Name: Transfer Snow Mei Niang丨blowing Can be Broken, Unrestrained Delicacy
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g milk; 15g Light cream; 125g Glutinous rice flour; 5g Cassava flour; 40g Pea starch; 50g Powdered sugar; 20g butter; Some Hand powder; 200g cream; 20g Oreo; 18g Sugar; 100g kiri cheese; 2g Pectin powder; Some water

Transfer Snow Mei Niang丨blowing Can be Broken, Unrestrained Delicacy

1. Xue Mei Niang's powder materials are all mixed, and the milk and whipped cream are put in a bowl and mixed evenly.

2. Add the milk mixture to the powder mixture in 2-3 times and mix well.

3. Melt the butter with insulated water in advance, add 1/2 of the melted butter to the batter and stir well.

4. Sift the batter.

5. Boil water, then put the batter in a pot and steam it, about 12-15 minutes.

6. Take about 20g of glutinous rice flour, stir-fry in a pan until slightly yellow, set aside, and make hand flour.

7. Pick it up in the middle, and there is no liquid, which means that the batter is steamed.

8. Add the remaining butter and stir well.

9. Beat the sugar into powdered sugar, add in and mix well.

10. Use an electric whisk to beat the dough.

11. Beat the dough until it forms a thin film.

12. Wrap the dough in plastic wrap and put it in the refrigerator to freeze for 8 minutes or refrigerate for 20 minutes.

13. Divide the dough into balls, about 45g each.

14. Spread hand powder on the dough.

15. Place it on a silicone pad and roll it flat, about 0.5 mm thick.

16. Xue Mei Niang mould sweeps hand powder.

17. Put the skin in the mold.

18. Mix whipped cream and caster sugar until hard.

19. Squeeze in whipped cream and squeeze into a hollow.

20. Put Oreo pieces in the middle.

21. Finally, squeeze the whipped cream sealer.

22. Close the skin like a bun.

23. Xue Mei Niang needs to sweep another layer of hand powder on the bottom to prevent sticking.

24. Put Xue Mei Niang into the box and use a brush to sweep away the excess powder on the surface.

25. To make transfer cheese paste, the cream cheese is softened in advance and stirred well before adding fine sugar.

26. Then add pectin powder, and then stir the cheese paste evenly with insulated water.

27. Add water, the amount of water should be adjusted according to the consistency of the cheese paste.

28. Stir until it can drip, and then add color to paint the pattern by yourself, put the pattern in the refrigerator and freeze until it can be torn out and then stick it on Xue Mei Niang.