1. Mix the glutinous rice flour and corn starch through a sieve, and prepare the other ingredients.
2. Add milk and caster sugar.
3. Stir well.
4. Sift it.
5. The cling film and toothpick holes prevent soda water from entering.
6. Steam for about 15 minutes after boiling the water.
7. Add butter while hot.
8. Knead evenly and refrigerate for half an hour.
9. Stir-fry the glutinous rice flour over low heat until it turns slightly yellow and smells of rice.
10. Whip the whipped cream with sugar.
11. Hit until the pattern is clear.
12. Divide the dough into 5 equal parts, round it, ⚠️use cooked glutinous rice flour to prevent staining.
13. Roll out into a circle and squeeze a little cream first.
14. Put a spoonful of biscuit residue.
15. Some more cream.
16. Close your mouth.
17. The chubby Oreo Xuemei Niang is ready.
18. Sweet and soft, so delicious!
Tips:1. After the batter is steamed, add butter while it is hot, put on gloves, and knead evenly.
2. What should I do? Just use cooked glutinous rice flour to prevent sticking. Xue Mei Niang has a better taste after refrigerating!
3. If there are any problems during the production process, please leave a message to me! 😊
