Q Runxue Mei Niang Super Detailed Practice
1.
This is the water-milled glutinous rice flour and orange flour used to make the outer skin. The orange flour is also called wheat starch and is often used to make ice skin and shrimp dumplings. Generally, it is better to use orange powder to make ice skin. If not, you can also use corn starch, which is cornstarch instead.
2.
Put the glutinous rice flour in a small dish and heat it in the microwave for 2-3 minutes. This is to be sprinkled on top to prevent stickiness when rolling the dough.
3.
Pour the confectioner's sugar into the milk and heat it in the microwave for 30-40 seconds. Stir evenly to melt the confectioner's sugar.
4.
Put the glutinous rice flour and the orange powder into the container and stir evenly. Pour the mixture of milk and sugar into the container containing the powder, and stir evenly. The dry powder is almost invisible.
5.
Take a shallow plate and use a brush to dip a little corn oil and spread evenly in the plate.
6.
The slurry is sieved so that the ice skin will be more delicate.
7.
Pour the filtered slurry into a shallow pan with oil, put it in a pot of boiling water and steam for 15 minutes.
8.
After steaming, take it out and let it cool. Add corn oil when it is not hot. Wear disposable gloves and knead it to form a smooth dough. Wrap it in plastic wrap and put it in the refrigerator for 30-60 minutes.
9.
Prepare fresh fruit, cut the strawberry in the middle, and cut the mango into small pieces.
10.
Beat whipped cream and powdered sugar until 6 or 7 to distribute. Don't beat it too old, put it in a piping bag. (You don’t need a piping bag)
11.
The refrigerated dough is divided into 30 g portions, a total of 11 portions; take a small piece of cake powder and use a rolling pin to roll it into a thin dough that is about the same thickness as the dumpling wrapper. (The other dough should be covered with plastic wrap to prevent it from drying and crusting.)
12.
Take a small bowl, I use egg tart molds.
13.
Spread the snow skin on the small bowl.
14.
First put some whipped cream, then half of the strawberries, and then put a layer of whipped cream on top.
15.
Lift the ice skin like a bun and squeeze it tightly.
16.
The finished Xue Mei Niang has the pleated side down and puts it in a paper tray; it can be eaten after it is wrapped, and it tastes better after being refrigerated.
17.
Xue Mei Niang who is super Q, super moist, and delicious like ice cream!
Tips:
1. Roll out the dough as thin as possible, and the finished product will be more beautiful.
2. When wrapping the stuffing, you don't need a small bowl, and you can wrap it directly like a bun.
3. If the cooked Xuemeiniang is not eaten in time, it must be placed in a sealed container and stored in the refrigerator. Some people say that the skin of Xue Meiniang who stayed overnight will harden. After I left it overnight, it is no different from when I just finished it. The same Q!
