# Fourth Baking Contest and is Love to Eat Festival#雪梅娘

# Fourth Baking Contest and is Love to Eat Festival#雪梅娘

1. Add 20 grams of fine sugar to the whipped cream. Beat with ice water until the pattern is obvious. Lift the whisk with small sharp corners, and put the ice pack in the refrigerator for later use.

2. Oreo biscuits remove the filling and press them into biscuits, without making them into biscuits. They have a grainy texture and taste better.

3. Put 30 grams of glutinous rice flour (outside the formula) on a plate, flatten it, and cook it in the microwave (I divided it three times, high heat, one minute each time, stirring in the middle and then the next time), let cool and set aside. Use it as cake flour when you can pack it.

4. Put 250 grams of glutinous rice flour, 75 grams of corn starch, the remaining 20 grams of caster sugar, 370 grams of milk and 30 grams of salad oil in a container, and stir with egg soy to form a fine paste.

5. Pour the rice paste into a shallow dish and steam it in the pot for about 20 minutes.

6. Use a scraper to scrape off the steamed glutinous rice cake and cut into small pieces to cool down.

7. When it is not hot, put a little oil on your hands, knead the dough, put it in a greased fresh-keeping bag, and put it in the refrigerator for about 30 minutes.

8. Take out the noodles, sprinkle an appropriate amount of cake powder to prevent sticking, divide into small doughs weighing 30 grams, sprinkle an appropriate amount of cake powder, and knead it round.

9. Take a dough, roll it into a circle like a dumpling wrapper, and shake off the excess cake powder.

10. Take an egg tart mold, place the dough on the egg tart mold, and put an appropriate amount of whipped cream.

11. Add an appropriate amount of crushed Oreo cookies.

12. Put a little more cream. (At this time, it was wrapped in a small teacup at the beginning, and then wrapped in an egg tart mold)

13. Close the mouth like a bun. It is better to pack it in a tart mold. After squeezing it tightly, sprinkle an appropriate amount of cake powder on the mouth, place it in a paper film and stick it.

14. Put it in paper film and refrigerate for about 1 hour.

Tips:

The dough will be more vigorous after it is cold, and it is not easy to roll it out, so the refrigeration time in step 7 should not be too long.
If the cake flour is not used up, it should be sealed and stored, and you can continue to use it next time.