1. All the ingredients are ready for later use.
2. Oreo remove the sandwich and use a rolling pin to crush it into powder for later use.
3. Stir and mix glutinous rice flour, corn starch, granulated sugar, and milk thoroughly.
4. The stirred batter is steamed in water for about 25 minutes.
5. Put butter in the steamed dough and knead the butter fully into the dough. After kneading, put it in the refrigerator for two hours.
6. The whipped cream and white sugar are foamed stiffly and set aside.
7. The frozen dough is divided into 25g small doses.
8. Spread glutinous rice flour into the mold, roll the small agent into a round shape, and place it in the mold.
9. Pack Oreo powder and cream.
10. Tighten the mouth and press flat, then sprinkle with fried glutinous rice flour to prevent sticking.
11. Put the prepared Xue Mei Niang in the refrigerator and keep it in the refrigerator (all need to be covered with plastic wrap, it is best to use Xue Mei Niang's fixed mold, so that it will not tower).
Tips:1. The glutinous rice ball after adding butter must be kept in the refrigerator for a period of time to be more malleable and not easy to break when wrapped.
2: It is best to choose a special paper tray for the finished Xuemei Niang, if it is an ordinary soft paper tray, it will be easy to loose.
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