1. Let's talk about the preparation of the skin first: put the prepared ingredients into the large plate in turn (150g glutinous rice flour, 50g eagle corn flour, 100g sugar, 200g water, 175g Jinba orange juice thick syrup), stir evenly, and form a slurry.
2. Put it in a steamer or steamer and steam for 15 minutes.
3. After steaming, take it out and cool it slightly, sprinkle cooked flour on the chopping board, take out the steamed flour and knead it into noodles.
4. Cut the kneaded vermicelli into small pieces.
5. Use a rolling pin to roll the cut small pieces of flour into a flour skin, with a moderate thickness, and set aside.
6. Next we make the filling: put the cream on the big plate and whip it.
7. Pack it in the first piping bag, leave less blood cream on the plate, and set aside.
8. Shred the durian meat, take the second piping bag and put the remaining cream in it, and then put the shredded durian meat in and set aside.
9. Take a small seasoning dish, and spread the prepared noodles on the small seasoning dish.
10. Take out the first cream piping bag and squeeze an appropriate amount of cream on the first layer.
11. The second layer is a piping bag squeezed with durian meat, squeeze an appropriate amount of durian meat.
12. On the third layer, spread another layer of cream.
13. Wrap the stuffing and squeeze off the excess powder crust.
14. Put on the paper holder, take the third piping bag and fill it with Jinba orange juice thick juice, and decorate it, and a delicious orange juice Xuemei Niang is ready.
Tips:The cream can be replaced with cream, it tastes better!
