Soft and Waxy Brushed, Xue Mei Niang Who Doesn't Get Hard The Next Day

Soft and Waxy Brushed, Xue Mei Niang Who Doesn't Get Hard The Next Day

1. Prepare all the ingredients, soak the strawberries in salt water for later use

2. 100g glutinous rice flour with white sugar A

3. Add cornstarch and red yeast rice powder and mix well

4. Pour the milk and stir until there are no particles

5. The batter is sieved to make it more delicate

6. Wrap the sieved liquid with plastic wrap and pierce a few holes with a toothpick

7. After the water is boiled, steam on medium-low heat for 15-20 minutes (according to the size of the bowl)

8. Add butter to the steamed dough while it is hot, stir with a spatula until the butter melts and knead until the butter is completely absorbed (with disposable gloves)

9. Wrap the dough in plastic wrap and put it in the refrigerator for 30 minutes

10. Put the glutinous rice flour in a non-stick pan over medium-low heat and stir fry until the glutinous rice flour is slightly yellow and fragrant

11. Add sugar B to the cream until the lines are obvious and can’t be lifted

12. Sprinkle cooked glutinous rice flour on the silicone mat, knead the refrigerated dough into a strip

13. Divide the dough equally with a knife and knead it into small balls

14. Take a dough and roll it into a thin round cake shape with a rolling pin, then put a layer of cream, half or a strawberry in the middle

15. Cover the strawberries with another layer of cream, pinch the left and right sides to the middle

16. Pinch the upper and lower sides tightly, and fold inward on the four sides in the direction of the arrow

Tips:

When frying glutinous rice noodles, stir fry over low heat, and fry until slightly yellow and fragrant. ❣️
When kneading the steamed dough with butter, you must wear gloves, otherwise it will make you doubt your life. ❣️