Oreo Xuemei Niang
1.
Put the sugar in the milk first
2.
Heat slightly, stir to melt the sugar, then let cool until it’s hand warm
3.
Corn starch and glutinous rice flour are mixed and sieved
4.
Sift into the powder
5.
Stir evenly, there will be some starch granules
6.
Sieve to filter out the particles, but be careful not to throw them away
7.
Use a spatula to flick it back and forth, the particles can be filtered out, so that it is not wasted, and it will not affect the amount of powder in the formula.
8.
The filtered batter is very delicate
9.
Cover with plastic wrap, pierce holes, and steam in a water basket for 30 minutes
10.
Put the butter into the steamed dough while it is hot, and the butter can be melted by preheating
11.
Use a spatula to stir and knead until the butter is completely absorbed by the dough. After cooling, refrigerate for about an hour, and the skin of Xue Mei Niang can be used.
12.
Whipped cream with sugar and salt
13.
Stir to 6 servings
14.
Add Oreo crumbles, I whipped the biscuits into powder with a food processor, and crumbles are also ok
15.
Stir well and it will be the savory Oreo cream filling
16.
The dough is divided into about 30 grams each, and rolled into round pieces. When rolling the dough, add a little hand powder to prevent it from sticking. Hand noodles are noodles made by sauteing glutinous rice noodles.
17.
Fill with about 30 grams of cream filling
18.
Wrap it like a bun, remember to pull off the extra dough that is pinched together, so as not to make the bottom dough too thick
19.
The prepared Xue Mei Niang, put it in Xue Mei Niang's box, and it will taste better after being refrigerated in the refrigerator.
Tips:
1. This amount is a total of 12 Xuemei Niangs.
2. I reduced the amount of sugar in the dough. It is not very sweet. You can add sugar if you like sweet ones, but I personally think that the sweetness is very good with the fillings, and it will not affect the taste of the dough. Those who don't like too much sugar can rest assured to follow this recipe.
