Xue Mei Niang

Name: Xue Mei Niang
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g Glutinous rice flour; 50g butter; 75g corn starch; 400g milk; 300ml Light cream; 90g Granulated sugar (into glutinous rice flour); 30g Caster sugar (into light cream); Some Oreo Cookie Crush

by Smart food

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

One morning, a colleague said that he was in a bad mood and appetite and wanted to eat Xuemei Niang. So I exclaimed, won't you get tired of eating Xuemei Niang in the morning? The colleague laughed but didn't say anything, and asked her to make some Xuemei Niangs while the beautiful chef was free.

The white and tender skin is white and delicate, soft and round, and contains fresh cream. The fragrance is not greasy and melts in the mouth. The matte skin will reveal a faint custard, which makes people have unlimited time to think.

"Xue Mei Niang" originated from Kyoto, Japan, also known as Xue Bing Niang. The main material at that time was taken from strawberries in the snow, hence the name. The taste of Xue Meiniang after refrigeration is better, and when you take a bite, there is a faint sweetness and coolness in the soft, no matter how you eat it, you will not feel greasy.

Ingredients

250g Glutinous Rice Flour
50g Butter

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75g Corn Starch
400g Milk

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300ml Light Cream
90g Granulated Sugar (into Glutinous Rice Flour)
30g Caster Sugar (into Light Cream)
Some Oreo Cookie Crush

Xue Mei Niang

1. Prepare materials

2. Pour the caster sugar into hot water to melt

3. Add sugar water to milk and mix well

4. Slowly add glutinous rice flour and corn starch to the milk and stir until there are no particles

5. Put the batter into the steamer and steam for 30 minutes on high heat until a solid paste

6. Put the butter in the steamed batter

7. Knead in the butter while it is hot, knead until a smooth dough

8. Wrap the dough in plastic wrap and put it in the refrigerator to freeze for 30-50 minutes

9. Take a little glutinous rice flour and fry in a wok until it turns slightly yellow to make hand flour

10. Add whipped cream and white sugar to beat until a little harder

11. Divide the frozen dough into 40g sized dough, roll or press it into a thick crust on both sides of the dough

12. Squeeze a layer of cream on the dough, put some favorite fruit or crushed Oreo cookies, and squeeze a layer of cream

13. Wrap the dough tightly and finish it into shape

14. success

Tips:
1. As far as possible, choose soft fruits such as strawberries, mangoes, bananas, durians, etc., to match the cream and thin dough
2. It will be very sticky when rolling the dough, so be sure to dip some cooked flour
3. Roll out the dough as thinly as possible, the finished product will be more beautiful
4. In summer, you can put it in the refrigerator and eat it before eating, the taste will be better