Oreo Xuemei Niang

Name: Oreo Xuemei Niang
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 200g Glutinous rice flour; 360g Pure milk; 150g Caster sugar; 100g butter; 400g Light cream; 30g Powdered sugar; 10 yuan Oreo Cookies; 60g Chestnut flour

by Mu Yu's Baking Time Machine

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

Xue Mei Niang originated from Japan and was originally named "Da Fuku". It is one of the authentic Japanese desserts. The outer skin is QQ Xue Mei Niang ice skin. In Japan, its fillings are mainly real fruits of the season. . 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 softness with just one bite, but don't stop your mouth! "Xue Mei Niang" tastes better after being refrigerated, with a light bite, there is a faint sweetness and coolness in the softness. 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.
This recipe contains crushed Oreo biscuits, which has a different flavor compared to the fruit Xuemei Niang!

Ingredients

Oreo Xuemei Niang

1. Prepare the ingredients that Xue Mei Niang needs, and weigh them finely

2. First take some glutinous rice flour (outside of 200 grams), stir-fry in a wok with low heat until slightly yellow. Be sure to stir-fry slowly over low heat. Don't fry. Set aside when you are done. This is used to make Xuemei Niang noodle hand noodles.

3. Mix water-milled glutinous rice flour, chestnut flour, white sugar, and milk

4. Use a hand whisk to stir until there is no granular powder

5. Filter the glutinous rice flour slurry with a fine sieve until there are no particles

6. Put it in a steamer and steam on high heat for about 30-40 minutes, the time is determined by the state of the batter, until there is no liquid translucent

7. Take out the glutinous rice ball and put it in the butter. Wait for the batter to cool. Put on disposable gloves and knead. The butter needs to slowly penetrate into the dough and knead it into a smooth dough. Put it in the refrigerator for 15-30 minutes.

8. Scrape off the filling of Oreo cookies with a knife

9. Use a rolling pin to roll the biscuits into biscuits

10. Whipped cream mixed with powdered sugar

11. Take out the dough and divide the glutinous rice ball into 19-20 portions.

12. Sprinkle the fried glutinous rice flour on the chopping board

13. Use a rolling pin to roll into a dumpling skin shape

14. Wrap whipped cream and crushed Oreo cookies

15. Then squeeze it like a yolk cake

16. Put the wrapped Xue Mei Niang mouth down and put it in the package, the taste will be better after the refrigerator is refrigerated

Tips:
1. The quantity of the recipe is about 20 or so, so please forgive me for not taking pictures;
2. The prepared Xuemeiniang can’t be exposed in the refrigerator. I put it in the refrigerator with a 75g moon cake and put it in the refrigerator. It is still very soft after two days~
3. If the dough is not used up, it can be sealed and stored in the refrigerator. It is okay to take it out and make it when needed. Of course, it is best to use it as soon as possible to ensure the freshness of the made Xuemei Niang.