Q Bomb Soft Waxy, Icy and Smooth Oreo Mango Xuemei Niang

Name: Q Bomb Soft Waxy, Icy and Smooth Oreo Mango Xuemei Niang
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Water mill glutinous rice flour; 360g Pure milk; 110g Caster sugar; 80g butter; 60g Cornflour; 350g Light cream; 20g Powdered sugar; 3 pcs Mango; Some Oreo Cookie Crush

by Le Shi Ji

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Xue Mei Niang is white and soft. The first bite is the very smooth ice skin. The inside is creamy and pleasant whipped cream, wrapped in fresh mango diced, and the taste is rich. You can enjoy her sweetness and softness with just one bite. Therefore, making Xuemei Niang has relatively higher requirements for flour, and delicate lubrication is the first thing, and Xinliang's water-milled glutinous rice flour is just right. Water-milled glutinous rice flour is a powder obtained by soaking glutinous rice for several hours or even half a day, and then grinding and processing after the rice has absorbed enough water. Compared with dry milled flour, water-milled flour is more delicate and smooth. Dim sum made with water-milled flour is more delicate, softer and more delicious. "

Ingredients

Q Bomb Soft Waxy, Icy and Smooth Oreo Mango Xuemei Niang

1. Prepare the materials.

Q Bomb Soft Waxy, Icy and Smooth Oreo Mango Xuemei Niang recipe

2. Put the caster sugar into the powder, mix well, pour in the milk and stir until there is no particles in the powder.

3. Let it stand for 20 minutes, wrap it in plastic wrap, put it in a steamer and steam for about 30 minutes.

4. Until there is no liquid dough into a transparent color.

5. Cool slightly, add butter and knead until the butter is completely absorbed.

6. Knead into a smooth dough and put it in the refrigerator.

7. When the dough is cooling, add the whipped cream to the powdered sugar to beat, cut the mango into small pieces, and roll the Oreo cookies into small pieces.