Xue Mei Niang
1.
Mix glutinous rice flour, milk, granulated sugar, and corn starch evenly and sieve. No particles are enough.
2.
Cover with plastic wrap, pierce a few holes ~ steam on the pot for 25 minutes ~ no liquid, ready to cook
3.
Butter heated in water
4.
Pour the butter into the dough, beat and mix well. You can also wear gloves to rub. Cover with plastic wrap and refrigerate for half an hour
5.
The state after kneading in the butter
6.
When refrigerating the dough, we can prepare the filling. Grab a handful of glutinous rice flour [outside the formula] and stir-fry in a water-free and oil-free pan. The heat is low throughout the process, and the color of the glutinous rice flour turns yellow. Diced strawberries
7.
Whipped cream and sugar beaten to 90%
8.
Divide the dough into ten portions. Sprinkle cooked glutinous rice flour on the silicone pad and roll it into a round piece
9.
Dip some cooked glutinous rice flour on your hands, hold the skin, a spoonful of cream, and appropriate amount of fruit. You can choose what you like
10.
Add a spoonful of cream, it can be like a bun, a spoonful of cream, a few strawberry diced. Then close up
11.
You can also take a small bowl ~ sprinkle some cooked glutinous rice flour into the bowl and put it in the dough
12.
A spoonful of cream, a few strawberries
13.
Then pinch the opposite side. The other four openings are also retracted inward ~ into the paper tray
Tips:
The prepared Xue Mei Niang is sealed and refrigerated in a fresh-keeping box for 1-2 hours to taste better.
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