer, and steam it over high heat for about 30 minutes. Steam until the dough has no white hard core and is translucent.
3. Knead the dough. After taking it out, add 20 grams of butter while it is hot, stir it quickly, and knead it repeatedly until the dough fully absorbs the butter and can pull out a transparent film.
4. Stir-fry the cooked powder. Add about 20 grams of glutinous rice flour to the pot, fry over low heat until slightly yellow, with a faint fragrance, and set aside.
5. Whip the cream. Take out the whipping cream that is refrigerated in the refrigerator, add 30 grams of caster sugar to the bowl, beat it with a machine at high speed until it is thick, and the lines and small sharp corners appear, and put the whipped cream into a piping bag for later use.
6. Roll out the dough. Take the glutinous rice dough out of the refrigerator, sprinkle the fried cooked flour on the cutting board, knead the dough into long strips and divide it into equal dough mixtures, each of which is controlled at about 30 grams.
7. Stuffing. Take a dough, roll it into a round flake, then take out the mold for making Xue Meiniang (if you don't have it, you can replace it with a small bowl), put the rolled glutinous rice flakes in, add a layer of cream in turn, then put the fruit and Oreo crushed, and finally cover it with a layer of cream, wrap it up with the method of wrapping buns, close it tightly, and put it into a paper tray. When everything is done, put it in the refrigerator to refrigerate.
finish
Refrigerated Xue Mei Niang
Glutinous and cold
The ice skin of the Q bomb
Wrapped in rich cream and sweet fruits
The palate is rich and the aftertaste is endless
Synthesized from: Released in Shanghai
Editor: Chen Haixiao