Be A Super Beautiful Xuemei Niang/dafu (including Video)
1.
Pour 50 grams of hand powder into a pan
2.
Turn on a low heat. The glutinous rice flour is easy to fry. Use a spoon to stir and fry until it has the aroma of glutinous rice and turns yellow slightly. Turn off the heat and set aside for later use.
3.
Wrap the lid of the steamer with a cloth to prevent water vapor from dripping into the glutinous rice paste
4.
Put an appropriate amount of water in the steamer, turn on a high fire to bring the water to a boil, while waiting for the water to boil, prepare the glutinous rice paste
5.
In an empty bowl, pour 140 grams of water-milled glutinous rice flour, 40 grams of corn starch, 90 grams of icing sugar, and 250 grams of milk. Do not pour in at once. Stir while pouring until the batter is smooth.
6.
Filter to remove undissolved gnocchi
7.
Put it in a steamer and steam on high heat for 30 minutes
8.
Take out, put the butter in, mix the butter and steamed glutinous rice ball with a spatula until the butter is completely absorbed by the glutinous rice ball. This process is a bit slow, don’t worry, the butter needs to slowly penetrate into the glutinous rice ball
9.
Put on disposable gloves and transfer the glutinous rice ball to a silicone pad. If there is no silicone pad, you can replace it with oil paper or plastic wrap. Knead the glutinous rice ball for three to five minutes. The kneaded dough will distribute the butter more evenly and bring in air at the same time. , The taste is softer
10.
Put the kneaded glutinous rice into a bowl, cover with plastic wrap, and refrigerate for 15 minutes
11.
Sprinkle the fried glutinous rice flour evenly on the silicone pad, take out the refrigerated dough, sprinkle the glutinous rice flour, and roll the glutinous rice into thin slices
12.
With a thickness of about three millimeters, use a bowl with a diameter of about 11 to 12 centimeters to cut out round slices one by one. What I made is Da Xue Mei Niang with a diameter of 8 centimeters. If I make Xue Mei Niang with a diameter of 6.5 centimeters, I use 9 centimeters. Diameter bowls or round objects are divided,
13.
Sprinkle glutinous rice flour on the thin slices to prevent the dough from sticking together, and put it on the plate
14.
Knead the remaining dough again, roll it into thin slices, and divide it again. After all the pieces are divided, put on a fresh-keeping cover and put it aside for later use. At this time, Xue Meiniang's skin is all ready.
15.
To start making the inset, put the piping bag into a cup, open the mouth of the bag and put it on the cup for later use
16.
Five pieces of Oreo biscuits, scrape off the cream inside the Oreo biscuits, put them in a food processor, break them, put them in a bowl, and set aside
17.
Mango cut into pieces, set aside, raspberries, set aside
18.
200 grams of whipped cream, 16 grams of white sugar, turn on the whisk at low speed, because it needs to provide a support for the outer skin, directly beat it harder
19.
When a clear pattern appears, lift the whisk to have a small sharp corner
20.
Pour into the piping bag, tie the bag tightly, and cut a small opening
21.
Use a brush to remove excess hand powder on Xue Mei Niang's skin
22.
Put it on an eight-centimeter spherical mold. With the help of the mold, the appearance of Xue Mei Niang can be better. If there is no mold, you can use a bowl instead.
23.
Squeeze the cream in a circular motion
24.
Put a spoonful of crushed Oreo cookies
25.
Squeeze another circle of cream
26.
Lift up diagonally, tighten your mouth
27.
Glue a little glutinous rice flour to prevent sticking, put on the paper holder, and buckle it out
28.
It's done, the same way, make a raspberry Xue Mei Niang and a mango flavor Xue Mei Niang
Tips:
1. The outer skin of Xue Mei Niang is easy to dry. If you can't finish eating it, cover it with plastic wrap, or put it in a fresh-keeping box, seal it, put it in the refrigerator or freeze it, and store it in the freezer for a longer time, when you want to eat it. , Take it out from the freezer, thaw for 20 minutes or until the skin is soft and ready to eat, the Xuemei Niang made by this recipe will not harden the next day
2. Use three-dimensional glutinous rice flour for water milling, and Knorr for corn starch, which can increase the success rate.
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