#the 4th Baking Contest and is Love to Eat Festival# Multi-flavored Xuemei Niang
1.
Put 60 grams of glutinous rice flour into a non-oil and water-free pan and fry until the color is slightly yellow.
2.
Melt the sugar with hot water and mix it into the milk, then pour into the glutinous rice flour and cornstarch, and stir well.
3.
Stir well, sieve, put in a pot and steam for 20-30 minutes until cooked.
4.
Add butter that has softened at room temperature to the steamed dough, mix well, and then put it in the refrigerator for half an hour to cool down.
5.
Whipped cream + powdered sugar.
6.
The durian is ready, core and cut into small pieces.
7.
Oreo cookies are grated, mango and chiffon cake are cut into small pieces.
8.
Wear oil-proof gloves so that the dough does not stick to your hands, and divide the cooled dough into 30 grams each.
9.
Use a rolling pin to roll into thin slices.
10.
Squeeze in the right amount of cream and put a small piece of durian.
11.
Finally, squeeze some cream.
12.
Wrap it up, squeeze it tightly and put it in the refrigerator for more than 4 hours.
13.
Finished product.
14.
Durian Xuemei Niang.
15.
Chiffon cake + cream Xuemei Niang.
16.
Mango + orange chiffon + cream Xuemei Niang.
17.
Oreo + Cream Snow Mei Niang.
