1. The first person to get started should be Xuemei Niangpi. Mix glutinous rice flour, wheat starch, and milk until it is fine and without particles.
2. Sieve the stirred batter. After the pot is sifted, steam it in the pot, about 10-15 minutes.
3. During this process, the mangoes can be processed. Cut the mangoes into small cubes and put them aside for later use.
4. Take about 30g of glutinous rice and heat it in the microwave. After the dough is steamed, take it out and divide the dough into pieces of about 30g each. (The dough that has just been taken out will be sticky, so you have to use cooked glutinous rice flour at this time), roll the small dough into a thin slice like a dumpling wrapper. With regard to rolling, it’s really difficult for me who can’t do it. If you have a small partner like me, you can roll it out of shape, but try to be thinner.
5. The last ingredient is left unprepared, and that is cream. I used vanilla cream filling. If you want to keep it simple, you can just whip the whipped cream. Whip the whipped cream until there are lines.
6. It's the final assembly process again. If you don't have a special mold for Xue Mei Niang, you can replace it with an egg tart mold or a small bowl. Spread the skin of Xue Mei Niang in the bowl, and put the cream filling and the diced mango in turn.
7. Close your mouth. Slowly lift Xue Meiniang's skin, and slowly close the mouth. Pay attention to the slow movement. After pinching the mouth, rotate the cream part at the bottom a little bit, so that the mouth can be tightened better. Pinch off the extra dough from the opening, otherwise it may not look good. After the package is finished, it feels a bit like a steamed bun.
8. Come and come, and finally buckle a cake paper, and just buckle it upside down. If you don’t have this paper and eat it at home, you can go straight to the plate. The method is the same. When you buckle it upside down, the beautiful Xuemei Niang will be born.
9. Finally, use the packaging box at home to pack it
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