Japanese Dafu-xue Mei Niang

Name: Japanese Dafu-xue Mei Niang
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Xuemei Niang Premixed Powder 250g Ready-mixed powder; Or drinking water 360g Pure milk; Some Strawberry (filling); Some Red bean paste filling; Some Cherry tomatoes (filling); Some cream; Some Mango (filling)

by Myosotis sylvatica

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Xue Meiniang was originally called "Dafu" because of the ice skin of the Q bomb, the pleasant fragrance of milk, and the delicious fruit wrapped in it.

Granules, one bite will make you feel like a blast, people love it, and want to have a bite after eating it, so it’s very deep

It is loved by many people, and its method is relatively simple, come and learn!

Ingredients

Xuemei Niang Premixed Powder 250g Ready-mixed Powder
Or drinking water 360g Pure Milk
Some Strawberry (filling)
Some Red Bean Paste Filling
Some Cherry Tomatoes (filling)
Some Cream
Some Mango (filling)

Japanese Dafu-xue Mei Niang

1. first step:
Mix the Xuemei Niang powder with milk and knead it into a smooth dough shape

Note: Milk or drinking water (60 degrees) will work

2. The second step:
Divide the dough into several small balls, wrap the small balls with plastic wrap and roll them into large squares, then cut the large squares into four small squares

3. third step:
Coat four small cubes with cream (less), go to a small piece and wrap the filling (strawberry or cherry tomatoes or red bean paste), and it's ok if you close the mouth and round it.