Pineapple Xuemei Niang

Name: Pineapple Xuemei Niang
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 60g Xue Mei Niang Premixed Powder; 48g boiling water; 35g Light cream; 3g Sugar; Some pineapple; a little Coconut

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

I just ate Japanese food two days ago and received Xue Meiniang's premixed powder. I just bought a pineapple, so I'll have a pineapple Xuemei first.
I have made snowy moon cakes before, the Jun version. I don’t know if it’s due to my poor operation or other reasons. The glutinous rice snacks that are eaten cold like this will always become hard and cracked after being refrigerated the next day. Since then, I didn't bother to touch snacks like glutinous rice cakes, and I didn't like it anyway. Presumably this premixed powder should be able to solve this problem well, right?
According to the instructions, pour boiling water into the powder, mix it evenly, and immediately feel that it is different from the past. It is very malleable, flexible and easy to shape. Xue Meiniang is actually very simple, make some cream, put some fruit, and wrap it up. The focus is on the skin. Pre-mixed flour is much easier than traditional leather making. You don't need to spend time to steam, and you don't have to worry about whether it is well steamed. It can be done in half an hour with the filling and filling.
It's just that you really want to try to wrap this cream, I am always worried about squeezing it out softly. . . . "

Ingredients

Pineapple Xuemei Niang

1. Pie crust: 60 grams of Xuemei Niang premix powder, 48 grams of boiling water, filling: 35 grams of light cream, 3 grams of sugar, appropriate amount of pineapple Decoration: a little coconut

2. Pour the water into the pot and heat it up,

3. Pour into the ready-mixed powder,

4. Stir until there is no dry powder and let cool.

5. Knead into a smooth dough.

6. Dice the pineapple and set aside.

7. Add whipped cream with sugar and beat with a whisk,

8. To be able to maintain the state of the pattern.

9. Divide the Xue Mei Niang dough into 5 equal parts,

10. Roll out into a wafer,

11. Add whipped cream and diced pineapple,

12. Pack up, close up.

13. Roll in the coconut paste.

14. Put it in the paper tray.

Tips:
If the dough is sticky, you can use pre-mixed powder to prevent sticking.
Animal whipped cream is easy to melt when preheated, and the finished product needs to be refrigerated.