Microwave Version of Xue Mei Niang

Name: Microwave Version of Xue Mei Niang
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 65g Glutinous rice flour; 20g corn starch; 110g milk; 30g Caster sugar; 10g Hot water; 12g butter; 100g Light cream; 1 piece Mango; 60g Cake flour (glutinous rice flour)

by Dark blue millet porridge

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Xue Mei Niang originated from Japan and was originally named "Da Fuku". It is one of the authentic Japanese desserts. The skin is QQ Xue Mei Niang ice skin. In Japan, its fillings are mainly real fruits of the season. . The name "Xuemei Niang" originated from a lady who invented various strawberry daifuku locally in Japan. Because she made many strawberry daifuku desserts, everyone in Japan called her a strawberry daifuku master, and we made Xuemei Niang is also one of her masterpieces. Xue Mei Niang is white and soft, and the first bite is a very smooth ice skin. The inside is creamy and pleasant whipped cream, wrapped in delicious fruit pieces, sweet and sour, with a rich taste. You can enjoy her sweetness and smoothness with just one bite, but don’t stop your mouth!....The taste of "Xue Mei Niang" is better after refrigerating, and when you take a bite, there is a faint sweetness in the softness. And coolness. If you don't stick to the coconut velvet, the matte skin will reveal a touch of custard, which makes people have unlimited time to think. Cigar Xuemei Niang follows the light hand powder style and uses fresh fruits as the filling, which is the most important genre of traditional Xue Mei Niang.

Ingredients

Microwave Version of Xue Mei Niang

1. Making cake flour: Put 60 grams of glutinous rice flour in a pot and stir-fry until cooked, set aside;

Microwave Version of Xue Mei Niang recipe

2. Prepare ingredients: 65 grams of glutinous rice flour, 20 grams of corn starch, 110 grams of milk, 10 grams of hot water, 30 grams of fine sugar, and 12 grams of butter;

3. Melt the sugar with hot water and put it in the milk and stir it evenly (because this time I used a microwave to make the Xuemei Niang skin, so the milk is 10 grams more);

4. Sift the glutinous rice flour and corn starch into the milk and stir the batter;

5. The batter will have lumpy powder, so filter it through a flour sieve;

6. Pour the sieved liquid batter into the microwave heating box;

7. Cover the lid (leave an opening), put it in the microwave, and leave it on high heat for 4 minutes;

8. Melt the butter in heat insulation water, pour it into the steamed Xuemei Niangpi dough;

9. Put on disposable gloves and let it cool for a while, knead the dough until it is smooth, then put it in the refrigerator for 1 hour to cool down;

10. 100 grams of whipped cream and 10 grams of caster sugar to beat to 8 minutes of hardness;

11. Peel the mango and cut into pieces;

12. The frozen Xue Mei Niang dough is divided into 6 small doses of about 30 grams each;

13. After the small agent is rounded, put the dough in the cake flour and roll it;

14. Roll the dough into thin slices with a rolling pin;

15. Add a spoonful of whipped cream and put a piece of mango;

16. Transfer the pie crust into a small bowl, and add a spoonful of whipped cream (you can use Xuemei Niang mold);

17. Move the edges closer to the middle and pinch tightly to close the mouth. After putting it away, sprinkle a little cake powder to prevent sticking;

18. Pour Xue Meiniang out of the bowl and place it on the oil paper holder;

19. Put Xue Mei Niang in a blister box and refrigerate it for 2 hours to make it more delicious!

Tips:
You can choose your favorite fruit based on the actual situation. Refrigeration is very important. Don't worry about it. You must wear disposable plastic gloves during the entire packaging process so that your hands will not stick to your hands.
This Xuemei Niang skin is still soft and waxy the next day without cracking!