Oreo Xuemei Niang

Name: Oreo Xuemei Niang
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Glutinous rice flour; 30g corn starch; 175g Pure milk; 18g butter; 30g Sugar; 300g Light cream; 50g Oreo Cookie Crush; 1g salt

by Wanshanhong

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Xue Meiniang, the little fat man, didn't know how many people's stomachs had been captured. The soft glutinous skin of Q bomb is wrapped with sweet cream, which makes people forget the feeling of guilt and the important thing of losing weight, just for the sweet taste of this mouthful. I made this Xue Mei Niang today. The cream is based on the cream formula of the Oreo cheese box. It has a slight salty taste. I like this formula. It doesn’t feel greasy to eat. The pure cream always feels so A little bit tired. The Oreo salty cream was introduced to Xue Mei Niang, and it was very popular with the whole family. The cooked Xue Mei Niang was all eaten up."

Ingredients

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 the Oreo crumbles, I whipped the biscuits into powder with a food processor, and the crumbled ones are also fine.

15. Stir it well and it is 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. 2 of the prepared Xue Mei Niang were eaten before being refrigerated

20. Put it in Xue Mei Niang's box and refrigerate it to taste better.

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.