1. Prepare the materials
2. Put the glutinous rice flour and wheat starch into the container.
3. Pour the powdered sugar into the milk and stir well to melt the powdered sugar.
4. Pour the mixture of milk and powdered sugar into a container with powder, and stir evenly. Basically no dry powder can be seen.
5. Take another bowl and sift the powder. This way the ice skin will be more delicate.
6. Put the filtered powder into a steamer and steam for 30 minutes on high heat to turn it into a milk cake.
7. After the milk cake is steamed, put in butter, knead it well, and then put it in the refrigerator for one hour.
8. Then prepare the cake flour, take an appropriate amount of water-milled glutinous rice flour, stir-fry for 2 minutes in the pot, and take out for later use.
9. Prepare the filling, cut the mango into small pieces
10. Whipped cream.
11. Divide the refrigerated dough into 25 g portions. A total of 14 servings, take one portion of the dough covered with cake powder, and roll it into a thin dough using a rolling pin. Put it in the Xuemei Niang abrasive tool, first put in the whipped cream, then put the mango, and spread a layer of cream on top. Then squeeze the dough tightly like a bun. Under the wrinkled side of the finished Xue Mei Niang
12. Put it in a paper tray and put it in the refrigerator for more than half an hour before eating!
