1. Prepare all the materials,
2. Pour powdered sugar and salad oil into the water, stir until the salad oil is emulsified instead of large particles floating on the water, add glutinous rice flour and orange powder, stir slightly, then add coconut milk, stir evenly, and a thick paste , Then sieve, let stand for about ten minutes, cover with plastic wrap, use a toothpick to pierce some small pores in the plastic wrap, put it into a boiling steamer, when steaming the glutinous rice paste, cut the mango into small cubes for later use
3. Steam the glutinous rice paste for 15 to 20 minutes (the glutinous rice paste will turn from white to transparent and it will be cooked), put on anti-scalding gloves and take it out while it is hot. Use a small spoon to start
4. Divide the glutinous rice ball into equal parts while it is hot. Be sure to use cooked glutinous rice flour on the mat to prevent sticking (the preparation method of cooked glutinous rice flour is in the back)
5. Use a rolling pin to roll the dough into a uniformly thick round slice. Note that the rolling pin and the mat should be powdered to prevent sticking
6. Prepare a round mold, I use a small chrysanthemum mold, and also prepare oil paper cups of my favorite color
7. Put 200g of cream in granulated sugar and beat until 10 is distributed (the cream has clear texture and is not easily deformed. When the whisk is lifted, the cream will have a small sharp corner, which is 10 to distribute), and put it into a piping bag (forgot to take pictures in these two steps) Go, click!) Put the dough into the mold, press down in the middle, and squeeze the cream into the right amount
8. Put in a big mango cube, it tastes more sweet
9. Continue to squeeze the cream
10. Carefully wrap Xue Meiniang with both hands, like a bun, but pay attention to stick a little glutinous rice flour after closing to prevent sticking
11. Plasticize the wrapped Xue Meiniang and put it in an oiled paper cup. The rest is ready to eat, but Xue Meiniang is best to put it in the refrigerator before eating, it tastes better!
12. It tastes so delicious
Tips:1. The well-stirred glutinous rice paste must be sieved to make the dough smooth and smooth.
2. Try to make glutinous rice skin while it is hot. When it is cold, it will be very difficult to shape.
3. Anti-sticking is very important in the production process, so you must prepare hand powder in advance, it doesn’t matter if you use more hand powder, just shake off excess flour when using
4. How to make hand flour: Put the glutinous rice flour in a pot and fry on a low heat until the glutinous rice flour turns slightly yellow, or put it in a microwave oven on high heat for half a minute (increased or decreased according to the amount of flour), but microwaved The flour will form a thin layer of glutinous rice paper around the bowl, but the method of making hand flour in the microwave is simpler and more convenient!
