Oreo Xuemei Niang (more Pictures Super Detailed Explanation)
1.
Prepare the ingredients. First, let’s take a look. It’s not an advertisement placement, but for everyone to see at a glance. This is all the ingredients for making Xuemei Niang. The only thing I forgot about is the butter. Let’s make up for it by yourself. The white bowl is water, silver. The small bowl is a mold specially made for Xue Mei Niang.
2.
Pour all the ingredients into the bowl, the white powder looks the same, a bit silly and indistinguishable, but my obsessive-compulsive disorder must arrange all the ingredients in a proper way before I am willing to start making it. In addition, this one is added with butter. , Live together, start construction.
3.
Add 70 grams of white granulated sugar to 40 grams of hot water to melt, stir well, don't be too sugary, my recipe is large, and there are more glutinous rice flours. This ratio makes the skin sweetness just right.
4.
Continue to add the milk and stir evenly. The milk is just the amount of a small box, and all are poured in without heating.
5.
Then sift in 200 grams of flour and 60 grams of cornstarch and mix well.
6.
The batter is mixed and sieved to filter out the small particles. Only by doing so, the skin is delicate.
7.
After sieving the batter, let it stand for ten minutes
8.
Put it in a steamer and cover with plastic wrap to prevent water vapor from falling in. Put cold water into the pot and turn on high heat. After boiling, steam for 30 minutes. I have a large amount. If you reduce the amount, you can shorten the time appropriately.
9.
Don’t be idle for half an hour. Stir-fry the glutinous rice flour and let it cool to make hand powder. It’s not so practical. The skin made according to my recipe is not sticky at all, but you can’t fry it if you don’t have it. Keep it. Use it later. I forgot to take the picture of fried glutinous rice noodles, which means that the noodles are slightly yellowed and agglomerated and can smell the fragrance. I use a coffee grinder machine to crush Oreo biscuits into powder, just a few seconds, if not, put the biscuits in the bag and use a rolling pin to crush them.
10.
The small eyes of the steamed glutinous rice cakes were inserted by me with chopsticks in order to test whether the bottom is completely cooked.
11.
After cooling down, add the butter and knead vigorously. This step is a bit laborious and you have to be patient. It does not matter if the butter melts. The glutinous rice cake is hot, and the butter will naturally melt when it is melted, but it will save more effort to mix it after it has melted. Wait for the glutinous rice If the cake is not hot, mix it again. Otherwise, you will really get an iron palm. By the way, wear disposable gloves. It is difficult to wash your hands with butter. After kneading, cover with plastic wrap and put it in the freezer of the refrigerator to cool down for half an hour. Change to a clean container so that it will not stick when you take it out again.
12.
Use the time for the glutinous rice cake to cool down to whip the cream, add the fine sugar in two parts, and whip it to the piping state.
13.
The whipped cream is put in a piping bag and placed in the refrigerator for later use. I have two bags. If you put one bag into it, the cream will soften because there is temperature on your hands.
14.
After half an hour, take out the cold glutinous rice cake, sprinkle some hand powder on the rubber mat, and knead the glutinous rice cake smoothly.
15.
The glutinous rice balls are cut into strips with a spatula and cut into 40 grams each, according to the method of rolling dumpling wrappers, and roll them into thick and thin dough wrappers around the middle.
16.
I roll all the skins and wrap them. If you roll the skins and squeeze the cream while putting the stuffing on the wraps, it will make me feel rushed, and the cream will also melt away easily. Roll them all out and separate them with plastic wrap.
17.
I started to pack it. The mould I used specifically to pack Xue Mei Niang, I have to buy the largest one with a diameter of 8 cm. The other sizes are too small. If not, you can use a small bowl.
18.
Put less hand powder in the mold. Be sure to put less. A thin layer does not feel sticky. The more hand powder you put, the faster the finished product will harden. Put the leather into the mold and leave the rest on the side. The leather made of this recipe has good resilience. When wrapping it, stretch it slightly with your hands.
19.
Take out a piping bag from the refrigerator, cut the mouth, and squeeze a layer of cream into the leather.
20.
Add a spoonful of crushed biscuits
21.
Then squeeze a layer of cream.
22.
Wrap Xue Meiniang in the way of buns.
23.
Dip some hand powder on the bottom of Xue Mei Niang on the rubber pad and reunite it with your hands
24.
Put all the Xuemei Niang in a paper tray so that you can wrap all the Xuemei Niang in turn and put it in the refrigerator. It tastes best after one hour. It is best to finish it on the same day. If you can’t eat it, please seal it and refrigerate it. Take it out at room temperature before eating. The taste is good when it is softened and eaten. Don't leave it until the third day. If you can't eat it, make less.
25.
After I cut it, I put a lot of biscuits, and I feel that the cream is too much and too greasy. If you like to eat cream, you can put more, and the biscuits are reduced. It was just wrapped and I was in a hurry to take a photo, but it was too soft to cut neatly.
26.
I made it before I came to Zhang, it was cut after refrigerating for an hour, isn't it much better?
Tips:
Xue Mei Niang rarely sells it, because it is more troublesome to make, it is not easy to preserve, and it tastes bad after a long time. The hardening of glutinous rice skin is mainly due to the aging of starch. The glutinous rice products sold on the market will be added to prevent starch aging. Improver, and we cook our own food for the sake of not eating additives, so do it yourself, and the hand powder should be put as little as possible while ensuring that it is not sticky.
Follow my prescription carefully, and novices can succeed! It takes half an hour to steam glutinous rice cakes and half an hour to cool in the refrigerator, so the whole process will be longer. It takes two hours to make it. Novices can make it in about three hours. Be patient, when you bite it open. In a moment, you will find that all of this is worthwhile.
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